Traveling Pakuchis] Ushida Ushii

In order to convey the taste and fun of Pakuchi, which is more than just a leaf, we are developing imaginary Pakuchi dishes combined with world cuisines and various ingredients and tastes.
Let's enjoy this fascinating leaf loved all over the world together!
His love of travel and food led him to start contributing recipes for dishes from around the world and articles about food. She worked at "PAKUCHI HOUSE TOKYO," which is said to have created the "PAKUCHI boom," for about 10 years from its opening to its closing. In addition to restaurant management, he was also involved in event production and product development. Aiming to expand Pakuchi more borderlessly, he started "Traveling Pakuchi" in 2018.
Currently, he is active in many fields such as providing Pakuchi recipes, seminars, events, and traveling chef.
In 2019, he started "Share Pakuchi-", a wholesale Pakuchi sales service connecting farmers and restaurants.

[Certified chef, minor grains advisor, and beer sommelier (won the top prize at the Japan Minor Grain Association's "Minor Grain Cooking Contest 2010")]