EARTH FOODS

“EARTH FOODS” is a project that selects 25 distinctive Japanese foods, aiming to share their value and wisdom with the world to illuminate the future of global cuisine — Unraveling the possibilities of the future within tradition. What are the “EARTH FOODS” of your country or region?

– Through sharing Japan’s culinary insights with the world,
the future of food may be enriched.

EARTH FOODS 25 is a list of 25 selected ingredients, foods, and food-related knowledge and technology developed in Japan. Its purpose is to share Japanese foods and convey ideas to improve the future of food worldwide. Japan’s food culture is the accumulation of practices to co-exist in harmony with the Earth, food-related knowledge, and technology. As a leading maritime nation (Japan ranks 6th in countries with the longest coastline), Japan has a long history of sea vegetable and fermentation culture and abundant knowledge and technology in these areas. The Japanese people also have a view of nature related to food that connects vegetables, fermentation, and health. EARTH FOODS 25 aims to contribute to the advancement of food culture and solutions to environmental problems by redefining the value and essence of food in Japan and sharing this with the world.

EARTH FOODS 25
1.Kome-ko (Rice Flour) 2.Mochi (Japanese Rice Cake) 3.Tōnyu (Soy Milk) 4.Kōya-Dofu (Freeze-Dried Tofu) 5.Anko (Red Bean Paste) 6.Daikon (Radish)  7.Wasabi 8.Sansho (Japanese Pepper) 9.Kanpyō (Dried Gourd Strips) 10.Konnyaku (Konjac) 11.Matcha 12. Kōsan Kankitsu (Japanese Citrus Fruits) 13.Umeboshi (Salted, Sour Japanese Plums) 14.Shiitake / Dried Shiitake 15.Kombu (Dried Kelp) 16.Wakame (Seaweed) 17.Nori (Dried Seaweed Sheets) 18.Kanten (Agar) 19.Fugu (Pufferfish) 20.Surimi (Fish Paste) 21.Katsuobushi (Dried Bonito Flakes) 22.Kōji (Kōji Mold) / Tane kōji (seed koji) 23.Nihonshu (Sake) / Hon-ｍirin (Sweet Cooking Sake) 24.Shōyu (Soy Sauce) / Miso 25.Yasai no Tsukemono (Pickled Vegetables)

The EARTH FOODS exhibit is made up of three elements: an introduction to 25 ingredients and food products, packaging design proposals for those 25 items, and concept dishes created by five chefs using the 25 featured foods.

Collaboration
Technical Cooperation : IWASAKI CO., LTD.

Audio guide narrator：SHOJI Mai