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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Writer, Editor
Masaki Koike
Editor / Writer
Editor, Writer, etc., for PLANETS, designing, De-Silo, MIMIGURI, and various other media.
Last update: 2026.05.21
RELATED ARTICLES
23 Articles
RESEARCH
Series
Rethinking the Ethics of Shikohin Agriculture and Food Ethicist Kazuhiko Ota on the moral questions behind what we eat
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RESEARCH
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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SESSION
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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RESEARCH
Series
The Three Foundations of “New Japonism”: What’s Driving the Global Success of Japanese Culture
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Drink the river and mountain
Tracing the roots of Shikohin through Geo-Gastronomy with Magmatologist Yoshiyuki Tatsumi
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Drink the river and mountain
How can we better enjoy the blessings of water from our forests?Learning about forests and water in Japan from Forested Watershed Management Professor Koichiro Kuraji
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CRAFTS
Series
A restaurants that opens at 11 am serves a course of non-alcoholic drinks with alcohol as chasers. Owner emmy is exploring creativity and freedom at her restaurant, -oriori-
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RESEARCH
How the new luxury movement will change shikohin experiences. Interview with business and culture designer Hiroyuki Anzai
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BOTANICALS
Mankind cannot survive without plants. Botanist Osamu Tanaka on the future of shikohin through the eyes of science, history and modern technology
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RESEARCH
Series
Sustainable shikohin (luxury products) of the future Agricultural Economist Satoru Shimokawa on designing future norms through economics
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BOTANICALS
Enchanted by the power of Ginger. Ginger ale speciality shop KOHODO’s exploration of spices for everyday life
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RESEARCH
Series
Looking at society through Yemen’s khat culture. Breaking a long held curse around shikohin: Interview with cultural anthropologist Reiko Otsubo
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RESEARCH
Shikohin production starts with soil : Soil Scientist Fujii Kazumichi
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RESEARCH
Open the windows between your body and mind. Doctor Toshiro Inaba on avoiding addiction and living a positive life with shikohin
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CRAFTS
Exploring cocktails and time at Bar iXey, a herbal liqueurs bar in Kyoto
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RESEARCH
Series
Do not separate “needs” and “wants” The key is vernacular shikohin Interview with Toshiaki Ishikura, a researcher of mythology and anthropology of art （Part 2 of 2）
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