Mogic Thinking

A combination of a small number of people + software + servers and robots.
We are promoting a new era of company management.
I hope to share some of that process with you in this section.

President Yoichi Yamane
2020.01.16

Crunchy, relaxed, gently

Cooking is an interesting way to gradually adjust to the rhythm of the various preparations.

Some are processed as quickly as possible to preserve their freshness; others are refrigerated until the flavors soak in; others are simmered all night long; others are marinated for up to six months.

There are short rhythms and long rhythms that must be snugly matched when they are put on the table.

In Japanese food, there is a rhythm of seasonal ingredients, and you need to pay attention to them throughout the year. There is a passage that conveys this, so I will write it down.
Oooooh!
The suggestion that all you need to do is one dish
It's a passage that I wrote down. http://www.graphicsha.co.jp/detail.html?p=34247

Enjoy the nourishment that lies within the changing of the seasons.

To say that only the Japanese and wild birds are out of season ...... is a bit of an exaggeration, but it's not entirely untrue when you consider the breadth, detail and depth of seasonal enjoyment.

This is especially evident in the division of the season into "loincloths," "lobsters," and "lobsters," where we feel and are aware of the beginning and end of life with our five senses at the intersection.

The sensibility of Japanese food, in which everything is in line with the seasons, reminds us that our bodies are connected to nature in an orderly fashion, in the form of emotion.
The Japanese food sensibility, which is all about the seasons, reminds us that our bodies are connected to nature in an orderly and emotional way.

Company operations are similar, and the flow of time is completely different for each worker and project.

The pace of time progresses in different ways: at the pace of a new graduate who graduated at the end of the Heisei era, at the pace of a person who came out of the countryside and worked in Tokyo for 10 years to raise their children, at the pace of a project that they have been working on for more than five years, and at the pace of starting up a new business.

But I think it's natural and management is to feel the rhythm of such disparate time.