STORIES OF TOKUSHIMA'S PRODUCERS
Awa no Shokunin
Awa is the old name of Tokushima, a treasury of food. Once you know a maker's face and story, the same bite tastes a little different. If a story stays with you, you can order what they make.
Yuko citrus and a mountain to restore: Hidemi Asano of Shishitotora
A farmer in Kamikatsu champions yuko, a native citrus that thrives without pesticides, while replanting a family cedar forest with broadleaf trees.
From physical therapy to yuzu: Kaori Yoshioka of Yuzu You
A physical therapist grows organic yuzu in the mountains of Tsurugi, including seed-grown trees that take 18 years to bear fruit.
Two months on the river: Makoto Doi and suji aonori
Suji aonori grows from wild spores at the mouth of the Yoshino River. We joined a first-generation seaweed fisher during the short harvest.
For producers
We would like to hear from people making food with care in Tokushima. Please get in touch about being featured or about product handling.
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