Yoshiko Takeuchi, author of JAPANESE SUPERFOOD and COOKING WITH SOY arrived in Australia in 1998, to fulfil her dream of "living in a foreign country".
She was contemplating Canada as well, but after hearing that Japanese chef, Tetsuya Wakuda was one of the renowned figure in the industry, her decision was firm.
"I wanted to meet Tetsuya-san, and hear from him, how he learnt to cook"
"I was very lucky to have worked under him" Yoshiko spoke to SBS Japanese.
"He is my eternal mentor"
Yoshiko came to Australia in 1998 to meet renowned chef, Tetsuya Wakuda Source: Sherly Susan Photography
Although Yoshiko had only planned on staying in Australia for 8months, she fell in love with the country, and has called Australia home for over 20 years now. She has worked at numerous restaurants over the course of 10 years, and completed a degree in nutrition.
Today, Yoshiko is passionate in sharing her knowledge about "Japanese superfood" a term which she coined, after realizing many of the traditional Japanese ingredients like miso, seaweed, shiitake mushrooms, green tea were rich in nutrients, high in antioxidants and low in calories.
"They help to prevent the risk of ageing, lifestyle-related diseases and cancer" says Yoshiko, adding that the food not only improves your health, but beauty as well.
Her interest in Japanese superfood, goes back to her teen years, when she suffered terrible skin breakouts.
"I tried various cosmetics, supplements and treatments, spending lot of money to improve my skin. I spent thousands to peel 7 layers of my skin. Even after all of that, I had breakouts"
"Somewhere I knew, that these interventions wouldn't work, if I don't change the root of the problem - my diet"
Source: Sherly Susan Photography
Her cooking classes cover not only Japanese cooking techniques, but nutrition as well, and how Japanese superfood can lead your health and beauty. "It can be incorporated into everyday meals, and not just Japanese meals" says Yoshiko.
For example, natto or fermented soy beans can be eaten with toasts.
Natto is disliked by many, even Japanese people, due to its stickiness, texture, and strong aroma. However, after a recent study, that revealed natto contains amino acids that help against COVID, "more people are willing to try, or have enjoyed it after finally giving it a go" says Yoshiko.
"Prior to the pandemic, people only reviewed and made changes to their diet after becoming ill. Now, people are more proactive, after realizing that your immune system is the most important"
"This maybe the few benefits of the pandemic"
Easy recipe for the festive season
Yoshiko is an author of JAPANESE SUPERFOOD Source: Yoshiko Takeuchi
"For something simple, tasty and with a Japanese twist, I recommend the Matcha Popcorn and Matcha Mocktails or Cocktails"
"They are easy to make, look good and taste great" says Yoshiko.
Using matcha salt instead of the usual salt will give it a Christmas feel as well.
For mocktail, add matcha, yuzu juice, syrup and a splash of soda, while for cocktail add rum or gin.
Matcha mocktail - matcha, yuzu juice, syrup and a splash of soda Source: Yoshiko Takeuchi
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