Cities 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.

Continue Reading