Profile

Thank you for visiting my profile.
I go by NEO-TOSHI.

About This Blog

I love making fermented foods like nukaduke (rice bran pickles) and miso. On my days off, I enjoy moving my body and living life at my own comfortable pace.

On this blog, I write casually about fermented foods, health, and the small things I notice in everyday life.
I'd be happy if my little tips for "living deliciously, healthily, and richly" could be of help to someone out there.

Background

From 1994, I worked for three years at an overseas affiliate of my current company. After returning to Japan, I joined the service division in 2007 and currently work as a restaurant manager overseeing store operations.

Over 30 years of hospitality experience at top hotels in Japan and abroad has naturally shaped my approach to cooking and fermented food-making — always with the guest's happiness in mind.

I'm still very much learning, but I hope to continue sharing small daily discoveries and insights through this blog. Thank you for reading.

Hobbies & Interests

• 🥒 Making fermented foods — nukaduke, homemade miso, and more
• 🍺 Cooking (enjoying a beer or white wine with homemade snacks on days off is pure bliss)
• 🏃 Jogging (a weekend refresh)
• 🌊 Travel (I love the ocean — 1–2 trips a year)

Disclaimer

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