RESEARCH
Series
In a world with no dark corners, shikohin creates a space for “us”. Interview with Philosopher Heechul JU
READ
ARTICLES
2026
Drink the river and mountain
Series
Sober Curious Gastronomy in Karuizawa: Savoring Local Bounty with House-Made Mocktails and Sustainable Hospitality at Yukawatan
READ
BOTANICALS
How Seed and Seedling Maker Miyoshi Is Shaping the Future of Flowers, Vegetables, and Fruit in the Face of Climate Change
READ
RESEARCH
A delicious experience comes from more than just taste. Experimental food psychologist Yuji Wada on the true nature of flavor and preferences
READ
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
READ
RESEARCH
Series
Rethinking the Ethics of Shikohin Agriculture and Food Ethicist Kazuhiko Ota on the moral questions behind what we eat
READ
SESSION
The Perfect Pairing for the Perfect Dish. Non-Alcoholic Pairings Created by Chef and Sommelier at “All Sustainable” French restaurant, Nœud.TOKYO
READ