Shizuoka's food cultureKnow

Spring is looming over Matsuzaki Town's cherry blossom leaves. This small town is proud of its role in supporting sakura mochi (cherry rice cakes) across the country.

Release date: 2026.03.12

A refreshing and sweet citrus fruit that brings an early spring to Izu. "Izunoharu" grown in Kawazu and Higashiizu

Release date: 2026.03.11

Ashikata Beef, the bounty of the foot of Mount Ashitaka, has been named the best in Japan. A trip to Numazu, Nagaizumi, and Gotemba to see Ashikata Beef

Release date: 2026.03.09

Toda, Numazu City Deep-sea fish connect the ocean and daily life through food culture

Release date: 2026.03.07

Savor a delicacy grown in the deep sea: Spider crabs from Toda, Numazu City

Release date: 2026.03.05

The winter blessings of Mt. Fuji's melting snow and bitter cold: Mizukakena, a vegetable preserved in Oyama Town since the Meiji era

Release date: 2026.02.25

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