Fuudo

A foodscape collective made up of members working across architecture, editing, and food. Crossing the domains of food and architecture, they take on design and production using research, editing, experimentation, and design. In ASIBA's third cohort, they focus on the “shoga-ana” — an artificial cave in Shimanto Town, Kochi Prefecture, traditionally used to store ginger — and its associated customs, designing a food space that crosses space, time, the body, and media.