studio mi · ka · ge

Architect specializing in the modern application of Japanese traditional design and construction methods.

Raised on a small farm in southern Idaho, I lived and worked for many years in Japan. In the fall of 2019 I struck out on my own to start studio mi・ka・ge, a design firm specializing in using natural materials to creatively blend traditional Japanese construction and design with modern, comfortable living.

The beginning of studio mi・ka・ge coincided with the start of the Covid pandemic, which in 2023 led me back to Idaho to be with my family, and a fresh start in architecture in the US.

Recent Work experience

Riccardo Tossani Architecture
Meguro, Tokyo
2017-2019

建築工房邑 Architectonic Atelier Yuu
茨城県つくば市 Tsukuba, Ibaraki
2012-2017

Education

Master of Architecture

University of Oregon

additional publications

Happy Eating: The Ups and Downs of a Gluten-Free Diet in Japan Eating gluten-free foods as a “healthy diet” has yet to catch on in Japan to the degree it has in the United States and Europe. Improved food labeling in the last several years has increased recognition of allergies. However, living or traveling gluten-free in Japan is still comparatively difficult due to the pervasiveness of wheat in foods. A long-term resident who has lived without wheat products for nearly two decades offers advice on eating gluten-free while in Japan.