I have been experimenting with the fermentation of foods for several years and today I would like to introduce you to a very simple water kefir recipe that overshadows any lemonade you buy and is also healthy and sustainable. With only 4 ingredients you can make your fizzy lemonade in just 24 hours, perfect for …
In the sunny, pre-pandemic summer season that now feels like a distant dream, I had joined the Future Food Institute on a special field trip to Brown’s Field, an organic farm, café, shop and guesthouse on the Boso Peninsula. After an 80km-long train ride from central Tokyo, our group of sustainable food lovers from around …
One of the first friends my husband Julien and I made after moving to Tokyo was the caring and creative Miica Fran. After meeting her at our coworking space, she invited us to her first pop-up restaurant called “Eat Provence” — an intimate series inspired by the slow food and cozy lifestyle of her experience …
Miica Fran creates beautiful food with “wabi-sabi” veggies. Hola humans of the future! I welcome you to take a comfy seat at our table, taste our delicious food, drink our sparkling sake, and get to know the brave and beautiful women of Japan. Yes, I’m still daydreaming of the first of a series of delicious, …
