In this new episode of The Green Spoon, we journey into the heart of Japan's sustainable food practices with Chef Keiko Kuwakino. Known for her expertise in vegetable-based cuisine and unwavering commitment to sustainability, Chef Kuwakino takes us through her incredible journey, her passion for foraging, and her mindful approach to creating dishes that honor nature’s bounty. Learn how she transforms locally sourced, organic ingredients into unforgettable culinary masterpieces while maintaining a harmonious relationship with the environment. Join us for an inspiring conversation about eco-conscious dining, the challenges and opportunities in Japanese cuisine, and the future of sustainable gastronomy.
About Chef Keiko Kuwakino
Keiko started her career as a therapist, gaining experience in Australia and India and learning about Ayurveda and Ayurvedic cuisine. She previously worked as a chef at a vegan restaurant in Tokyo and moved to Minami-uonuma to work at Satoyama Jujo, where her specialty is locally sourced ingredients, mountain vegetables, and body-healing spices. Appointed to head chef at Satoyama Jujo in 2018, she won a Michelin star in 2020 and was awarded 15.5 points by Gault Millau in 2021. She was nominated as one of Japan's 100 best chefs and restaurants by Hitosara in 2022 and We're Smart's the "world’s best female vegetable chef" in 2023.
Episode Breakdown
00:00 Welcome to The Green Spoon
00:35 Meet Chef Keiko Kuwakino
01:55 Keiko’s Journey to Becoming a Chef
04:19 Sustainability and Foraging in Niigata
06:09 The Essence of Satoyama Cuisine
07:03 Incorporating Nature into Culinary Art
14:13 Challenges and Innovations in Japanese Cuisine
19:07 Advice for Aspiring Chefs
20:18 Future Visions and Final Thoughts
31:58 Subscribe for More Food Tech Insights
