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Rediscovering the Treasures of Food

Japan’s regions were once blessed with an abundance of its own traditional foods. The rapid acceleration of globalization and the development of food distribution systems, however, have resulted in a standardization of the food landscape, with small producers having trouble carrying on their businesses. This series highlights the hidden riches among food products that are in danger of discontinuation.

Salmon Sacchep

Salmon Sacchep

Nagao, Michiko

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Agar

Agar

Shimamura, Natsu (2007-09)

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Yakihata Turnips

Yakihata Turnips

Shimamura, Natsu (2007-09)

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Pan-Fired Tea (2) 

Pan-Fired Tea (2) 

Takeuchi, Amane

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Pan-Fired Tea (1)

Pan-Fired Tea (1)

Takeuchi, Amane

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Japanese Radish

Japanese Radish

Fukuda, Motoko

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Dried Kaki (1)

Dried Kaki (1)

Shimamura, Natsu (2007-09)

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Japanese Honeybee

Japanese Honeybee

Shimamura, Natsu (2007-09)

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Konbu (Kelp)

Konbu (Kelp)

Shimamura, Natsu (2007-09)

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Domestic Flour

Domestic Flour

Shimamura, Natsu (2007-09)

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Wasabi

Wasabi

Shimamura, Natsu (2007-09)

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Abalone

Abalone

Shimamura, Natsu (2007-09)

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The Red Turnips of Kiso

The Red Turnips of Kiso

Takeuchi, Amane

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Dried Bonito

Dried Bonito

Fujita, Chieko

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Eight-Rowed Corn

Eight-Rowed Corn

Nagao, Michiko

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Funa Zushi

Funa Zushi

Fujita, Chieko

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Sea Salt

Sea Salt

Fukuda, Motoko

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Koji, an Aspergillus

Koji, an Aspergillus

Fujita, Chieko

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Rapeseed Oil

Rapeseed Oil

Shimamura, Natsu (2007-09)

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Yukina

Yukina

Shimamura, Natsu (2007-09)

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Asakusa Nori

Asakusa Nori

Shiokawa, Kyoko

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Soybeans

Soybeans

Shimamura, Natsu (2007-09)

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Dried Kaki (2)

Dried Kaki (2)

Shimamura, Natsu (2007-09)

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Tochimochi

Tochimochi

Shimamura, Natsu (2007-09)

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