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business partner
profile
Introducing experienced business partners
Mari Iwai
career consultant
financial planner
Engaged in organizational management as a sales manager in the financial industry, and later became the head of recruitment promotion and was responsible for recruitment. In 2017, she resigned after her husband was transferred to Brazil and became a freelance career consultant and FP. He will return to Japan in the spring of 2021, and is currently working mainly on employment support and support for incumbents. While working as a help desk for overseas residents and providing career support for expat wives, I am also writing a column about overseas and careers.
Marcos Sadao Maekawa
APNIC Foundation (Australia) R&D Project Officer
Part-time Lecturer at Akita International University/Digital Hollywood University Graduate School
After graduating from São Paulo State University, he came to Japan and worked as a graphic designer. Graduated from Keio University with a doctorate in media design. As a graduate student, worked as an intern at the Berkman Klein Center (Youth & Media Lab) at Harvard University. We plan educational programs that make use of ICT and operate SDGs educational projects in collaboration with international organizations. Currently in charge of projects related to IT education and human resource development in the Asia Pacific region
Akiko Ishizu
National Qualification Registered Dietitian
food coordinator
After working for a major food manufacturer, he studied under chef Ryuta Kijima and became independent. Lived in Sao Paulo for a total of 4 years, returned to Japan in March 2021. While working to convey Japanese home cooking to Brazilians, he learned Brazilian cuisine at cooking schools, home kitchens, and restaurant kitchens. After returning to Japan, he continues to work as a food bridge between Japan and Brazil (currently appearing in cooking videos by the Japan Foundation and the Brazilian Association for Japanese Culture and Welfare). In addition, a wide range of activities such as cooking classes, events, lectures, and magazines.
