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Local Food and Culture director

Kaori Coco Kondo

She was born in 1990 and raised in Kobe, Japan. She’s a full time job worker at the same time Tokyo-based “Local food and culture director”. Her unique career is so-called “Side hustler”, it’s common working style among Millennials.

She couldn’t cook anything at all in her student days, but began to cook for saving money after she moved to Tokyo for starting a new career as IT service sales. She was fascinated a joy of cooking with seasonal ingredients, so she decided to create Instagram’s account to be motivated for cooking. She has been posting her homemade meals since 2014 and has over 80K followers.

More and more Social media marketing has been strong all over the world, more and more Japanese PR agencies have offered many jobs to her as Influencer since 2016, now she gains social media presence through Instagram. Her clients are not only small local food manufacturers but Japanese big food companies and publishers.

Behind her style, Japanese traditional ways such as methods and thinkings have influenced her. She’s receptive to seasonal elements as well as unique cultures from not only Japan but also other countries. She’s also good at cooking about fusion food mixed local Japanese meals and other countries.

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She was born in 1990 and raised in Kobe, Japan. She’s a full time job worker at the same time Tokyo-based “Local food and culture director”. Her unique career is so-called “Side hustler”, it’s common working style among Millennials.

She couldn’t cook anything at all in her student days, but began to cook for saving money after she moved to Tokyo for starting a new career as IT service sales. She was fascinated a joy of cooking with seasonal ingredients, so she decided to create Instagram’s account to be motivated for cooking. She has been posting her homemade meals since 2014 and has over 80K followers.

More and more Social media marketing has been strong all over the world, more and more Japanese PR agencies have offered many jobs to her as Influencer since 2016, now she gains social media presence through Instagram. Her clients are not only small local food manufacturers but Japanese big food companies and publishers.

Behind her style, Japanese traditional ways such as methods and thinkings have influenced her. She’s receptive to seasonal elements as well as unique cultures from not only Japan but also other countries. She’s also good at cooking about fusion food mixed local Japanese meals and other countries.