Food Culture
In the heart of Kamakura, Kanagawa Prefecture, the Kamakura City Agricultural Cooperative Union Sales Stand evokes nostalgia from the Showa era (1926-89) while offering fresh local vegetables directly from producers. Known as a pioneer of European-style farmers' markets in Japan and affectionately called “renbai” by locals, it features produce from about 20 farming households. These farmers rotate in groups to staff the modest, weathered stand bustling with tourists.
Riportato dall'IA
Konnyaku, a gelatinous low-calorie food made from the konjac plant's corm, has gained popularity in recent years as a healthy diet ingredient. Served during Setsubun for its demon-expelling rituals, it can be enlivened by shaping into braids and sprinkling with chili peppers. This year's Setsubun falls on February 3.