Oishii Desu "It's Delicious" - Page 2 of 47 - Japanese Food and Culture in the United States and the World

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?

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

Review Food & Culture

2023 Best Authentic Sushi in Denver by a Japanese American and Coloradan

Japanese Ramen vs. American Ramen

The 2023 Top Places to Buy Alaskan King Crab Online and How They Compare to Each Other

“The Best Dashi Brands” and Where to Buy Japanese Vegan to Pescatarian Soup Stock Ingredients

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 food event.