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how Miyoshi is combining advanced technology with a deep understanding of plants’ natural rhythms to meet the challenges of a changing world.
how Miyoshi is combining advanced technology with a deep understanding of plants’ natural rhythms to meet the challenges of a changing world.
CATEGORIES

SESSION

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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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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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RESEARCH

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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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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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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

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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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

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

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CRAFTS

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

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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.

SESSION
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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
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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
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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

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