See links to published works

17/03/17, The mysteries of konnyaku, The Japan Times

17/02/17, Crab sticks: imitating the genuine article since 1974, The Japan Times

20/01/17, The discovery of umami: How MSG changed the culinary world, The Japan Times

02/12/16, Tokyo cafes turn to ‘friendly, relaxed’ Australia for ideas, The Japan Times

28/10/16, New and old ways to slurp up Japan’s original fast food, The Japan Times

30/09/16, The best restaurants: Tokyo top 100, Time Out Tokyo

30/06/16, The best Tokyo restaurant openings in 2016, so far, Time Out Tokyo

27/02/16, Young guns take aim at declining sake sales, The Japan Times

05/02/16, Craft beer gets confrontational at the 2016 Japan Brewers Cup, The Japan Times

20/01/16, Best natural wine bars and shops in Tokyo, Time Out Tokyo

25/12/15, Where to eat wagyu in Tokyo, Time Out Tokyo

23/10/15, Born in the U.S.A., eaten in Okinawa, The Japan Times

11/09/15, Abundant autumn samna are a symbol of sustainable fishing, The Japan Times

28/08/15, Natural wine is a natural fit in Tokyo, The Japan Times

28/07/15, Ten things to do in Chiba, Time Out Tokyo

10/11/14, Roots to Tips, Master thesis in Food Culture and Communications at the University of Gastronomic Sciences