N°138 [ZOOM GOURMAND] Yuzu today, yuzu forever
The village of Kitagawa is one of the main production centres for this increasingly popular citrus fruit. You can’t talk about Kochi without mentioning yuzu, […]
ZOOM GOURMAND
No.101 [TRADITION] At setsubun, waste is a no-no
In a bid to maximise profits, the food industry giants tend to exploit traditional customs. At the beginning of February in Japan, setsubun (literally meaning […]
No.100 [TREND] All about fermentation
Ogura Hiraku believes so strongly in its benefits that he has developed tourist projects based around the process. Fermentation tourism? This is the concept proposed […]
No.99 [TASTE] A return to favour for shoyu
The commitment of small-scale producers is succeeding in attracting new customers. There’s not just one kind of soy sauce. Besides the five main types that […]