“Landscape and the mind, a project for creating scenery”.
This is a project which aims to retain the fragmented memories of the homes and scenery that was lost in the Tohoku region before the disaster; these will be reproduced through video and art representation. The foundation of our culture is the landscape that remains forever in our hearts, but we intend to preserve the long nurturing history of the area as well as the harmony between man and nature.
In order for us to revive that memory and for us all to move forward and re-build we would like to offer tips and contributions.

Tokyo Geijutsu Daigaku Public Collaboration Center – Professor Junji Ito


Articles according to geographic position

Recent articles

Slime Flounder (Flatfish)

A Fish served to celebrate the New Year Luxury food representing the Winter of Miyagi The area stretching between Sendai bay and Sanriku coast is a treasury for various kinds of Flatfish. Slime Flounder is a luxury food that represents the Winter of Miyagi. The meat is rich in protein and the gelatinous area of […]

Pacific Cod

A Fish tossed about in the cold Sea Meat and Roe with a rich taste During the Summer the Pacific Cod resides roughly 80m deep in the Sea, but during Winter they move to shallower waters. The fishing season in Miyagi prefecture begins in November and finishes the following January. Measuring to a length of […]

Chub Mackerel

Rich in high quality fatty acids A Fish with a popular taste and texture During Summer the Chub Mackerel spends its time north of the Hokkaido coast breeding and growing. Once the Mackerel makes its way down south to the area around the coast of Sanriku’s Mount Kinka, they are large in size with plentiful […]

Pacific Saury

Excellent fattiness An Autumn taste which represents Sanriku Pacific Saury grow from eating the plankton off the coast of the Kuril Islands, and swim down south to Sanriku’s coast to breed. It is said that the hauls of this season, with its fattiness, are the most delicious. Furthermore, since the Saury is rich in DHA […]

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