Village Blacksmithing and Kishu Forged Blades
The village blacksmiths of Kishu. They forge sickles and hatchets used in farming and forestry.
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The village blacksmiths of Kishu. They forge sickles and hatchets used in farming and forestry.
Nakano BC in Kainan. It makes umeshu plum liqueur and has biotechnology research on fermentation.
The prefecture's fisheries experiment station. It surveys the cetaceans of Taiji and the tuna of the Kuroshio Current.
Kishu Nozai in Wakayama. It handles materials for greenhouse horticulture.
Marushin Honke in Yuasa. It makes soy sauce brewed in wooden vats.
Kadocho in Yuasa. Founded in 1841, it has a soy sauce museum. Yuasa is regarded as the birthplace of soy sauce.
Kuyo-gura in Yuasa. It welcomes visitors for brewery tours.
Kinzanji miso from Wakayama. A miso eaten as a relish, with vegetables pickled in it, it is said to have been the prototype of soy sauce.
Marusho vinegar in Yuasa. It makes vinegar by natural brewing.
Sekai Itto in Wakayama. A sake brewery that was run by the family of Minakata Kumagusu.
Nate Shuzoten in Kainan. It brews under the Kuroushi brand.
Yoshimura Hideo Shoten in Iwade. It deals with the fermentation process.
Tabata Sake Brewery in Wakayama. It brews under the Rashomon brand.
Heiwa Sake Brewery in Kainan. Under the Kid brand, young brewers make the sake.
Takagaki Sake Brewery in Aridagawa. It brews under the Kiseitsuru brand.
Nakata Foods in Tanabe. It makes umeboshi and umeshu.
A market at Wakayama Marina City, where tuna is butchered every day.
A seafood market in Shirahama, with fish from across Japan to eat on the spot.