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To uncover the inspirations behind their work and the process through which their creations take shape
To uncover the inspirations behind their work and the process through which their creations take shape
CATEGORIES

SESSION

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SESSION
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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

Pâtissière MAYO: Tokyo’s Go-To Second Stop for Freshly Made Desserts

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RESEARCH

“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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RESEARCH

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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CRAFTS

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

Recommended articles selected by our editors.

CRAFTS

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

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CRAFTS

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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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-

READ
CRAFTS

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

READ
CRAFTS

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

READ
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-

READ
CRAFTS

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

READ
CRAFTS

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

READ
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-

READ
CRAFTS

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

READ
CRAFTS

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

READ
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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