Women of Taste was a monthly series at The Japan Times that introduced notable women working in the food industry in Japan. It ran from September 2019 through March 2021 and showcased eighteen women creating, organizing, baking, fermenting, and brewing among others.

Women of Taste has now shifted to an occasional column, but I’m always happy to learn about more women and their work. Contact me if you know someone or if you are one! English or Japanese is ok!

Takako Yoshino’s Growing Community of Farmers

In Oiso, Lee Utsumi’s Organic Bakery is On the Rise

Chie Nishimura: Reducing Food Waste Jar by Jar

Tokiko Iino: Appetizing Tales Begin with the Plate

Marie-Josee Laforest: Harvesting the Rewards of Organic Permaculture

For Chef Yoko Higuchi, Honesty is the Best Policy

Elizabeth Andoh: Writer, Chef, World-renowned Washoku Expert

Not a Sake Lover? You Just Haven’t Met Yuki Imanishi

Yubako Kamohara: Taking Center Counter at Tsurutokame

Yuri Nomura: The Interplay Between Good Food and a Good Life

Masayo Funakoshi: Making a Place for Art in the Kitchen

The Ever-Evolving Curiosity of Ayako Suwa

Keiko Seto Pushes the Limits of Vegan Food

Dawn Club Culinary Group Shines a Light on Tsugaru’s Traditional Cuisine

Want a Deeper Understanding of Tokyo’s Culinary Landscape? Just Ask Yukari Sakamoto

VinVie Breathes Life (and Cider) Into Matsukawa

Yoko Nagatomo Shiomi: An Unusual Heir to a 144-Year-Old Miso Brewery

Fromage Sen Creates a Cheese that Japan Can Call Its Own