April 12th Cross Talk: Yoshiharu Doi x Taku Sato x Noriko Ishizaka “Designing the Future with Food – Creating a Future with One Soup and One Dish”

As the seasons change, we appreciate the food nature provides.
Enjoying locally grown ingredients with minimal preservation is a uniquely Japanese food culture that cultivates health and sensibility while minimizing the burden on the natural environment.

This talk event will explore the relationship between region, season, and ingredients, and explore the meaning of daily cooking and incorporating them into our lives. This event will provide an opportunity for participants to “consider the future through food,” through talks by food, design, and environmental advocates, and to explore how to live a richer life.
“Eating seasonal foods” means “eating the soil.” By engaging with the soil every day, we can incorporate seasonal foods into our lives.

Ishizaka Sangyo Co., Ltd. treats industrial waste as a resource and recycles it. In addition to recycling resources, the company is also committed to preserving satoyama (rural villages) devastated by illegal dumping and restoring them to areas of high biodiversity. At that time, he also became aware of the issue of the continuing pollution of the soil environment, and began working to regenerate the soil on fallow land by incorporating the “Musashino Leaf Compost Farming Method” (registered as a Globally Important Agricultural Heritage System), and also engaged in organic farming to cultivate endemic vegetables, in an effort to engage with the soil.

In modern life, many days involve eating food obtained without directly touching the soil. While
cherishing the connection between “people and the soil,” he will explore future ways of life and consider a lifestyle that designs the future through food, by simply cooking and eating local, seasonal ingredients based on the concept of “ichiju-ichisai.”


<Event details>
◆Date and time:
Saturday, April 12th, 2025, 13:00-14:30

◆Venue
: Mitomi Past and Present Village Kunugi Forest Communication Plaza
https://santome-community.com/

◆Timetable:
13:00-13:30　Lecture by Doi Yoshiharu: “The idea of ​​one soup and one dish”
13:35-14:30　 Crosstalk between Doi Yoshiharu, Sato Taku, and Ishizaka Noriko: “Designing the future with food – Creating a future with one soup and one dish”
Ends at 14:30
*After the event, you will be able to enjoy a taste of this region’s “one soup and one dish” (limited capacity).
(Prepared by Mitomi Past and Present Village kitchen staff)

◆Tickets (Satoyama conservation fee) – Capacity:
We will use the proceeds to protect the satoyama, regenerate the soil, and make the most of the flora and fauna.
・Crosstalk event participation
: ¥3,300 per person (tax included) Maximum capacity: 60 people
・Crosstalk event participation + “Ichi Soup Issai” tasting:
¥5,500 per person (tax included) Maximum capacity: 30 people

◆How to apply:
Please purchase tickets from the Peatix page below:
https://santomecrosstalk250412.peatix.com/

[Notes]
・Applications will be accepted online on a first-come, first-served basis until 12:00 on April 11th, so please apply early.

◆Speaker profile :

Yoshiharu Doi
culinary researcher and director of the “Oishimono Kenkyusho ” (DeliciousFood Research Institute), worked in French cuisine in Switzerland and France, Japanese cuisine at Aji Kitcho in Osaka, and as a professor at Doi Masaru Culinary School. After working as a professor at the Oishimono Kenkyusho (Delicious Food Research Institute) and going independent, he founded the Oishimono Kenkyusho (Delicious Food Research Institute). He has taught extensively on “dietology” and “cooking studies,” believing that meals are the most important part of human life, and advocates “ichijuu issai” (one soup and one dish) based on the concept of Japanese cuisine. His many books include “Ichi Juu Issai Dekinai” (Shinchosha) and many others. 

Taku Satoh
Representative Graphic Designer of TSDO Inc. , graduated from the Department of Design at Tokyo University of the Arts. He is the CEO of TSDO Inc. He has worked on packaging for Lotte Xylitol Gum and Meiji Oishii Gyunyu (Delicious Milk), as well as designing museum emblems and corporate logos. He is the general director of NHK Educational TV’s “Design Ah” and “Design Ah neo,” and serves as director of 21_21 DESIGN SIGHT. 

Noriko Ishizaka
Representative Director of Ishizaka Sangyo Co., Ltd. , has achieved a 98% recycling rate and industrial waste reduction rate through thorough recycling, with the vision of “Zero Waste Design.” He is a participant in the “30by30” initiative to conserve land and sea, and has adopted 100% renewable energy. Mitomi Past and Present Village, a nearby satoyama village that has been regenerated, has received AAA certification for biodiversity and has been certified as a “Place of Opportunities for Experiences” by the Ministry of the Environment, and provides environmental education. He received the 2020 Japan Management Quality Award. <Contact for this matter> Ishizaka Sangyo Co., Ltd. Mitomi Konjaku Mura Office TEL: 049-259-6565 Monday to Saturday 10:00-17:00 (excluding holidays/closed on Tuesdays)

Click here for information on the crosstalk event (PDF)