Wappani Campfire Cooking on Awashima Island
We head to Awashima Island for wappani, a local stew made exclusively with Awashima-sourced ingredients—right down to the driftwood kindling!
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A visit to Akita Prefecture
Kawarage Jigokudani, a “hell valley” in the wilds of southern Akita, featuring a hiking trail through a volcanic landscape and a natural onsen waterfall.
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Yamabushi Training on Mt. Yudono
An article about my experience undergoing the traditional spiritual training of yamabushi monks on Mount Yudono of the Dewa Sanzan.
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The Miyagi Oyster Project
We visit an oyster farm in Ishinomaki, Miyagi to visit to help promote delicious Miyagi oysters to the world!
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Removing the Nerves from a Live Fish
International chefs visited Tsuruoka to learn ike jime, a Japanese culinary technique which optimizes flavor by paralyzing live fish.
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