Large painting of a sakura shrimp at the Yui Harbor Fisheries Association Building in Yui, Aoi Ku,...Read More
French Gastronomy with a Japanese Twist: Foie Gras Matured with Mirin White Lees, Chouchou Farm Kankankan Musume Corn Vychissoise at Pissenlit!
Service: Excellent and very friendly. Facilities: Great cleanliness overall. Superb washroom...Read More
For the pleasure of vegetarians and vegans tofu can be prepared as a hot and very satisfying dish...Read More
Toshikatsu Hatada/畑田敏克, the 7th generation of the Hatada Family! With Chiba and Inbaraki...Read More
Yams or “Satsuma Imo” were first introduced to Japan in the Ryukyu Islands (Okinawa)...Read More
There are vast treasures to explore for vegetarians and vegans in Japanese gastronomy. Once such...Read More
Masahiro Sugimoto/杉本政紘 Agriculture in Japan (and Shizuoka, which s no exception in spite of its...Read More