Category: Food & Culture

Types of Sashimi and Why Eating things Raw in Japan Ain’t No Thing But a Chicken Wing (No Big Deal)

Japanese Ramen vs. American Ramen

Food & Culture Food

The Japanese Have the Highest Life Expectancy, yet They Seem to Have No Problem Asking for Seconds When it Comes to MSG or Gluten

Education Food & Culture Interviews

Seaspiracy, Total BS, or Is There Some Truth to It? Surprisingly, this Is What a Biologist With 35+ Years in the Seafood Industry Had to Say.

Shabu Shabu vs Hot Pot (Japanese and Chinese Style) and How theForkBite.com Plagiarizes

The 14 Major Japanese Ramen Chains in Los Angeles That Are Responsible for Ramen’s Popularity in the U.S.

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.