CATEGORYTR7 series

When we discovered that our data logger had been used in a JAXA-related experiment, we reached out to Space BD—a company advancing the space industry through satellite launches and ISS-based experiments. In this interview, we explore the technologies enabling space access and how our data loggers support those efforts.

The man who knows the most about food distribution in Japan emphasizes the importance of temperature control for the safe distribution of fresh, delicious fish at a low price. This time I interviewed Mr. Ryohei Nomoto, President of Haneda Ichiba Co., Ltd. who is the driving force behind a system that distributes fish caught in the countryside to the Tokyo metropolitan area with the same freshness as the source.

The Shibuya area of Tokyo, is a well known bustling area lined with all types of shops, restaurants and bars where the younger crowd walks the streets, but deep within this area is an area known as “Oku-Shibuya”. In this area, away from the hustle and bustle of the busy shopping district, there is a cheese shop that produces and sells freshly made mozzarella and other cheeses. It is called “& CHEESE STAND”. The impetus for this interview came from a tweet on Twitter by the company’s president, Mr. Shinji Fujikawa. We noticed that “Ondotori” were being used during the cheese production process to check and manage temperature. We immediately called them for an interview, and they agreed to talk with us, which led to this installment of Ondotori-ism. Actually they have 3 shops: the “SHIBUYA CHEESE STAND” and “& CHEESE STAND” in the Shibuya Ward and the “CHEESE STAND LAB.” in the Setagaya Ward. This time we visited the “& CHEESE STAND”, a small production space and shop in Tomigaya, Shibuya Ward, not far from Yoyogi Park, to talk with them. Date April 19, 2022 Place & CHEESE STAND Models in Use TR-71wb Purpose Temperature management during the cheese

Miyasaka Brewery located in Suwa is one of Nagano’s leading sake breweries and is well known for its brand called “Masumi”. Every year fans from across the country look forward to the release of Masumi’s shinshu (sake nouveau) named “Arabashiri”. Miyasaka brewery has been using T&D data loggers for a number of years to manage temperature during the brewing process. So we paid them a visit at the beginning of the pressing of this year’s sake to talk with Executive Master Brewer Mr. Kenji Nasu, and Fujimi Master Brewer Mr. Atsushi Nakano about how they are using our products. Date November 2019 Places Miyasaka Brewing Co., Ltd. Fujimi Brewery: Fujimi-shi, Suwa-gun, Nagano Prefecture Suwa Brewery: Motomachi, Suwa-shi, Nagano Prefecture Models in Use TR-71wf, TR-52, RTR-71, etc. Purpose Mainly for temperature management during the making of koji (malted rice) for brewing Q: First of all, can you tell us a little about your sake brewery? Mr. Nasu: It was founded in 1662 as a small scale local brewery. A major turning point came in 1919 when the current president’s grandfather, Masaru Miyasaka, selected a 28-year-old named Chisato Kubota to be brew master. The story goes that the two of them went