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Chiba, Organic indigenous soy fields.
Koyoro and his father Jimmy, 3rd generation farmers who grow only organic soy & rice and as well produce miso.
Ishikawa - The Fugu aging room
Noto peninsula - a fisherman burning plastic to keep warm
Early morning fishing
Noto - Flat's restaurant
Kaga - Sake production- cleaning up
Kaga - Soba noodles in the making
Ishikawa - Kaga Ramen
Tokyo - Yoshi 3rd generation sushi master