I am an aspiring researcher with a background in food production, blending scientific, ecological, economic, and cultural perspectives. My studies at the University of Gastronomic Sciences and Keio University have equipped me with research and analytical skills, offering deep insights into food’s cultural, environmental, and economic dimensions. An internship exploring tradition, food heritage, and globalization’s impact on cultural identity deepened my passion in social and cultural anthropology. I aim to examine Japanese cuisine through an anthropological lens at the University of Zurich, drawn to its rigorous approach to understanding social structures and cultural dynamics.