BOTANICALS
Series
It’s Finally Ready, Our Original Awabancha! How We Learned Traditional Lactose-Fermented Tea Making
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CRAFTS
A Chance Encounter, in Paris, at a Cafe. Contemporary Artist Aki Kuroda’s Way of Breaking Free from a Rigid World
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RESEARCH
Series
What if We Don’t Have to Return Borrowed Items Right Away? Interview with Cultural Anthropologist Sayaka Ogawa (Part 2 of 2)
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RESEARCH
Series
To Treat and to be Treated: How Tanzanians Use Coffee to Maintain Balanced Relationships. Interview with Cultural Anthropologist Sayaka Ogawa (Part 1 of 2)
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CRAFTS
P.Seven, an Award-Winning Taiwanese Tea Perfume Brand, Creates Moments of Self-Reflection Through Fragrances
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CRAFTS
Herbal Skincare, Just For You. Meet the Women Creating Craft Cosmetics in Northern Japan
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RESEARCH
How to Let Your Brain Free from Morals and Tap Into Primal Desires. Interview with Brain Scientist Masamichi Sakagami (Part 2 of 2)
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RESEARCH
What Happens to Our Brain When We Obsess Over Something? Interview with Brain Scientist Masamichi Sakagami (Part 1 of 2)
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CRAFTS
Experience the Scenery of Northern Japan in a Bowl of Soup. The Creator of Egypt-Inspired Salt and Her Restaurant in Biei, Hokkaido
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CRAFTS
Made with Iron and Comfort. A Look into a Craftsman’s Hideout and the Art of Fusing Nostalgia and Practicality
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RESEARCH
Series
Are you Deciding on Lunch Like You’re Living in a War? Interview with Historian Tatsushi Fujihara (Part 2 of 2)
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RESEARCH
Series
How to Bring Down Our Emotional Walls with Shikohin. Interview with Historian Tatsushi Fujihara (Part 1 of 2)
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CRAFTS
Toru Takamatsu, World’s Youngest Master Sommelier, is Pursuing New Heights
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CRAFTS
Domaine Takahiko, the Rarest Wine in Japan, Doesn’t Seek Awards but Only the Future
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RESEARCH
Understanding Shikohin and Our Bodies Through Cognitive Science. Interview with Katsumi Watanabe (Part 2 of 2)
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RESEARCH
Understanding Shikohin and Our Bodies Through Cognitive Science. Interview with Katsumi Watanabe (Part 1 of 2)
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CRAFTS
A Hotel in Scotland, a Japanese Bartender, and Why Whisky Enthusiasts Gather from Around the World
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BOTANICALS
Series
We Learned How to Make Awabancha, a Rare, Lacto-Fermented Tea, and it was More Intense Than We Ever Imagined
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