RESEARCH
Series
In a world with no dark corners, shikohin creates a space for “us”. Interview with Philosopher Heechul JU
READ
Writer
Ryotaro Washio
Writer
Born in Toyama, Japan in 1990. Writer/Editor ←LocoPartners ←Recruit. Graduated from Waseda University, School of Cultural Planning. Writes for “designing,” “Slow Internet,” and other magazines. Editorial partner of “q&d. Likes basketball and coffee, and is a sucker for standing bars, snack bars, idle talk, and people who roll their own cudgels.
Last update: 2026.08.13
RELATED ARTICLES
11 Articles
RESEARCH
A delicious experience comes from more than just taste. Experimental food psychologist Yuji Wada on the true nature of flavor and preferences
READ
SESSION
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
RESEARCH
Series
The Three Foundations of “New Japonism”: What’s Driving the Global Success of Japanese Culture
READ
Drink the river and mountain
Tracing the roots of Shikohin through Geo-Gastronomy with Magmatologist Yoshiyuki Tatsumi
READ
RESEARCH
How the new luxury movement will change shikohin experiences. Interview with business and culture designer Hiroyuki Anzai
READ
BOTANICALS
Mankind cannot survive without plants. Botanist Osamu Tanaka on the future of shikohin through the eyes of science, history and modern technology
READ
BOTANICALS
Was Ki no Tsurayuki Japan’s first sober curious cultural icon? Tsunehiro Uno talks to Chinese literature scholar Ryota Fukushima
READ
SESSION
What will become of after work drinking parties? Consultant Takanori Sakaguchi and critic Tunehiro Uno explore the changing dynamics of work and alcohol culture
READ
RESEARCH
Shikohin production starts with soil : Soil Scientist Fujii Kazumichi
READ