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
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Rethinking the Ethics of Shikohin Agriculture and Food Ethicist Kazuhiko Ota on the moral questions behind what we eat
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SESSION
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
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The Power of “Itadakimasu” to Change the World Kundo Koyama on Shikohin, Food, and Happiness After Expo EARTH MART
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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
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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Drink the river and mountain
From Campfire Days to Pine Needle Juice, the People Who are Protecting the Forests of Ina Valley (DIG x Nagano)
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Cuisine the connects the past and future. Three Michelin Star Chinese restaurant Sazenka and the philosophy of Wakon Kansai
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RESEARCH
Series
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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CRAFTS
“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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Drink the river and mountain
Designing Sustainable Cycles: Yamatowa’s Vision for Connecting Forests and Daily Life from Ina, Nagano
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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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The Three Foundations of “New Japonism”: What’s Driving the Global Success of Japanese Culture
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CRAFTS
What Happens When You Turn All of Wakayama’s Specialties into Beer? (DIG x Wakayama) Exploring the Creations of a Liquor Store Turned Brewery
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CRAFTS
Wakayama’s Mandarin Farmers on the Newest Trends in Citrus Culture
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CRAFTS
Chef Shigenobu Ohtani Captivates Worldwide Food Enthusiasts with “Impromptu” Cuisine. A Culinary Session that Blends Flavor, History, Culture, and the Essence of the Moment
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RESEARCH
Making wood into alcohol, Drinking the history of the tree.Rie Horie and the Forestry Research Institute explore the seeds of new shikohin ideas through plants
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