https://www.oishisojapan.com/home daily 0.75 2024-03-19 https://www.oishisojapan.com/home/2024/3/20/ozu-castle-town monthly 0.5 2024-03-19 https://www.oishisojapan.com/home/2021/3/12/japanese-sugar monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614064759887-MBBSVI1C25WCDT7UDUP1/japanese-sugar.jpg All Stories - Sugar 砂糖 A harvested sugarcane field on Ishigaki Island, one of the most southern and beautiful islands in the Okinawan chain. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614064950699-36YXVPSR43LQL2UYBYTB/Sugar+-+Cane.JPG All Stories - Sugar 砂糖 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614065155891-25MNEQ4GB4HC3ZNMY8YB/IMG_2973.jpeg All Stories - Sugar 砂糖 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614355699765-QVE2E3WSF1T1DNLUGBOZ/japanese-sugar.jpg All Stories - Sugar 砂糖 Freshly harvested sugarcane ready to be crushed and its juice boiled down and concentrated as the first step in making cane sugar. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1608019131491-0QQQHKM77LGDFEMZOM22/japanese-sugar.jpg All Stories - Sugar 砂糖 One of the many small sugarcane farmers on the Okinawan Islands who makes their own raw sugar. Called koku-to, it has a rich, deep, complex flavor and is a staple of the Okinawan pantry. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614354734635-7JENIC97X7OSFEJHM1XG/japanese-sugar.jpg All Stories - Sugar 砂糖 These vegetables dishes, which feature stewed red beans, potatoes, string beans, eggplant, green peppers, and okara tofu lees, are all seasoned with sugar. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614770922804-2TIFY55YEQADN7QS6LQD/japanese-sugar.jpg All Stories - Sugar 砂糖 Johaku-to https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614378391439-5CUC0465JUV57OH4RPEK/japanese-sugar.jpg All Stories - Sugar 砂糖 Senmai-zuke pickles need a touch of sugar in addition to salt and acid to balance the bitterness of the daikon radish used to make them. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614657933708-KY7S886V9BT3TA00WPTK/japanese-sugar.jpg All Stories - Sugar 砂糖 The beautiful and appetizing glaze of teriyaki chicken couldn’t be achieved without sugar. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614771368926-RAHL2245VJLKUOFLAI9N/japanese-sugar.jpg All Stories - Sugar 砂糖 Sanon-to. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614353607582-N2E2ULE5BJIOMJEOGUSC/japanese-sugar.jpg All Stories - Sugar 砂糖 Niku-jaga is a hearty dish of stewed beef and root vegetables. Root vegetables especially benefit by being seasoned with sugar because they’re typically stored, during which time their flavor and texture deteriorate. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614378654910-60A82AYTMQ2YXT7UY0DC/japanese-sugar.jpg All Stories - Sugar 砂糖 Sanon-to is the sugar most often used to make dipping sauces like the mentsuyu served here alongside cold soba noodles. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614771729488-ICKVE5HWR0OP5AZJ9DXT/japanese-sugar.jpg All Stories - Sugar 砂糖 Wasanbon-to https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614378240594-V6G8IFU6UFZ01K60JGU0/japanese-sugar.jpg All Stories - Sugar 砂糖 Sushi rice seasoned with rice vinegar and a bit of salt and wasanbon-to. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614378516522-1JSCS27IHPJNAS32HNZ6/japanese-sugar.jpg All Stories - Sugar 砂糖 Udon noodles are another specialty of the northern regions of Shikoku Island where wasanbon-to is made. Wasanbon-to in the broth makes it more satisfying yet still very light tasting. A bit of sugar is also used to make the kamaboko fish cakes that featured as a topping in this version of the dish. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614772225344-GOP4L2H0J7KQVRDIA41C/japanese-sugar.jpg All Stories - Sugar 砂糖 Kibi-zato https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614353550599-B455JW9HHP10DQ307Z8F/japanese-sugar.jpg All Stories - Sugar 砂糖 A modern recipe for sukiyaki stews thin slices of beef with umami-rich tomatoes and peppery kaiware daikon sprouts and is seasoned with sake, soy sauce, and kibi-zato to make the dish healthy in addition to hearty. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614772780826-SREUP8DM30VRY4QSLY3P/japanese-sugar.jpg All Stories - Sugar 砂糖 Koku-to made on Amami-Oshima Island. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614342576263-S4XX9A0OTD46R0M5MB2Y/japanese-sugar.jpg All Stories - Sugar 砂糖 Rafute stewed pork belly, a classic Okinawan dish, gets much of its flavor and beauty from the koku-to used to season it. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614659774569-NQR8S8CTOOZUNZMT771T/japanese-sugar.jpg All Stories - Sugar 砂糖 The taste of koku-to varies depending on which part of the boiling pan it comes from. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614781825032-O8NOJQNLY4HC4EPZMY9A/Sugar+-+Zarame-to+White.JPG All Stories - Sugar 砂糖 - White Shiro-Zarame-To https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614781544106-RTVCP7IFYZG3LYYVUWCC/Sugar+-+Zarame-to+Brown.JPG All Stories - Sugar 砂糖 - Brown Chu-Zarame-To https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614353667569-IA0JOYKEPPYSEJCE5FV8/japanese-sugar.jpg All Stories - Sugar 砂糖 Buri No Nitskue is Yellowtail braised with white zarame-to, sake, and soy sauce, topped here with a shiso leaf, shredded leek, and yuzu peel. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614780967011-3FM9MJ7TE88W9HHQONN8/japanese-sugar.jpg All Stories - Sugar 砂糖 Tensai-to https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1614694461496-WTD96A8U78G8DFCBW2LC/japanese-sugar.jpg All Stories - Sugar 砂糖 A traditional Japanese sweets maker stuffing mochi rice cakes with adzuki red bean paste. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1608016601936-WI1L214NTWDDI2L3N7MI/japanese-sugar.jpg All Stories - Sugar 砂糖 Various types of hand-made koku-to sold at a “michi no eki” roadside marketplace on Okinawa Island. https://www.oishisojapan.com/home/2020/11/30/enoki-shuzo-kijoshu-aged-sake monthly 0.5 2022-04-12 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1605857016861-ID0MUHW8LCTNQVJJ0TF4/enoki-shuzo-kijoshu-aged-sake.jpg All Stories - Enoki Shuzo’s Twice-Brewed & Aged Kijoshu Sake Mariko Enoki on the left, with her brother, Toshihiro, who is the fourth generation brewer and president of Enoki Shuzo. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1605857057621-QBY0CK7YL6GA2R9FSL9W/enoki-shuzo-kijoshu-aged-sake.jpg All Stories - Enoki Shuzo’s Twice-Brewed & Aged Kijoshu Sake Some of the fifty or so different styles of sake made by Enoki Shuzo, all of which are available for tasting at the brewery’s shop. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1605858990046-6QI55CCUI7KESAGILKI2/enoki-shuzo-kijoshu-aged-sake.jpg All Stories - Enoki Shuzo’s Twice-Brewed & Aged Kijoshu Sake The most important piece of equipment used in the sake-making process is the rice steamer. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1605858427742-P80AALAXYHVN0XWUV99Y/enoki-shuzo-kijoshu-aged-sake.jpg All Stories - Enoki Shuzo’s Twice-Brewed & Aged Kijoshu Sake The muro room where a portion of steamed rice is cultivated for two days after being inoculated with koji mold to create enzymes that will convert the starch in the rice into sugar. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1605858847878-Z8BNS9OUZ6CHBBNJPNMT/enoki-shuzo-kijoshu-aged-sake.jpg All Stories - Enoki Shuzo’s Twice-Brewed & Aged Kijoshu Sake Toshihiro Enoki bending over a tank of aged kojishu sake, which becomes darker in color and richer in flavor over time. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1605859714401-V2OIAEQARY0JDL00Q9P8/enoki-shuzo-kijoshu-aged-sake.jpg All Stories - Enoki Shuzo’s Twice-Brewed & Aged Kijoshu Sake A bottle of “Kijoshu Nouveau.” https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1605859441382-LAFYZ1R2WA9P53TBUUPK/enoki-shuzo-kijoshu-aged-sake.jpg All Stories - Enoki Shuzo’s Twice-Brewed & Aged Kijoshu Sake The hall leading to the Enoki Shuzo sake brewery. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1605857401309-84YJ6P17B8SCIS4U4UCT/enoki-shuzo-kijoshu-aged-sake.jpg All Stories - Enoki Shuzo’s Twice-Brewed & Aged Kijoshu Sake The original entrance to the Enoki Shuzo brewery. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1606638863742-8WK4762LSTHUIDLQA46Y/enoki-shuzo-kijoshu-aged-sake.jpg All Stories - Enoki Shuzo’s Twice-Brewed & Aged Kijoshu Sake One of the two bridges linking Kurahashijima to the Honshu Island mainland. https://www.oishisojapan.com/home/2020/8/29/fujii-shuzo-ryusei-sake monthly 0.5 2022-04-12 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1598360129928-0I24ASSEM5GZYTGWI4LU/fujii-shuzo-ryusei-sake.jpg All Stories - Fujii Shuzo's "Ryusei" Sake The front entrance of Fujii Shuzo Sake Brewery. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1586307419311-QS4GQC1JO5O6AQ6BLFBK/fujii-shuzo-ryusei-sake.jpg All Stories - Fujii Shuzo's "Ryusei" Sake The courtyard of Fujii Shuzo Sake Brewery. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1598360053165-9RSKE1EV1W3NA4DZOOQB/fujii-shuzo-ryusei-sake.jpg All Stories - Fujii Shuzo's "Ryusei" Sake Yoshifumi Fujii, the fifth generation brewer of Fujii Shuzo. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1588506739403-P3GNXTQGA29MKORXAJEZ/fujii-shuzo-ryusei-sake.jpg All Stories - Fujii Shuzo's "Ryusei" Sake The village of Tamari located deep in the mountains behind Takehara, where Fujii Shuzo gets the spring water it uses to make its sake. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1598360281827-1JIAHAFYI69W52CFU0SN/fujii-shuzo-ryusei-sake.jpg All Stories - Fujii Shuzo's "Ryusei" Sake The bamboo slat racks on which the steamed rice is dried and then inoculated with koji mold before being moved to the muro room where it will be allowed to germinate for two days. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1598360237593-SMT91YNB27MLT6SHK33B/fujii-shuzo-ryusei-sake.jpg All Stories - Fujii Shuzo's "Ryusei" Sake Wooden tubs are used to make the shubo yeast starter following the kimoto method of mixing water and steamed rice and allowing them to ferment in the open air, capturing the natural ambient yeast in the brewery. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1586307489774-CNMZG6PCSE64ZAE58O38/fujii-shuzo-ryusei-sake.jpg All Stories - Fujii Shuzo's "Ryusei" Sake Tanks of fermenting sake. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1588504742528-CX5TYK6POQNSTOS2FM4D/fujii-shuzo-ryusei-sake.jpg All Stories - Fujii Shuzo's "Ryusei" Sake The back entrance to Fujii Shuzo Sake Brewery. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1588506442308-OCEP83RGN5AAC5HP0UIB/fujii-shuzo-ryusei-sake.jpg All Stories - Fujii Shuzo's "Ryusei" Sake Fujii Shuzo’s sake on sale at the shop in the brewery. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1588507147199-HZ7BN9WV8MTTNNU7JT8H/fujii-shuzo-ryusei-sake.jpg All Stories - Fujii Shuzo's "Ryusei" Sake Takhara’s historic old town center. https://www.oishisojapan.com/home/2020/7/14/sakiyama-shuzo-sho-ryukyu-awamori-matsufuji monthly 0.5 2022-04-12 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1593747581010-GOUKKAVDLOSY2QIKX7HT/Sakiyama+-+Old.JPG All Stories - Sakiyama Shuzo Sho's "Ryukyu Awamori Matsufuji" Oto Sakiyama. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1593747319715-8NB0B9M5QD44P53AQ5ML/Sakiyama+-+Founders.JPG All Stories - Sakiyama Shuzo Sho's "Ryukyu Awamori Matsufuji" Kimatsu and Fujiko Sakiyama and the abandoned U.S. Army building they moved their awamori brewery to after World War II. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1593778976190-CTOPJY8H990STH6T6V2G/Sakiyama+-+Roller.JPG All Stories - Sakiyama Shuzo Sho's "Ryukyu Awamori Matsufuji" The fourth generation brewer Tomohiro Sakiyama in front of the rice steamer. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1593779023530-1IM5W41WFY660BHOYFUN/Sakiyama+-+Koji.JPG All Stories - Sakiyama Shuzo Sho's "Ryukyu Awamori Matsufuji" The traditional triangular-shaped wooden huts in which the steamed rice germinates for three days after being inoculated with koji mold, https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1593779069192-ZMBAZ3H2AFQ1IQ9EEXWS/Sakiyama+-+Moromi.JPG All Stories - Sakiyama Shuzo Sho's "Ryukyu Awamori Matsufuji" A tank of fermenting “Matsufuji.” https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1593743981333-LVG8AN6Z4OQ4JZJX34UV/Sakiyama+-+Pots.JPG All Stories - Sakiyama Shuzo Sho's "Ryukyu Awamori Matsufuji" The large clay jars in which Matsufuji awamori is aged for three years and more and becomes what is called “kusu,” or “old liquor.” https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1593779301591-UZ5D62JVJR0IO2MJX31A/Sakiyama+-+Products.JPG All Stories - Sakiyama Shuzo Sho's "Ryukyu Awamori Matsufuji" The wide range of Matsufuji awamori available at the Sakiyama Shuzo Sho brewery. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1593744309213-IABZRPVVAJS1UJYJ18CT/Sakiyama+-+Entrance.JPG All Stories - Sakiyama Shuzo Sho's "Ryukyu Awamori Matsufuji" Tomohiro Sakiyama, president of Sakiyama Shuzo Sho, at the entrance to the shop and brewery. https://www.oishisojapan.com/home/2020/4/29/ishigaki-no-shio-okinawa-sea-salt monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1588108201901-1PGK0CC6TPCBYCIK3NJJ/ishigaki-no-shio-okinawa-sea-salt.jpg All Stories - Ishigaki no Shio Salt maker Tokuhige Togo (or Toku-chan as he likes to be informally called) on the beach at Nagura Bay where he gets the sea water he uses to make Ishigaki no Shio. In the distance is the coral atoll Taketomi Island. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1583655368798-H0V24E64UTTHLRURFY79/ishigaki-no-shio-okinawa-sea-salt.jpg All Stories - Ishigaki no Shio Calcium-rich blue coral like this covers the ocean floor surrounding Ishigaki Island. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1583656839118-OZITIK02AI8T016XHXHC/ishigaki-no-shio-okinawa-sea-salt.jpg All Stories - Ishigaki no Shio The path through the mangrove trees that leads from Ishigaki no Shio salt works down to Nagura Bay. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1588123374195-0TC79MEJGYYYG8N57R59/shigaki-no-shio-okinawa-sea-salt.jpg All Stories - Ishigaki no Shio Toku-chan eating mozuku seaweed fresh from the waters of Nagura Bay. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1583664739873-4YOZDQY7U4E0ZXAK1DLP/ishigaki-no-shio-okinawa-sea-salt.jpg All Stories - Ishigaki no Shio At low tide on the day following a full moon a clump of fossilized coral emerges from the sea which Toku-chan believes is the local salt god. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1583665248760-FG6PAI7GS1D3JGGIQTCQ/ishigaki-no-shio-okinawa-sea-salt.jpg All Stories - Ishigaki no Shio The receding waters create patterns in the sand around the “salt god” that look like the raked sand in Buddhist zen gardens. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1583655879909-3ACSYZGMBZ272SVCLRS4/ishigaki-no-shio-okinawa-sea-salt.jpg All Stories - Ishigaki no Shio Sea water is slowly simmered for three doors in an iron cauldron to crystalize Ishigaki no Shio. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1583655963792-T2WKGSO1Z9OA8K9NX7UE/ishigaki-no-shio-okinawa-sea-salt.jpg All Stories - Ishigaki no Shio The fine-grained salt is then put into this shed to dry until it is a flowing yet still slightly moist salt. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1585185404689-PWTJXWUBPNKWS0AFN7TL/ishigaki-no-shio-okinawa-sea-salt.jpg All Stories - Ishigaki no Shio On the right are packages and small bottles of Ishigaki no Shio. On the left are a roasted “yaki-shio” version of the salt which is designed to be used as a table salt. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1585181059876-8B7LI2PYFXUNUZCN8V3G/ishigaki-no-shio-okinawa-sea-salt.jpg All Stories - Ishigaki no Shio Ishigaki no Shio that is left to brew in brine in jars for eight years become massive rocks of pure sea salt and other sea minerals. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1588401966363-LFT7XCDSW3Y8ZCOLIL0M/shigaki-no-shio-okinawa-sea-salt.jpg All Stories - Ishigaki no Shio The star-filled night sky over the Ishigaki no Shio saltworks. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1583654968879-EAQ3T1K1KFCHCQBBBRLR/ishigaki-no-shio-okinawa-sea-salt.jpg All Stories - Ishigaki no Shio The entrance to the salt works and shop at Ishigaki no Shio. