Chef Machiko Tateno is an expert in fermented and preserved foods, as well as a menu consultant and registered dietitian.
After working for many years as the supervising dietitian at a hospital, she attended cooking schools in Japan and the world-renowned Ballymaloe Cookery School in Ireland, a pioneer in the Slow Food movement.
She later served as Executive Chef at the eco-friendly Roppongi Nouen restaurant in Tokyo. Tateno now develops recipes, has written several homestyle Japanese cookbooks and organizes fermented food cooking classes. Japanese Pickled Vegetables is her first book to be translated into English.
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