I enjoy traveling, listening to music, cooking, and dining out. I especially enjoy going to Onsen (hot springs) since I was a child as my parents loved it and took me there often. But merely enjoying onsen was not enough; I decided to study onsen and obtained certification as an Onsen Sommelier in 2017.
I was born and raised in Nagoya, Japan. Nagoya is famous for red miso which is often used as the base ingredient of many Nagoya dishes like Miso-katsu, Misonikomi Udon, etc. I lived in New York City for 15 years where I started out aiming to be a professional dancer but ended up working in the financial industry. After that, I moved to Florence, Italy and spent the next 8 years as a business owner.
I have been working with Arigato Japan since May 2019. Sharing Japanese food and culture with people from all over the world has been the most rewarding experience.
My favorite dish is hitsumabushi, grilled eel marinated in sweet miso sauce on a bowl of hot rice. I love how there are several ways to enjoy this dish, such as with nori seaweed, wasabi, scallion, and dashi soup.
One of my recommended Kyoto winter food specialties is yudofu (boiled tofu). Many people think that tofu lacks taste, but yudofu and yuba in Kyoto come in a variety of different flavors and textures, and having a bottle of hot sake with tofu will make it taste even better.