Editor and Writer
An editor who brings food into both work and everyday life.
An editor at a small editorial production company in Osaka. By night, he spends time at izakaya, and on weekends, he grows vegetables at a rental farm. Whenever hi travels, he always stops by farmers’ markets and the fresh fish section of local supermarkets.
He holds Grade2 of the Japan Fish Certification, known as Totoken.
I would say the eastern Hokkaido area. I have visited several times in different seasons, and the experience of entering the sea amid winter drift ice was something you can only do there. In early summer, there is so much original travel content to enjoy, from canoeing through Kushiro Marsh to all-you-can-eat cherry picking and the scenery of Furano.
Living in a tent on Yakushima for half a month. I caught a young trevally at the port, locally called “eba,” and prepared it as sashimi. The flavor has stayed with me ever since. After spending half a month at the same campsite, I also got to know the locals and was invited to a venison hot pot party, which was delicious. Of course, the Yakusugi cedars were mystical too.
At a standing bar in Osaka, try mustering the courage to ask the person next to you, “What is that?” about the food they are eating. Most people will probably explain it to you in great detail. Whether you can understand them or not is another story, since it will be in Osaka dialect.
![[11 Nature Experiences in Shiga] A Journey Through Flowers, Lake Views, and the Bounty of the Land](https://static.gltjp.com/glt/data/article/22000/21372/20260408_190511_ceef0f73_w640.webp)
![[13 Ways to Travel in Shiga] Walk Through History in Koto or Immerse Yourself in Nature in Kosei](https://static.gltjp.com/glt/data/article/22000/21373/20260408_193121_72d90abc_w640.webp)
