Kinzanji Miso Kaichi Miso Shop
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.
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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.
The Umeboshi-kan in Minabe. Visitors can try processing umeboshi.
Nakata Foods in Tanabe. It makes umeboshi and umeshu.
The Mikan Kaido road in Arida. It shows the mikan groves on the slopes and the system of sorting and shipping the fruit.
Kuroshio Market at Wakayama Marina City. It gives demonstrations of tuna cutting.
The prefectural natural history museum in Kainan. It exhibits the sea creatures of the Kuroshio Current.
Wakayama City Museum. It holds materials on urban history and industry.
BEFORE EXPLORING JAPAN · Getting to know Japanese culture
Two places you will come across on your trip. A shrine enshrines the kami of Shinto; a temple is a place to face the teachings of Buddhism and the Buddhas. Their entrances and the etiquette for visiting also differ.
A shrine honors Shinto kami; a temple follows Buddhist teachings. Learn how to recognize each place and visit respectfully.
Follow the guidance of each shrine or temple for the actual etiquette.