Jun OKADA
Lifelong chef and sake lover hailing from Tokyo and Tottori Japan, PDX and NYC in U.S. She has spent a lifetime refining her practice of washoku (Japanese food), specializing in fish, curing, ferments and zero-waste cooking.
Lifelong chef and sake lover hailing from Tokyo and Tottori Japan, PDX and NYC in U.S. She has spent a lifetime refining her practice of washoku (Japanese food), specializing in fish, curing, ferments and zero-waste cooking.