Preserving the Seasons
Culinary researcher Yokoyama Takako lives in a mountain region. She cans and ferments local produce to make it through the depths of winter; work supported by nature's bounty and ancestral wisdom.
To make it through its long winters, the Shinshu region has a tradition of food preservation
Culinary researcher Yokoyama Takako
Making pickled nozawana, a Shinshu delicacy
A dish made with miso, a fermented food