Three hours from Tokyo in the city of Karuizawa, there's a smoke workshop that has perfected the technique of cold-smoking ingredients that are too delicate to stand up to heat smoking. Their smoked olive oil is like a secret weapon for adding rich, smoky flavor to all sorts of food. Add just a few drops to grilled vegetables, French bread, baked potatoes, pasta, bbq, or salads and turn ordinary foods into an extraordinary flavor experience.