Fruits like Kishu Nanko plums and Arida mandarins, seafood from the Kuroshio Current, Kishu lacquerware, and Kishu Binchotan charcoal. Wakayama is a prefecture where blessings from the mountains and sea seemingly become products as they are. For those conscious of a Made in Japan-first lifestyle, it can be said it's an area where it's easy to choose items allowing you to feel the cycle of nature, such as pickled plums and citrus juices you want to consume daily, and long-lasting tableware and charcoal tools.
Kishu Nanko plums, having soft and thick flesh, are widely known as ingredients for umeboshi (pickled plums), umeshu (plum wine), and plum syrup. We will introduce main products easy to incorporate into daily meals and bento boxes, ranging from traditional umeboshi pickled just in salt, to honey-pickled, perilla-pickled, and reduced-sodium types.
Citrus juices, jams, sweets using peels starting with Arida mandarins, along with processed seafood arriving from the Kuroshio Current like tuna, bonito, whitebait, and dried fish, are also part of Wakayama's charm. We will introduce products combined to be enjoyed as accompaniments for breakfast, snacks, or evening drinks.
Kishu lacquerware like bowls, trays, and stacked boxes feature many practical vessels easy to use on the daily dining table. Together, Kishu Binchotan charcoal, known to burn long, is utilized not just for charcoal grilling but for water purification and deodorization. We will introduce Wakayama's crafts alongside tips on incorporating the merits of lacquerware and charcoal into your lifestyle.
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