Greg Taniguchi

A branding professional who sidelines as a blogger because that D+ in high school and college was not a fluke. So, I hope you grade me on a curve based on effort.

Best Soy Sauce for Sushi (Just the Facts and No Affiliate Links)

5.8 Years of Research and This Is the Best and Most Popular Japanese Subscription Snack and Candy Boxes

Uncategorized

“Tokyo Fresh Happy Premium #1 Bakery” or Tokyo Premium Bakery (TPB) for Short in Denver, CO

The Best Ramen in Denver by a Japanese American, Ramen Otaku, and Native Coloradan

Product Branding History

Japanese Taiyaki Is Not What You Think It Is Cuz Murica (Then Again, You Could Be a Cultured AF)

The Best Japanese Rice Cooker Brands: Hi-Tech Like an R2 Unit to Dim-Witted Like a Battle Droid

A 3rd/4th (sansei/yonsei) generation Japanese American, Greg Taniguchi was born in Denver, Cowarado. This MOFO then spent the last ten years in the SF Bay Area and a decade and a half in Los Angeles, California, feeding his liver and eating raw liver (rebasashi).

Greg has an extensive career in branding, the web, the creative field, and owning a business, which led to the start of Skunk2 and working with Chevron, in dotcom, to ad agencies. Those experiences contributed immensely to the building/refining of Gibson, Axial, and the Race Technologies: Brembo Performance, Brembo Racing, and Sabelt brands.

In the last half-decade, he launched Oishii-Desu.com, opened a restaurant pop-up, helped raise several thousand and gave away $13K of food to the people of NYC (awarded $5k from GoFundMe), created one of the fastest-growing automotive e-commerce platforms, and is currently in the works on a manuscript about American food culture.