米や酒だけじゃない！｢雪室熟成肉｣や伝統調味料｢かんずり｣ …美食家がいま《新潟》に注目するワケ | グルメ・レシピ | 東洋経済オンライン

This page introduces why gourmet journalist Toh Ryu focuses on Niigata's food culture. While Niigata is famous for rice and sake, it possesses diverse food resources including "snow-aged meat" and traditional seasoning "kanzuri." The region's unique preservation and fermentation techniques from being a snowy country create distinctive high-value content. Historically, Niigata thrived as a major port for Kitamaebune ships, accumulating layered culture. Currently, Niigata aims to establish a unique brand combining "snowy region wisdom with modern creativity."