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At DIG THE TEA, we have been exploring the growing sober curious movement.
At DIG THE TEA, we have been exploring the growing sober curious movement.
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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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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SESSION

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

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RESEARCH
Series
To Live, To Relish

In a world with no dark corners, shikohin creates a space for “us”. Interview with Philosopher Heechul JU

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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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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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RESEARCH

How Seed and Seedling Maker Miyoshi Is Shaping the Future of Flowers, Vegetables, and Fruit in the Face of Climate Change

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BOTANICALS

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

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
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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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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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
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
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
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
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