BOTANICALS
The Allure of Bergamot. Making the City of Fine Cuisine, Unzen City, a Producer of Fine Fragrance
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Yuko Kawashima
Photographer
Last update: 2026.10.26
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Japanese-Grown Vanilla Beans from Nagasaki: A Former Speech-Language Pathologist and Musician Cultivates an Aromatic Shikohin | YAMATO VANILLA BEANS
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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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The Power of “Itadakimasu” to Change the World Kundo Koyama on Shikohin, Food, and Happiness After Expo EARTH MART
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Pâtissière MAYO: Tokyo’s Go-To Second Stop for Freshly Made Desserts
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From Campfire Days to Pine Needle Juice, the People Who are Protecting the Forests of Ina Valley (DIG x Nagano)
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CRAFTS
Cuisine the connects the past and future. Three Michelin Star Chinese restaurant Sazenka and the philosophy of Wakon Kansai
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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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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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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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Drink the river and mountain
Delivering the Japanese spice “Grape Sansho” to the world, A Japanese spice from the mountains of Wakayama, praised by the world’s top chefs
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CRAFTS
Direct trade of coffee beans by the jute bag TYPICA, a new platform for the global coffee market based on new aspirations and kindness
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BOTANICALS
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Harvesting chamomile and planting hops in our ongoing collaboration with PAYSAN Herb Farm in Ishikawa
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The Japanese tea ceremony is installation art that combines physics, chemistry, knowledge and culture. Tea Master and Engineer Toru Ota
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BOTANICALS
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DIG THE TEA and PAYSAN join for an experimental project to plant herbs in the terraced fields of Ishikawa
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