Magazine & Events

Most of us are accustomed to seeing dried fruits, but in the Yamanomura area, dried daikon roots or “kanboshi-daikon” are made every winter as non-perishable food items to support the food stock u…

Aburae is the traditional ingredient of Hida region. The official name of Aburae is Egoma – or Perilla seed in English, a type of wild sesame. It is used as a dressing on dishes, for instance on skewe…