Exploring and Learning about Japanese Food and Culture on the West Coast
Published by Greg Taniguchi
Greg utilizes his failures in business to try and help others not to go down the same path. In between all that marketing and branding mumbo jumbo, he is stuffing his face because he has a thing for pork green chili, birria de chivo, ramen, sushi, Szechuan lamb with cumin, to nihari with fresh julienned pieces of ginger and jalapeno.
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