Tony McNicol Photography Archive

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  • Inside Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso17.jpg
  • Masaaki Sano, CEO of Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso27.jpg
  • Miso bread on sale in Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso25.jpg
  • Different kinds of miso on sale in Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso24.jpg
  • Different kinds of miso on sale in Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso23.jpg
  • Different kinds of miso on sale in Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso22.jpg
  • Different kinds of miso on sale in Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso21.jpg
  • Inside Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso19.jpg
  • Inside Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso18.jpg
  • Masaaki Sano, CEO of Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso26.jpg
  • Different kinds of miso on sale in Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso20.jpg
  • Inside Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso16.jpg
  • Entrance to Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso15.jpg
  • Masaaki Sano, CEO of Sano Miso shop, Tokyo, Japan, May 25, 2009. Sano Miso sells 60 kinds of gourmet miso as well as varied miso products. The company was founded in 1934 and has four shops in Tokyo.
    miso28.jpg
  • Natto fermenting in a box, Tokyo, Japan, April 28, 2010.
    32Natto.JPG
  • Mito Tengu Natto president Takashi Sasanuma holding straw wrapped natto in the fermenting room, Mito, Ibaragi Pref, Japan, April 17, 2010.
    8Natto.JPG
  • Fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    13Sugiuri mirin28AUG10_DSC9775.JPG
  • Mixing the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    14Sugiuri mirin28AUG10_DSC9777.JPG
  • Squid entrails fermenting to make ishiri fish sauce, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    11 Noto ishiri18DEC10_DSC2553.JPG
  • Squid entrails fermenting to make ishiri fish sauce, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    10 Noto ishiri18DEC10_DSC2549.JPG
  • Ishiri fish sauce fermenting, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    09 Noto ishiri18DEC10_DSC2524.JPG
  • Ishiri fish sauce fermenting, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    08 Noto ishiri18DEC10_DSC2521.JPG
  • Removing straw wrapped natto from the fermenting room, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    10Natto.JPG
  • Removing straw wrapped natto from the fermenting room, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    9Natto.JPG
  • Natto ready for fermenting, Tokyo, Japan, April 27, 2010.
    31Natto.JPG
  • Natto bacteria, Tokyo, Japan, April 28, 2010.
    30Natto.JPG
  • Squid rings in ishiri on a scallop shell at Wafu Restaurant Kojima, Noto, Ishikawa prefecture, Japan, December 19, 2010.
    32 Noto ishiri19DEC10_DSC2720.JPG
  • Squid rings in ishiri on a scallop shell at Wafu Restaurant Kojima, Noto, Ishikawa prefecture, Japan, December 19, 2010.
    31 Noto ishiri19DEC10_DSC2723.JPG
  • Fishing boats in a harbor, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    14 Noto ishiri18DEC10_DSC2515.JPG
  • Ishiri fish sauce, Ukimafunado, Tokyo, Japan, January 8, 2011.
    13Ishiri8JAN11_DSC3023.JPG
  • Shinichi Shinya, CEO of ishiri maker, exiting his ishiri factory, Noto, Ishikawa prefecture, Japan, December 18, 2010.Noto, Ishikawa prefecture, Japan, December 18, 2010.
    03 Noto ishiri18DEC10_DSC2571.JPG
  • Natto curry on sale at Mito station, Mito, Ibaragi Pref, Japan, April 17, 2010.
    35Natto.JPG
  • A shrine, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    39 Noto ishiri18DEC10_DSC2461.JPG
  • Squid fishing boats (the lights are to attract squid), Noto, Ishikawa prefecture, Japan, December 18, 2010.
    16 Noto ishiri18DEC10_DSC2495.JPG
  • Shinichi Shinya, CEO of ishiri maker, Kaneishi, standing in his ishiri factory, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    01 Noto ishiri18DEC10_DSC2531.JPG
  • Shinichi Shinya, CEO of ishiri maker, Kaneishi, standing in his ishiri factory, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    02 Noto ishiri18DEC10_DSC2535.JPG
  • Home made natto, Tokyo, Japan, April 28, 2010.