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1585185712438-R509HD7I72YT2KW81P3S/ishigaki-no-shio-okinawa-sea-salt.jpg All Stories - Ishigaki no Shio Kabira Bay at the northern end of Ishigaki Island. https://www.oishisojapan.com/home/2020/02/16/yunotsu-onsen-japan-hot-springs monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1572807663292-R19LHA6E6KZ66CDEZ8T7/IMG_4497.jpg All Stories - Yunotsu Onsen Hot Springs The many arms of the Sea of Japan that lead to Yunotsu’s main port are as maze-like as the roads and lanes of the village. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1579474274590-0EPFDKOBRMQP1GBNHEXR/Yunotsu+-+Main.JPG All Stories - Yunotsu Onsen Hot Springs At the bottom of one of Yunotsu’s quiet lanes are a cafe and antique shop housed in a former hot springs bathhouse. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1580702310059-P5T5PXPZF1Q6PUVMHSCA/IMG_4517_2.jpg All Stories - Yunotsu Onsen Hot Springs A miniature copy of Tatsu no Gozen Jinja is enigmatically perched high on a cliffside behind the main shrine. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1581811026753-PFWKJ3CZ26WDJRFI0ERH/IMG_4523.jpg All Stories - Yunotsu Onsen Hot Springs Built in 1747, the Naito family home still dominates village’s main street. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1579475523362-CLS0Q6C1BHGHDUKGPO9O/IMG_9911.jpg All Stories - Yunotsu Onsen Hot Springs https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1579476131657-707B29K1KYIXELS6X6FL/IMG_9884.jpg All Stories - Yunotsu Onsen Hot Springs https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1579476106285-R0UJH73XEFVWYVWNHZDH/IMG_9874.jpg All Stories - Yunotsu Onsen Hot Springs https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1581811731360-C2F1DRFKUWKPXUKGO6JS/IMG_9917.jpg All Stories - Yunotsu Onsen Hot Springs The imposing entrance of Sairaku-ji Temple. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1579421454347-QJ66KKYAR9NUT2LXXJ2A/IMG_6368+2.jpg All Stories - Yunotsu Onsen Hot Springs Two freshly-caught nodoguro (blackthroat seaperch) laid above several small sardines. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1581828634523-RH179RWDCVWQ5UPXUQRF/IMG_4468.jpg All Stories - Yunotsu Onsen Hot Springs U-joyu, a local type of soy sauce, for sale at Yunotsu’s small grocery store. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1581853286040-CCHD9PIRA2F3YWR83G5X/IMG_0307.jpg All Stories - Yunotsu Onsen Hot Springs Nodoguro braised in a sweet-rich nitsuke sauce served with tofu. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1581853376347-XUYTNUCW185ULRXJBCRW/IMG_0304.jpg All Stories - Yunotsu Onsen Hot Springs Salt-cured and air-dried nodoguro himono. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1579425732717-M878EPO4TJH5AZZS0YNQ/IMG_9952.jpg All Stories - Yunotsu Onsen Hot Springs Tatsu no Gozen Jinja lit up for an evening performance of Shinto kagura dances. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1581826280945-RYTTYEV577IDRJFMEX11/IMG_0114.jpg All Stories - Yunotsu Onsen Hot Springs The kagura dance about the god Sus’a-no-Oo’s battle with the dragon—one the most famous and challenging legends performed by kagura troupes. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1572807305211-TIGNW5RRAWWF8OE25U8U/IMG_4463.jpg All Stories - Yunotsu Onsen Hot Springs One of the tunnels of the old road that leads to Yunostu Onsen. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1579475375884-8OKD9LF5X9C1IBE8Q6EK/IMG_0141+2.jpg All Stories - Yunotsu Onsen Hot Springs Yunotsu’s main street at night. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1579614655931-SQBIDR5WOM4GUOSNR02D/IMG_4461.jpg All Stories - Yunotsu Onsen Hot Springs One of Yunotsu’s ancillary harbors that were once an active part of the port evidenced by the many ancient moorings carved into its rocky shoreline. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1579478660728-IVQ40ZK6DNIV1SPZAKVS/IMG_4467.jpg All Stories - Yunotsu Onsen Hot Springs The Sea of Japan coastline just outside of Yunotsu where visitors can walk or swim in its many small secluded coves. https://www.oishisojapan.com/home/2020/1/15/hiroshima-green-lemons monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1578125318742-NCBR1WAVP03AASUKJZX0/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons Hirohima prefecture’s lemons benefit from the ideal growing condition of full, 360 degree sunshine by being grown on ishizumi stonewall terraces on small islands in the Seto Inland Sea, like these lemon orchards on Omishima Island. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1578093489161-VD6KOU7SKVNVUIW9PXUJ/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons Takeuchi Shintaro in his lemon orchard on Osakishimojima Island in mid-winter. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1578101397625-10L50X1RK600WSKQUF1M/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons Shintaro Farm’s organic green lemons ready to be harvested. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1578101781403-OORRSOHGS3OER2R2KZZR/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons The western-facing view from Takeuchi’s lemon orchard . https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1578124159309-3WB6MES9FC8ZUJQFB0TU/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons Anna Hamashita in Maruya Cafe. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1578124796131-T3B0PZLKLOTNTWRT9DX7/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons A bowl of rich, chicken ramen at Maruya Cafe comes with a juicer and grater to allow diners to season and flavor their ramen with green lemon juice and zest as they wish. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1578124386797-SWW4KSG8RB68BBH1PMUZ/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons Some of Anna Hamashita’s bottled, home-made condiments and seasonings based on locally-grown produced ingredients, including from the left: Kara-Age ni Kakeru Tare, Daidai Ponzu, Sudachi Ponzu, Hijiki Dressing, and Lemon Syrup. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1578987940465-ASJT4PXO7HSVXW5GZFHU/Cosakuu+-+Yuka.JPG All Stories - Hiroshima’s Green Lemons Yuka Uesugi at Cosakuu. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1575711060856-EL72ZALG1LVYQIMELDO9/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons One of the Gold Awards Yuki one at the “World’s Original Marmalade Awards” held annually in Great Britain. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1575711597563-YHYNCNOVAAMQPJAG81M1/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons Yuka’s kitchen in early winter reflects her transition from making apple, pear, fig, and ginger jams in autumn to making marmalades starting with green lemons. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1578779156955-MGBRANUFU7QVWIQK0U3P/79832817_2435232713253925_4646205765802000384_n.jpg All Stories - Hiroshima’s Green Lemons - Spears of Green Lemon Peel https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1578779165027-83GB45JTFKVD8P1Z0LYH/79498309_2435232719920591_1006719692569575424_n.jpg All Stories - Hiroshima’s Green Lemons - Green Lemon Marmalade https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1575712423020-C8FHNVBVSIHKM88AZCOL/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons Yuka finishing a batch of fig jam in the kind of copper pan traditionally used to make jams, marmalades, and other preserves. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1578101835583-PE6923Q0358CGW3IFKWG/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons Green lemons alongside mikan oranges at one of the many roadside stands found on the islands of Hiroshima prefecture during the winter months. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1578127254747-OZNZN53HO6Z8L2GS0BWP/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons Maruya Cafe. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1578126005504-P9EW68Y3TX1FWV8USQ2J/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons The view from the cafe with the Akinada Bridge linking Shimokamagari Island to the Honshu Island mainland in the distance. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1575710503250-V7W4ROIHVO5D0PAKBLKI/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons Cosakuu is located on the western coast of Mukaijima Island in a tropical garden of palm trees. Next door on the right is Tachibana Cafe, semi-hidden beneath a canopy of ivy. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1575715033063-KY14XDZ78VKWDSJZHUTS/hiroshima-green-lemons.jpg All Stories - Hiroshima’s Green Lemons The shop at Cosakuu sells Yuka’s homemade marmalades, jams, other preserves, and caramels and also crafts made by local artisans. https://www.oishisojapan.com/home/2019/11/30/usagi-no-moshio-seaweed-salt-DNtPC monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574724065926-BF3FWZ21STPNLPQ53G63/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt Isamu Abe holding the dried seaweed he uses to make Usagi no Moshio seaweed salt. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574723393119-LQMQF1F2MIXV22352C27/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt Trading ships no longer visit Sagiura’s port, and it is now used only by a small number of local fishermen. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574723774754-8ZV9B6MRSHNTW0O4XNDU/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt The small, nearly circular and enclosed bay of Sagiura is one of the village’s peaceful charms. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574808539600-YRK4PG408QC0MSE3R0ZL/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt The old tool shed behind Sagiura’s school where Isamu makes his sea salts. The lumber on the right, which is used to fire the salt pans, came from abandoned homes in the village that were demolished. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574723039297-4JX0WXRW6OEFLY0Q7F9A/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt Arame seaweed flourishes in the pristine waters of Sagiura’s bay. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574750274613-GXSKYBRQQKE0GR0M3WG7/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt Containers of finished Usagi no Moshio seaweed salt. It is one of the mildest and finest grain moshio salts made in Japan as well as one of the richest in calcium and other nutrients. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574807446459-36HEPORMA702ZLVI8G6J/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt Isamu holding a bag of the pure white sea salt he also makes. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574808136884-FX8R3FUS7Q4NFCVAZHIX/Usagi+no+Moshio+-+Salt+Pans+2.JPG All Stories - Usagi no Moshio Seaweed Salt - One of Two Salt Pans https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574808183619-M7VALZ8EPL0Y6J7TDLA0/Usagi+no+Moshio+-+Dryer.JPG All Stories - Usagi no Moshio Seaweed Salt - The Drying Closet https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574988606849-UMQY2ZZH55OGKHZL9DS6/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574919885084-WB90KLYJKJ0CR77MKTOG/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt The large bag on front left is a two kilogram of Usagi no Moshio seaweed salt. On the front right are two small bags of Usagi no Moshio Full Moon Seaweed Salt. In the back starting from the left and going clockwise are two shaker bottles of Usagi no Moshio seaweed salt, a small bag of the salt, a bag of pure white sea salt, and two small gift bags of pure white sea salt and moshio seaweed salt. In the center is a piece of dried reddish-brown arame seaweed. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574808388473-88MBMU04MSOB58Q0CQL4/Usagi+no+Moshio+-+Museum.JPG All Stories - Usagi no Moshio Seaweed Salt - The Museum https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574919253530-7I7ZHHKQPJYY2CNXZY2N/Usagi+no+Moshio+-+Gym.JPG All Stories - Usagi no Moshio Seaweed Salt - The Gymnasium https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574722457245-IB5YFAAUR3DCD3VSAYCY/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt Isamu standing in front of the main entrance to Sagiura’s school. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574744476441-COH2RZBX221JTZKLH691/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt Sagiura’s schoolhouse, which also functions as the village’s community center. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574784908124-ICXY7R30GTWZXG42E7BA/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt The main train station in the town of Izumo. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574990197398-OLE8QLGNGMPUBQN8ADAE/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt Inasehagi Shrine in Saigura is an over 1.00-year-old auxiliary shrine of Iszumo Taisha Grand Shrine. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1574750968970-ZA0804NV6GWFYIMI3LTE/usagi-no-moshio-seaweed-salt.jpg All Stories - Usagi no Moshio Seaweed Salt The spectacular scenery of the Hinomisaki Coast near Sagiura. https://www.oishisojapan.com/home/2019/8/10/cooking-with-sake monthly 0.5 2022-05-07 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554208987443-13I7AUBSUD8JS8PUZA5A/cooking-with-sake-1.jpg All Stories - Cooking With Sake Spring water used to make Kamotsuru’s sake in Higashihiroshima City is made available to local residents to come and fill bottles. When used in cooking, sake is better than ordinary water if for no other reason than the fact that it is made by brewers with some of the best water available in Japan. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554209971882-5XXRXQOQER6MJLZYTBRF/cooking-with-sake-1.jpg All Stories - Cooking With Sake The water at Geikkeikan Sake’s main brewery in the city of Fushimi south of Kyoto comes from a deep well fifty meters below the ground. The brewery considers the water sacred and prizes it for its gentle flavor due to minerals dissolved into it from the granite layer of rock at the bottom of the well. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554207152300-LKQYDZZBMN1KNQNNKK8C/cooking-with-sake-1.jpg All Stories - Cooking With Sake Freshly-caught sea bream (tai) is lightly marinated in sake and soy sauce before being served on a bed of delicately sweet sushi rice and garnished with peppery kaiware sprouts, salty nori seaweed strips, a minty shiso leaf, and creamy ikura salmon roe. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554141269358-VP28QWRIGTAXBZYAYFJK/cooking-with-sake-1.jpg All Stories - Cooking With Sake In the top right blue bowl is horenso ohitashi, which is spinach lightly pickled in sake and soy sauce overnight and topped with toasted sesame seeds. In the bottom left black bowl is mame goma-ae, a medley of spring beans and peas coated with an earthy sauce made of ground toasted sesame seeds, sake, soy sauce, and sugar. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554762987912-U7U8XV7X5U6Z2H0GPTZ5/IMG_6038.jpg All Stories - Cooking With Sake - A Kyoto chef adds a touch of sake... https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554762904154-DL6JOCVDQUUSWLVNGL45/IMG_6035.jpg All Stories - Cooking With Sake - To deepen the flavor of his dashi soup. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1553672298754-NV7101TN9NVQTG8WKMML/cooking-with-sake-1.jpg All Stories - Cooking With Sake Bishu Nabe in the top left black pot is a luscious clear soup made here with thin slices of pork and seasonal vegetables and seasoned only with salt and pepper. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554241608616-4RZNRNXEN560JG7NOMUJ/cooking-with-sake-1.jpg All Stories - Cooking With Sake A glass of sake served alongside nasu dengaku, which is a roasted eggplant that has been glazed with a sauce made of sake, miso, hon-mirin, and sugar. The sauce can also be used to glaze tofu, fish, and vegetables. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554207863176-2CLCLJRGBTHLXQCQY5B5/cooking-with-sake-1.jpg All Stories - Cooking With Sake In the brown bowl kasu-jiro is a rich, slightly sweet stew made with sake kasu and either pork or salmon and vegetables. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554124579951-Q7Y969TCROHG1B6ZDSBL/cooking-with-sake-1.jpg All Stories - Cooking With Sake Sake was spritzed on the slices of duck breast before grilling them over a flame to help them brown. It was also used in the dipping sauce which is equal parts sake, soy sauce, and mirin. The sake served with the duck is a highly acidic one, typical of the artisanal types made in Nara prefecture, to best accompany the rich, gamey meats eaten in that mountainous, land-locked region of Japan. