Mogic thinks

With 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 the process in this section.

Representative Director Yoichi Yamane


Crisp, relaxed, and slow.

When I cook, I find it interesting to gradually adjust the rhythm of the various cooking processes.

Some are processed as quickly as possible to keep them fresh, some are left in the refrigerator to soak up the flavor, some are simmered overnight, and some are marinated for six months.

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

In Japanese food, there is a rhythm of the season of ingredients, and we need to pay attention to it throughout the year. I found a passage that conveys this, so I will write it down.
The Japanese diet has a rhythm of seasonal ingredients.
Suggesting that one soup and one vegetable is enough

We look forward to the savoriness of the changing seasons.

It is a bit of an exaggeration to say that the Japanese and wild birds are the only ones who don't miss the season ......, but it is not a complete lie when you consider the range, detail and depth of ways to enjoy the season.

This is especially evident in the way we divide the season into "early," "late," and "late," and use our five senses to feel and be aware of the intersecting beginnings and endings of life.

The sensibility of Japanese food, that everything is in accordance with the seasons, reminds us that our bodies are connected to nature in an orderly way, in the form of emotions.
The sensibility of Japanese food that everything is in harmony with the seasons reminds us in the form of emotion that our bodies are connected to nature in an orderly way.

Running a company is similar in some ways, and the flow of time is completely different for each worker and project.

Time moves at different paces, such as the pace of a new graduate who graduated at the end of the 1990s, the pace of someone who came out of the countryside and has been working in Tokyo for 10 years and raising a child, the pace of a project that has been firmly in place for more than five years, and the pace of launching a new business.

But that is nature, and I think it is management to feel the rhythm of such disparate time.