This graduation thesis is about finding a meaningful application for the emerging technology of 3D food printing within the cultural context of urban Japan. The method was based on Verganti’s Design driven innovation to (re)define the meaning of the product. The analysis phase deconstructed the product into its physical capabilities and its current meaning. These key qualities were then clustered and examined within the Japanese context. This part of the research was based on desk research, own past experiences and a stay in the context that resulted in interviews with experts and observations. The research concluded that there was not a need in nutrition assistance, but in nurturing the mental health as factors such as high societal pressure, loss in genuine intimacy and a need to escape were evident.

This resulted in the vision of food poetry which seeks to share memories through food by addressing the senses using the ingredients that correspond to that memory. The physical outcome is the concept of a food haiku; a food composition that consists out of three edible snacks, representing the most important elements of that memory, a written haiku and a specially designed case that enhances the experience. In addition, as food printing requires the skills of both ingredient / cooking knowledge and 3D modeling, a complete product service system was then proposed. The service consisted out of three stakeholders; each having their respective roles in the process of creating and receiving a food haiku. Lastly, the concept’s value was evaluated with interviewees from the Japanese context. The conclusion was that the concept was a modernization of various traditional rituals and was deemed as valuable for the new generation.