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554206608762-ANI50D24R1HV933VQ5MM/cooking-with-sake-1.jpg All Stories - Cooking With Sake A stream flowing in front of Buttsuji Temple located deep in the mountains of Hiroshima prefecture. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554978839744-BQS2OWTYKZHWOTM7H22I/cooking-with-sake-1.jpg All Stories - Cooking With Sake A sacred water spout in the hills behind Kyoto city marked by a stone Shinto torii gate and shimenawa of woven rice straw. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554466943654-1MJUUSLQ581EE4P48Q5I/cooking-with-sake-1.jpg All Stories - Cooking With Sake https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554370016458-2ITIBV5GPSFB494HXOKT/cooking-with-sake-1.jpg All Stories - Cooking With Sake https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554467256075-KLDO4GJ0O4WURPL986YJ/cooking-with-sake-1.jpg All Stories - Cooking With Sake https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1554369313172-V1DOEMWIQ2D6ZDBJ1L7E/cooking-with-sake-1.jpg All Stories - Cooking With Sake https://www.oishisojapan.com/home/2019/07/08/tea-stand-gen monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558610518984-HK0JJGI5P6FMVC0ISQ0P/tea-stand-gen.jpg All Stories - Tea Stand Gen Genki Takahashi heating the tea cups and cooling the water in preparation to brew the first of a series of cups of sencha at Tea Stand Gen. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558610182079-PANP80TFLUOR6YQP7PM8/tea-stand-gen.jpg All Stories - Tea Stand Gen The first cup of Genki’s Hiroshima zairai sencha. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1557096839648-QI1Q3EWOWOCDF2AQGMN3/tea-stand-gen.jpg All Stories - Tea Stand Gen In addition to sencha, Genki makes a variety of other teas using the coarse leaves, including a lightly fermented green tea called wakoucha, or Japanese-style black tea, pictured here. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558619278340-SLGWELVLC1V6T88WE4QN/tea-stand-gen.jpg All Stories - Tea Stand Gen Standing in the middle distance of his tea farm, Genki has created an idyllic landscape—a perfect example of satoyama, which is an expression used in Japan to describe the concept of man existing in harmony with the mountains. It means that a way of life and the environment have been shaped by both man and nature over time to support a mutually beneficial existence. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558622491928-D9EOURCNNTQ4WC3AXIJ7/tea-stand-gen.jpg All Stories - Tea Stand Gen Genki’s tea farm is surrounded by other small family farms like these rice farms located at the bottom of his tea field. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558619562546-SI9ZZRR9B4G6PLA1SDF7/tea-stand-gen.jpg All Stories - Tea Stand Gen Genki is already at work on restoring another abandoned tea farm about twenty minutes away by car from his current tea field. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558620017552-ZODVWEN10WC6NXN5GVLZ/tea-stand-gen.jpg All Stories - Tea Stand Gen A ladybug, one of the good insects that help Genki maintain his tea field, on top of a first shoot of new growth tea. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558622947392-P4T2E88M07XVQ30100EP/tea-stand-gen.jpg All Stories - Tea Stand Gen Genki in the far distant right and two friends weeding and tending the tea field in preparation for harvesting the first flush of green tea, called shincha, in late May. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558611670380-9S4EET64038PMNJVA911/tea-stand-gen.jpg All Stories - Tea Stand Gen Tea Stand Gen. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558610723596-4H3B06Z3QCVCOZ3EQ0K8/tea-stand-gen.jpg All Stories - Tea Stand Gen The black and white sign with Tea Stand Gen’s logo on the left wall helps visitors find the narrow lane on which the shop is located in the warren of streets of the old port area of Onomichi. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558620610698-U1KR6D0DTMSQ49VUI9IQ/tea-stand-gen.jpg All Stories - Tea Stand Gen Tea Factory Gen. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558622104898-XZAYFVLKZNNQCPK9G45S/tea-stand-gen.jpg All Stories - Tea Stand Gen Inside Tea Factory Gen, the tea steaming machine, located front right, is the first of five machines that will steam, dry, and roll the green tea into sencha. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558622145791-OGTYKSJ7Z1754OENEUHX/Tea+Factory+Gen+-+Machine+2.JPG All Stories - Tea Stand Gen - First Dryer & Roller https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558622160239-D7SD6X149FOKDPWSGWMT/Tea+Factory+Gen+-+Machine+3.JPG All Stories - Tea Stand Gen - Rolling Only https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558622181136-T3ZOIXUMHLPVAOROI8QS/Tea+Factory+Gen+-+Machine+4.JPG All Stories - Tea Stand Gen - Second Dryer & Roller https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1558622203352-3CA6IL5CQ6NT7XZJ5NMB/Tea+Factory+Gen+-+Machine+5.JPG All Stories - Tea Stand Gen - Final Dryer & Roller https://www.oishisojapan.com/home/2019/05/23/hakusen-shuzo-hon-mirin monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1555663589579-G686GIKI65EDWRD8NMOV/hakusen-shuzo-hon-mirin.jpg All Stories - Hakusen Shuzo's Hon-Mirin Branded “Koko”, Hakusen’s 10-year-aged hon-mirin is nearly black , has a ”meaty” aroma, and a complex sweet-savory flavor. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1546850308826-W715PN6QF81U1DSZFZ08/hakusen-shuzo-hon-mirin.jpg All Stories - Hakusen Shuzo's Hon-Mirin Starting in the high mountains of the Japanese Alps, the Hida River flows through Kawabe and soon after joins the Kiso River. The valleys of the Hida and Kiso rivers are famous for their well-preserved mountain villages and walking courses through their beautiful wild landscapes. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1546848419284-1A5NSF3GXOQJM6XDE5ZH/hakusen-shuzo-hon-mirin.jpg All Stories - Hakusen Shuzo's Hon-Mirin The main Edo-era building of Hakusen Shuzo in Kawabe city. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1546849330238-EVVECLPKKTWM8RTGU46X/hakusen-shuzo-hon-mirin.jpg All Stories - Hakusen Shuzo's Hon-Mirin The fifth generation head of Hakusen Shuzo, Yuki Kato standing amidst the tanks used to ferment hon-mirin. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1546849378799-7LPKW7XRZBRXX7DWZ4YT/hakusen-shuzo-hon-mirin.jpg All Stories - Hakusen Shuzo's Hon-Mirin Mr. Hishimoto, Hakusen’s chief brewer (toji). https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1546900775111-NLURMQ0R1MX6G1DQ14FV/hakusen-shuzo-hon-mirin.jpg All Stories - Hakusen Shuzo's Hon-Mirin The muro room where the rice koji is cultivated over three days. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1546900481180-R0VUQXP013QRQWROLP2W/hakusen-shuzo-hon-mirin.jpg All Stories - Hakusen Shuzo's Hon-Mirin The multi-blade mixing machine used to evenly and thoroughly combine the rice koji and steamed sticky rice. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1546900993349-RW6O8ANB38JMPUBBA3RR/hakusen-shuzo-hon-mirin.jpg All Stories - Hakusen Shuzo's Hon-Mirin The steel tanks in which the hon-mirin will age for three and ten years. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1546901325217-JYFRYAI2SQE5XL0I4VEK/hakusen-shuzo-hon-mirin.jpg All Stories - Hakusen Shuzo's Hon-Mirin The room in which the hon-mirin is dripped and filtered to become clear, translucent liquors. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1546901553589-FMUMU189LMIUFKYG30BK/hakusen-shuzo-hon-mirin.jpg All Stories - Hakusen Shuzo's Hon-Mirin The shop at Hakusen Shuzo. https://www.oishisojapan.com/home/2019/03/21/marmalade-lady-of-osakishimojima-island monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1553896796857-Q9DX5NNDZE4QO6VVC6D9/Atsuka+-+3.JPG All Stories - The Marmalade Lady of Osakishimojima Island Atsuka Uegami collecting mikan oranges from the orchard in her home garden in the village of Kubi on Osakishimojima Island https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1550624076984-HC9OTE8LP2Q4D97U1YXJ/marmalade-lady-of-osakishimojima-island.jpg All Stories - The Marmalade Lady of Osakishimojima Island Seen from a ferry stop on neighboring Osakikamijima Island, the entrance to Osakishimojima’s main harbor is under the bridge that connects two small islands located just in front of the island. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484485112165-LRW8KM2CJ4BEZHKZ2KZ3/marmalade-lady-of-osakishimojima-island.jpg All Stories - The Marmalade Lady of Osakishimojima Island The Utsu Shinto shrine in the town of Ocho is believed to be over 2,000 years old. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537802541491-8D4YNQ47LJHF1XZBQG51/marmalade-lady-of-osakishimojima-island.jpg All Stories - The Marmalade Lady of Osakishimojima Island Mitarai’s main street, located just behind the port, is lined with Edo-era (1603-1868) shops and homes. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1552872240474-OFGWJ5U7QNL8TQ7R8Y25/marmalade-lady-of-osakishimojima-island.jpg All Stories - The Marmalade Lady of Osakishimojima Island One of the Edo-era merchant trading houses in Mitarai where the overthrow of the Tokugawa Shogunate was plotted. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1552872426313-2985YQ9TG9FL31XUEI3V/IMG_5086.jpg All Stories - The Marmalade Lady of Osakishimojima Island - Osakishimojima's inner harbor today. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1552872455622-J8IY30MJ941H5Q5T2KBF/Mitarai%2B-%2BOld%2BPort-2.JPG All Stories - The Marmalade Lady of Osakishimojima Island - And during its heyday as a trading port. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1552872551413-3OWUJI7IRNGF4XDU1DSF/IMG_5291.jpg All Stories - The Marmalade Lady of Osakishimojima Island - Wakaebisu-ya, formerly Mitarai's largest brothel. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1552872508160-ELER681GALQPMV02HVNT/IMG_5301.jpg All Stories - The Marmalade Lady of Osakishimojima Island - And the women who used to work there. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1552872576228-6FJXMOV9DG4VGHN2H1WM/OSakishimojima%2B-%2BParadise-2.JPG All Stories - The Marmalade Lady of Osakishimojima Island - Stone terraced-orchards glow with mikan. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1552872496741-YQ9J497AOPU9YL5XNHVG/Osakishimojima%2B-%2BHaruka-2.JPG All Stories - The Marmalade Lady of Osakishimojima Island - And lemons. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1553060425620-G4PWSHS17T70G7A3TTBC/marmalade-lady-of-osakishimojima-island.jpg All Stories - The Marmalade Lady of Osakishimojima Island The historic port of Mitarai as seen from Okamoto Island on the other side of Osakishimojima’s inner harbor. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1541290709810-RCHDXPJATL30P8BME1R5/marmalade-lady-of-osakishimojima-island.jpg All Stories - The Marmalade Lady of Osakishimojima Island Atsuka Uegami in the island’s Mikan Museum, located in the town of Ocho. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1553106747452-2WPCBMGR70J3N2HNZPNV/marmalade-lady-of-osakishimojima-island.jpg All Stories - The Marmalade Lady of Osakishimojima Island Atsuka’s lemon marmalade. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484402442802-X7UH489LBRUWXNHQLDVL/marmalade-lady-of-osakishimojima-island.jpg All Stories - The Marmalade Lady of Osakishimojima Island A torii gate facing the inner harbor marks the approach to the Ebisu Shrine, which is dedicated to the Shichifukujin, or Seven Gods of Fortune. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1550630786218-BR82WGFRR7RTFCSQUXIM/marmalade-lady-of-osakishimojima-island.jpg All Stories - The Marmalade Lady of Osakishimojima Island The small boat that runs between Ocho’s small ferry terminal and Takehara City on the Honshu Island mainland. https://www.oishisojapan.com/home/2019/2/7/meitou-koji-and-miso monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1547797098833-NLMORYVRRLW25AXP5XJH/meitou-koji-and-miso.jpg All Stories - Meitou's Handmade Koji From right to left: Yohei Meitou with his father Noritaka Meitou in their sauna-like muro room during the first day of culturing a batch of white rice into koji. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1547798142682-25G2XPJ12JKZB1W27ZT8/meitou-koji-and-miso.jpg All Stories - Meitou's Handmade Koji At this stage in the process, each grain of rice has sprouted white koji mold; in one more day they will be covered in a white fuzz and ready to be used. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1547797807373-F74DQ6UG0JN9NGJXUGP8/meitou-koji-and-miso.jpg All Stories - Meitou's Handmade Koji From right to left: one kilogram bags of fresh brown rice koji and white rice koji. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1548733260735-DWGLFCWFXT26WII0S60P/meitou-koji-and-miso.jpg All Stories - Meitou's Handmade Koji Meitou’s dried barley koji can be used for up to six months, if kept in a cool, dark place. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1547797341306-XXVC5YT5QZWYU2QGKD8T/meitou-koji-and-miso.jpg All Stories - Meitou's Handmade Koji Ryuhei Meitou packing bags of dry soy beans to provide customers with all of the ingredients they need to make miso at home. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1548733826807-1SJK2ADCATVFGA50GI8G/Meitou+-+Miso+Gray.JPG All Stories - Meitou's Handmade Koji - Meitou's Genmai, Ama & Awase-Koji Miso https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1548733559820-51TFFB940CY8HHSCQQ11/Meitou+-+Hishio+Gray.JPG All Stories - Meitou's Handmade Koji - Meitou's Shio-Koji & Hishio https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1548635987590-NAPXFI3LSE0QZT6RZ126/Meitou+-Masuo.JPG All Stories - Meitou's Handmade Koji - Fumiaki Making Black Rice Amazake https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1548635970869-EGF5MTMCN5O1M4I1E8V4/Meitou+-+Black+Rice.JPG All Stories - Meitou's Handmade Koji - Locally-Grown Black Rice https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1548733392002-5F4VW2A91T262BIORRZ2/Meitou+-+Amazake+Gray.JPG All Stories - Meitou's Handmade Koji - Meitou's White, Brown & Black Rice Amazake https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1547796331856-FF4IIFYWSF3L9ITNKMEW/meitou-koji-and-miso.jpg All Stories - Meitou's Handmade Koji Meito Miso Workshop. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1547799742244-PC30ASLJBYTE3KBJYT9A/meitou-koji-and-miso.jpg All Stories - Meitou's Handmade Koji A refrigerator case of Meitou’s fresh miso, koji, amazake, and other products at the entrance to the workshop. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1547802519836-353LTVSS0KYD3PY4RP2O/meitou-koji-and-miso.jpg All Stories - Meitou's Handmade Koji Yuishinzan Hill at Kōrakuen. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1547802577146-5TYWRYND48M8BT0QGDX4/meitou-koji-and-miso.jpg All Stories - Meitou's Handmade Koji Kyokusui Stream at Kōrakuen. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1547802624351-X98WNL1ZSDAKOO6785QN/IMG_2613.jpg All Stories - Meitou's Handmade Koji Winter view of the Iris Gardena at Kōrakuen. https://www.oishisojapan.com/home/2018/12/01/torii-sauce monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1540201659326-SFJ38SZS6SS0WJZZ59JD/torii-sauce.jpg All Stories - The Torii Family of Sauces Daishi Torii standing next to one of the large kioke wooden barrels he uses to brew and lightly ferment his sauces. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1543476704770-IGA7U5TV3SY8S3VBT0DW/torii-sauce.jpg All Stories - The Torii Family of Sauces The Torii family of sauces. The red-labeled bottle on the left is Torii’s usta so-su. Proceeding to the right are: chuno so-su, kanjuku so-su, ome-rice so-su, spice so-su, and okedoko no chikara so-su. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537131144099-9VVBEA3LFF144JRCWOW4/torii-sauce.jpg All Stories - The Torii Family of Sauces Torii Sauce’s “prep cooks” use air guns to blow the skins off the onions used in its sauces. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537131189343-1NIM6938FUHWUGIDEYJY/torii-sauce.jpg All Stories - The Torii Family of Sauces Large, pink Momotaro tomatoes are used in all Torii sauces. They are both sweet and tangy, as well as full of satisfying umami. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537133300363-XUY8I8L3EUZ0WX9U36DI/torii-sauce.jpg All Stories - The Torii Family of Sauces The vegetables are layered in large cauldrons, with the ones on the bottom being boiled and those on the top getting steamed. