DIG THE TEA | The media to explore indulgences

FEATURED

A delicious experience comes from more than just taste. Experimental food psychologist Yuji Wada on the true nature of flavor and preferences

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we spoke with Wada about flavor, perception, and the psychology of shikohin.

RESEARCH

The growing crisis facing marine resources and what it means for the future of Japan’s seafood culture. An interview with Chefs for the Blue, Hiroko Sasaki

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CRAFTS

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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RESEARCH

Series

To Live, To Relish

Rethinking the Ethics of Shikohin Agriculture and Food Ethicist Kazuhiko Ota on the moral questions behind what we eat

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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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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

Series

paysan | DIG THE TEA

Herb farm PAYSAN and why they are attracting the top buyers of the world

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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

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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SESSION

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

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

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RESEARCH

Cuisine the connects the past and future. Three Michelin Star Chinese restaurant Sazenka and the philosophy of Wakon Kansai

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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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SESSION

Series

Sober Curious

At the forefront of the sober curious movement: Why so many people want to spend their nights at NYC’s first alcohol-free bar, “Listen Bar”

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BOTANICALS

Series

paysan | DIG THE TEA

DIG THE TEA and PAYSAN join for an experimental project to plant herbs in the terraced fields of Ishikawa

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CRAFTS

Exploring cocktails and time at Bar iXey, a herbal liqueurs bar in Kyoto

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SESSION

Series

Sober Curious

At the forefront of the sober curious movement: Why so many people want to spend their nights at NYC’s first alcohol-free bar, “Listen Bar”

READ

BOTANICALS

Series

paysan | DIG THE TEA

DIG THE TEA and PAYSAN join for an experimental project to plant herbs in the terraced fields of Ishikawa

READ

CRAFTS

Exploring cocktails and time at Bar iXey, a herbal liqueurs bar in Kyoto

READ

SESSION

Series

Sober Curious

At the forefront of the sober curious movement: Why so many people want to spend their nights at NYC’s first alcohol-free bar, “Listen Bar”

READ

BOTANICALS

Series

paysan | DIG THE TEA

DIG THE TEA and PAYSAN join for an experimental project to plant herbs in the terraced fields of Ishikawa

READ

CRAFTS

Exploring cocktails and time at Bar iXey, a herbal liqueurs bar in Kyoto

READ

SESSION

Series

Sober Curious

At the forefront of the sober curious movement: Why so many people want to spend their nights at NYC’s first alcohol-free bar, “Listen Bar”

READ

BOTANICALS

Series

paysan | DIG THE TEA

DIG THE TEA and PAYSAN join for an experimental project to plant herbs in the terraced fields of Ishikawa

READ

CRAFTS

Exploring cocktails and time at Bar iXey, a herbal liqueurs bar in Kyoto

READ

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