Foodies - Lifestyle

A Canvas of Islands and the Sea 

The Seto Inland Sea stretches from the narrow straight of water separating Honshū and Kyūshū to the west, all the way to the forested hills and mountains of the Kii Peninsula in the East where the raging currents of the Pacific begin to mingle with the gentle flow of the Seto Inland Sea’s brilliant blue waves. 

The Seto Inland Sea imparts an almost Mediterranean feeling to the region separating Northern Shikoku from the mainland. And from this mild climate grew a rich culture of stone-working, soy-sauce and salt production, fishing and later on the widespread cultivation of citrus fruits and olives in addition to the emergence of an avant-garde art scene. 

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Yamaroku: Preserving the Flavors of the Past

Torii gates, sushi, manga, and Mount Fuji are just some of the many things that immediately shout “Japan!” at anyone who will listen. And yet another one of these intensely Japanese signals, though perhaps more subtle, is the humble bottle of soy-sauce. And while shared across the culinary landscape of East Asian, it is perhaps right here in this place we call Shikoku that the finest examples of the condiment can be found. 

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