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 learned 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 speciality is locally sourced ingredients, mountain vegetables and body-healing spices. Appointed to be head chef at Satoyama Jujo in 2018, she won Michelin star in 2020 and was awarded 15.5 point by Gault Millau in 2021. She is 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

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