John is a postharvest and food scientist who currently teaches food safety and scientific writing at a university in Tokyo. He first came to Japan to pursue his Ph.D. as a scholar of the Japanese Ministry of Education. Specializing in food safety, his research delves into the functional properties of food to promote human health and well-being. For him, Tsukiji (where the world’s biggest seafood market is located) is a must-see to further appreciate the Japanese food culture. And, a food night-out in the vibrant town of Shibuya is an enriching treat. His scholarship and exposure make him an interesting docent – satisfying the hunger for that authentic Japanese taste and the inquisitive mind with cultural and science-based information.