The Green Spoon Series 7 : Mindful Cooking: Transforming Local Ingredients into Art
In this episode of The Green Spoon, we delve into Japan's rich tradition of sustainable food practices with the renowned Chef Keiko Kuwakino. Celebrated for her mastery of vegetable-centric cuisine and deep commitment to sustainability, Chef Kuwakino shares her inspiring journey, her love for foraging, and her thoughtful approach to crafting dishes that pay tribute to nature's gifts. Discover how she transforms organic, locally sourced ingredients into exquisite culinary creations while fostering a deep respect for the environment. Join us for an enlightening discussion on eco-friendly dining, the evolution of Japanese cuisine, and the promising future of sustainable gastronomy.
About Chef Keiko Kuwakino
Keiko began her career as a therapist, gaining insights into Ayurveda and Ayurvedic cuisine during her time in Australia and India. She later transitioned to the culinary world, working as a chef at a vegan restaurant in Tokyo before moving to Minami-uonuma to join Satoyama Jujo. There, she specializes in dishes featuring locally sourced ingredients, mountain vegetables, and healing spices. Appointed head chef in 2018, Keiko earned a Michelin star in 2020 and received 15.5 points from Gault Millau in 2021. She has been recognized as one of Japan's top 100 chefs and restaurants by Hitosara in 2022 and was honored as We’re Smart's "World’s Best Female Vegetable Chef" in 2023.
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