A chef and food consultant, Yoshiharu Doi is a representative of Oishiimono Kenkyusho (culinary consultant group). He helps to develop restaurants and places to eat, while enhancing local food. He is a former lecturer at Waseda University. With Japanese cuisine as the starting point, he communicates the essence of home cooking as part of a good lifestyle. He uses media to discuss the creation of culinary culture, assessing changing dishes and tastes, and the situation surrounding them. He wants to pass down a sustainable Japanese food culture to young people who will forge the future of Japan. His features include “Yoshiharu Doi’s Workshop,” “Dietary Education for Adults,” and “Yoshiharu Doi’s Enrichment Lessons.” He also appears NHK TV/radio programs, including “Shiten Ronten,” “Kyono Ryori” (today’s dish) and “Rajio Shinyabin.” Has been a regular guest on TV Asahi’s “Okzauno Cooking” for 28 years. His recently completed work “Oishiimono no mawari” was published by Graphic-sha Publishing.