[Shizuoka Launch] Elite Gather Nationwide for Japan's Largest Ingredient Event - First Wave Announcement

Future Machi Planning Organization (Secretariat: COMMON Inc., Headquarters: Shimogyo-ku, Kyoto City, Kyoto Prefecture, Representative Director: Yuki Masuda) announces the first wave of participating producers for the Shizuoka tournament of the 2026 May "National Ingredient Feast - Japan's Ingredient Masters (abbreviation: ichi)" national tour project.

Under the sponsorship of the Japan National Tourism Organization and the Japan Governors' Federation (Official Name: Governors' Federation for Creating Japan's Future Society through Regional Revitalization), this project challenges visitors to discern the true value of ingredients with the rules: "Seasoning is salt only, cooking within 3 steps (steaming, grilling, frying)". Producers from across the country are beginning to gather.

【First Wave Announcement】Gathering of "Genuine Ingredients" with Shared Aspirations for the May Event The selection criteria for this project are extremely strict. Only producers who can confidently provide ingredients under an environment where their true potential is exposed – with "salt only for seasoning, and cooking within 3 steps" – are carefully selected.

We are pleased to announce the first wave of participating producers who have passed the rigorous selection process for the May 2026 Shizuoka tournament. This project is an unprecedented attempt to test the true value of ingredients, and we have received a great response from producers nationwide who share our aspirations. Moving forward, we plan to sequentially unveil new participants in the second and third waves towards the event date.

Introduction of Participating Producers (Partial Excerpt from First Wave Selection) **① SpecialFood.J Co., Ltd. (Naniwa Black Beef) Mr. Takeaki Takeda (Osaka Prefecture)** **~Only a few heads produced monthly. Abandoning efficiency to pursue the ultimate taste through "individual optimization of each head"~**

Commitment to Ingredients: This farmer states, "The foundation of wagyu cattle farming is universal across the country. That's precisely why subtle management tailored to individual differences between heads creates the difference." While large-scale farms support the market with head counts and costs, Naniwa Black Beef pursues "individual optimization" unique to small-scale farmers. Based on extensive knowledge gained from visiting farms nationwide, they meticulously manage their proprietary feed mix and precise care at each fattening stage. Their guiding principle is the "deep flavor inherent to wagyu", highly praised by discerning professional chefs.

**Point Noted by "ichi":** Beef is where ingredient potential is most tested under the constraint of "salt only for seasoning." The crispness of the fat and the umami of the lean meat of "Naniwa Black Beef," refined through their unique theory and without the elimination of efficiency, prove that it is "complete with the ingredient alone" without excessive seasoning. With this conviction, they have been welcomed as an important partner to grace the Shizuoka tournament.

**② Ikeda Fishery Cooperative Mr. Katsuya Okamoto (Shodoshima, Kagawa Prefecture)** **~From the Island of Olives to the "Island of Oysters". Challenging "Aquaculture" to Connect to the Next Generation, Beyond the Limits of Fishing~**

Commitment to Ingredients: Mr. Okamoto says, "Natural fish have become scarce nationwide, and seaweed cultivation, which was once prosperous, has ceased due to a lack of successors." Amidst a sense of crisis threatening the cooperative's very operation, he embarked on oyster farming four years ago, cutting off all other avenues. While the history of Shodoshima as a production area is short, and they keenly feel the gap with established major production areas, having suffered first-round defeats in national competitions, they have absolute confidence in the quality of the oysters they have painstakingly cultivated.

They are pouring all their efforts into developing processed products and actively participating in events to spread the new recognition of "Shodoshima = Oysters."

**Point Noted by "ichi":** Their decision to shift from "fishing" to "aquaculture" as traditional seaweed cultivation on the island wanes offers a potential answer to the challenges facing Japan's primary industries. Although still on a long road, their public commitment to involve the entire island's fishermen to aim for "Island of Oysters," and the taste of each oyster they continue to refine, drawing lessons from defeat – the power of Shodoshima's oysters, holding a "story of regeneration," will be directly questioned to visitors in Shizuoka.

Why is "Redefining Ingredients" Necessary Now? Currently, Japanese food culture is highly processed, making its original flavors difficult to discern. This project, supported by the Japan Governors' Federation and the Japan National Tourism Organization, aims for true "regional revitalization" by redefining the value of ingredients themselves, thereby enhancing the sustainability of primary industries.

This journey, starting from Shizuoka and touring 10 cities nationwide, leading to the Osaka National Tournament in March 2027, serves as a platform shaping the future of Japanese food.

Latest Information Here We are daily sharing behind-the-scenes stories of the event and further narratives of our participating producers.

Official Website: https://ichi.or.jp/ (Details of the concept and national tour schedule are posted) Official Instagram: @sozaikoshien_official (Visuals of producers' field work and moments when ingredients shine)

"National Ingredient Feast - Japan's Ingredient Masters (ichi)" Shizuoka Tournament Overview Date: Saturday, May 30 & Sunday, May 31, 2026 Venue: Sunpu Castle Park, Shizuoka City, Shizuoka Prefecture Number of Exhibitors: 20 carefully selected producers and artisans Rules: Seasoning is salt only. Cooking is within "steaming, grilling, frying" (3 steps). Sponsorship: Japan Governors' Federation (Federation of Governors Creating Japan's Future Society through Regional Revitalization), Japan National Tourism Organization, and others, various local governments and participating companies. Official Website: https://ichi.or.jp/

About Future Machi Planning Organization "From Primary Industries, To Regions. From Regions, To Japan." We develop projects that open up new regional possibilities starting from ingredients. Through food, we visualize the value of primary industries as an "experience of taste" and create a platform for passing down regional resources to the next era.

"[Sponsorship Decided] Japan National Tourism Organization and Japan Governors' Federation Appointed as Supporting Organizations for "National Ingredient Masters (ichi)"" https://prtimes.jp/main/html/rd/p/000000029.000162422.html "Official Press Release for "National Ingredient Feast - Japan's Ingredient Masters"" https://prtimes.jp/main/html/rd/p/000000015.000162422.html ""National Ingredient Feast - Japan's Ingredient Masters" Shizuoka Tournament" https://prtimes.jp/main/html/rd/p/000000019.000162422.html "[Regional Revitalization as Business] Collaboration Begins with NIHONNOCHIKARA, Led by the Founder of Euglena" https://prtimes.jp/main/html/rd/p/000000020.00016

【Inquiries Regarding This Matter】 ==================== 【Inquiries Regarding This Matter】 "Japan's Ingredient Masters" Executive Committee Secretariat (Within COMMON Inc.)

Inquiries Regarding Sponsorship Participation and Support https://common.or.jp/contact-common-top/

Inquiries Regarding Exhibitor and Producer Collaboration https://ichi.or.jp/agency/# ==================== Keywords: Public-Private Partnership, Regional Revitalization, Food Festival, Primary Industry, Regional Promotion, Event, Food, Regional Vitalization, Regional PR