At just 22 years old, Miyu Minamidani was the youngest stallholder at the Wajima morning market in Ishikawa Prefecture who dedicated herself to preserving the ancient Noto tradition of making ishiru, a traditional fish sauce.
However, the Noto Peninsula earthquake devastated the facility where she produces the sauce, damaging nearly all of her stock and bringing production to a halt.
Despite this setback, Minamidani is optimistic about the future and has turned to crowdfunding to revive the family business and preserve the culinary heritage of her hometown.
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