Category: Food & Culture

Product Food & Culture

The Best Chicken for Grilling/Yakitori, but Does the Quality of the Chicken Matter?

I Finally Got To Try Tasuki, Boulder, CO

Japanese Instant Ramen Noodles versus Restaurant Ramen

Where to Buy Japanese Kobe Beef Online and Which 60+ Restaurants Are Certified to Serve It

What It Is Like to Work at Denver’s Sushi Den by the Numbers

Branding Food & Culture

Is Kurobuta Pork the Lexus of Pigs from Japan, or is it the Same as American Berkshire? And is Iberico the Superior Pork?

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.