[Launching from Shizuoka] Elites from all over the country gather. Announcement of the 1st batch for one of Japan's largest ingredient events
Future Town Planning Organization announced the first batch of participating producers for the nationwide 10-city tour event 'Japan Ingredients Koshien (ichi)' starting in Shizuoka in May 2026, featuring a strict 'salt only' rule.
📋 Article Processing Timeline
- 📰 Published: April 3, 2026 at 22:02
- 🔍 Collected: April 3, 2026 at 17:10
- 🤖 AI Analyzed: April 21, 2026 at 04:36 (419h 25m after Collected)
Mirai Machi Keikaku Kiko (Future Town Planning Organization, Secretariat: COMMON Co., Ltd., Headquarters: Shimogyo-ku, Kyoto, CEO: Yuki Masuda) announces the first batch of participating producers for the Shizuoka tournament of the 10-city nationwide tour project 'National Ingredients Banquet - Japan Ingredients Koshien (abbreviation: ichi)' to be held in May 2026.
Under the backing of the Japan Travel and Tourism Association and the Japan Mayors Association (official name: Mayors Association Creating Japan's Future Society through Regional Revitalization), producers from all over the country are beginning to gather for this project, which questions the true value of the ingredients themselves to visitors under the rule: 'Seasoning is salt only; cooking is within 3 steps of steaming, grilling, or frying.'
[1st Announcement] Authentic ingredients sharing the same ambition gather for the May event
The selection criteria for this project are extremely strict. We carefully select only producers who can confidently offer their products in an environment where the raw power of the ingredients is exposed, under the constraint of 'only salt for seasoning and cooking within 3 steps.'
We are now announcing the first batch of participating producers who have passed the rigorous selection process for the Shizuoka tournament to be held in May 2026. This project is an unprecedented attempt to test the true value of ingredients, and we have received a massive response from producers nationwide who share our vision. We plan to sequentially announce the second and third batches of new faces as the event date approaches.
Introduction of Participating Producers (Excerpt from the 1st Selection)
1. SpecialFood.J Co., Ltd. (Naniwa Black Wagyu) - Mr. Takeaki Takeda (Osaka Prefecture)
~ Producing only a few head per month. Abandoning efficiency to challenge the ultimate taste through 'individual optimization of each cow' ~
Ingredient dedication: The farmer states, 'In breeding Wagyu, the foundation is the same nationwide. That is why micro-management tailored to the individual differences of each cow makes the difference.' While large-scale farmers support the market with numbers and cost, what Naniwa Black Wagyu pursues is the 'individual optimization' unique to small-scale farmers. Backed by knowledge gained from walking farm sites nationwide, they thoroughly implement custom-mixed feed and precise management for each fattening stage. Their primary guiding principle is the 'original deep flavor of Wagyu,' which is highly praised by professional chefs strict on taste.
Why 'ichi' focused on them: Beef is the ingredient where potential is tested the most under the constraint of 'salt only.' By eliminating efficiency and refining it through their unique theory, the sharp fat and umami of the lean meat of 'Naniwa Black Wagyu' prove that 'the ingredient is complete on its own' without the need for unnecessary flavoring. With that conviction, we welcome them as an important partner to color the Shizuoka tournament.
2. Ikeda Fishery Cooperative - Mr. Katsuya Okamoto (Shodoshima, Kagawa Prefecture)
~ From the island of olives to the 'island of oysters'. Overcoming the limits of catching fisheries to challenge the 'cultivating fishery' passed on to the next generation ~
Under the backing of the Japan Travel and Tourism Association and the Japan Mayors Association (official name: Mayors Association Creating Japan's Future Society through Regional Revitalization), producers from all over the country are beginning to gather for this project, which questions the true value of the ingredients themselves to visitors under the rule: 'Seasoning is salt only; cooking is within 3 steps of steaming, grilling, or frying.'
[1st Announcement] Authentic ingredients sharing the same ambition gather for the May event
The selection criteria for this project are extremely strict. We carefully select only producers who can confidently offer their products in an environment where the raw power of the ingredients is exposed, under the constraint of 'only salt for seasoning and cooking within 3 steps.'
We are now announcing the first batch of participating producers who have passed the rigorous selection process for the Shizuoka tournament to be held in May 2026. This project is an unprecedented attempt to test the true value of ingredients, and we have received a massive response from producers nationwide who share our vision. We plan to sequentially announce the second and third batches of new faces as the event date approaches.
Introduction of Participating Producers (Excerpt from the 1st Selection)
1. SpecialFood.J Co., Ltd. (Naniwa Black Wagyu) - Mr. Takeaki Takeda (Osaka Prefecture)
~ Producing only a few head per month. Abandoning efficiency to challenge the ultimate taste through 'individual optimization of each cow' ~
Ingredient dedication: The farmer states, 'In breeding Wagyu, the foundation is the same nationwide. That is why micro-management tailored to the individual differences of each cow makes the difference.' While large-scale farmers support the market with numbers and cost, what Naniwa Black Wagyu pursues is the 'individual optimization' unique to small-scale farmers. Backed by knowledge gained from walking farm sites nationwide, they thoroughly implement custom-mixed feed and precise management for each fattening stage. Their primary guiding principle is the 'original deep flavor of Wagyu,' which is highly praised by professional chefs strict on taste.
Why 'ichi' focused on them: Beef is the ingredient where potential is tested the most under the constraint of 'salt only.' By eliminating efficiency and refining it through their unique theory, the sharp fat and umami of the lean meat of 'Naniwa Black Wagyu' prove that 'the ingredient is complete on its own' without the need for unnecessary flavoring. With that conviction, we welcome them as an important partner to color the Shizuoka tournament.
2. Ikeda Fishery Cooperative - Mr. Katsuya Okamoto (Shodoshima, Kagawa Prefecture)
~ From the island of olives to the 'island of oysters'. Overcoming the limits of catching fisheries to challenge the 'cultivating fishery' passed on to the next generation ~