Boar meat dressed by a transplanted chef. To ensure the freshest, highest-quality meat, he butchers and flash-freezes boars immediately after they are caught. These boars, which eat food such as acorns, are wild animals that grow without any human intervention. Their meat is lean, high in protein, and full of nutrients, with a flavor that is light yet packed with rich umami. A total of 1,700 boars are caught in Unnan annually as pests, but dismembering and disposing of them takes time and money. Serving them as delicious food can help to solve a local problem and develop the area.

A company nurturing life through farming and food. While growing crops, Kisuki Nyugyo began dairy farming with the desire for independent agriculture. In 1978, Kisuki Nyugyo became the first company in Japan to sell Pasteurized milk, the standard in Europe. Their foods, produced with organic farming methods used out of respect for the workings of nature, impart a sense of security to people and the environment, while dining on the power of nature grants people peace of mind in their daily lives. Japan has four distinct seasons, each of which has its own vegetables, which serve to regulate the human body’s biorhythms. Living in harmony with nature is the Kisuki agricultural spirit.

Operations began with the cultivation of hybrid wild grapes. In 1990, Oku-Izumo Vineyard was founded as an affiliated company. In 1992, the vineyard began making wine. In 1999, it moved its winery to its current location“, Shoku no mori”(the forest of food), where it continues to operate today. With the theme of “Thriving with nature, coexisting with the community”, Oku-Izumo Vineyard is involved in everything from the cultivation of grapes to the making and selling of wine, operates a restaurant in the winery, and holds annual events such as grape harvests with wine afficionados and local residents. Through these diverse operations, Oku-Izumo Vineyard strives to be a place where communication can expand.

In January 2023, as the new year began, this experimental saké brewery came into the world. From the start of the year to the time the cherry blossoms bloom, Tanabe Takeshita Brewery releases saké made with four different kinds of yeast. The brewery’s goal is to have its customers instinctively feel that the saké is delicious when it passes their lips. To enjoy it with a relaxed state of mind. To cherish it for many years. Although the flavor that customers seek will change as time goes by, a visceral allure is the deliciousness that the brewery seeks to achieve in the moment.

Tanabe Mori no Keisha floor-rears chickens in one of Japan’s few free-range chicken farms. In addition to carefully-selected natural feed, the chickens are raised on other natural ingredients from the Oku-Izumo region such as leafy vegetables and saké lees from local producers as well as soy pulp. The farm’s eggs, which the chickens lay in a stress-free environment, are higher in nutrients such as amino acids and vitamin E than typical eggs and are characterized by a deep, broad flavor available nowhere else.

The first-ever bakery in the Sanyo region to use a wood-fired oven, which produces delicious bread made with natural yeast and carefully-selected ingredients. The use of domestic wheat maintains safety and trust in the quality of the bread. In addition to supporting domestic producers, Allume understands the essence of bread and serves its customers food that is good in more ways than one. As their artisans hand-craft our bread, they strive above all else to create value that will long be cherished and do sustainable work that later generations can continue without undue hardship.