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Senrei, a small town fishery formed between two fishermen in Onagawa Town, brought new innovation to the age old tradition of fishing which allows for the rapid freezing of fish, preserving freshness, while not disrupting the natural texture and flavor of the fish. The result is ensuring a steady supply of safe and delicious seafood products in Japan and around the world.

Yagisawa Shoten watched 200 years of history wiped out, including its precious fungal culture moromi, which forms the core of soy sauce. When all seemed lost, miraculously several small containers of moromi - totaling a mere eight pounds - were discovered intake in a research laboratory. The company raised money through crowdfunding to rebuild their factory and revive their business from the "miracle" moromi.

Mr. Saiki Kimura, who was not initially excited about taking over his family's apple farm, has become an unlikely advocate for farming due to his entrepreneurial spirit. He has also nurtured young talent to ensure the continued vibrancy of the apple orchards in Aomori Prefecture.

The story of Ichikara Farms is one of rebirth and regeneration. Despite numerous challenges, difficulties and the ever-present unpredictability of nature, Yudo was able to transform an abandoned pasture into what is now 30 hectares of farmland in the Uonuma and Ojiya districts of Niigata. 

Toyokuniya, located in Sagamihara City in Kanagawa Prefecture, cultivates an heirloom variety of Japanese soybeans called “Tsukui soybean” - a once common soybean variety that has become so rare in Japan that it’s been called the “phantom soybean".

Toru Hirasaki helped nurture the pumpkin industry in Hokkaido by creating a business to process, package, and market "hull-less" pumpkin seeds grown from a special pumpkin variety bred in Hokkaido. Through trial and error, Toru learned how to harvest the seeds from this unusual pumpkin variety and to package the seeds to ensure freshness. In the process, he helped introduce the joy of eating pumpkins seeds to Japan!

In the snowy mountain town of Shimizu in Tokachi on the island of Hokkaido, the Morita family has been farming for over a century. A-Net Farm produces Japanese red beans known as azuki, which are a mainstay of Japanese desserts but are a difficult crop to grow. And while most red bean paste is made into a sugar paste known as "an", this unique no-sugar added red bean paste uses fermentation to bring out the natural sweetness the beans.

Four hundred years of tradition behind Goishi Tea were rescued by the Ogasawara family, the last remaining family of tea masters. The Ogasawara family stubbornly protected and maintained the methods behind this rare fermented tea. Nowadays, a single group of 7 farmers produce this tea, lead by the seventh generation descendent of the Ogasawara family. The tea takes over two months to produce and undergoes not one - but two! - fermentation processes. Enjoy the unique flavor of this exquisite tea.

This hand-crafted Tosa Vinegar from Shokaku was originally brewed as an ingredient at Mr Fujiwara's sushi restaurant in Itayado (near Kobe). However, thanks to the enthusiasm of his loyal customers, who kept asking for it, Mamoru Fujiwara and his wife along with his son Hironori decided to start bottling and selling the vinegar. Within years, demand had grown to the point that the family needed to build a separate workshop to handle orders. You can now enjoy this Tosa Vinegar, which once enchanted customers at Mr. Fujiwara's small unassuming sushi shop - a local fan favorite goes global!

 

Believing that "everything is a resource," Doi Farm developed an eco-friendly approach to rice farming in Nagasaki, Japan by combining rice cultivation with raising pigs. The joint management approach allows by products, which would otherwise be discarded, to be recycled back into the farm. As changes due to global warming have put increased pressure on rice farmers in Japan, Doi Farm offers a hopeful new approach to cultivating rice, while protecting the natural ecosystem.

Nutty, slightly sweet, and aromatic, your taste buds will be delighted by these Egoma Kinako Nut Balls from Morishige, using their specially grown perilla seeds. Morishige overcame years of struggle and losing their farm during the Great Kanto Earthquake and Tsunami in 2011 to pursue their dream of producing the highest quality perilla seeds. You can taste their dedication and perseverance in these crunchy snackable treats!

We had the honor of sitting down with Atsuko Okabe, Executive Director of Marunaka Shoyu, to hear her story of perseverance and determination as she shares her family's 200 year old traditional soy sauce with the world. Please enjoy this inspirational and exclusive interview.