ABOUT
Redefining deliciousness for the world.
Through food, we rethink the imbalances of modern life and move toward choices that are kinder to people, animals, and the planet.
At Food Curate Lab, we believe in the power of nature and embrace the challenge of creating a new kind of “delicious.”
So that every table around the world can stay joyful for generations to come — we connect each bite to a better future.
Food Curate Lab India
Food Curate Lab USA CEO
Born in Hokkaido in 1983.
While studying abroad in Sweden during university, she encountered the gap between Japanese and overseas food cultures, sparking a strong belief in the untapped potential of Japanese cuisine.
After working in real estate and at a beer company, she moved to the United States at the age of 29. While selling WAGYU in New York, she became independent a year later and co-founded TOMOE Food Services, focusing on the sale of wagyu beef and other products imported from Japan.
Returning to Japan to raise her children, she joined a global yogurt company, contributing to the launch of plant-based milk in the Japanese market—an experience that deepened her interest in plant-based foods and fermentation.
She later served as Sales Director at a startup specializing in popular animal supplements.
In 2021, motivated by a desire to change the environmental impact of the meat industry from the perspective of someone who had long worked with meat, she joined a plant-based food startup together with Saito. As Global Sales Director, she built domestic and international sales and marketing functions from the ground up.
- 38+ years of experience in veterinary medicine and surgery
- Founded Petaids Veterinary Centre in 1983, one of India’s oldest and most trusted companion animal hospitals
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Graduated from:
• College of Veterinary Sciences, Bikaner (B.V.Sc. & A.H., 1980 / M.V.Sc., 1983)
• New York University (Diploma in Orthopaedic Surgery, 1990) -
Held numerous leadership and advisory positions, including:
• Former Veterinary Surgeon, Government of Delhi
• Founder & Treasurer, Small Animal Veterinary Association of India
• President & Chairman, Pet Parenting Association of India
• Advisor, National Veterinary Foundation
• Veterinary Consultant for the Delhi Police Dog Squad - Active contributor to international veterinary education and professional training through organizations including WSAVA, SAVA, and FSAPAI
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Recipient of multiple prestigious awards, including:
• Lifetime Achievement Award (Delhi Veterinary Association, 2016)
• Best Veterinarian Award
• Leading Pet Practitioner Award - Committed to delivering world-class veterinary care through continuous learning and by building long-term, family-like relationships with pet owners.
He is a business executive with over 20 years of experience in international business, IT services, and Japan–India business development. He currently serves as the Representative Director of Yuimaru Japan Co., Ltd. and Director of Food Curate Lab India Pvt. Ltd.
His expertise includes strategic partnerships, global recruitment, business consulting, and cross-border business expansion. With extensive experience working in multicultural environments, he is committed to building sustainable business relationships and delivering innovative solutions across global markets.
Partners
COZY MILK is proudly crafted in partnership with Fukumitsuya, one of Japan’s most prestigious sake breweries, established in 1625 in Kanazawa—a city renowned for its rich cultural heritage and traditional craftsmanship.
A Legacy of Fermentation Mastery
For nearly 400 years, Fukumitsuya has perfected the art of koji fermentation, a traditional Japanese technique that dates back over 1,700 years to the Nara Period (720 CE). Their master brewers possess generations of accumulated knowledge, combining ancient fermentation wisdom with modern scientific precision.
Why Fukumitsuya?
Fukumitsuya’s reputation is built on three pillars:
Uncompromising Quality: Every batch meets the highest Japanese standards
Pure Ingredients: Using only the finest domestic rice and pristine water from Mount Hakusan
Innovation Rooted in Tradition: Blending time-honored methods with cutting-edge fermentation science
From Sake to COZY MILK
Fukumitsuya’s expertise in koji fermentation makes them uniquely qualified to craft COZY MILK. Their deep understanding of fermentation processes ensures that every bottle delivers consistent postbiotic benefits—the same precision and care that has defined their sake for four centuries.
Together, we’ve created the world’s first heat-stabilized postbiotic beverage for dogs, honoring 1,700 years of Japanese fermentation tradition while meeting the needs of modern pet wellness.
Food Curate Lab Japan
Born in Tokyo in 1983.
Spent nine years in the on-premise sales division of a major beer manufacturer, leveraging the company’s strong market intelligence to provide consulting services for the foodservice industry. This included utilizing insights from successful restaurants and ingredient trends, both in Japan and overseas, to develop proposals for new business formats and menus.
Later joined a restaurant venture company, where, as New Business Development Manager, he drew on his accumulated knowledge and network to create numerous buzzworthy concepts, such as Okaka, inspired by Japanese food culture.
Subsequently took part in the management of a restaurant group, leading the organization and overseeing operations.
Through these diverse experiences, he began to ask, “What kind of work in food truly benefits society?” This led him to join, together with Shimizu, a plant-based food startup focused on environmental issues. As Sales Director, he leverages his extensive network of restaurant industry executives to build Japan’s B2B market for plant-based food products.
| CEO | Daisuke Shimizu |
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| Address | 305,3rd Floor,HB Twin TowerⅡ, Netaji Subhash Place, Delhi-110034,India |
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