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537129555515-4RC3HOT3TDE9WSZSV1FO/torii-sauce.jpg All Stories - The Torii Family of Sauces Fresh sake kazu (sake lees) makes one type of rice vinegar used in Torii’s usta so-su. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537129356349-XWP230VY7F1X34TAX15Z/torii-sauce.jpg All Stories - The Torii Family of Sauces Sake kazu that has been aged for two years until it develops a deep umami, milder and sweeter flavor and dark chocolatey color is used to make a second type of rice vinegar used in Torii’s usta so-su. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537130301977-8YJWN4AJPFA4DBP66LX2/torii-sauce.jpg All Stories - The Torii Family of Sauces Whole spices are gathered from around the world, like this piece of cinnamon from China, and are then steeped in the sauce to give it a beautifully spiced aroma. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1543032618677-QU4SJ6F8FVG2JKK6FNZX/torii-sauce.jpg All Stories - The Torii Family of Sauces Torii’s chuno so-su gracing a korokke potato croquette. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537129929855-D2OI7I1CA7JC30LRGTSJ/torii-sauce.jpg All Stories - The Torii Family of Sauces The deep, rich-tasing Okedoko no Chikara so-su that comes from the bottom of the large kioke wooden fermentation barrels is a foundation sauce one can use to create your own delicious sauces. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537132957033-6QJ0L4YLEC3881JQ7VX4/torii-sauce.jpg All Stories - The Torii Family of Sauces https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537129844068-S0UF849SOLHWSWNTUY4O/Torii+-+Demo.JPG All Stories - The Torii Family of Sauces Daishi Torii explaining the process of making his sauce to visitors. https://www.oishisojapan.com/home/2018/11/03/iio-jozo-fujisu-rice-vinegar monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537945707092-HE0M3P91QGAAC3J0YI1A/image-asset.jpeg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar Akihiro Iio, the fifth generation brewer of Iio Jozo rice vinegars, in the visitor tasting room at his family’s vinegar brewery. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537946541210-ZTV1NRQ8Z007G0XWOL7I/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar Terraced fields high in the mountains behind the fishing village where Iio Jozo grows its own rice organically with the help of volunteers. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1533279168183-02MAC9CIO5ARTK4RMB07/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar Harvested rice drying outside Iio Jozo’s brewery before being made into sake and then fermented again to become rice vinegar. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537125700685-U8B68JA3EVTT0ES1J8DB/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar The steel tanks at Iio Jozo’s brewery are covered with wood and straw mats to allow the rice vinegar to breathe and ferment naturally. Workers paddle the rice vinegar from time to time to aerate the mixture instead of using mechanical acetators as is done at large commercial vinegar makers to accelerate fermentation. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537126141840-PGHZD6U2GUT3BUJL7R4G/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar An acetic acid bacteria (acetobacter) that has lived in the Iio Jozo brewery for over 120 years forms a thin film on top of the vinegar mixture and initiates the magical and mysterious process of turning sake and water into rice vinegar. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537127882083-92O9J02X3CNPEUPAHEY6/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar A comparison of the rice content of commercially-made rice vinegar on the far left with Iio Jozo's "Fujisu" rice vinegars. The second bottle from the left is Iio Jozo’s red label "Junmai Fujisu" rice vinegar (also pictured second from the right) and the center bottle is Iio Jozo’s blue label "Fujisu Premium" rice vinegar (also pictured at the far right.) The much higher rice content in Iio Jozo’s vinegars makes them mellower, richer, and healthier. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1540424441958-BU1W914NYSS71N5QRT2M/image-asset.jpeg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar - Junmai Fujisu (Pure Rice Vinegar) Fragrant, soft, with a slow mild sourness, it is specially designed for cooking and can tolerate high heat and long cooking. Add a few drops to water to macerate onions, shallots, and garlic and to preserve the color of raw fruits and vegetables (other than green ones). Use a few spoons in soups, stews, stir fries, sweet-sour and pasta dishes to reveal the nuanced flavors of a medley of ingredients. Use it in marinades and braises to tenderize and enrich meats. Add a touch when making noodles to lighten the starch and minimize the gluten released, helping them be soft yet chewy. Add to pasta water to prevent the noodles from sticking. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1540424495713-OIGPHMAVYJN8JMCKSDJF/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar - Fujisu Premium The premium version of Fujisu rice vinegar has a more rounded, gentle aroma and flavor, and lots more umami. It is light yet very rich, and is designed to finish foods at low, no, or quick heating and to garnish foods at the table. Add a few spoons to fresh tomatoes, berries, and citrus to macerate them and help preserve their colors. Use it to make sushi rice, salad dressings, and sunomono vinegared dishes. Splash it on grilled fish and meats, sweet roasted vegetables, and fried foods. Use it to deglaze pans and lighten gravies. It is a good substitute for the tang of light, umami rich cultured dairy products like creme fraiche, yoghurt, buttermilk, and sour cream when trying to avoid animal-based foods. This is a good rice vinegar to have in a cruet on the table for drizzling on all kinds of foods. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1540424555265-637LU2PI90YUZL0Y688X/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar - Akasu Premium (Red Vinegar Premium) Made by fermenting and aging Iio Jozo’s sake lees for ten years, this is the richest and most complex of Iio Jozo’s rice vinegars. Yet, it is still very light bodied. It is used by fine sushi chefs when making the classic style of sushi called “Edo-mae” and by French chefs to make light yet rich sauces for beef and other meats. It can be used to add a rich, flavorful character to all kinds of foods: pickles, salad dressings and vinaigrettes, casseroles and braised dishes, and classic sweet-sour dishes like caponata. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1540424634323-0HO2ESUCUBJOMI6JZQFY/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar - Genmai Kurosu (Brown Rice Vinegar) Made from organic brown, unpolished rice grown in Tamba (a mountainous region west of Kyoto famous for its grains and beans), it is mild and rich like Iio Jozo’s other rice vinegars but more aromatic and flavorful—slightly malty as would be expected from a whole grain vinegar. It is excellent in dashi, broths, and stocks, helping to clarify, brighten as well as enrich and deepen their flavors. It is also good for Chinese and other Asian dishes. Full of nutrients, it is a healthy, tasty alternative for any cooking and finishing use of vinegar. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1540425830034-IHEZHNM2Q7VPMUCRFQ91/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar - Beniimosu (Sweet Potato Vinegar) A ruby red vinegar made from purple sweet potatoes that comes in two versions: a tart, earthy natural version and one sweetened with honey. Akihiro’s father Hiroaki drinks a tablespoon daily mixed with water as a health tonic. It is also refreshing mixed with club soda or beer, as is done at Aceto. It is a uniquely flavored vinegar that should be experimented with in drinks, dressings, vegetable dishes, fruit salads, and desserts. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1540424785317-A24NVO72EYNBQSEB1PMJ/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar - Junmai Kuromamesu (Pure Black Soy Bean Vinegar) Made entirely from creamy, rich black soy beans grown in the Tamba district of Hyogo prefecture and aged for 10 years, this hard-to-make and rare vinegar (there is only one other brewer in Japan producing this type) has two times the umami of Iio Jozo’s “Fujisu Premium.” It is a vinegar equivalent of a well-made soy sauce, which relies on acidity instead of salt to add brightness to foods and also depth and complexity to dishes. Its unique earthy and slightly bitter taste make it an excellent seasoning for the rich, meaty dishes of Chinese and Western cooking, while its sturdiness enables it to withstand high heat and long braising. Packed with vitamins and nutrients, it can also be used as a health tonic. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1540425786162-922PPB9OS2T9U7IIRTIE/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar - Umesu (Sour Plum Vinegar) Made from Iio Jozo’s brown rice vinegar (genmai kurosu), sour ume plums, and raw sugar, this vinegar tames the extreme sourness of Japanese ume plums and gives their flavor depth and richness. It can be used in classical Japanese sunomono dishes and, like Iio Jozo’s sweet potato vinegar, should be experimented with in drinks, dressings, vegetable dishes, fruit salads, and desserts. Also use it to brighten pork and game meat dishes. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1540812060031-W1POL8QI0C10J0GI7H5V/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar The newly expanded tasting room at the Iio Jozo Brewery, where Akihiro recently hosted twenty chefs visiting from the Culinary Institute of America. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537948405274-46R7JIG09EBD5LMD5WN3/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar Iio Jozo Brewery. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1537948452968-6H5QEFRVWXZCVJP21FR8/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar Kunda Bay, where Iio Jozo is located, is a quiet corner of Kyoto prefecture’s scenic coastline. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1540814314222-4T1CJNACI33IUZD1ILKD/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar The pine covered sandbar called “Amanohashidate”. The small temple district also called Amanohashidate is shown in the left foreground. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1540813264796-L7DHAZYC51CD7E0J5YAN/iio-jozo-fujisu-rice-vinegar.jpg All Stories - Iio Jozo Brewery's "Fujisu" Rice Vinegar Amanohashidate Shrine located on the sandbar is considered a “power spot” in part because of its bubbling well of pure spring water despite the nearness of salty sea water on both sides of the sandbar. https://www.oishisojapan.com/home/2018/8/17/the-fishermen-of-ine-kyoto monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1533783666510-NMZ7LS6BZ7G5I1701XB6/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Appearing as if they are floating on the pristine water of Ine Bay, the fishermen of Ine's unique funaya, or boathouse-residences, consist of a place to store their boats and work on the first floor and live with their families on the second floor. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1533784198145-WJ3897WJOPG5BOVETWF7/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Looking out across Ine Bay from the first floor of a funaya, the simple wooden buildings of Ine blend in harmoniously with the land and sea. The intimately shared resource of the bay has fostered a strong sense of community among Ine's fisher families. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1500195631699-8KQXNOG79A32LIXT8V7I/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Harunari Kura and his son Tsugichika operate a sea taxi service for visitors to Ine and also a funaya guesthouse called Kuraya. Here, Harunari is pulling in a rock oyster (iwagaki) for Kuraya's guests to enjoy as an appetizer before dinner. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1495729760973-2YGPE2YAT7LKA1E3ZD71/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Sunset at Kuraya guesthouse accompanied by champagne and rock oysters (iwagaki.) https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1532765062476-2CBR6MOBFKVSS7RNJNH1/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Hanging in the left foreground is a small cage called a mondori, which every household in Ine uses to catch fish directly from their funaya. The skiff named "Herbie" moored in the background belongs to Kengo Kagi who runs a funaya guesthouse called Kaigya with his family. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534233504419-CSS7ULQ8SVQ7A03WT965/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Abalone and sea urchin picked from the sea floor in front of the Kagiya funaya guesthouse. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534379884100-QYWD20BQXG3VKO91RZ1T/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine To preserve the forests surrounding Ine Bay, the village of Ine made its rice fields away from the bay, terracing them on the other side of mountains that surround Ine Bay. The ama set-net fishing lines the fishermen of Ine use to catch large fish outsie of Ine Bay can be seen in the water near the shore. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1499692294725-0JAJDR193AHJRP6KEYAN/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Early every morning, three-to-four person mechanized boats go out beyond the bay to load seafood caught by the ancient practice of ama set-net fishing, a small-scale, low impact, and sustainable method of fishing. They bring their catch back to Ine's informal beach market called the hamauri to share their takings with local residents before selling the fish at the market in the nearby town of Miyazu. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1532767204032-475PLM88YY2VMXZAL0QV/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Ine's residents have first crack at selecting fish from the fisherman's daily catch at the informal hamauri beach market, getting the fish for free or ¥100 per bucket-full. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1499692359998-QW6HISR6LANH4TEXNNWD/IMG_8148.jpg All Stories - The Fishermen of Ine https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1499692370601-9RFWSK996YQ379CKLYJG/IMG_8150.jpg All Stories - The Fishermen of Ine https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1495456480358-TY6CI5TI02LYFZWMKK8G/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine When a road was made in Ine in the 1930s, each villager was able to build a new structure across the street from their funaya, which became either a new main residence or store house. These newer buildings on the left above were constructed with the same traditional materials and styles as the older funaya on the left, preserving Ine's charming streetscape. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1532766485221-XVBNSOADBSXQTM192KQZ/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine All buildings in Ine are edged along the bay, including the Mukai Shuzo Sake Brewery pictured here. Founded in 1754, the brewery is famous because its master brewer Kuniko Mukai is a woman and also because she makes a unique rose-colored sake called Ine Mankai, which has a sweet-acidic flavor that goes perfectly with the rich seafood caught in the bay. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1532767732640-H2L3OSIMEF0RNNQF3FRR/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine The entrance to Kagiya guesthouse. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534427179323-0UDX2CXH9DE0ZVNTBF5Z/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine From let to right: Kengo, Mina, and Shinsuke Kagi. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1532780884716-WXCVX6S9KQE2QTFJ2HP0/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Kengo selecting fish for the guesthouse at the morning hamauri beach market. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534404079317-F5UGEGJRRLWERY0K3ZDV/IMG_9099.jpg All Stories - The Fishermen of Ine - Scorpion Fish Appetizer https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534403873588-JFOJLFP8O5W4HF0CDXG1/IMG_9102.jpg All Stories - The Fishermen of Ine - Grilled Spanish Mackerel https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534404055800-7TPCHE0RDQGJUM0P7N1O/IMG_9111.jpg All Stories - The Fishermen of Ine - Baked Red Snapper https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534404261648-EBMN97GPTTBBEJB5FYNB/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine A summer platter of sashimi that includes red gunner (hobo), sharp-tooth snapper (itoyori), red-spotted grouper (kijihata), tilefish (amadai), and Japanese horse mackerel (aji). The still glistening eyes of the fish indicate their freshness. