Beyond recipes, Japanese fermentation is a philosophy of health and time. My journey began with a passion for these living traditions; now, I’ve refined that knowledge into a path for you to master them too.
The Heart of Japanese Fermentation
How It All Started
My grandmother was an incredible home cook who spent a lot of time preparing nourishing, traditional Japanese meals for me. Since both of my parents were working, I stayed with her often from a young age. At the same time, my parents loved traveling and trying new restaurants, which gave me many opportunities to experience different cuisines. Growing up surrounded by good food naturally shaped my deep appreciation for cooking and eating well.
From Passion to Practice
Like many people, I found myself with more time during COVID and became deeply immersed in cooking. Living in Vancouver, Canada also pushed me to cook Japanese food from scratch—eating out was expensive, Japanese ingredients were costly, and some foods simply weren’t available. What started as necessity quickly turned into skill-building and creativity in the kitchen.
For a long time, cooking was simply my passion. In 2024, a close friend of mine, Cheryl—a fellow health coach who graduated from the same school, the Institute for Integrative Nutrition—recognized my passion and continuously encouraged me to turn it into my work.
Ready to deepen your knowledge of Japanese fermented foods and medicinal cooking?
A Personal Turning Point
In my late teens and early twenties, I struggled with disordered eating, digestive issues, and a confusing relationship with food. I followed strict diets for long periods of time—often eating the same foods repeatedly, such as chicken breast and broccoli—and experienced indigestion and poor gut health as a result.
Overwhelmed by conflicting nutrition advice online, I eventually lost trust in my own body and felt unsure how to eat in a way that truly supported my health. This experience led me to study health coaching, where I began to step away from toxic dieting and rediscover a more sustainable approach to food. Through that journey, I learned that the most effective way to support gut health is to focus on minimally processed foods and enjoy a wide variety of whole, nourishing ingredients.
Teaching, Community, and Retreats
In December 2024, I hosted my very first cooking class for eight Americans living in Okinawa, Japan. I later collaborated with local friends in Ogimi Village and hosted multiple cooking classes through September 2025. While I loved these experiences, hosting larger groups (around 15 people) helped me realize that I wanted to offer something more intimate and meaningful.
That’s when I began offering private retreats that include hands-on cooking experiences in a traditional Okinawan home—creating space for deeper learning, connection, and cultural immersion.
Why a Japanese Fermented Foods & Medicinal Cooking Certificate Course
Over time, three things became very clear to me.
I realized how powerful it would be to help chefs, health coaches, and health enthusiasts become familiar with the wisdom of Japanese fermented foods and medicinal cooking.
As I began making everything from scratch, I realized that even foods considered “healthy,” such as fermented foods, often contain additives or are no longer truly active when sold in stores in order to extend shelf life. To receive the full benefits, I came to believe that learning how to make these foods from scratch is essential.
I started receiving requests for a certificate-style course—and through my research, I discovered that there is currently no Japanese fermented foods and medicinal cooking certificate or training program offered anywhere in the world.
This realization inspired me to create something truly unique—an immersive course designed to support health professionals and food practitioners in deepening their knowledge and elevating their work through traditional Japanese food wisdom.
My Credentials
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
Your Next Step
Designed for chefs, health professionals, and food enthusiasts ready to deepen their knowledge.