Microresidence: Awaji
Martin Planchaud (2025, gastronomy)
In early June 2025, Martin Planchaud was welcomed by DANTO for a micro-residency on Awaji Island. During his stay, he explored local resources: Awaji onions, artisanal salt, hamo, hamachi, fugu, and wagashi.
To deepen his research into collective and nourishing cuisine, he also met the cooks of Fukura’s kindergarten and a specialist in Awaji’s culinary culture. The residency ended with the creation of a shain-shokudo, a temporary company cafeteria designed for DANTO’s workers, set up at the heart of the factory. A table conceived as a sensitive tribute to the island and those who work for it every day.
This project was made possible thanks to the support of :
Awabi ware
Community Center Fukura
DANTO
Datsu Sara factory
Fukura Kodomo-en
Fukura Marché
Seika Harada
Hitoto
Kubota Suisan
Wakao Suisan
Mahiro Nagano
Rakuto Gama
Sake Underground
Ichiro Sakurai
Shinsuke Yamaji