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534404564275-O9MUU2HM8YRRJSR1LUQM/IMG_9115.jpg All Stories - The Fishermen of Ine - Braised Sardine https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534404718053-LEWI4GFPRVAJXYO0KYJX/IMG_9117.jpg All Stories - The Fishermen of Ine - Raw Rock Oyster https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534404743432-1W7WSDFZ95QORESM5X5Q/IMG_9122.jpg All Stories - The Fishermen of Ine - Miso Nabe Hot Pot https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534323538302-KEL5C0EJY1FYQE0VJBJU/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine At Kaigya the front room upstairs has a view of the bay and can sleep two people when the futons are rolled out at night. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534323118801-LF1M0QGZFU3BVONC7102/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine The large room upstairs in back at Kagiya can sleep up to four people. Depending on the size of your group, you can keep this as the bedroom and use the other room in front as your lounge. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1495730461189-1Y4MCSTQX3GFO3QDCWR9/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Tsugichika Kura operates a sea taxi service as well as his guesthouse and will take guests across the bay to Wadatsumi resaurant to have dinner there instead of at the funaya, if they choose. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1495732624864-SWGHS2V97AEYCPKI7M8S/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine The Shigaraki stoneware bathtub at Kuraya is placed overlooking the bay so that guests can enjoy a traditional Japanese bath with a view. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1495732280231-ESZFGKL89BWKL2TYN97G/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Breakfast at Kuraya is grilled seasonal fish along with a variety of other dishes. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534234259741-H32WCH4WFK1SCY7BCAWE/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Kuraya's boat tours and fishing excursions are a great way to experience the bay. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1495457369674-XQ12DY3EKL075L9MB70X/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine The funaya of Ine seen from the water. In the past, only the village's Shinto shrines and Buddhist temples, like the one pictured on the hill on the right, were built into the sides of the surrounding mountains because the mountains were considered sacred. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1499696113523-VUEGKOBKXPZI6VSOZQLS/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Dinner at a funaya during winter consists of Ine's famously rich and fatty yellowtail (Ine-buri) and giant Taiza crab served several ways, including as sashimi, tempura, and shabu-shabu hot pot—a local specialty in which the seafood is lightly cooked in a rich dashi broth and then dipped into a variety of sauces. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1533027740581-BC87LDETZ7ML3KLDG0UI/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine One of the fun things to do at Ine in May is throw stones into the bay at night and watch the sea sparkle flash its fluorescent blue light. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1533098840971-JFOK9KYZKEFSLWMN3QTU/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Amanohashidate, the pine-covered sandbar known in Japan as the "bridge to heaven" and considered one of the country's Three Scenic Views is a convenient gateway to Ine. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1495455918214-1TZK28M82AAH826MN2UR/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine Boats docked at Ine's main public pier next to the bus station are available to take you on a tour of the bay. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1497793368954-YOEMUFPURM1IZQUOADQO/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine The winding, twisting coastline of the Tango Peninsula offers both spectacular sunsets and sunrises like this sunrise seen from a room at Okuine Onsen Aburaya Honkan, a large ryokan perched on a cliff about ten minutes south of Ine by car. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534216657682-TRW7WEF9612ZSOKNRYJO/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine The tiny fishing village of Nizaki is one of many along the coast of the Tango Peninsula. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1534347130028-4OTU8482SQI4WI8IQR1O/the-fishermen-of-ine-kyoto.jpg All Stories - The Fishermen of Ine The interior of the Tango Peninsula is filled with large plateaus of rice fields and small farm towns where many residents weave fabric in their homes and at small workshops. https://www.oishisojapan.com/home/2018/5/27/imada-shuzo-fukucho-ginjo-sake monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1524208247179-MQIHJ9H5RF337AZDRJUZ/imada-shuzo-fukucho-ginjo-sake.jpg All Stories - Imada Shuzo's Ginjo Sake Solemnly overlooking the village of Akitsu, Senzaburo Miura's former house on the right is perched on the top of a series of ishizumi stone terraces that are planted with citrus trees and bordered by a narrow mountain stream. Directly below is Imada Shuzo , which is distinguished by its red brick chimney. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1516618632323-UFUIP1XKXDT9YV1VMNIE/imada-shuzo-fukucho-ginjo-sake.jpg All Stories - Imada Shuzo's Ginjo Sake Akitsu's spring water was fabled for miracles long before it was brewed for sake. This spring located down the road from Imada Shuzo, known as Shoin no Kiyo-Mizu, is said to never run dry and was also famous in ancient times for its ability to help stave off dragons. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1524204191634-D6XSQ9DUUECLK7C993MF/imada-shuzo-fukucho-ginjo-sake.jpg All Stories - Imada Shuzo's Ginjo Sake Miho Imada inside the formal entrance to the sake brewery. The blue cloth banner hanging to her left is printed with her sake's brand name and logo of "Fukucho," which means "Forever Fortune." https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1516611553810-3YTFZITA4NF3A12DZ9WP/imada-shuzo-fukucho-ginjo-sake.jpg All Stories - Imada Shuzo's Ginjo Sake From the courtyard of Imada Shuzo, Senzaburo Miura's former home seems to be part of the brewery complex. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1516618573403-FHSQCC1UN3H98BFUEKS0/imada-shuzo-fukucho-ginjo-sake.jpg All Stories - Imada Shuzo's Ginjo Sake Imada Shuzo's red brick chimney is typical of sake breweries built in the Meiji era (1868-1912). https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1526776929840-NMXRU0S6JIH9AOIXI6HY/imada-shuzo-fukucho-ginjo-sake.jpg All Stories - Imada Shuzo's Ginjo Sake Miho is often featured in documentaries like the one being filmed here by NHK, Japan's public broadcasting station, about innovative artisanal food makers in the Seto Inland Sea area. She was also in the 2018 documentary film "Kampai! Sake Sisters." https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1524204829181-ECL88IN9PJIH6JDR5QJH/imada-shuzo-fukucho-ginjo-sake.jpg All Stories - Imada Shuzo's Ginjo Sake Miho calls this machine "my lovely steamer" because it is used daily and plays such an important part in the sake-making process. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1524205096811-32RKJ7T3YVRHKMJAZIVM/imada-shuzo-fukucho-ginjo-sake.jpg All Stories - Imada Shuzo's Ginjo Sake The fermentation room where the sake acquires its nuanced character over the long cold winter months. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1518445096166-CJ2JTDORPGZI9HA3S9ND/imada-shuzo-fukucho-ginjo-sake.jpg All Stories - Imada Shuzo's Ginjo Sake At Imada Shuzo a tankful of freshly-brewed sake glows with a naturally iridescent green color. The color dissipates when viewed in smaller quantities but is still visible if you look closely at a glass of Fukucho sake. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1516620108973-3JWWLULW9ZSH0IE1QQCD/imada-shuzo-fukucho-ginjo-sake.jpg All Stories - Imada Shuzo's Ginjo Sake The all-natural citric acidity of Imada Shuzo's "Hiroshima Navel Orange" sake makes it a healthy and refreshingly delicious drink that stimulates the appetite. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1516619567900-7ON3HCR893MW0UWXDU4P/imada-shuzo-fukucho-ginjo-sake.jpg All Stories - Imada Shuzo's Ginjo Sake Sake for sale at the entrance to the Imada Shuzo brewery. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1527118214722-2EEHOG8Y5K902N4VGJK3/imada-shuzo-fukucho-ginjo-sake.jpg All Stories - Imada Shuzo's Ginjo Sake The ancient early Edo era buildings of Taketsuru Shuzo. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1524243428544-5RFIIOL527NR3CF5OFCF/imada-shuzo-fukucho-ginjo-sake.jpg All Stories - Imada Shuzo's Ginjo Sake The more modern Meiji era buildings of Fujii Shuzo. https://www.oishisojapan.com/home/2018/2/18/mirasaka-fromage-japanese-artisanal-cow-and-goat-cheese monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514461907934-NQ1ETE0YV50C8BDKXFWK/Mirasaka+Fromage+-+Masunori.JPG All Stories - Mirasaka Fromage - Masanori Matsubara https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514464475652-6NU7O3TE1FGHS9ML3TS3/Mirsaka+Fromage+-+Kunie.JPG All Stories - Mirasaka Fromage - Kunie Matsubara https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514596306004-66ELBC6NRBU6RI0YOYK8/mirasaka-fromage-japanese-artisanal-cow-and-goat-cheese.jpg All Stories - Mirasaka Fromage On the left is Mirasaka Fromage's soft-ripened cow cheese,“Fromage de Mirasaka,” which won a silver medal at the international Mondial de Fromage competition in France in 2013. On the right is "Fromage de Mirasaka Chèvre," which received the gold medal in the goat cheese category at the same competition in 2015. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514463073437-7NA3SS6IEVWKK4ZFQ02Y/mirasaka-fromage-japanese-artisanal-cow-and-goat-cheese.jpg All Stories - Mirasaka Fromage The stone walls of the old terraced rice fields of the abandoned farm that Masanori bought are still visible under the lush vegetation where Mirasaka Fromage's Alpine goats browse for part of their day. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514637476150-FV4L616YHKTB6T8DV0DM/mirasaka-fromage-japanese-artisanal-cow-and-goat-cheese.jpg All Stories - Mirasaka Fromage Rich red clover,Trifolium pratense, grows freely at the farm and provides tasty nourishment for the animals and also naturally fertilizes the land by fixing nitrogen in the soil. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514465331739-W1M8YFHE1VHPWR56RVQB/mirasaka-fromage-japanese-artisanal-cow-and-goat-cheese.jpg All Stories - Mirasaka Fromage Farther up the hillside Mirasaka Fromage's cows graze on bamboo grasses in the cooling shade of the forest on a warm summer day. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514464049622-3I3JYQOKO668HW87QZ53/IMG_7878+2.jpg All Stories - Mirasaka Fromage - Buttery yellow cow Mascarpone https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514463914727-MZW6VN4W3M4GAM1M5NKI/IMG_7888.jpg All Stories - Mirasaka Fromage - Porcelain white goat Ricotta Salata https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514465778805-MV7L6B2WP7M68FNFNEEN/mirasaka-fromage-japanese-artisanal-cow-and-goat-cheese.jpg All Stories - Mirasaka Fromage In spring the new baby goats are born and taken care of in the back of the creamery for the first few weeks of their lives. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514464404341-1GRNXTM53C4C92LUO0HH/mirasaka-fromage-japanese-artisanal-cow-and-goat-cheese.jpg All Stories - Mirasaka Fromage On the left is Mirasaka Fromage's autumnal soft-ripened goat cheese "Jyukushi-gaki." On the right is an aged farmhouse style of cow cheese spiked with flecks of spicy togarashi pepper. It is a delicious balance of milky, nutty, earthy flavors and crumbly, creamy texture. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514463356429-YELOSIBTFVUDGCO47XXJ/mirasaka-fromage-japanese-artisanal-cow-and-goat-cheese.jpg All Stories - Mirasaka Fromage The creamery and farm store at Mirasaka Fromage. https://www.oishisojapan.com/home/2018/1/21/muroi-kyoto-restaurant-h0SYA monthly 0.5 2022-05-07 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514362008124-OYFNZKJ8I9UBD0N558J9/muroi-kyoto-restaurant.jpg All Stories - Muroi Shigeru starts each day by harvesting vegetables and gaining inspiration at Higuchi Farm across the road from the restaurant. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1516495146643-8CY4U0EQPLTM99IYFKPS/muroi-kyoto-restaurant.jpg All Stories - Muroi At night Shigeru is behind the counter at his restaurant preparing the meal he has devised that day. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1515558872153-3S29YY7OD0C27ZFJ2SDN/muroi-kyoto-restaurant.jpg All Stories - Muroi The most well-known and widely-used kyo-yasai in Japanese cooking is kujo-negi, which is a large scallion that is prized for its long, sleek, green stalk and mild savory-sweet onion flavor. It is shown here with another kyo-yasai—the vividly red, beautifully tapered, and intensely sweet kintoki ninjin carrot. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1515512676494-HBRP7B6VFD468MDJ1KW3/muroi-kyoto-restaurant.jpg All Stories - Muroi The bold, elegant, and rhythmically soothing byobu folding screen called "Irises" made by Ogata Korin (1658–1716) is one of the most representative and famous works of the Rinpa school. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1515570353917-JG057Y88O0MAS6I5M0MH/muroi-kyoto-restaurant.jpg All Stories - Muroi Shigeru gathering mitsuba, an herb that will be used to season the evening's meal. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514886669067-5MGT4LPU86VYMJN7316J/muroi-kyoto-restaurant.jpg All Stories - Muroi Diners at Muroi. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1516330329377-FH7DDCZ5X03DA5R41GHY/IMG_8615.jpg All Stories - Muroi https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514862907530-F31H1PU8GLLDHY6OTIWV/IMG_8596.jpg All Stories - Muroi - Shigeru in motion. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514862895314-RPYZPF1NSVNCY9IHBWE7/IMG_8591.jpg All Stories - Muroi https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506691715625-5D7E76QTA4NXQHY0B1ZV/muroi-kyoto-restaurant.jpg All Stories - Muroi - Sakizuke (先附) The first course is a kind of amuse-bouche. In this case it is a beautifully composed small bowl of sticky rice topped with slices of bottarga (cured fish roe), imo potato, and vinegared purple yakumi. It is a satisfying conceit of an entire meal of fish, rice, vegetable, and pickles. The bottarga is exceptionally mild, luscious, and creamy, being home-made by Shigeru, who not only salts the fish roe but also preserves it in shochu liquor for one year. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506678659614-0RFXAB00F3KR47LMW0WC/muroi-kyoto-restaurant.jpg All Stories - Muroi - Hassun (八寸) The second course is a robust still life of foods that sets the seasonal theme for the meal. It is also a bravura demonstration of the ingredients and Shigeru's cooking. In front: a deep-fried Tamba chestnut and boiled peanuts. Behind that from left: sukina kabocha pumpkin, the tuber and leaves of hodo-imo potato, the tuber, stem, and leaves of satsuma-imo sweet potato, and a small green saru-nashi fruit. In the last row are several kinds of seafood. From the left: camas barracuda sushi, sugiko salmon eggs, and chirimen whitebait mixed with green togarashi peppers in a cup. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506679574172-P6I29GYURTGABHUL0UYR/muroi-kyoto-restaurant.jpg All Stories - Muroi - Owan (お椀) The clear soup course is a pool of the earthy flavors and muted colors of late summer and early autumn vegetables. The dashi broth is made with the mountain water that Shigeru collects each morning and fortified with the pure, rich umami flavor of maguro-bushi. These are the dried flakes of pure tuna rather than of the skipjack tuna used to make katsuo-bushi, giving his dashi broth a mild elegant dose of umami rather than a smoky flavor. The vegetables include a wedge of green aubergine, an intensely flavorful thin side-shoot from a yellow mabikina carrot, slices of shiitake mushroom, thick juicy tsuruna leaves, and mizu buds. