Kanako OkudaKanako Okuda is an author, an editor, and producer of this book. She is a writer of gastronomy and life style. She enjoys travelling and respects culture. She has many friends who come from out of Japan, as United States, Canada, India, Myanmar, and thers. It was fun for her to know some of her friends really love to cook miso soup by their own styles at home. That made her passionate to introduce miso soup to people out of Japan. She is also a certified olive oil taster attested physical sensibility for professional olive tasting. Accepting of olive oil within these 20 years in Japan is another good example of cross food culture exchanging. Asian fermented vegetable food such as miso will be accepted in many countries as natural healthy food for people living in our too much artificial age. On the other side, she was a successful copywriter and the chief editor of advertising magazine that brought the success to the business, and became an executive director of one of biggest direct marketing company in Japan. Now she has started her own publishing works and enjoys it as ever. www.granregalo.net Bachelor of Philosophy in Tsukuba University. Berretto d'Oro from Italian Culinary Institute for Foreigners. A member of Associazone Italo-Giapponese, Associacio Japonesa d'Amistat amb Catalunya (Assaggiatore di Oraganizzazione Nazionale Assaggiatori Olio Oliva/ Attestato di Idoneta Fisiologica all'Assaggio degli Oli di Oliva Vergini). Read More Read Less