2026-10-19
On-site interview
7 min read
"Kinzanji Miso from Ogawaya Miso-ten in Togane, Chiba: A Miso for Topping Rice, Carried from Wakayama on the Tide"
"Ogawaya Miso-ten in Togane, Chiba Prefecture, was founded in 1848 as a koji shop. We asked its leaders why Wakayama's kinzanji miso took root in Togane, how it differs from miso for soup, and how to eat it with roast beef or dried squid."
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2026-10-15
On-site interview
12 min read
Founded in 1832 in Annaka, Gunma: Aritaya, where the 7th-generation owner ages soy sauce in a railway tunnel and prepares for its 200th year
Aritaya, which has made soy sauce in Annaka, Gunma Prefecture since 1832, ages its soy sauce for at least two years in a stone-footed brewery, bottles it in wine bottles, and matures it once more in the abandoned Usui railway tunnel. We asked 7th-generation owner Kohki Yuasa about the land of Annaka and its link to soy sauce, the "Annaka Terroir" project, and how to buy and use it at home.
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2026-10-08
On-site interview
10 min read
"Katsuobushi Ikedaya in Wako, Saitama: hanakatsuo shaved without steaming, thick-cut flakes, and the 'prosciutto-like bonito' you eat as it is"
Katsuobushi Ikedaya in Wako, Saitama Prefecture, has specialized in bonito flakes and dashi ingredients since 1978. We asked the president and the managing director about hanakatsuo shaved from cured bonito aged for 10 months or more with no steaming, the "prosciutto-like" flakes made to be eaten as they are, and the dashi classes they teach at Wako's elementary schools.
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Nihon Chomiryo Tabi
