The “Food and Earth Taste Exhibit Hall” is a place for member companies to “deliver local goods to local people”.100%This event started as an exhibition and presentation of new products developed with the aim of being produced in Harima.
This time, the Slow Food Japan national convention (co-sponsored by the Taste Exhibition Hall) will be held locally, so there are Slow Food flags with the snail logo around the nearest Sanyo Electric Railway Tegara Station. , was fluttering in the wind. 
The venue is the founding Meiji43Nadagiku Sake Brewery of the year.Large buses with Nara, Hiroshima and Toyohashi numbers were also parked in the parking lot.Many shops offer product explanations and tastings.
Mr. Toshinobu Arimoto, the representative of the partnership company Arimoto, who co-sponsored the "Food Education Forum" the other day and set up a booth for hand-baked rice crackers, was enthusiastically serving customers.
I was told, ``For this event, I have homework to exhibit new products using local ingredients.''When I put it in my mouth, I felt a deep umami.When I listened to it, I was convinced that it contained sake lees from local sake.When I checked the product name, it was "Daiginjo Sake Kasu Karinto".Great naming.
As I walked through the dimly lit venue, which is typical of a sake brewery, I reunited with Toshiya and Noriko Sasaki, who had helped me a lot in Tokyo. 2000When I was young, I started thinking about the slow food life! (Shinchosha) author Natsu Shimamura, who resonated with the Slow Food movement, and now serves as Vice Chairman of Slow Food Japan. 
When you enter a room with beautiful flowers, you will see a picture with the titles "I want to know Harima's traditional vegetables," "I want to eat Harima's traditional vegetables," and "I want to know about Harima's vegetables, beans, and grains." An essay was displayed.The warm and friendly illustrations and text were by Kenzaburo Iwata, a local printmaker.
In the picture of kobu-na, only one person cultivates it and collects the seeds, it says, "If you collect the seeds and sow them around, they will grow. I planted them as emergency food. No. All year round. Anytime. Pickled or lightly stir-fried and eaten."I want to eat what kind of green leaf it is.
The idea behind Slow Food, which originated in Italy and has spread around the world, can be summarized simply as follows: to preserve traditional ingredients and dishes, to preserve high-quality food, to pass on traditional flavors to the next generation, and to produce high-quality food on a small scale. It is to protect the producers who are
This is what I felt at the "Food Education Forum", but I want children to remember the traditional taste of Japan, not instant food, frozen food, fast food, or convenience store food. I wanted to tell you.
↑ There was also a shop like this.The sign says, "My main occupation is a doctor." (Terry)
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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