Tanakaya Soy Sauce

By creatively brewing soy sauce according to traditional methods, Kazuo Tanaka is making an elegant new style of rich-tasting yet light-bodied artisanal soy sauce that can deliciously season all kinds of foods and cuisines.

Citrus 柑橘系

Japan's citrus farmers, cooks, and craft food makers are renewing citrus’ role as one of Japan's most important foods and seasonings by introducing new types of fruit, expanding citrus’ use in cooking and eating, and creating a seemingly endless array of delicious and ingenious citrus-based food products.

Takyo Abeke

At guest house Takyo Abeke in the historic mountain village of Omori, Tomi Matsuba, designer and pioneer of sustainable living, invites you to stay in an enchanted world where life itself is an art and its greatest expression is enjoying good food together.

Wadatsumi 海宮

Located at the water's edge in the picturesque fishing village of Ine in northern Kyoto prefecture, Wadatsumi is a new sea-to-table restaurant that sets a standard by the freshness, fare, and sustainability of the seafood it serves.

Hamamori no Moshio

Made by a slow, natural, and sustainable process, the jewel-like crystals of Hamamori no Moshio seaweed salt are a masterful blend of bright mineral salt from Sea of Japan waters and mellow savory kajime seaweed, a local konbu rich in umami.

Amabito no Moshio

The first revival in Japan of harvesting salt based on the ancient methods of the "amabito," or sea people, Amabito no Moshio is a flavorful and nutritious seaweed salt designed for modern everyday use.

Takehara 竹原

For centuries, the enterprising merchants of Takehara have combined their commercial instincts and ambitions with a love of food and good eating to put their country town at the forefront of developments in Japan's food history.