About us
ThinkNext,Inc.
We are a company that offers a wide range of proposals related to “food”, including planning for healthy and delicious recipe creation, recipe development for dishes and sweets, food photography, video production, coordination, nutritional value calculation, development of gluten-free products, holding cooking classes, and lectures on food education.
We have developed numerous original recipes tailored to specific themes as part of our concept creation for promoting food and cooking equipment sales. Additionally, we consistently conduct food photography, video production, and create content for social media.
Company Name: ThinkNext, Inc.
（Japanese notation: シンクネクスト）
CEO: Yasuko Imabeppu
Established: January 21, 2004
Capital: 7 million yen
Number of Registered Dietitians: 3
Headquarters: 3-18-9 Iwatdo-Minami, Komae-shi, Tokyo 201-0005 , JAPAN
Kitchen Studio: Kaneko Building 3F, 1-9-22 Funabashi, Setagaya-ku, Tokyo 156-0055, JAPAN
Phone: +81 3-3430-6381 (Headquarters)
+81 3-6310-9534 (Kitchen Studio)
Email: info@thinknext.co.jp
Business Description
Recipe development
Development of original recipes tailored to food themes and concepts that contribute to sales promotion. Mainly focused on developing gluten-free products using rice flour.
Food photography and Food video
We create visually appealing food photographs and cooking videos that convey the deliciousness of the dishes.
Development of gluten-free products
developing vegan-friendly pizza and gluten-free dumplings using rice flour.
Cooking classes and lectures
Speaker at large-scale cooking seminars and culinary events for nutritionists, as well as appearances on TV and in newspapers.
Profile: Yasuko Imabeppu Culinary researcher, nutritionist
I works on recipe development and food coordination for women’s magazines and cooking and photography sites, and also develop recipes for local governments and corporations with a focus on health and deliciousness. I have been involved in all recipe creation, cooking, and food coordination at various locations since 1989, including book and magazine writing, TV appearances, and lectures. I started developing rice flour recipes around 1999, when my daughter had a wheat allergy, and have more than 20 years of experience in this field.
