This is the official guidebook (catalog) for the special exhibition "Washoku: Japan's Nature and People's Wisdom" held at the National Museum of Nature and Science and other venues. It summarizes the history of Washoku, ingredients, fermentation techniques, and the culture of dashi with abundant photos and detailed explanations. It's not just a photo collection; it's also a very substantial academic resource on food culture. Recommended for those who couldn't attend the exhibition, those studying Washoku and cooking, and those interested in food education. 【Main Contents】 ・Chapter 1: What is "Washoku"? ・Chapter 2: Ingredients Cultivated by the Japanese Archipelago (mushrooms, wild plants, vegetables, seafood, etc.) ・What is Fermentation? (miso, soy sauce, pickles) ・History and Transitions of Washoku etc. 【Condition】 Only read once and stored in a dark place. Both the cover and the contents have no noticeable scratches, stains, folds, or writing, and are in very clean condition. (※Please check the photos for the condition) 【Shipping】 It will be placed in a waterproof plastic bag, packed in an envelope, and shipped via anonymous "Rakuraku Mercari Bin (or Yu-Yu Mercari Bin)". #SpecialExhibitionWashoku #WashokuExhibition #OfficialGuidebook #Catalog #NationalMuseumofNatureandScience #FoodEducation #JapaneseCuisine #FermentedFoods #FoodCulture #History #Recipes #Nutrition