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What emerged from the interview was a compelling idea that shikohin products possess a kind of “stickiness” – a tenacious quality that holds people and places together.
What emerged from the interview was a compelling idea that shikohin products possess a kind of “stickiness” – a tenacious quality that holds people and places together.
CATEGORIES

SESSION

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SESSION

The Perfect Pairing for the Perfect Dish. Non-Alcoholic Pairings Created by Chef and Sommelier at “All Sustainable” French restaurant, Nœud.TOKYO

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RESEARCH
Series
To Live, To Relish

The Power of “Itadakimasu” to Change the World  Kundo Koyama on Shikohin, Food, and Happiness After Expo EARTH MART

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CRAFTS

“For me, tea and broth are the same.” After INUA and Sea Vegetable, Chef Shui Ishizaka Explores New Culinary and Beverage Experiences

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RESEARCH

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CRAFTS

A Menu Book That Sold 500 copies: The Restaurant as Media — Pizza 4P’s and Its Philosophy of Oneness and Unquantifiable Value

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RESEARCH
Series
To Live, To Relish

Deprivation Paved the Way for “Wabi Tea” and the Tea Ceremony. The Culture and Economics of Shikohin with Cultural Economist Naoki Ota

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BOTANICALS
Series
Sober Curious

The True Meaning of ‘Sober Curious’: What its Founder Discovered in the Quest for Sobriety | Ruby Warrington

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BOTANICALS

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Drink the river and mountain

From Campfire Days to Pine Needle Juice, the People Who are Protecting the Forests of Ina Valley (DIG x Nagano) 

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Drink the river and mountain

Designing Sustainable Cycles: Yamatowa’s Vision for Connecting Forests and Daily Life from Ina, Nagano

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Drink the river and mountain

Delivering the Japanese spice “Grape Sansho” to the world, A Japanese spice from the mountains of Wakayama, praised by the world’s top chefs

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CRAFTS

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CRAFTS

A New Definition of Cuisine that Nourishes the Heart and Body. Kyoto’s renowned Italian Restaurant cenci and its pursuit of a beautiful experience of flavor

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CRAFTS

Cultivating Wine culture in Nagano: How Rue de Vin’s Hideaki Koyama Is Shaping the Next Generation of Japanese Wine

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CRAFTS
Series
Sober Curious

A restaurants that opens at 11 am serves a course of non-alcoholic drinks with alcohol as chasers. Owner emmy is exploring creativity and freedom at her restaurant, -oriori-

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DOTS OF DIG THE TEA

At DIG THE TEA we refer to producers, creators, researchers and people who explore and
create shikohin and its experiences with us as “dots”.

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EDITOR’S PICK

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What Makes a Universally Loved Flavor? A Mixologist’s Explorations at the Bar Counter

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Direct trade of coffee beans by the jute bag TYPICA, a new platform for the global coffee market based on new aspirations and kindness

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A restaurants that opens at 11 am serves a course of non-alcoholic drinks with alcohol as chasers. Owner emmy is exploring creativity and freedom at her restaurant, -oriori-

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