MA CUISINE BIO JAPONAISE

A sweet mixture of two cultures, Japanese and Breton.
A mixture that allows us to better use and, above all, to understand the benefits of seaweed. A sum of benefits of nature in our plates.
Ma cuisine bio japonaise is a cookbook for wellness in particular and which concretely improves health.
In other words, nature offers us treasures. Like the Ayurvedic spices from India. Like the superfoods that grow for many in the Amazon. Or seaweed, well known to the Japanese but also in Brittany.

In 2014, Emi created the BIO-Japanese Cuisine blog to share her daily Japanese cooking recipes. Her blog is thus followed by Japanese food lovers all over the world. For example: in Europe, Africa, North America and Asia. Also, in 2018, she performs a cooking demonstration on stage at the Japan Expo in Paris.