Stefano Dal Moro | The Japan Food News（Shokuhin Shinbun）

Director Gianpaolo Bruno (right) and Chef Stefano Dal Moro (left)

Italian Trade Agency Hosts Luncheon Themed Around Seasonings for the “World...

02/14/2026

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sugar

Miyazaki Shoten “Tama Sugar (Tamazatou)” – High-Quality Sugar Made by Handcrafted...

04/01/2026

A traditional moist sugar made using time-honored methods. It was named “Tama Sugar” because it contains many syrupy lumps formed during the drying process....

Yamashiro Bussan Nonbee Chashi ga Kangaeta “Ryokucha High no Tame no...

03/31/2026

Hagoromo Foods “Yanwaka Sumibi Yakitori” – Authentic Charcoal-Grilled Chicken Ready in...

03/30/2026

Marusan Ai “Hitotsu Ue no Tounyu Soy Milk Beverage Setoka 200...

03/27/2026

Tenmasa Matsushita “A Little Spicy but Truly Delicious Kimchi” — From...

03/26/2026

Omoriya “Otokoume Furikake” — Packed with their specialty seasoned nori

Omoriya “Otokoume Furikake (Rice seasoning with dried plum)” — Packed with...

03/25/2026

Chef Naoki Donna saying he will continue to consider collaboration menus combining Japanese cuisine and tomatoes. / Dessert made using Red Gold tomatoes.

Italian “Red Gold” Tomatoes: Japanese–Western Collaboration Dinner at a Traditional Japanese...

03/11/2026

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