Oishii Desu "It's Delicious" - Page 2 of 45 - Japanese Food and Culture in the United States and the World

“The Best Wasabi” but You Probably Will Not Want to Pay For It (You Will Want the Sharkskin Grater Tho)

The Best Matcha in Los Angeles from Matcha Lattes, Soft-serve, Crème Brûlée, to Mochi Donuts

11 Authentic Ramen and Fake American Instant Noodles Marketed as “Japanese Ramen”

The Best Japanese Ramen (Not the Americanized Stuff) in Las Vegas List

The Idiots Guide to 5 Types of Japanese Noodles and Ramen Is Not the Only One

Mistakes Made About Japanese Mirin and Rice Vinegar, and the Top Brands and Their Key Products

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 in Dotcom with Chevron to ad agencies. Those experiences contributed immensely to the building/refining of Gibson, Axial, and the Race Technologies/Brembo Performance/Brembo Racing/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 Zoom), created one of the fastest-growing automotive e-commerce platforms, and is currently in the works on a food event.