Shizuoka's food cultureKnow

Connecting the community and life: Izu City's efforts to cultivate Izu deer, a "game meat you'll want to eat"

Release date: 2026.02.09

A winter delicacy: plump and large oysters. Exploring the brand name oysters "Purimaru" from Arai, Lake Hamana

Release date: 2026.02.06

Inheriting a tradition that has continued for generations: The lifestyle and food culture woven by oranges in the Atami and Ito areas

Release date: 2026.01.29

Mishima's brand vegetables captivate gourmets. The reason why "Hakone Seiroku Mishima Vegetables" continue to be chosen

Release date: 2026.01.16

The elegant world of knife ceremonies (hokkōshiki) passed down from the Heian period

Release date: 2026.01.14

A taste of the Shogun's hospitality that remains in the port town. Savor the bounty of the sea with Minamiizu's local spiny lobster dish, "Shogun Nabe."

Release date: 2026.01.09

A new force cultivating the region: Mini Chinese cabbages delivered by Noumins, a group of next-generation farmers in Mishima

Release date: 2025.12.26

Passed down and nurtured since the Edo period: Jiro persimmons, a treasure of Morimachi, Enshu, presented to the Imperial family

Release date: 2025.12.23

Japan's oldest preserved food: "Shio-katsuo" - a legendary traditional ingredient passed down in Nishiizu Tago

Release date: 2025.12.16

"Surfing Lemon" sprouts in a surfing town. Makinohara's challenge to revive abandoned tea fields

Release date: 2025.12.12

"Ashitaka Mountain Foot Susono Soba" grown with the blessings of the southern foot of Mount Fuji - The story of the local soba born in Susono City

Release date: 2025.12.10

Cherry tomatoes are evolving into beer and sweets in Izunokuni City

Release date: 2025.12.04