Food Health Lifestyle Tokyo

Lockdown lessons and recipes from Miica’s “Bio Labo House”

Friend and food creator Miica Fran has traveled Japan and Europe to discover the meaning of “wabi-sabi” and sustainable living, inspiring her to start an experimental zero-waste kitchen “Bio Labo House” in Tokyo. Miica shared with me her stories and the steps she takes to reduce waste, as well as a lovely lockdown recipe for Lyonnais cassoulet to help us feel cozy and connected during these tough times of isolation.

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