Katsue Yoshijima吉島 佳津恵
Rectangular-shaped konnyaku/konnyaku noodle/sashimi-style konnyaku
Producers
Kenichiro Yagi八木 健一郎
Young raw sardines/oysters/raw wakame/scallops/flatfish/conger eel
Chikafusa Mouri毛利 親房
Akiu Merlot/Koshu Sur Lie/cider
Takeshi Matsunaga松永 武士
Oborisoma ware
Koji Furuyama古山 浩司
Peaches
Takashi Hayano早野 崇
Edible physalis,/kelp roll stuffed with fish (kobumaki)
Yukimasa Haneda羽根田 幸将
Peaches
Go Chiba千葉 豪
Scallops/seaweed
Yukinori Shitautsubo下苧坪 之典
Northern sea urchin/natural sea squirt/Ezo abalone/natural wakame
Akiko Sato佐藤 昭子
Maple cider/rice flour
Manabu Sasaki佐々木 学
Yonesaki Oysters/Yukidoke Oysters
Yuuko Saito齋藤 由芙子
Peaches (Momofuru)/pickled peaches/marinated squid and carrots (Ika Ninjin)
Takeichi Kimigahora君ヶ洞 剛一
Live swimming scallops/ wild fresh abalone/ seaweed/sea squirt.
Kato Koji & Emi加藤 晃司、絵美
Rice/low-alcohol fermented rice sweet drink (Amazake)/ rice malt (koji)
Yuki Otomo大友 佑樹
Tomatoes/tomato juice/and other tomato-based products.
Tetsuo Iizuka飯塚 哲生
Fresh fish/octopus/ goosefish
Shota Abe阿部 勝太
Wakame
Hidenori Abe阿部 秀徳
Apples/peaches
Masayuki Akimoto秋元 雅幸
Pork (Shirakawa Kogen Seiryu Ton), Shirakawa minced meat cutlet, Shirakawa croquette, stewed diced pork wrapped in rice cake (Butafuku). Butafuku was the recipient of the Jury’s Special Award at the Fukushima Best Design Competition in 2019.
Shunsuke Akama赤間 俊介
Salted seaweed (wakame, stem seaweed, seaweed root), Raw sargassum (Osashimi gibasa), seaweed salt, seaweed cooked in soy sauce *Fresh products for raw consumption are sold December to March; frozen processed products are available all year round.
Tadayasu Sato佐藤 忠保
Peach/Negi/Rice etc.