Georgian cuisine is indispensable for its abundance of fresh herbs./ Photo by Yu Nakamura
The green borscht made by Lila, a skilled cook, is a big hit with the customers. Lila only speaks Russian, so we communicate using gestures. However, when cooking, there are many things we can communicate through taste and smell./ Photo by Yu Nakamura
This soup, which contains four kinds of herbs, is gorgeous but not too strong and very delicious. The sour herbs are the kind you would find growing beside a rice field in Japan./ Photo by Yu Nakamura
Cars and trucks loaded with grapes come into view./ Photo by Yu Nakamura
Baftang showed us the wine that has been made at home since his grandfather's generation./ Photo by Yu Nakamura
There will be booths in each area, where you can eat, drink, sing and dance./ Photo by Yu Nakamura
Grilled salted chicken is served with onion and pomegranate juice. It's simple, but the pomegranate gives it a refreshing finish./ Photo by Yu Nakamura
The weather is nice and the morning walk is pleasant./ Photo by Yu Nakamura
Her bright smile looks amazing against the blue sky./ Photo by Yu Nakamura
Sharing the world's most delicious food with "YOU BOX" from Georgia! [Part 1]/ Photo by Yu Nakamura
Sharing the world's most delicious food with "YOU BOX" from Georgia! [Part 1]/ Photo by Yu Nakamura
Sharing the world's most delicious food with "YOU BOX" from Georgia! [Part 1]/ Photo by Yu Nakamura
After this, I visited the grandmother who makes some of the cakes, and the ones made by these two are exquisitely sweet, have a low flour content, and have a rich flavor that comes from the original ingredients./ Photo by Yu Nakamura
After this, I visited the grandmother who makes some of the cakes, and the ones made by these two are exquisitely sweet, have a low flour content, and have a rich flavor that comes from the original ingredients./ Photo by Yu Nakamura
Venera and Zauri have been baking bread on this scenic property for 50 years./ Photo by Yu Nakamura
It's similar to naan, but it's less chewy and has a crispy outside./ Photo by Yu Nakamura
Picturesque parent and child/ Photo by Yu Nakamura
The grapes are placed directly into the jars and left to ferment. This is the second week. (The wine will be ready in about a month.)/ Photo by Yu Nakamura
A pot is buried in what appears to be a dirt floor in the house./ Photo by Yu Nakamura
There are also plenty of freshly ground spices, including dried and powdered marigold flowers!/ Photo by Yu Nakamura