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506690758774-SWT2C41J82MO86X1YAAM/muroi-kyoto-restaurant.jpg All Stories - Muroi - Takiawase (煮合) The takiawase course of a kaiseki meal is a dish of vegetables served with fish, meat, or tofu. At Muroi it consisted of several thick slices of smoked bonito tuna that were layered by a variety of cool and refreshing cucurbits: chunks of heirloom katsura-uri melon, makuwa-uri melon, and simple red radish. The relish on top is chopped spring onion, radish, and chili mixed with yuzu ponzu and pepper. The cap is a bud of myoga ginger. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506691307124-N2RDP6FHE8TPDJPQUXSI/muroi-kyoto-restaurant.jpg All Stories - Muroi - Yakimono (焼物) A course of grilled vegetables and fish is a composition in the bold colors and distinctive shapes of Rinpa art with the added dimensions of crunchy textures and strong flavors. It is another complete meal in one dish, and includes the big white shoots of makomotake wild rice, sweet yellow and green beans, and a sour red beet pickled in vinegar on the left and a piece of fatty flame-grilled salmon covered in an umami-rich tomato sauce on the right. The large phosphorescent green-yellow square bean with serrated edges in the center is a deliciously bitter shikaku-mame. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506691653819-YXLJ3YDI67NI0RC6I9WT/muroi-kyoto-restaurant.jpg All Stories - Muroi - Futamono (蓋物) The soup course is butternut squash cooked simply in a vegetarian konbu dashi stock. It is made to live up to its rich earthy name by the addition of a knob of cultured butter just before serving, giving the soup a strong buttery aroma, taste, and texture. Toppings are crunchy pungent shiso seeds, peppery slightly bitter mizuna leaves, and a piece of silky okra. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506691882479-QFGNM45QM5OYUEBWA3OX/muroi-kyoto-restaurant.jpg All Stories - Muroi - Shiizakana (強肴) This is a substantial dish in which Shigeru has showcased a variety of tubers (imo in Japanese) and roots. The centerpiece is a paste made of ground Kaga renkon lotus roots and very white, sticky and fine-grained yamato-imo potato that has been rolled into balls and double-fried to heighten their richness as well as give them a lovely crispy crust and light fluffy interior. This is served with a piece of boiled sato-imo taro on the side and topped with bright red and spicy manganji togarashi pepper, light and refreshing kushinsai water spinach, and bitter and crisp saru-togan winter melon slices. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506692207627-U4SIAVL92LT94FLDDZGE/muroi-kyoto-restaurant.jpg All Stories - Muroi - Tome-wan (止椀) & Ko-no-Mono (香の物) The rice, soup, and pickles course of a Japanese meal is considered the main course, with everything that came before it being appetizers. This is definitely true at Muroi, where this course is truly a meal in itself. The rice, which is as much as you want, is grown across the road at Higuchi Farm. Its quality is evidenced by how iridescently shiny it is. The soup is a deeply satisfying strong red miso soup filled with meatballs made of duck raised on Mt. Katsuragi in Nara prefecture. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506692386360-3G8GFXGY0VWC3PD5ZMB6/muroi-kyoto-restaurant.jpg All Stories - Muroi - Mizumono (水物) Dessert is a piece of nut cake accompanied by several sweet and juicy seasonal fruit with a range of textures, including lush persimmon, crisp Kyo-tango pear from the Tango Peninsula north of Kyoto, soft, grainy nikkori-nashi pear, and bright tiny Niagara grapes. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506692622300-SJ3TLCA57D4PKLALXES2/muroi-kyoto-restaurant.jpg All Stories - Muroi - Mizumono II The second dessert is a handmade wagashi of sweet red azuki bean paste covered in a rich, creamy white bean and chestnut paste formed to look like a chestnut. Served with a cup of tea it is designed to warm the body as you leave the restaurant on a cool autumn night. In winter, the meal often starts with such a sweet and a cup of tea to warm you up before the meal. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514871326937-J43TGFYLH3ENS36TQ73A/muroi-kyoto-restaurant.jpg All Stories - Muroi A folding screen titled "Vegetables with Insects" by Kittsu Suzuki (1796 – 1858), a painter of the late Rinpa school. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514791481755-UVNO2V0K4ZWZCZNS2PUU/muroi-kyoto-restaurant.jpg All Stories - Muroi The earthy colors of the old kominka, or farmhouse, that houses Muroi are typical of rural architecture in the mountainous areas of Kyoto prefecture.Muroi ready to receive guests for dinner in the evening. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506690998679-2ZKC75DTNLCCLROG5SHM/muroi-kyoto-restaurant.jpg All Stories - Muroi Although Muroi does not have a large selection of alcohol, the sake and shochu on offer are special, with several being from Shigeru's home prefecture of Tochigi. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1515558368684-I7QQ1S0YS5D85QM8KOUH/muroi-kyoto-restaurant.jpg All Stories - Muroi Vegetables for sale on benches in front of Higuchi Farm. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506762163308-VEC02G25D28GEB3Q4ZIZ/muroi-kyoto-restaurant.jpg All Stories - Muroi Large handsome gates like this one were typical of the properties of prosperous farmers in Takagamine during the Edo (1603-1868) and Meiji eras (1868-1912). https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514947146409-UX2Q0HR062CNA5BUHJVH/muroi-kyoto-restaurant.jpg All Stories - Muroi The famous Windows of Enlightenment at Genko-an. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514901860121-NL8ZHB8SRRIU8ZKMWEC9/muroi-kyoto-restaurant.jpg All Stories - Muroi The formal entrance to the temple and garden of Koetsu-ji. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1514900822324-RKRQ2M4DTYVYA563DBGQ/muroi-kyoto-restaurant.jpg All Stories - Muroi The famous woven bamboo fence in the garden with Mt. Takagmine in the distance. All three key elements of Edo-era stroll garden design are at work here: movement along the diagonal, "hide-and-reveal," and "borrowed" scenery. https://www.oishisojapan.com/home/2017/11/22/citrus-japanese-fruit-kankitsukei monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1511075395438-U4STGPWXRDBJL66OZTXL/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 The sweetness of the milk, dark, white, and matcha green tea chocolates is harmonized by the sweet-sour orangey flavor of ponkan, one of the more tart of Japan's many varieties of mikan, or mandarin orange. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1510839556047-4DPUUBD2MZXRR8JF84SA/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 The role that a few drops of freshly-squeezed sudachi juice plays in bringing out the delicate earthy flavors of expensive matsutake mushrooms is so important that the two foods are almost always sold together. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1510839688093-2YSUPS21R9120XZ08Z4Z/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 Using tart, lightly floral sudachi to season salt-grilled sanma (Pacific Saury) during the fish's short season in September is such a classic flavor combination that the image of the two together is an icon for the onset of autumn. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1511160287620-VJCFB9XIP49SNW4NP5WH/Citrus+-+Sudachi+Vegetables.JPG All Stories - Citrus 柑橘系 Sudachi is once again being used to season a variety of foods such as this fall collection of flashed-fried mountain potato, lotus root, burdock root, and gingko nut. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1509762289169-TB87FJTCQJK7Z0UJACUC/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 Having a thick rind and little pulp and juice, the large and wrinkly shishi yuzu, or lion yuzu, is very similar to its ancestors, the ancient papeda that originated in southeast Asia. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506826590313-1ZS6J1HP5PTC9TR2NAYF/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 Kabosu, a close relative of the yuzu and a seasoning workhorse in the kitchen, maturing on Okamura Island in the Seto Inland Sea in October. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1508246740645-CYJ2S9GTKTF1PPV39PWI/IMG_6395.jpg All Stories - Citrus 柑橘系 - Yuzu in December https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1508246726570-1VNXED1HKEAA8QEMCAK4/IMG_6175.jpg All Stories - Citrus 柑橘系 - Dekopons in February https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1508273657178-B811Y7J7EME1JX0CZHQO/IMG_6571.jpg All Stories - Citrus 柑橘系 - Lemons in April https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1508246873275-IYG54C1GZFG2L6KQBR0F/Citrus+-+Kumquats.JPG All Stories - Citrus 柑橘系 - Kinkans in May https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1508273432893-LA3S2M5SQMW5IH0NGGE2/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 Amanatsu, a summer mikan, ripening alongside their blossoms on Omishima Island in the Seto Inland Sea in June. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1487215644507-O1P0N9RQWNFGA9MXP2XY/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 A sunburst colored mix of sweet-sour mikan, pomelos, and their naturally mutated and commercially hybridized offspring. Hassaku in the center is surrounded clockwise from the top by yellow haruka, setoka, hyuganatsu, ponkan, mikan, dekopon, and iyokan, with small kinkan tucked into the circle. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1515660433700-PEHL5MEW940BTQ4EXB7T/IMG_7449.jpg All Stories - Citrus 柑橘系 - Jelly-filled Amanatsu https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1515661901707-ZQ3FJ53LLL50HIHR0UKP/Citrus+-+Beni+Madonna+2.JPG All Stories - Citrus 柑橘系 - Beni-Madonna https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506846978944-GJ6M10HHSNH61LGLICCR/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 Omishima Island in the Seto Inland Sea boasts over thirty different varieties of mikan, eighteen of which are available as fresh juice at the island's michi no eki, or marketplace. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1507033200201-8HA7NWAKMOUA1UZALYRC/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Amanatsu Discovered in 1740, amanatsu is a large, sweet natural hybrid of Japan's native bitter orange, mikan, and pomelo. Also known as natsudaidai, or summer orange, it has a refreshing sweet-sour flavor and is enjoyed eaten in segments or used to make drinks, ice creams, and sherbets. A famous summer dessert is amanatsu jelly served in its own fragrant hollowed-out shell. Season: May - June Location: Shizuoka Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1507033411685-BS1LQP16AFKOIRZQ24HM/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Banpeiyu A type of pomelo of unknown origin, the somewhat comical-looking banpeiyu is one of the largest citrus in the world. It is very popular in Japan because of its fragrance, gentle juicy sweetness, and mild acidity. Its flesh is typically eaten in segments and its thick aromatic peel candied in sugar. Because of its fragrance, it can often be found floating in hot winter baths. Season: February - March Location: Kumamoto Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1515659718558-K7Z7VGQF09UGIQLGIMAS/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Beni-Madonna Beni-Madonna is a recently developed mikan-orange hybrid that comes the closest to the ideal of what a sweet-sour citrus fruit should be. It is a medium-sized, bulbous-shaped fruit with skin and flesh that are infused with the variegated yellow, orange, and rosy hues of sunshine. The skin virtually slips off under your fingers to reveal luscious jelly-like flesh that is mildly sweet and gently tart. Season: December Location: Ehime Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506946539726-NR1PZA425POSUJYXJZOK/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Buntan Buntan is a big juicy type of pomelo with pale yellow, glossy skin, firm, highly-textured flesh, and rich, round sweet honey-like flavor. The oldest and most popular pomelo in Japan, it has mutated into over 40 different varieties over the centuries, including hybridizing long ago with yuzu, which gave the fruit its attractive aroma. A delicious citrus, buntan is typically eaten in segments and is a great addition to salads, stir fries, and light seafood and chicken dishes. Season: January - April Location: Kochi Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506949576429-JMQ9LLIIHOH1DISNFOAC/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Dekopon Developed in 1972, dekopon is a hybrid that combines mikan, pomelo, and orange. The result is a large, juicy, seedless, very sweet fruit that comes in a thick leathery peel which is more like a sack than a skin (that comes off easily once you pull on the handy twist-open knob on top). It is essentially a natural, ready-to-eat dessert. Dekopon is also a popular citrus in sherbets, ice creams, and other sweet confections. Season: March - April Prime Locations: Ehime, Kumamoto & Hiroshima Prefectures https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506944590253-915ZV390G5CE2FP8X2KK/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Haruka A natural mutation of a hyuganatsu, which in turn is a natural hybrid of yuzu and pomelo, haruka is a bright yellow, round citrus with a protruding dimple at the end opposite of the stem—a characteristic of the yuzu family of citrus. It is a gentle, mildly sweet fruit with its own distinctive honey-like fragrance and flavor. It is eaten cut into pieces with bits of its sweet edible pith left on, which work well in salads. Season: February - March Prime Location: Ehime Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506949217160-OEJHDE6940IU2H1MS84A/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Hassaku A natural hybrid between pomelo and orange of unknown origin found around 1860, hassaku is a large, orange-colored fleshy but not juicy fruit with a mildly tart and resinous flavor. It can be eaten either sliced up or with a spoon to avoid its bitter pith. It is one of the most widely cultivated citrus because its combination of sweet, sour, and bitter flavors make it a good base for jellies, jams, and marmalades and addition to fruit salads and desserts.. Season: December - March Prime Location: Wakayama Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1515888684612-NOWA16YKOO6M90HAQJRI/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Hyuganatsu A natural hybrid of yuzu and pomelo discovered in 1820, the large, vividly yellow hyuganatsu is a delicious and versatile fruit. Seductively fragrant and very juicy, it is eaten more like an apple or stone fruit than a citrus. The soft skin is peeled, leaving the thick edible pith and flesh intact, which is then cut into chunks so that the unusual sweetness of the white pith balances the refreshing sourness of the yellow flesh. The chunks are wonderful in salads and many kinds of savory and sweet dishes, and like yuzu, the hollowed-out shell can be used as a fragrant casing for sweet jellies or savory fillings. Season: March - May Prime Location: Miyazaki Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506950267251-D46YVAJJIC3RMNB81KGD/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Iyokan A natural hybrid discovered in 1886, iyokan is a large type of mikan. It is a very juicy fruit with a somewhat sticky sweet flavor. It is widely grown and is the second most popular type of mikan. Its segments come apart easily, making it a convenient snack and dessert fruit and also good in the kitchen, where it can be used in salads, savory glazes, and with pork, duck, and other game meats. Its thick but easy-to-peel, shiny, reddish-orange skin is very fragrant and delicious candied, and also attractive and useful in cookies, cakes, and marmalades. Season: January - March Prime Location: Ehime Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506948954855-TS346760YJJGC49UUGFI/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Kinkan Known as kumquats abroad, kinkan are an ancient, cold-hardy, bite-sized citrus that combine a sweet-spicy peel with tart fruit inside. They are eaten whole like grapes for a refreshing chewy snack or as a candied dessert, with home cooks priding themselves on the secret recipes they use to bring out the luscious richness of the oil in the peel. Kinkan also work well whole in sweet-sour and other kinds of stir fried dishes and roasted before being chopped into relishes or added to hearty soups, stews, and braised-meat dishes. Season: November - February Prime Location: Miyazaki Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1508512714534-JXH871O8YZY9M1H9EZS1/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Mikan One of Japan's oldest citrus, cold-hardy mikan are easy-to-peel, usually seedless, sweet, and juicy, and the country's most commonly eaten fruit. There is a large, ever increasing variety due to natural and commercial hybridization to enhance its flavor, perfect its peel-ability and seedless-ness, and extend its season. Some type of fresh mikan is available nearly all year round. Wase-mikan is a slightly tart mikan that matures early in Octo-Nov. Goku-wase-mikan is an even more refreshingly sour mikan that is ready to eat in Sept.