Japanese cuisine is deeply rooted in the art of seasoning, influenced by centuries of regional diversity and the harmony of nature and craftsmanship. In Wakayama, the citrusy, spicy Budō Sansho adds complexity to both traditional and modern dishes. The region is also known for its time-honored soy sauce and miso-brewing traditions, passed through the Nomura family since 1688, where slow-cooked soybeans and fire-roasted wheat are fermented with koji mold to create rich, umami-filled flavors. In F