Grilled Mutton that the Beer Craftsman Shares with Hops Farmers
Mr. Hideki Kayaba, the head of brewing at the Sendai plant of KIRIN BEER, usually has the cafeteria's daily special for lunch. However, he looks forward to the special lunch he has once a year in Tono City, Iwate Prefecture, known as one of the nation's top production site of hops. Hops determine the taste and aroma of the final product: beer. About 10 days prior to harvest, Mr. Kayaba goes around and visits the 10 farms in Tono that provide hops to his plant. After he checks the aroma of the hops at the farms, he has the local specialty of grilled mutton together with the farmers.

The Bento of the Lacquer Tapper Who Used to Be an Office Worker
Ninohe City, Iwate Prefecture is a major producer of lacquer, as it supplies 80% of lacquer in the nation. Masayuki Igari quit his job as an office worker 7 years ago, and moved to Ninohe, where he has been working as a lacquerware craftsman during winter, and in summer, as a lacquer tapper, extracting lacquer from trees that grow in the mountains. The lonesome task of lacquer tapping requires Mr. Igari to carefully cut into trees just a little bit, so as not to kill the trees, and to gather the lacquer that oozes out patiently. Mr. Igari explains that he can relax the most when he sits down to eat the bento his wife makes for him every day.

From Aomori, the northernmost prefecture of Japan's main island, we bring you the lunches eaten by people in the fishing and apple production industries, which are things Aomori is famous for! We take a look at the unique bentos eaten by craftsman who produce traditional wooden boxes to put the apples in. At Aomori City's central wholesale market, we discover the seafood lunch eaten by seafood specialists.