Rika Hoffman

Photo of Rika Hoffman
Jersey City, NJ
Goucher College
Japanese Cuisine, Baking, Fermented Foods
  • Rika has visited 25 of the 47 prefectures of Japan. Through her travels, she's had the opportunity to join sake making workshops, dabble in traditional Japanese confectionery, and experience farm life in rural Japan.
  • She is a self-described "carb-based lifeform," fueled by homemade sourdough and all manner of baked goods, rice, and noodles.
  • Rika has eaten — and enjoyed — cricket ramen. Twice.


In 2018, Rika packed up her kombucha kit and sourdough starter, Doughlores, and moved from the U.S. to Japan, her mother's native country. For over four years, she worked in Tokyo as the content manager and editor of a Japanese food tourism startup. During that time, Rika attended dozens of cooking classes and food tours nationwide, and was involved in the production of the brand's Japanese food-centric YouTube channel. Rika also worked as a food and travel writer, and developed recipes for online publications, including the web magazine, Savvy Tokyo. Now, back in the States, Rika continues to develop recipes and hone her food photography, incorporating elements of Japanese cuisine whenever she can.


Rika has a bachelor's degree in English literature, with a minor in creative writing.
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