Nakazawa Shuzo
A sake brewery in Matsuda. It brews with water from the Tanzawa river system.
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A sake brewery in Matsuda. It brews with water from the Tanzawa river system.
A bakery plant in Sagamihara. A local food maker known for its agepan fried bread.
A Morinaga corporate exhibition in Yokohama. It presents the history of confectionery.
Tea processing in Ashigara. The picked leaves are steamed and then rolled.
Kamaboko from Odawara. Paste of fish from Sagami Bay is mounted on a board and steamed.
Tuna processing in Miura. Frozen tuna landed at Misaki is cut up and distributed.
The kombu hall in Tsuruga. It shows kombu processing. The kombu culture carried by the Kitamae ships has taken root here.
Komaki Kamaboko in Tsuruga. It makes kamaboko on grilled boards, and the factory can be toured.
Fisherman's Wharf in Obama. It deals with the distribution of marine products and the culture of Wakasa.
Maeda Seika in Fukui. The habutae mochi factory can be toured.
Komego Miso in Fukui. Visitors can experience miso fermentation.
ESHIKOTO, run by Kokuryu Sake Brewery of Eiheiji. A place that links sake with local culture.
Kokuryu Sake Brewery in Eiheiji. It brews with underground water from the Kuzuryu River.
Ippongi Kubo Honten in Katsuyama. It brews with the water of Okuetsu.
Yoshida Sake Brewery in Eiheiji. It grows its own rice and brews with it.
Nanbu Sake Brewery in Ono. Under the Hanagaki brand, it brews using the cold of the basin.
Uno Sake Brewery in Ono. Under the Ichinotani brand, it uses spring water.
A beverage maker in Mikata, Wakasa. It makes umeshu from local ume.