Dr. John is a postharvest and food scientist who currently teaches at the University of Tokyo. He first came to Japan to pursue his Ph.D. degree as a scholar of MEXT (Japanese Ministry of Education, Culture, Sports, Science and Technology) specializing in food safety with his research focusing on the functional properties of food to promote human health and well-being. For him, Tsukiji – the world’s biggest seafood market – is a must-see to further appreciate Japanese food culture. His scholarship and exposure makes him an interesting docent – satisfying both the hunger for that authentic Japanese treat, and the inquisitive mind with cultural and science-based facts.
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