▶ Profile
Takehiro Kojima
During my time as editor-in-chief of a Niigata regional magazine, I visited every sake brewery in Niigata Prefecture alone. In 2012, I planned and published the mook “Niigata Sake Handbook,” featuring all sake breweries in the prefecture. Before becoming a freelance writer and editor in 2019, he worked on a total of four sake books, as well as producing various gourmet mooks including a sushi book. He currently writes across a wide range of genres, including sake, gourmet topics, and leisure activities.
Taste it,
sip it,
love it.
Niigata Do is a site where you can experience Niigata's sake breweries, gourmet food, and traditional culture through videos, and also purchase related products.
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#03 Coming soon
Top Pick
Materia 210 Plate Blue
$22.00
Japan Dish Plate, Square Edge, Gray
$19.00
Calis 270 Coupe Crack White
$33.00
Ui Ripul Khaki
$49.00
協力
Editorial Supervision and Author Profile
▶ Profile
Hideki Kojima
After graduating from Meiji University, I returned to Niigata and began working as a food stylist around 2004. I handle food styling for advertisements and commercials for various companies both within and outside the prefecture. I also demonstrate, supervise, and appear on cooking segments for television and radio programs. I also develop recipes for cooking utensil and food manufacturers, and handle styling for recipe books and similar publications. Alongside my work, I conduct research on food culture history and serve as a part-time lecturer at universities and vocational schools within the prefecture.
Hideki Kojima
After graduating from Meiji University, I returned to Niigata and began working as a food stylist around 2004. I handle food styling for advertisements and commercials for various companies both within and outside the prefecture. I also demonstrate, supervise, and appear on cooking segments for television and radio programs. I also develop recipes for cooking utensil and food manufacturers, and handle styling for recipe books and similar publications. Alongside my work, I conduct research on food culture history and serve as a part-time lecturer at universities and vocational schools within the prefecture.