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.
Hola people 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, intimate lunch gatherings we’ve hosted in Tokyo. Together, these magnificent women and I explored the wisdom of the Japanese concept of “wabi-sabi” – the beauty of things imperfect, transient, and incomplete — as a simple approach to reducing food waste and embracing our imperfections.