A long tradition of foraging has made a special place for a certain type of vegetable in Japan, known as sansai (山菜.) Sansai, or literally mountain vegetables, are particularly prized harbingers of spring.
Of the over 40 varieties of citrus fruit available in Japan there is one that has been prized for over a thousand years in Japan, and more recently around the world, and that is the yuzu.
PRODUCER SPOTLIGHT: Doi Farm - Eco-Friendly Approach to Japanese Rice Farming in the Face of Global Warming
When I had the opportunity to travel back to my second hometown of Wakayama this spring, I made a point to ask around beforehand whether there were any homestays or farm-stays that might be available and settled on a brief stay at a guest house, or minshuku, called Hana-ichiban.
COMMUNITY SPOTLIGHT: Luis Filipe Fukutani - Improving a Japanese Community Across Nations and Generations
One of the most essential parts of Japanese cuisine, and culture, is probably also one of its simplest: rice. White, fluffy, steaming, and sweet, rice finds its way into the Japanese diet in many ways.
PRODUCER SPOTLIGHT: Exclusive Interview with Marunaka Shoyu - Protecting a 200 Year Old Tradition and a 3 Year Brewing Process to Create a Soy Sauce Above All Others
Kenchanzuke's tsukemono flakes are made from the finest vegetables produced in the Izumo region of Japan. The company hopes to preserve the traditional tastes and methods of Japanese pickling and pass it on to the next generation. The commitment of Kenchazuke to quality pickles can be seen in their motto - “No matter how long it takes, we want to make delicious pickled vegetables.”
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