Necessities of Life: Food, Clothing and Shelter Week
What will you eat tomorrow? ーTo know the “food” of the past is to change the “food” of the future. Agenda 2025 Co-created Programme
Shape New World Initiative
【Hypothesis of the future vision in 2050】We value the food culture that has been nurtured, but we also see it as a culture that changes with the “now” and look forward to a future in which each of us can pass on the wisdom and ingenuity of “food” in our own way.In this program, we have prepared three sessions to discuss ways to look ahead to the future of “food” through knowledge of “food” in the past: first, ways to connect food culture to the future; second, efforts to connect the wisdom of “food” in the past to the future; and third, exploring ways to pass on “food” technology to the future. The third is to find ways to pass on the technology of “food” to the future.
Recorded video available
Discussion
- Food culture
- Food tech
- Food History
| Transmission of simultaneous interpretation | Provided |
|---|---|
| Language of interpretation | Japanese and English |
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Agenda2025
Co-created Programme
- Time and
Date of
the event -
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2025.06.14[Sat]
14:00 ～ 16:00
(Venue Open 13:30)
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- Venue
- Theme Weeks Studio
Programme details
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This programme consists of three sessions.
1.Ways to pass on food culture to the future: In this session, we will consider the meaning and significance of connecting the food culture long nurtured in Japan to future generations and how to do so, using case studies of workshops to experience making Wagashi and Tofu, and research Modokiryori.
2. Initiatives to connect food wisdom from the past to the future: In this session, we will use interviews with people involved in efforts to preserve food culture in various parts of Japan, and a project focusing on Japanese chestnuts, a traditional Japanese food ingredient, to discuss what should be done now to connect food wisdom from the past to the future.
3. Searching for ways to pass on food technology to the future: In this session, we will propose robot-friendly Wagashi as a way to pass on food culture to the future. We will discuss new ways of thinking about how to pass on the handicrafts and techniques that support the food culture that has been passed down for generations to the future.
Through these three sessions, we will consider what we can do now to connect the "food" of the past with the "food" of the future.
Reports
【Reflection】
This session was planned as a program to discuss a vision for the future of food in 2050, under the theme, "To know the 'food' of the past is to change the 'food' of the future." We were honored to have Professor Kamaya of Ritsumeikan University, Japanese confectionery artisan Mr. Yamakawa, and Ms. Miura of the same university's graduate school as our speakers. The discussion provided a deep dive into the significance and methods of connecting food culture from the past to the future.
The core of this session was its focus on the "approach to food" and "values of food" that have remained unchanged for 200 years. Participants heard about how a Japanese confectionery class helped a younger generation feel a closer connection to wagashi, and how research into "modoki-ryori" (mock cuisine) to recreate Edo-period dishes led to the rediscovery of the ingenuity and enjoyment of people from that time. These specific examples embody the future we envision for 2050—one where we not only inherit past food culture but also adapt it to the present, allowing each of us to pass on this wisdom and ingenuity in our own way.
Through the experience of wagashi and modoki-ryori, participants seemed to have developed an affinity for the history of food and the mindset of our predecessors. It was also an opportunity to reaffirm the importance of time and effort, as demonstrated by Mr. Yamakawa, a wagashi artisan who grows his own azuki beans, and Ms. Miura, who conducts repeated trials to recreate dishes from Edo-period cookbooks with their vague measurements. This session was highly meaningful as we, along with the participants, were able to explore hints for connecting the wisdom and techniques of past food to the future.
【Post EXPO Initiatives】
Through this session, we have gained a clearer direction for concrete initiatives to connect the wisdom and techniques of "food" from the past to the future. After the Expo period, we will be promoting the following activities.
First, we will further expand wagashi and modoki-ryori workshops to create more opportunities for the younger generation and international visitors to experience Japanese food culture. Specifically, we are considering a "modoki-ryori" workshop for inbound tourists, aiming to provide a space for sharing past Japanese food culture across borders.
Next, we will establish a network to support the inheritors of local food culture. We plan to launch a platform that connects artisans like Mr. Yamakawa, who are dedicated to growing their own ingredients, transmitting their skills, and fostering successors, with academic researchers and the next generation of practitioners. This will help support the sustainable passing down of food culture.
Finally, we will promote the ingenuity and wisdom of "food" that can lead to solutions for modern problems. The wisdom of the past, such as the use of limited ingredients and resources in modoki-ryori, offers significant hints for thinking about food loss reduction and sustainable eating habits. Leveraging the knowledge gained from this program, we will proceed with projects that reconstruct and broadly communicate the wisdom of the past, adapted for modern lifestyles.
