Hello, I’m Miki. I used to eat a lot and write a little. Now I’d say it’s about 50/50. I work as a writer and editor for food-focused brands and have broad experience doing this within marketing, product-based, and creative channels. I’ve contributed to online publications like Serious Eats and Chowhound, overseen recipe content and editorial operations for a meal-kit company, and managed brand voice as a grocery-industry copywriter. My specialties are digital marketing, product writing, brand communications, and culinary content, including recipe development.

If you’re seeking a nitwit who knows their way around words, food, and visuals (and how to combine them all), let’s talk. I’m open to opportunities in the following areas:

  • Copywriting and editing
  • Service journalism
  • Editorial and content strategy
  • Recipe writing and editing
  • Branded content*

I got to where I am through the typical route of the older-millennial unicorn. After spending my early adolescence aspiring to be a world-famous musician, and my late adolescence aspiring to be an artistically-inclined multi-hyphenate, I emerged from college employed as neither. So in 2008, after a brief stint as a librarian in a far-flung corner of the Bronx, I relocated to Washington, DC and got a job waiting tables. The next few years proved to be formative: I found myself in the thick of what was a rapidly evolving local food scene that pulsed with energy amidst the otherwise grim backdrop of the recession (thanks, Obama).

Miki Kawasaki

In 2012, I took my love for all things culinary and channeled it into a master’s degree in gastronomy. I had never previously considered that the ideas of collegiate heroes of mine like Roland Barthes and Walter Benjamin could be applied to topics like North Korean state propaganda, coprophagy in the films of John Waters, and the symbology of alcohol in RuPaul’s Drag Race: Untucked! But I realized that they could, in a fashion typical of grad school fuckery. I finished the program with two Julia Child awards under my belt (bestowed by the ghost of Julia Child herself).

From there, I wrote for a handful of food publications about culinary history, ingredient profiles, technique explainers, and roundup posts. At the same time, I built a portfolio of work in native advertising for food brands. Eventually, I found my niche at the intersection of cuisine, marketing, and the in-between area of creating usable content for home cooks and consumers, and doing that in every format from tweets to landing pages to long-form articles.

Nowadays, I try to write, read, cook, and consume as much as possible (both gustatorily and creatively). And sometimes I still do make it out to a concert or a museum, because, well, old habits die hard.

Wanna get in touch? I keep it strictly professional on LinkedIn. My ramblings are here on Twitter. You can send non-promotional e-mail to miki dot kawasaki at gmail dot com.*


*Please do not contact me about brand or influencer partnerships, PR initiatives, or product placement.