Kiri no Asa —
Flavors Shaped by the Mist
from Hyogo

Awa Bancha Sparkling Tea —
Organic Fermented Tea
from Tokushima

Freshly Milled Rice —
Why Timing Matters

Ookado Somen —
Hand-Stretched Tradition
from Toyama

Ishi-Ishi —
Handcrafted Crispness
from Osaka

Tips for Cooking the Perfect Rice —
Simple techniques
from the Japanese kitchen

How to build
your own Miyako Monaka

Kamisharaku —
Fragrant Salts from Kyoto