ไก่ดรัมเมตต์และหัวไชเท้าตุ๋นรสหวานเค็ม

"I am a plant-based culinary expert. After graduating from Waseda University, I worked for four years in public relations and promotional planning at a travel company. After getting married, I spent about two years working on a farm, growing vegetables. This experience led me to become a vegetable-focused chef, sharing recipes that highlight seasonal produce. I have worked extensively on corporate recipe development, handling everything from concept creation to styling and photography. Currently, I focus on plant-based and macrobiotic cooking, which is good for health, the environment, and animal welfare. I have completed Level 1 (70 hours) at Macrobiotic School Japan and am currently enrolled in Level 2. I am also certified as a Plant-Based Food Advisor, Vegetable Coordinator, and Food Sanitation Supervisor. Captivated by the art of food photography, I also teach cooking photography courses and conduct professional food photography. "