A bowl of rice topped with grilled horse mackerel and seafood, with the aroma of Noto/ (c) FASHION HEADLINE

The rice bowls are made with wine vinegar rice./ (c) FASHION HEADLINE

The Noto vegetables and farm-grown meat miso (left) bring out the flavor of the ingredients. Ohama soybean sweet potato and Wahei Shoten Kaiho Furikake (right)/ (c) FASHION HEADLINE

Boiled golden bellflower and dried squid marinated in koji/ (c) FASHION HEADLINE

Chef Yoshihisa Akiyama of Mutsugan

Agehama salt production method

Agehama salt production method salt fields

Mr. and Mrs. Tanigawa of Tanigawa Brewery, who brew miso and soy sauce

Takemoto Farm's Koshihikari

Takemoto Farm's Koshihikari

Tanigawa Brewery's side dish miso with the sourness of tomatoes: Meat miso from the field

Wahei Shoten's Kaiho Furikake, with its rich ocean scent

Noto experience tour, private dinner venue

Tanigawa Brewery

Mr. and Mrs. Taka of NOTO Taka Farm

Noto rice fields