-Oct. Increasingly mikan is being used in savory cooking. Season: June - March Prime Location: Seto Inland Sea Prefectures https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1507032456202-OC7HXLXM91PWR6VS916Y/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Ponkan A medium-sized hybrid between mikan and pomelo of unknown origin, ponkan is a natural improvement on the common mikan, being more fragrant, more refreshingly tart, and firmer in texture. Its skin is also easy to peel, which adds to its attractiveness as a daily snack fruit and dessert. Season: January - March Prime Location: Ehime Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506948538560-YPD1RAYISE66P6Y5TF2C/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Setoka Setoka is a complex hybrid of several kinds of mikan and oranges developed in 2001. Large and seedless, it is one of Japan's sweetest, juiciest citrus. A beautiful smooth skin, fragrant aroma, and just the right touch of tartness make it lusciously decadent and refreshing. Although its thin skin is easily peeled, it is best cut and served because of the amount of juice that splashes out when opened. Its segments are great for decorating sweet confections. Season: February - March Prime Location: Ehime Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1507680217659-Z2Y44RNLV84DHB0RBPQV/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 A basket of seasoning citrus in many delightful shades of green during their peak season of autumn. Only yuzu at center is served when it ripens to yellow in winter because the fruit is believed to convey the sense of warmer weather. Going clockwise from the small sansho berries in a cup on the right are a handful of golfball-sized sudachi, two larger round aomikan, two green lemons, three yuzu kichi, two kabosu, and and a pile of small dark green shikwasa. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1511329173292-WG7VHD476VBN1KS1D34P/Citrus+-+Iwagaki.JPG All Stories - Citrus 柑橘系 The color, fragrance, and mild acidity of ao-lemon, or green lemon, is a perfect match for the rich yet delicate flavor of Japan's summer iwagaki rock oysters https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1509680461599-8SSLGYJYO3YL1EFAU4BF/IMG_6965.jpg All Stories - Citrus 柑橘系 - Yuzu Peel on Warm Tofu https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1509680481629-F98WFCU9GFWQ1D9JPNPV/IMG_7113.jpg All Stories - Citrus 柑橘系 - Yuzu Stuffed with Crab Salad https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1509680446547-6KFLB4Q17NBWXV1GL4DV/Citrus+-+Yubeshi.JPG All Stories - Citrus 柑橘系 - Yubeshi (Fermented Yuzu) https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1510235495959-85XR6Q29S27X0677P7YU/FullSizeRender.jpg All Stories - Citrus 柑橘系 - Kabosu on Udon Noodles https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1510235579434-4C6ZFJUIH3Z2UFHZ47R0/Citrus+-+Pasta.JPG All Stories - Citrus 柑橘系 - Kabosu on Seafood Pasta https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1509689370461-HOJLMEMBGDEFEQGCVNJO/Citrus+-+Okayu.JPG All Stories - Citrus 柑橘系 - Sansho on Okayu Rice Porridge https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1509679749576-T0GOX8VPG2CVBFMYWTB4/Citrus+-+Pizza.JPG All Stories - Citrus 柑橘系 - Sansho on Seaweed Pizza https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1488139773511-FDF6YLNQ078FYJC1KRRF/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 Back left to right: shio-ponzu made from sea salt and lemon juice, bottled jabara juice, fresh jabara, bottled shikwasa juice, bottled kabosu juice, and fresh kabosu. Front left to right: shio-lemon a fermented paste made from sea salt and mashed lemons, fresh lemon, small jar of yuzu kosho, small jar of shikwasa kosho, and kabosu mayonnaise. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1507706345638-D680YGTCV5YPAL9IYSFR/image-asset.jpeg All Stories - Citrus 柑橘系 - Ao-lemon (Green Lemon) Simply a lemon picked early but wonderfully different from a ripe fruit. It has a strong tartness, a spicy less specifically lemon flavor, and both its skin and juice express a delightful floral perfume-like fragrance. Because of these characteristics and its early start to the lemon season, its juice and charming green flecks of zest are used to season Japan's autumn foods and anything else a lemon might be used for, including sparkling drinks and cocktails. Season: September - November Prime Location: Hiroshima Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1507681782608-HC9FOPOA5XXUJL202B4D/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Ao-mikan Aomikan https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1517467553715-1WCB6A0VVRCXRMNDG7FG/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Bergamot A natural hybrid of bitter orange and lemon, bergamot grows all around the Seto Inland Sea area where it is known by a variety of names, including the Southern Yellow pictured here. It is a fragrant, juicy citrus with a kick of spice in its flavor that makes it very appealing and versatile in cooking. Its peel, juice, and segments are used in hot and cold drinks, salads and dressings, as a garnish for seafood and meat dishes or an ingredient in their marinades and glazes, and for jams, marmalades, and desserts. Softer and sweeter than other tart cooking citrus, its luscious spicy richness can also be enjoyed raw. Season: November - January Prime Location: Kochi Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1511402055322-F5JKB3MS58QSCDXE91SK/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Daidai If not picked, the daidai fruit remains on the tree all year long, making it a symbol of longevity and a popular New Year's decoration when it is wrapped in rice straw and hung above the front door of homes. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1507707332797-C4UGZ2DI5GJI5L3531QJ/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Jabara Jabara https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1507703000809-8QFO89GQTVZOSY0LC147/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Kabosu Kabosu: Another relative of yuzu, kabosu is a golf ball-sized, green fruit. The thick rind has a slightly sweet fragrance, the pulp has the most resinous taste of Japan's papeda family of citrus, and the juice is highly acidic and plentiful. Kabosu is the most versatile of Japan's native tart citrus, and its rind and juice can be used as a seasoning and flavoring for all kinds of foods. Available in large bottles, kabosu juice is a natural, wonderfully woodsy-tasting substitute for vinegar. Season: September-October Prime Location: Oita Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506738433302-AP84WYAEGND7JJ7U2VJ0/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Lemon Coming to Japan from India by way of China centuries ago, lemons are commonly grown and used in Japan. They come in all shapes and sizes, and the most prized are the highly fragrant and mild, sweet-tasting lemons from the Seto Inland Sea area. Lemons are typically used as a garnish with richer, heavier foods like fried foods, grilled meats, and foreign dishes and as a flavoring for drinks and desserts. Season: December - March Prime Location: Hiroshima Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1507704756523-I60N3PLKFGZ2LARYXFVQ/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Sansho One of Japan’s oldest, most unique citrus, sansho is used all year round to season food in a variety of ways. Its whole pungent berries are added fresh, or preserved in brine or dashi stock, to cooked dishes. The berries are also dried and ground up to be sprinkled as a tangy, aromatic spice over food. The small, shiny green leaves, called kinome, are used in cooking and also placed as a whole fresh sprig on a dish to garnish it with a fragrant, appetizing piece of the forest. Season: All Year Prime Location: Kyoto Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1507705396726-QD2FR3FA7RXKCWP6O380/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Shikwasa Native to the islands of Okinawa, shikwasa is Japan's most tropical citrus. A small round green ball, its flavor profile changes over its long season, starting out sour and bitter and finishing slightly sweet and orangey. The color of its pulp also changes, going from green to orange. Shikwasa is the perfect counterpoint to Okinawa's spicy, meat-laden cuisine as well as its hot humid weather. Season: August - December Prime Location: Okinawa Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1507704362564-GNN1PZY87AE6GWN2IWTO/citrus-javanese.jpg All Stories - Citrus 柑橘系 - Sudachi A small, perfectly round green fruit that turns pale-yellow as it ripens, sudachi has a bright taste and light floral fragrance. Being thin-skinned, its juice, not rind, is mainly used when a few drops of acid is needed to lighten and harmonize the flavors of sashimi, sushi, and grilled seafood, nuts and vegetables, and light soups and stews. Season: August - October Prime Location: Tokushima Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1508646578932-D8WTS5EBSOLPYINFLVNN/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Yuko Recently re-discovered after having been thought to be extinct, yuko is once again being cultivated for broad distribution. A small, yellow relative of yuzu, it is the sweetest of all types of tart citrus in the world, and has a rich, rounded floral-resinous flavor. It is excellent for making desserts, and its high level of acidity helps to thicken those made with milk and cream. It is also good for jams and marmalades (pictured). Season: January - March Prime Location: Nagasaki Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1507707107047-7HQZ13RH0U8LRGNZ5HJ0/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Yuzu Cultivated for over 1,000 years and found across much of Japan, cold-hardy yuzu has a thick rind and little juice. Its strengths are its high acidity and rich, captivating fragrance that permeates both the peel and juice, which have been used for centuries to help preserve foods and add a seductive fragrance and refreshing flavor to all kinds of dishes: salads, pickles, soups, simmered dishes, sweets, and drinks. The whole fruit is also added to winter baths. Season: November - December Prime Location: Kochi Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1507708398541-W49R9KZY3EOQSNVLFIF3/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 - Yuzu Kichi A very sour and juicy, close relative of yuzu, yuzu kichi has its own unique, intensely spicy taste and fragrance. It can be thought of as a liquid spice as well as an acidic seasoning, and can be used to add heat to winter foods. One of yuzu kichi's attractions as a seasoning citrus is that it keeps its green color, unlike yuzu, which ripens to yellow. Season: November - December Prime Location: Kochi Prefecture https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506841193932-6LCXUB90PKK6Q0OV1P8M/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 Built over centuries to enhance the farming and growing conditions of citrus in Japan, ishizumi stone terraces add to the beauty and paradise garden-like appearance of the landscape. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506839641026-F97WI4749GLONNMFG56Q/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 Aki Iwasaki moved with her family to Osaki-kamijima Island in the Seto Inland Sea from Kyoto six years ago to take over an abandoned lemon farm and is now growing some of the sweetest, most flavorful lemons and green lemons in Hiroshima prefecture. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1510228789141-85CWAJ5D511G8M6CE8KU/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 An organic yuzu farmer preparing his fruit for market in Ehime prefecture on Shikoku Island. During the height of yuzu season, naturally-grown yuzu are available for ¥100-200 per bag in the island's small towns and villages. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1510227655541-E8U3LA83ZEXI0U9PY05S/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 Bags of citrus available for sale on an honor basis at roadside stands are a common feature in the countryside during the peak growing seasons of fall and winter. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1508511328021-FB3OLLPK76RIUOLV1XC2/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 The seasoning citrus mainstays of the Japanese pantry—kabosu, yuzu, and sudachi—can be found in the fresh herb and spice section of supermarkets across the country. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506737221109-A7FII9QSVESAGN7SK1BX/citrus-japanese-fruit-kankitsukei.jpg All Stories - Citrus 柑橘系 The Okinawa antenna shop in Tokyo has bins full of shikwasa when the citrus is in season from August through December. https://www.oishisojapan.com/home/2017/9/30/takyo-abeke-japanese-guest-house monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1505716864535-INLWV2O3GI3Y70SR0DMT/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke Omori is essentially one long road of traditional homes, shops, cafes, shrines, and temples that parallels the course of a rocky stream winding through the folds of the deeply-forested mountains of central Shimane prefecture. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1505737230866-NCTUBWHGB6SPNATH219O/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke The Gungendo company's headquarters and design center in Omori have been thoughtfully designed to fit into the landscape and incorporate Hinaya, a 250-year-old thatched-roof house, into the complex as a meeting and event space. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1495867150929-JKONPEV8BJ2377HQPZLY/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke “Some may say that this small, remote town in the shadow of the mountains has little to offer, but living here has revealed a myriad of hidden treasures. My wish is to share these treasures with as many people as possible,” Tomi Matsuba, hostess of Takyo Abeke and president and designer of the Gungendo brand of clothing, household items, and food products. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496213526342-BZZE0WB241ZFVUUGNJ0E/Abeke+-+Small+2.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496214790414-7Z7UT7VPOFFZR68WYKBE/Abeke+-+Small+7.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496213495763-1CXXGTAEPPYLNLQM0D2N/Abeke+-+Small.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496213575691-XN4MEZIEF18D19S9RS9J/Abeke+-+Small+4.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496213649361-XCOOJXMCU5DSZEQECT94/Abeke+-+Small+3.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496213593171-DCFUZG3Z7CV5YM7WBJV6/Abeke+-+Small+1.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496497098175-ESZ2HZ0F93HAOMGQCUW1/Abeke+-+Brushes.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496378907887-2LV58PE414X3DMA1B0IA/Abeke+-+Noren.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496380211951-HO2LFBS2B29XMX0P29XW/Abeke+-+Gods.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506165450656-VLJE8ZOURTP6Y8YZFIPO/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke Made from tea bushes grown in the shade and laden with umami, gyokuro is the richest tasting type of green tea. In summer it is served cold in a hand-blown pitcher and glass to guests upon their arrival. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1495873448778-K9WBQLUZYLQR6FCYEFR6/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke Even the corridors at Takyo Abeke are layered with materials, textures, and small intriguing objects to attract your attention, thereby slowing your pace as well as stimulating your senses. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1495876232271-B1Y621L02U1PL4M313T6/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke The eclectic yet tranquil study looks out onto a small courtyard garden. