Naoko Asai

Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism in Japan” tour campaign. As part of the tour, organizers held a tasting session where guests gave candid advice from the perspective of the American market to food product manufacturers looking to enter the United States market.

Naoko Asai is an accomplished editor and writer specializing in food and sake. With a wealth of experience in the culinary world, Naoko has established herself as an expert in this field.

As the former Deputy Editor-in-Chief of the renowned food magazine Ryouri Oukoku (料理王国), she played a pivotal role in shaping the magazine’s content and upholding its credibility as a go-to source for food enthusiasts.

Naoko has developed a profound understanding of the intricacies of fermented food and sake. Her extensive experience and expertise have made her a trusted authority in the industry.

In Tokyo, Naoko continues to expand her knowledge and expertise in the ever-evolving industry of fermented foods. With a keen eye for emerging trends, Naoko Asai continues to inspire and inform audiences through her captivating writing and compelling storytelling.