*Part or all of this report was generated by AI.
Cast
Moderator
Kaoru Kamatani
College of Gastronomy Management, Ritsumeikan University, Professor
Born in Toyonaka, Osaka
Ph.D (Japanese history)
Assistant Professor at the Research Institute for Human and Nature in 2017, Associate Professor at the College of Gastronomy Managemen , Ritsumeikan University in 2018, and current position.
I am researching the history of the relationship between nature and people in the Edo period, and historical studies from the perspective of food. Through this program, I will attempt to convey the significance of thinking about the future of "food" from a historical perspective.
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Speakers
Makoto Yamakawa
Saka-Yamakawa
He worked for a Wagashi company for 33 years, then started his own business.
In 2015, he opened Saka-Yamakawa, Otsu city, Shiga pref.
In 2024, Saka Yamakawa LLC was established.
His philosophy is to "make Wagashi by carefully preparing seasonal sweets using Dainagon azuki beans grown by himself and the famous water of his hometown."
1994：Awarded the Shiga Prefecture Governor's Prize
2012：Japan Wagashi Association Selected Wagashi Artisan - Excellent Wagashi Artisan certification
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Junya Mamiya
Senior Managing Director, Shunkado Ltd.
After working as an elementary school teacher, a secretary for a member of the Diet, he joined Shunkado Ltd. in 2008.
After working in the president's office, as a board member, he has been in his current position since 2024.
Engaged in innovation and creativity while preserving the history and tradition of Shunkado.
He is responsible for new brands such as “Gokokuya” and “coneri” and new facilities such as “nicoe” and “SWEETS BANK”.
Recently, he has launched new projects such as the “Enshu Japanese Chestnut Project,” “Academy Project,” and “Harakado Project.
He is committed to human resource development both inside and outside the company, and is involved in “community development” not only within the company but also in the local community and society.
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Tomoaki Miyazaki
Manager, Regional Power Creation Office, Shunkado Ltd.
Born in 1984, Fujisawa, Kanagawa Prefecture.
Studied psychology at Waseda University and entered the bridal industry in 2008.
After working as a wedding planner and manager, he joined Shunkado Ltd. in 2022.
He is in charge of the secretariat of the “Enshu Japanese Chestnut Project” and is engaged in new business projects of “regional co-creation” and “community development” with the goal of marrying the local community with the region.
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Atsushi Kakogawa
Department of Robotics, Faculty of Science and Engineering, Ritsumeikan University, Associate Professor
Completed the doctoral program in Advanced Mechanical Engineering and Roboticss at the Graduate School of Science and Engineering, Ritsumeikan University, in 2015. Doctor (Engineering). Assistant Professor at the College of Science and Engineering, Ritsumeikan University, in 2015, Visiting Assistant Professor at the Faculty of Engineering, University of Waterloo, in 2017, Lecturer at the College of Science and Engineering, Ritsumeikan University, in 2019, Associate Professor at the Research Organization of Science and Technology, Ritsumeikan University, in 2022, and current position.
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Kaho Miura
Graduate School of Gastronomy Management, Doctoral Program, Ritsumeikan University
Graduated from the College of Gastronomy Management, Department of Gastronomy Management, Ritsumeikan University, in March 2022. Currently enrolled in the Graduate School of Gastronomy Management, Ritsumeikan University, since April 2022.
Since my undergraduate studies, I have been conducting research to elucidate the realities of food consumption and dietary habits in the Edo period. In particular, I focus on topics such as "shopping practices," "tofu consumption," and "modoki (mock) dishes."
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Co-organiser
College of Gastronomy Management, Ritsumeikan University
Necessities of Life: Food, Clothing and Shelter Week
What will you eat tomorrow? ーTo know the “food” of the past is to change the “food” of the future. Agenda 2025 Co-created Programme
【Hypothesis of the future vision in 2050】We value the food culture that has been nurtured, but we also see it as a culture that changes with the “now” and look forward to a future in which each of us can pass on the wisdom and ingenuity of “food” in our own way.In this program, we have prepared three sessions to discuss ways to look ahead to the future of “food” through knowledge of “food” in the past: first, ways to connect food culture to the future; second, efforts to connect the wisdom of “food” in the past to the future; and third, exploring ways to pass on “food” technology to the future. The third is to find ways to pass on the technology of “food” to the future.
-
2025.06.14[Sat]
14:00～16:00
(Venue Open 13:30)
- Theme Weeks Studio
- * Programme times and content are subject to change. Any changes will be announced on this website and via the ticket booking system.
- * The schedule is subject to change depending on the organiser's circumstances.
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Necessities of Life: Food, Clothing and Shelter Week
