My profile...
For the last 5 years I have been studying vegetables in Japan. I worked as a chef at a restaurant in Roppongi Hills of Tokyo. While living in Tokyo, I met my husband who is from the United States. This motivated me to study English and vegetables from around the world. I received certification as a vegetable specialist and I regularly held an International Cooking Club in Tokyo.
Through my website I was recruited by Takahashi Shoten (publishers) to participate in the creation of one of the top selling cookbooks in Japan in 2009, Vegetable Recipes of the World. In this cookbook I was the head chef in charge of editing, organizing and cooking of most of the recipes.
Currently, I am working as a nutrition and beauty adviser for Atto Labo and I am living in the United States. Also, the International Cooking Club has started again! My goal is to do a bilingual cookbook one day and to bring my experiences from the multi-cultural environment I see everyday in the States back to Japan. In return, I want to also bring my knowledge of traditional, unique Japanese foods and vegetables to everyone in the United States. On this blog, I post a variety of experimental and traditional recipes and photos from my current kitchen. Hope you enjoy!
Mihoko.E
Through my website I was recruited by Takahashi Shoten (publishers) to participate in the creation of one of the top selling cookbooks in Japan in 2009, Vegetable Recipes of the World. In this cookbook I was the head chef in charge of editing, organizing and cooking of most of the recipes.
 【送料無料】世界の野菜レシピ |
Currently, I am working as a nutrition and beauty adviser for Atto Labo and I am living in the United States. Also, the International Cooking Club has started again! My goal is to do a bilingual cookbook one day and to bring my experiences from the multi-cultural environment I see everyday in the States back to Japan. In return, I want to also bring my knowledge of traditional, unique Japanese foods and vegetables to everyone in the United States. On this blog, I post a variety of experimental and traditional recipes and photos from my current kitchen. Hope you enjoy!
Mihoko.E
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