R & D pastry chef
Nichifutsu Shoji Co. Ltd
Junko Nishikori’s career
After working in the financial sector, Junko Nishikori studied at the École Ferrandi in Paris, where she obtained her C.A.P. pastry. After gaining experience in patisseries, restaurants and chocolate shops in Paris, Edinburgh and London, she returned to Japan to join the research and development department of Nichifutsu Shoji. An ambassador for French bakery and patisserie brands in Japan, this company has been importing raw materials and equipment for the Japanese food trade for over 50 years.
Sweet potatoes, a major ingredient in Japanese cuisine
Junko Nishikori has created several recipes based on sweet potatoes, a traditional ingredient of Japanese gastronomy appreciated for its mild flavor and health benefits.