Sharing the Essence of Japanese Food Culture From a Tiny Pottery Village
Japan Eats!
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Seaweed - A New Way of Making Soy in Japan
Murakashi will offer a session in mid February called first spring, and we are actually going to travel over to Sadas city. It's on the idea to see which is where some of Japan's best nobody is grown. And I have a wonderful relationship with aquafarma there as well as a nori expert and distributor there. So it's something that very few people, including people in Japan get to actually see in person so that's one I'm very excited about. Another thing that we're going to do in autumn during an autumn session is visit a soy brewer who lives in it which is about 40 minutes away.
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