How it all began

Like many others, I started cooking more during the COVID lockdowns. Spending more time at home helped me reconnect with food on a deeper level. I grew up in a household where my mother was mindful about avoiding additives, so making things from scratch always felt natural. What began as a simple hobby gradually became a true passion, rooted in nourishment, simplicity, and joy.

In 2024, my friend Cheryl, a health coach, noticed how much I loved creating gut-friendly meals. With her encouragement, I hosted my very first cooking experience in December 2024, and it changed everything.

My Philosophy

Life gets busy. We rush through meals, stress about what to cook, and often lose the joy that food can bring. I believe that meals can be both nourishing and deeply satisfying — even the simple ones. Through my retreats and cooking experiences in Okinawa, I hope to help you rediscover that joy by cooking mindfully, in a way that’s gentle on your gut, kind to your mind, and respectful of your time.

My approach blends gut-friendly ingredients, traditional fermented foods, and self-care practices — all inspired by the relaxed rhythm of island life.

My Background

After high school, I traveled to England to study equine management but soon discovered a passion for entrepreneurship. I earned a business degree in Tokyo and worked as a software engineer before leaving the field to run a holistic health blog with the support of an investor.

In my early twenties, I faced some intense personal challenges — bipolar disorder, binge eating, and knee surgery from over-exercising. These experiences inspired me to study health coaching, where I learned to care for my body in a joyful, non-restrictive way.

I never imagined I’d end up teaching cooking, but looking back, it all makes sense. Every step led me here. I truly believe in following your passion, even when the path isn’t linear.

Certifications

• Certified Gut Health Coach (Institute for Integrative Nutrition)

• Japanese Medicinal Cooking Specialist

• Japanese Fermented Foods Specialist

• Okinawa Food and Safety Manager

• Completed 8-week MBSR (Mindfulness-Based Stress Reduction) course

I now live in Okinawa, Japan, where I lead small-group cooking experiences and retreats, helping others discover greater ease and joy in the kitchen.