ABOUT

The authors:
Annabell Seiko
Her career began in the kitchen of two-Michelin-starred restaurant Kaiseki KOMURO.

She apprenticed for 3 years under Master Chef Mitstuhiro Komuro in the art of traditional Japanese cuisine
as well as Japanese way of Tea.
In 2014, she started to organize Japanese cooking class and provide catering service.

This blog:
Japanese food has become very popular outside Japan in the past few years.
We easily can eat Japanese food almost everywhere.
Most people like Japanese meals, but it seems that people outside Japan hardly ever cook Japanese at home.
They might think that it’s too complicated to prepare or ingredients are not easy to find.

The aim of this blog is to show the readers how simple it can be to cook Japanese meals at home.