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Is it possible to create a concert that excites everyone? The ultimate shikohin experience through an avatar: Interview with Professor Kouta Minamizawa of KMD
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RESEARCH
Fly Like a Bird, See Your Aura The Latest in Human Augmentation Technology: Interview with Professor Kouta Minamizawa of KMD
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CRAFTS
Bringing out the essence of matcha with one of a kind matcha sweets – A Sommelier Excellence in Kyoto on why he started a matcha sweets brand
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When the shikohin becomes culture? Interview with Hikaru Saitoh, researcher of science and sociology
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What phantom cafés tell us about how “places” create shikohin and its experiences. Interview with Hikaru Saitoh, researcher of science and sociology
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CRAFTS
Rethinking the tea experience. A tea drinker’s trip to the World Tea Conference in Las Vegas
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What Makes a Universally Loved Flavor? A Mixologist’s Explorations at the Bar Counter
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Innovative Creations in Cuisine, and Other Lessons from Working in Peru’s Globally Acclaimed Restaurant. Interview with Cultural Anthropologist Shu Fujita.
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What Happens when a 150-Year-Old Miso Brewery Starts Making Lemon Tea? It’s a Hit.
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Humans and Gardening: a Hassle-Filled Yet Inseparable Relationship. Interview with Gardener and Art Scholar Tomoki Yamauchi
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Enjoying the Hassle, and Other Notable Tips on Happiness in the Age of Time Efficiency. Interview with Engineering Researcher Hiroshi Kawakami (Part 2 of 2)
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When Waste is Not Futile, and Why Benefits Embedded in Inconvenience Make Us Human. Interview with Engineering Researcher Hiroshi Kawakami (Part 1 of 2)
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CRAFTS
The Infinite Possibilities of Tea Cocktails. A Mixologist Opening the Frontier of Mixing Tea and Alcohol
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RESEARCH
Can VR Become an “Alternate” Reality? Interview with University of Tokyo Researcher Tomohiro Amemiya (Part 2 of 2)
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RESEARCH
The Future of Virtual Reality, and How its Illusions Deceive Our Senses. Interview with University of Tokyo Researcher Tomohiro Amemiya (Part 1 of 2)
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The Shortness of Life, and Other Lessons Bonsais Can Teach Us about Time
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BOTANICALS
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It’s Finally Ready, Our Original Awabancha! How We Learned Traditional Lactose-Fermented Tea Making
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