seo-check-probe

Where to Buy Sashimi/Sushi-Grade Fish Used by Sushi Chefs and the Restaurant Industry

The Best Sushi Sauces and Toppings for Rolls (The Ones Used by Restaurants)

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The 20+ Best Japanese Restaurants That Are as Authentic as It Gets for Japanese Food in Colorado

Yeah, I’m Thinking I’m Back to Blogging

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

Drinks Business Food

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

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.