Koizumi Takeo

Professor emeritus, Tokyo University of Agriculture. Agronomist, food culture expert, and food explorer. Born in 1943 to a sake-brewing family in Fukushima Prefecture. Graduated and received his PhD from Tokyo University of Agriculture. Has taught university courses around Japan and been active in major agricultural groups and advisory councils, while educating the public about traditional Japanese cuisine and traveling the world in search of new culinary experiences. Author of more than 140 books, including Kin wa chikyū o sukuu (Microorganisms Can Save the World) and Kusai wa umai (Smelly is Yummy).

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Jun 30, 2020