Konpeito Museum Sakai
The Konpeito Museum in Sakai. It shows the process of pouring syrup again and again in a rotating pan to bring out the points.
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The Konpeito Museum in Sakai. It shows the process of pouring syrup again and again in a rotating pan to bring out the points.
The Konpeito Museum in Yao. Visitors can try making konpeito sugar candy.
Takomasa in Osaka. It makes takoyaki and frozen foods, and the factory can be toured.
Oguraya Yamamoto in Osaka. It makes kombu tsukudani, kelp simmered in soy sauce.
Matsumaeya in Osaka. It works with mizushio, a seasoning technique drawn from kombu.
The Kawachi Wine Hall in Habikino. It makes wine in Kawachi, once the largest grape-growing area in Japan.
Katashimo Winery in Kashiwara. Founded in 1914, it is said to be the oldest winery in western Japan.
Amanosake in Kawachi-Nagano. It recreates the sake that made its name in the medieval period as temple-brewed sake.
Akishika Shuzo in Nose. It grows its own rice and brews in a cycle that returns the sake lees to the paddies.
Naniwa Shuzo in Hannan. Its Edo-period buildings are Registered Tangible Cultural Properties.
Haguruma in Kinokawa City, Wakayama Prefecture, handles food seasoning.
A wholesale market over 300 years old, which opens a morning market to the public twice a month.
The central wholesale market of Osaka. It handles the logistics of fresh food.
The Denshokan in Sakai. It exhibits three industries of Sakai: blades, incense sticks and chusen dyeing.
The ranma transoms of Osaka. Boards of zelkova and cedar are carved in openwork.
The karaki joinery of Osaka. Rosewood and ebony are joined together.
The paulownia chests of Senshu. Made as wedding furnishings, they are built entirely of paulownia.
Naniwa Honzome of Sakai. Tenugui cloths are dyed by chusen, in which a stencil is laid down and dye is poured on.
The Naniwa tinware of Osaka. Tin is cast into sake vessels and tea caddies.
The Buddhist altars of Osaka. They are made by bringing together woodwork, lacquer and metalwork.