FARMHOUSE

A nearly  200-year-old traditional farmhouse in Kyoto returned to its original condition using only  natural materials and historic techniques of its era.

It’s a tangible demonstration of heritage architecture in modern context. Because true research is organic and adaptive, this environment remains a perpetual work in progress, serving as an ongoing experiment in marrying ancestral design with contemporary utility.

Materials Archive

A physical, curated collection of heritage materials and their raw natural resources. This archive synthesizes our intensive daily fieldwork across Japan into a tangible showcase, allowing creators and researchers to study, touch, and apply these historical learnings to their own modern work.

Test Kitchen

A dedicated food laboratory to explore the heritage materials of Japan’s cookery culture. Our Test Kitchen is not about preservation. It is about fermentation. How these heritage materials of cookery evolve with the times. Our activities are rooted in field research with food professionals and residents of each micro-community, assessment of terroir and social systems, and documentation of traditional tools and techniques. We bring what we’ve foraged back to the Test Kitchen for kitchen-based experimentation and educational curriculum.

We are currently leveraging our Test Kitchen, for FOOD LAB. A co-creation with Kyoto University, at FOOD LAB we apply classroom and field learnings to the real-life use of heritage Japanese materials of cookery today.

Mission

Our innovations begin on the ground across the Japanese archipelago. We map local terroir, interface with micro-communities, and document time-honored techniques. Whatever we forage from the field, we bring back to this living laboratory for rigorous kitchen-based experimentation, educational curriculum, and real-world application.