Eiko Takahashi is a professional Japanese chef, koji and umami enthusiast who discovered the world of sake by brewing doburoku and sake at home and making koji in Germany. Since 2009, she has been teaching Japanese and Asian cuisine and fermentation to professionals and individuals internationally. She is passionate about promoting sake pairings, as sake is a unique, versatile drink. It pairs well with a variety of foods and enhances the pleasure of eating by taking the real flavours of food to a new level.
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