    33Natto.JPG
  • Soy beans ready for steaming in a pressure cooker, Tokyo, Japan, April 27, 2010.
    29Natto.JPG
  • Natto making kit, Tokyo, Japan, April 11, 2010.
    26Natto.JPG
  • The shop at Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    20Natto.JPG
  • Natto boiled sweets, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    19Natto.JPG
  • Different kinds of natto in the shop at Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    17Natto.JPG
  • Straw wrapped natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    14Natto.JPG
  • Washing soy beans, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    6Natto.JPG
  • The entrance to Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    1Natto.JPG
  • The shop window of Mito Tengu Natto (reading natto), Mito, Ibaragi Pref, Japan, April 17, 2010.
    2Natto.JPG
  • The sea at dusk, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    37 Noto ishiri18DEC10_DSC2594.JPG
  • The sea, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    36 Noto ishiri18DEC10_DSC2481.JPG
  • The sea, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    35 Noto ishiri18DEC10_DSC2480.JPG
  • Ishiri donburi (squid rings cooked in ishiri on rice) at Wafu Restaurant Kojima, Noto, Ishikawa prefecture, Japan, December 19, 2010.
    34 Noto ishiri19DEC10_DSC2673.JPG
  • Squid rings in ishiri on a scallop shell at Wafu Restaurant Kojima, Noto, Ishikawa prefecture, Japan, December 19, 2010.
    33 Noto ishiri19DEC10_DSC2740.JPG
  • Shigeae Kojima of Wafu Restaurant Kojima holding some ishiri, Noto, Ishikawa prefecture, Japan, December 19, 2010.
    28 Noto ishiri19DEC10_DSC2755.JPG
  • Shigeae Kojima of Wafu Restaurant Kojima holding some ishiri, Noto, Ishikawa prefecture, Japan, December 19, 2010.
    27 Noto ishiri19DEC10_DSC2753.JPG
  • Boats in a harbor, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    23 Noto ishiri19DEC10_DSC2655.JPG
  • Lights (to attract squid) on a fishing boat, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    22 Noto ishiri18DEC10_DSC2627.JPG
  • Boats in a harbor at dusk, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    21 Noto ishiri18DEC10_DSC2621.JPG
  • Boats in a harbor at dusk, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    19 Noto ishiri18DEC10_DSC2614.JPG
  • Boats in a harbor, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    17 Noto ishiri18DEC10_DSC2494.JPG
  • Shinichi Shinya, CEO of ishiri maker, Kaneishi, standing in his ishiri factory, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    07 Noto ishiri18DEC10_DSC2526.JPG
  • A box of frozen squid at ishiri maker, Kaneishi, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    05 Noto ishiri18DEC10_DSC2578.JPG
  • Home made natto, Tokyo, Japan, April 28, 2010.
    34Natto.JPG
  • A schedule sheet for making natto, Tokyo, Japan, April 26, 2010.
    28Natto.JPG
  • Natto bacteria, Tokyo, Japan, April 11, 2010.
    27Natto.JPG
  • Jess and Anthony try a dish containing natto and various slimy ingredients, Natto restaurant, Mito, Ibaragi Pref, Japan, April 17, 2010.
    25Natto.JPG
  • Jess samples natto at Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    23Natto.JPG
  • Anthony samples natto at Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    22Natto.JPG
  • Jess and Anthony sample natto at Mito Tengu Natto as Takashi Sasanuma watches, Mito, Ibaragi Pref, Japan, April 17, 2010.
    21Natto.JPG
  • Chocolate natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    18Natto.JPG
  • Packaged natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    16Natto.JPG
  • Trimming straw wrapped natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    11Natto.JPG
  • Pouring soy beans into a washing machine, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    5Natto.JPG
  • A bag of soy beans, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    3Natto.JPG
  • A post office, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    38 Noto ishiri18DEC10_DSC2489.JPG
  • Squid rings in ishiri on a scallop shell at Wafu Restaurant Kojima, Noto, Ishikawa prefecture, Japan, December 19, 2010.
