"Hi, my name is Aiko.
After getting my nutritionist degree, I took specialized courses in agriculture. At the same time, I was working in vegetarian restaurants in Kanazawa, Japan as a chef and menu developer.
In 2014, I started teaching vegetarian cooking in Toronto, Canada.
Since returning to Japan ,I had been
based in Tokyo and had been involved in a wide variety of activities, such as hosting natural cultivation and vegan cooking classes,running a stall at vegan or organic events, pop-up restaurants, and catering
I hold Nuritionist, Junior Vegetable Sommelier and Junior Olive Oil Sommelier certifications.
-Nominated for the Japanese vegetarian award 2018 and 2019.
-Introduced Natural Cultivation Vegan Sushi at the Fancy Food Show in San Francisco
-Aims to disseminate natural cultivation overseas by, for example, giving a lecture on naturally farmed vegan
sushi at an event held by Bi-Rite Market, a supermarket known for changing eating habits in San Francisco
-Selected as a chef and served the vegan sushi chosen for the ”Dream dinner” at the ANA Crowne Plaza Hotel
-Quartely magazine “Shizen Saibai”(natural cultivation)featured natural cultivation vegan sushi.