Chiba, Organic indigenous   soy fields.

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Koyoro and his father Jimmy, 3rd generation farmers who grow only organic soy & rice and as well produce miso.

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Kaga - Soba noodles in the making   

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Tokyo - Yoshi 3rd generation sushi master

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Noto peninsula - a fisherman burning plastic to keep warm 

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Early morning fishing 

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Raw squid

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Noto - Flat's restaurant 

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Kaga - Sake production- cleaning up

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