Food is a very large part of why I became interested in Japan from a young age – it’s a hobby that escalated into a BA in Japanese and an MA in the Anthropology of Food. Luckily, I’ve been able to combine food and writing in a number of ways.
Food in Japan
Today, I create the occasional content for food brands and consult on communications strategies for Japanese brands in the UK.
While living in Tokyo, I went on a hunt for cheap food in the form of one-coin lunches and cheap Michelin meal deals, dug deep into the vegan ramen scene, and rounded up some of the best halal restaurants in the city. On the boozier side of things, I traipsed through multiple sake breweries in Kansai, found out where to drink the best hot sake (熱燗) in Tokyo, and had the pleasure of finding out what shochu actually is. I also proposed and then co-wrote a guide to Tokyo’s meibutsu, or regional dishes, focusing on anago and abura soba, as well as a guide to the city’s best English-friendly izakaya.
