Profile


About Yukiko

Cooking has always been my passion. Since moving to London in 2010, my passion for cooking has become even stronger. Post my former job in the financial institution, I started to explore the world of cuisine.

To get the basics of western style cooking, I learnt French food and patisserie. To get to know more healthy side of food, I learnt Macrobiotic. Putting all these together, I enjoy my style of cooking. I do care about what I eat and what is good for my health. To me, homemade food is just about knowing what I eat.

After spending 8 years in UK, I came back to Japan, where my soul food is. Specially these days, I spend most of my time, dedicating to Wagashi- Japanese confectionery making. It is such a joy to feel nature and four seasons through Wagashi.

I would love to share my home-style Japanese cooking and  Wagashi making to non-Japanese. From my experience in London, it is very exciting to learn new recipes using local ingredients around you.  I am very happy if I could assist you to do so as  we are all food lovers.

Current Activities

- Holding Japanese cooking and wagashi making classes.

- Collaboration work with Mayuka Yamazaki for her Ikebana, flower arrangement lesson ‘Ikeru’.

My history

- Used to sell traditional Japanese sweets at the local cafe in London.

- Held several cooking and sweet making classes in London

- Developed and published recipes in a Japanese community magazine.

Education

- Certified macrobiotic practitioner by UK macrobiotic association

- Diplome de Cuisine, Le Cordon Bleu, London

- Pâtisserie course, Bellouet Conseil, Paris

- Diploma, Japanese confectionery ‘wagashi’, Happy Cooking Tokyo

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