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506407433528-6W42D255IN03S6RHN2EG/Abeke+-+Changing+Room.JPG All Stories - Takyo Abeke - Changing Room Changing Room https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506407505857-J41E3N7U64RXMKFR4G6X/IMG_4592.jpg All Stories - Takyo Abeke - Bathroom https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1495874743939-MTB5T5VOO1PF04V14J17/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke The Okunoma bedroom suite is the largest and consists of one to two bedrooms, a sitting area, and its own bathroom. Two charming courtyard gardens are located on each side of the suite. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496499373672-EKY0WSYS4BHBOTIPMFEO/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke Chef Takuro Onodera on the right preparing dinner with his team in the kitchen at Takyo Abeke. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1505780302841-MPTGE33SBHTRBJ9DFQAN/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke The table in the daidokoro, the large combined cooking and eating area of the house, being set for dinner with an array of hot and cold dishes. Behind the table is the kamado, the traditional low wood-burning stove, which separates the eating and cooking areas. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496498002298-AFM0L7NLMG1AUGVVF50G/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke Mizuho Ohkouchi, manager of Takyo Abeke, lighting the wood fire in the kamado, or traditional wood-burning stove. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506145901397-3G3LKCC6R190ZPS5ZTAX/Abeke+-+Appetizers.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506146458280-H1J6S5NG76SKFO0XMX6E/Abeke+-+Pizza.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506146500729-FJKXBEXQZW8DDZGIX4BU/Abeke+-+Vegetables.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506146425069-3E36XXEGO08TKKNGQ5Y2/Abeke+-+Corn+Fritters.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506145924265-3W0MWAVZPPZOVRUOXQUE/Abeke+-+Tofu.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506145884221-W1Z9LXNH01P3NW6R240M/Abeke+-+Chicken+2.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1505133796094-XQNPRGITCE7KDINHVSTE/IMG_4611.jpg All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1505129855906-W39CBN4BYTI02OJG9R3R/Abeke+-+Fish.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496477165744-0R21Y4HAS7SOPG7QA0CG/Abeke+-+Matodai.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496478001246-SKPSSGT1KN81OV19OJ2V/Abeke+-+Nodogoro+2.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1505129842037-PZS6720V2LM7FAKV1B7A/Abeke+-+Chicken.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496477136191-65XRNMGIG0WDQUE0USE2/Abeke+-+Beef.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1505129871764-UP5GFPCBIB46VJUKUH61/Abeke+-+Ochazuke.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496500497930-HTKCAO1BV8U9WBVGR7HC/Abeke+-+Riceballs.JPG All Stories - Takyo Abeke https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496500534657-6XJUIPZ9DXR3DXHZ5F67/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke Breakfast in spring at Takyo Abeke includes okayu rice porridge, grilled river fish, and a local specialty of hardened tofu that is cut into strips and served like noodles in a thick and savory dashi soup. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1496211230952-SF9VQSX3O2UE7GMVGJ9X/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke Front courtyard and main entrance to Takyo Abeke. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1506045109170-2YUB08SIXG6GL4RTLYLC/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke Main entrance to Gungendo's flagship store in Omori. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1505747711664-Q74M9R9SIO102ZK372OG/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke Two of the approximately 600 original silver mine tunnels are open to the public. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1505746282964-XWEPITRBWSA7L412D27N/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke The spaciousness and sumptuousness of the Kumagai residence reflect Omori's prosperity during the silver mine's heyday. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1505748078037-BQPQOOIP339STKIOSYKP/takyo-abeke-japanese-guest-house.jpg All Stories - Takyo Abeke The colorful and exuberant painting of a Zen Buddhist dragon on the ceiling of the main hall of Kigami Shrine is characteristic of the grand yet rustic style of old religious buildings in Shimane prefecture. https://www.oishisojapan.com/home/2016/12/17/takehara-a-town-built-by-salt monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484563038414-1J931WVS5NRRUG0T4CGU/Takehara-Salt-Fields.jpg All Stories - Takehara 竹原 A view of the salt fields fronting what is now Takehara's historic district. At high tide, the salt fields were flooded naturally and, as the tide receded and the seawater evaporated, the salt was scooped into mounds. Salt was made like this at the town until 1960. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484577979207-OHQ4PDR29FBZ7S4XRTVN/Ose-House-Takehara.jpg All Stories - Takehara 竹原 Dating from the late 1600s, the Ose House is one of the oldest warehouse-residences in Takehara. Sporting an attractively massive roof over its warehouse on the left, the residence on the right is a refined network of rooms and courtyard gardens. Although the residence is not open to the public, an artist working in wood opens his studio in the warehouse Fridays to Sundays from 11:00 to 16:30. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1485078391782-085M6WB3G8Y6OMJJXIMN/Matsuzaka-House-Takehara.jpg All Stories - Takehara 竹原 Located on the main street of the historic district, the Matsuzaka House on the left was built between 1818-1830 by a family that made its money building and maintaining Takehara's clay-pan salt fields. Its distinctive Teri-muku style roof and elaborate lattice-work on the front of the house were the main ways merchants could display their wealth during the Edo era. The house is open to the public from 9:00 to 17:00 (last entrance at 16:30) Tuesday through Sunday except for holidays. Admission is ¥200. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484578584246-1UMJ5YIVHX1OPNGY84A0/Taketsuru-Takehara.jpg All Stories - Takehara 竹原 Established in 1733, Taketsuru is the oldest sake brewery in Takehara. You can trace its success over the centuries by the increasing number of roofs of its buildings along the main street of the town's historic district. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1485088817200-BE5CUUNPFLZ7Q6J1M0MX/IMG_4148.jpg All Stories - Takehara 竹原 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484581935076-ZC6R9BBZ7VW5W07NGIR7/IMG_5394.jpg All Stories - Takehara 竹原 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1485172005992-XX8HCFJ1HW4CAG5OBX1F/IMG_5396.jpg All Stories - Takehara 竹原 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1485496317285-H6RPQKSA40MWE1IEM24F/Morikawa-House-Takehara.jpg All Stories - Takehara 竹原 The main gate and entrance hall behind it are from an Edo-era samurai house in the town of Fukuyama further east. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1485168197113-6NBENWAZW2LDGHRYSH6S/Morikawa-House-Takehara.jpg All Stories - Takehara 竹原 The five large reception rooms of the house were laid out to create the feeling of a daimyo feudal lord's mansion. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1485168668358-E1AM8EWFAHGDXY378XKJ/Morikawa-House-Takehara.jpg All Stories - Takehara 竹原 The courtyard garden is filled with artifacts from Edo-era gardens including the beautiful "Fuji-an" teahouse in a corner of the garden. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484577284455-Y5SDZKLBEH9FWOLFKJ0K/Honkawa-Canal-Takehara.jpg All Stories - Takehara 竹原 Dug in 1650 to connect the town to the sea, the Honkawa Canal is lined with large warehouse-residences where merchants lived, business was transacted, and salt was stored before being put on lighters to be taken to ships waiting in the bay. https://www.oishisojapan.com/home/2016/12/15/farm-suzuki monthly 0.5 2022-04-11 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1483258193942-G5VCF3O7OF673XFWQTVU/Tarumi+Osaki-kamijima All Stories - Farm Suzuki The port town of Tarumi where ferries from Takehara on the Honshu Island mainland arrive at Osakikamijima. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1483258002286-M2IQXHLNC2D5NDZ8EKZQ/Osaki-kamijima+Citrus.jpg All Stories - Farm Suzuki Citrus orchards on the island produce a range of fruit, including a mildly tart lemon and very sweet dekopon orange. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1482941647879-9XRE1HHE6FPO7K12JRSK/Osaki+Claires+Oyster.jpg All Stories - Farm Suzuki Osaki Claires Oyster https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1483211938887-9X7NKCV94LE262F9ZFQ3/IMG_6164.jpg All Stories - Farm Suzuki - Seawater is pumped over a sea wall Meibaru Osaki-kamijima https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1483211975146-UXS14SABBB48XO318YET/IMG_6109.jpg All Stories - Farm Suzuki - and mixed with the pond's spring water. Farm Suzuki Pond https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1482937943302-2A5WKDC96J13YXHSU9JI/Takashi+Suzuki.jpg All Stories - Farm Suzuki Takashi Suzuki proudly displaying his spats in October before putting them in plastic cages in the pond to mature during the winter months. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1482938116336-CQ7KBHT5IK1T5QBX3ZWM/Farm+Suzuki.jpg All Stories - Farm Suzuki https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1483208226166-X195CUCKNXDDV26VH5KT/IMG_6089.jpg All Stories - Farm Suzuki Takehara Ferry Terminal https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1483208246912-RMH7O3WXVCOSR7122R93/IMG_6092.jpg All Stories - Farm Suzuki Seto Inland Sea https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1483208270271-ED0MWCJE157TH7F109LJ/IMG_6100.jpg All Stories - Farm Suzuki Seto Inland Sea https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1483208300716-M51JX7UMIUG2QWZ9QJQ5/IMG_6097.jpg All Stories - Farm Suzuki Tarumi Osaki-kamijima https://www.oishisojapan.com/home/2016/12/14/japanese-sea-salt monthly 0.5 2022-04-30 https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1527567844768-A6LXHZSXVTY0WFVS74O8/japanese-sea-salt.jpg All Stories - Sea Salt 塩 Recreation of ancient moshio salt making on a beach at Kami-kamagari Island in Japan’s Seto Island Sea based on artifacts and ruins found nearby. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1528610206956-NT9I5V71YJMQ7C9F7XRO/image-asset.jpeg All Stories - Sea Salt 塩 Enden clay pan salt making at Gyotoku beach during the Edo period. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1528603623020-V15XGSU1RSQ1XDHRO4JV/japanese-sea-salt.jpg All Stories - Sea Salt 塩 Built in the late 1600s, the Osei House was the residence and warehouse of a wealthy salt merchant at Takehara. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484312153321-P9P36DAPT65VESYC1M9Z/japanese-sea-salt.jpg All Stories - Sea Salt 塩 Sea of Okhotsk —The distinguishing feature of Japan’s northern-most sea is that it is awash with konbu—a ’meaty’ edible kelp that encapsulates the best of what the oceans of the world have to offer. It has high concentrations of calcium, potassium, iodine, and salt, and is the world’s richest source of umami. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484312304865-OL5MPPP0VUJMFWZA1D94/japanese-sea-salt.jpg All Stories - Sea Salt 塩 Sea of Japan — Surrounded by the mountainous shores of Japan, Korea, and Russia, the sheltered deep-sea culture of the Sea of Japan is unique. Runoff of freshwater and land minerals is limited, sea vegetation hardly grows in the deep, cold waters of its shoreline, and there are no tides to disturb this pristine environment. Instead, there is the rare oceanic phenomenon of an upwelling of pure, mineral-rich deep-sea water caused by the warm Tsushima Current coming from the south during the winter months. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484312571373-AKVA0ER8X09R7HRADR73/japanese-sea-salt.jpg All Stories - Sea Salt 塩 Seto Inland Sea — A mild, stable climate, abundant marine life, and generous fresh water runoff from the high mountain ranges encircling the Seto Inland Sea create a rich brine that enlivens and balances the high salinity of this shallow, nearly land-locked sea. The sea has been the locus of Japanese salt-making for centuries. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484312642504-0QJB0B8U84611JVAHUVB/japanese-sea-salt.jpg All Stories - Sea Salt 塩 East China Sea — The warm, salty tropical waters bathing the islands of Okinawa are loaded with minerals and, because of their remoteness, are clean and pure. The salts harvested from this seawater are among the best in the country. A hot, sunny climate enables more natural salt harvesting by sun and wind evaporation than elsewhere in Japan. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484313617597-JUJI47LEPTM1SLDYNJEW/japanese-sea-salt.jpg All Stories - Sea Salt 塩 Philippine Sea — Lying to the west of the Okinawan Islands and enclosing Japan’s small, isolated islands in the western Pacific, the Philippine Sea is an exotic and mysterious sea. It is floored by the Mariana Trench, the deepest place in the world’s oceans, where new forms of life are being found among the steam vents of this very seismically and volcanically active region. The sea is also home to about 500 species of hard and soft corals, 20% of the world’s known shellfish species, and a diverse range of fish that thrive in its deep, dense waters. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484314149134-S612BQWDNSGHN3FV3THV/japanese-sea-salt.jpg All Stories - Sea Salt 塩 A moshio salt maker tending his fire so that the surface of the mixture of seaweed and seawater barely shivers during the 10-day process of rendering the salt. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484313742483-YP06X55K1IK9VHT77L3J/japanese-sea-salt.jpg All Stories - Sea Salt 塩 A ryuka shijoka—vertical rack of bamboo to help concentrate seawater—and salt house on the coast of the Seto Inland Sea. https://images.squarespace-cdn.com/content/v1/5850d98ff7e0abf08b587f58/1484311714015-8UO24UF8WFT26C4QUB5R/japanese-sea-salt.jpg All Stories - Sea Salt 塩 Moshio salt extracted from a combination of local seaweed and seawater. https://www.oishisojapan.com/home/category/Restaurants+%26+Inns monthly 0.5 https://www.oishisojapan.com/home/category/Towns+%26+Villages monthly 0.5 https://www.oishisojapan.com/home/category/Food+%26+Drink monthly 0.5 https://www.oishisojapan.com/home/category/Restaurants monthly 0.5 https://www.oishisojapan.com/home/tag/Shikoku+Island monthly 0.5 https://www.oishisojapan.com/home/tag/Japanese+Sea+Salt monthly 0.5 https://www.oishisojapan.com/home/tag/Japan+Food+Artisans monthly 0.5 https://www.oishisojapan.com/home/tag/Moshio+Salt monthly 0.5 https://www.oishisojapan.com/home/tag/Kyoto monthly 0.5 https://www.oishisojapan.com/home/tag/Higuchi+Farm monthly 0.5 https://www.oishisojapan.com/home/tag/Seto+Inland+Sea monthly 0.5 https://www.oishisojapan.com/home/tag/Kyo-yasai monthly 0.5 https://www.oishisojapan.com/home/tag/Seaweed+Salt monthly 0.5 https://www.oishisojapan.com/home/tag/Osaki+Claires+Oyster monthly 0.5 https://www.oishisojapan.com/home/tag/Kami-kamagari monthly 0.5 https://www.oishisojapan.com/home/tag/Vegetable-forward monthly 0.5 https://www.oishisojapan.com/home/tag/Japanese+Oysters monthly 0.5 https://www.oishisojapan.com/home/tag/Ehime+Prefecture monthly 0.5 https://www.oishisojapan.com/home/tag/Zen+Cuisine monthly 0.5 https://www.oishisojapan.com/home/tag/Stroll+Garden monthly 0.5 https://www.oishisojapan.com/home/tag/Shojin+Cuisine monthly 0.5 https://www.oishisojapan.com/home/tag/Osaki+Claires+Oysters monthly 0.5 https://www.oishisojapan.com/home/tag/Osaki-kamijima monthly 0.5 https://www.oishisojapan.com/home/tag/Kaiskei+Cuisine monthly 0.5 https://www.oishisojapan.com/home/tag/Osakikamijima monthly 0.5 https://www.oishisojapan.com/home/tag/Hiroshima+Prefecture monthly 0.5 https://www.oishisojapan.com/home/tag/Michelin+Star monthly 0.5 https://www.oishisojapan.com/home/tag/Ohara monthly 0.5 https://www.oishisojapan.com/new-cover-page daily 1.0 2022-04-30 https://www.oishisojapan.com/new-cover-page-1 daily 0.75 2026-01-08 https://www.oishisojapan.com/contact daily 0.75 2024-09-22 https://www.oishisojapan.com/privacy-policy daily 0.75 2026-01-08 https://www.oishisojapan.com/about daily 0.75 2022-04-29