Yoshida Brothers
An introduction to Ryoichiro and Kenichi Yoshida, the Hokkaido-born duo whose Tsugaru-shamisen performance joins competition, improvisation, recording and global collaboration.
Hokkaido
Hokkaido Food Culture
An overview of Hokkaido’s regional foodways, from Ainu subsistence traditions and settler agriculture to seafood, dairy, noodles, and preservation.
Kombu
Kombu is edible kelp processed for dashi, simmered dishes, festive foods, and regional products, especially from the cold waters around Hokkaido.
Takeda Sōkaku
Takeda Sōkaku was the central documented transmitter of modern Daitō-ryū and the teacher who decisively shaped Morihei Ueshiba’s martial development.