I’m from Kyushu, which is the southern island of Japan. Kyushu’s great climate means it produces one fifth of Japans agricultural goods. It’s also known as the Food Island, and is famous for fresh seafood, mackerel (which you can eat raw), nori from the Ariake Sea, green tea, renkon (lotus root), and shochu. And there are also many beautiful hot water springs called Onsen – one of my favourite ways to relax! Most of the recipes I teach are traditional family recipes handed down through generations. My mother and grandmother were both great cooks, and shared their knowledge with me. I have also studied ‘Shojin-Ryori‘ – a really healthy style of Japanese vegan cuisine, which complements my family’s culinary philosophy.

 

I have travelled all over the world, from frequent trips to Italy to sailing from the UK to South America, exploring the culture and food in each country (on the yacht we ate a lot of fish!) When I visit a country I always go to the local market to research the food. It is the best way to find out about the local people, what they eat, and how they cook. This always excited my curiosity. Meanwhile I have taught Japanese cooking in Argentina, New Zealand and now based in the UK – these experiences helped me create “Washoku” authentic Japanese dishes miles away from home. You can find enough ingredients in most modern supermarkets to make some great tasting and healthy meals. Now, since 2008, I have taught authentic Japanese home style cooking in the U.K. You can learn how to make the popular dishes from Japan, and even make some delicious meals you would have never seen on a restaurant menu before. Let’s enjoy Japanese cooking together!