    30 Noto ishiri19DEC10_DSC2667.JPG
  • Squid in a bowl, Noto, Ishikawa prefecture, Japan, December 19, 2010.
    29 Noto ishiri19DEC10_DSC2745.JPG
  • A hanging scroll of the fisherman Ebisu at a traditional hotel in Noto, Ishikawa prefecture, Japan, December 18, 2010.
    26 Noto ishiri18DEC10_DSC2645.JPG
  • A shinto shrine in a traditional hotel (the calligraphy says "big fish"), Noto, Ishikawa prefecture, Japan, December 18, 2010.
    25 Noto ishiri18DEC10_DSC2644.JPG
  • A shinto shrine in a traditional hotel (the calligraphy says "big fish"), Noto, Ishikawa prefecture, Japan, December 18, 2010.
    24 Noto ishiri18DEC10_DSC2651.JPG
  • Boats in a harbor at dusk, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    20 Noto ishiri18DEC10_DSC2602.JPG
  • Ishiri fish sauce, Ukimafunado, Tokyo, Japan, January 8, 2011.
    12Ishiri8JAN11_DSC3008.JPG
  • Shinichi Shinya, CEO of ishiri maker, Kaneishi, holding a frozen squid, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    04 Noto ishiri18DEC10_DSC2585.JPG
  • A dish containing natto and various slimy ingredients, Natto restaurant, Mito, Ibaragi Pref, Japan, April 17, 2010.
    24Natto.JPG
  • Straw wrapped natto in paper showing a tengu goblin logo, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    15Natto.JPG
  • Trimming straw wrapped natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    13Natto.JPG
  • Trimming straw wrapped natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    12Natto.JPG
  • A worker at Mito Tengu Natto shows soy beans to Jess and Anthony, Mito, Ibaragi Pref, Japan, April 17, 2010.
    4Natto.JPG
  • Lights (to attract squid) on a fishing boat, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    18 Noto ishiri18DEC10_DSC2563.JPG
  • Squid fishing boats (the lights are to attract squid), Noto, Ishikawa prefecture, Japan, December 18, 2010.
    15 Noto ishiri18DEC10_DSC2567.JPG
  • Shinichi Shinya, CEO of ishiri maker, Kaneishi, holding a frozen squid, Noto, Ishikawa prefecture, Japan, December 18, 2010.
    06 Noto ishiri18DEC10_DSC2582.JPG
  • Straw for wrapping natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
    7Natto.JPG
  • A wooden beam with mold that contributes to fermentation, Miya Shoyu soy sauce factory, Sanuki-machi, Japan, January 31, 2010.
    13miya shoyu31JAN10_DSC2739.JPG
  • CEO Yoshinobu Sugiura and a member of staff mix the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    7Sugiuri mirin28AUG10_DSC9779.JPG
  • CEO Yoshinobu Sugiura and a member of staff mix the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    5Sugiuri mirin28AUG10_DSC9765.JPG
  • CEO Yoshinobu Sugiura and a member of staff mix the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    11Sugiuri mirin28AUG10_DSC9797.JPG
  • CEO Yoshinobu Sugiura mixes the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    10Sugiuri mirin28AUG10_DSC9770.JPG
  • CEO Yoshinobu Sugiura and a member of staff mix the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    9Sugiuri mirin28AUG10_DSC9794.JPG
  • CEO Yoshinobu Sugiura and a member of staff mix the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    8Sugiuri mirin28AUG10_DSC9783.JPG
  • CEO Yoshinobu Sugiura and a member of staff mix the fermenting mirin mash, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
    6Sugiuri mirin28AUG10_DSC9780.JPG
  • Soy sauce fermenting, Miya Shoyu soy sauce factory, Sanuki-machi, Japan, January 31, 2010.
    11miya shoyu31JAN10_DSC2728.JPG
  • Soy sauce fermenting, Miya Shoyu soy sauce factory, Sanuki-machi, Japan, January 31, 2010.
    10miya shoyu31JAN10_DSC2727.JPG
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