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.

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

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.

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.

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.

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."