Japanese Food Creator whose main focus is the Macrobiotics and Fermented food. Coming from a family of farmers, I grew up consuming local grown food in Fukushima. I learned cooking from family and also on my own by attending various cuisine classes and working at a Fermented food cuisine & Vegetarian cuisine restaurants. Currently offers Japanese cooking classes in Tokyo for guests from all over the world while creating more recipes.
Food Education Specialist
Other:Teaching of Japanese Calligraphy
Hobbies: Teaching Japanese Cooking, Eating Delicious Food, Discovering New Things
Job Teacher, Food Creator, Coordinator