Engulfed by the great scent of steamed rice, the Miyamoto Koji-ten begins the day. The pure white steam fills inside of the Koji room and overflows in the garden.

Katsuobushi has an important roll in Japanese cuisine and I love it. However, it's difficult to explain the differences of products, how it's made and how it's fermented. So, I visited a factory to learn more about it.

May is the season of fresh green tea. In the early summer sun, tea trees stretch shiny green leaves to the sky. How fresh tea are made?