Wakeat.

Wakeat. Creating food by following Japanese traditional ways that have been passed from mothers to daughters inside of the family, with joy and feelings💟🇯🇵💘

Making simple food with joy, fun and mottainai spirit by following Japanese traditional methods that have been passing for many generations inside of the family💕🇯🇵🗻💘 💟

About a few weeks ago, I was given the chance to speak on a stage in Shibuya - Tokyo about my dear dream and story. It h...
29/03/2026

About a few weeks ago, I was given the chance to speak on a stage in Shibuya - Tokyo about my dear dream and story. It has been 15 years since I first made miso with my mother and Shibuya is also where my jorney began, when I left Japan 22 years ago.

I stepped onto that stage with my wild dream of turning surplus bread from around the world into miso. What began as an idea — and countless uncontrollable experiments in a tiny bedroom in Rotterdam — became something I could share in front of 2,000 people. And I won second place out of over 700 participants, although I believe there isn't any

Thank you for and being part of this presentation.

And thank you for tapping my shoulder when I was doubting myself.

My life is still unfolding, but what I can say is this… I believe the best life we can have is one full of surprises. It brings richness of flavor and complex fragrance, just like the finest miso. And life and wisdom will continue to be passed on to the next generation.

Still believing in humanity♡

数週間前、渋谷のステージで約2000人を前に、 で自分の夢について話す機会をいただきました。「世界中の廃棄パンを味噌に変える」、このスタートはロッテルダムの小さな一部屋からスタートしました。

母と初めて味噌を作ってから15年。日本を離れてから22年。今思うと旅立った場所もまた渋谷でした。
その間色々なことがあったけれど、私の思う「充実した人生」は、まるで仕込んだ時には想像もできなかった味へと変化していく味噌のようなものだと思います。まさに不思議と驚きに満ちたもの。味わうまでは、分からない。




In Japan, 100 days after a baby is born, we hold a ceremony called Okuihajime (お食い初め) to wish that the child will never ...
02/11/2025

In Japan, 100 days after a baby is born, we hold a ceremony called Okuihajime (お食い初め) to wish that the child will never go hungry throughout their life.
My daughter and I did something a little extra to celebrate this moment — we made our very first miso together.

We’ll eat this miso little by little every year until she turns 20.
We also added some miso that I made with my mother, who passed away about 10 years ago — the first and last batch we made together.
Generations, time, life, and feelings all merge and fermente together in this one pot, and I hope it will only grow richer and more beautiful over the years - just like her.

お食い初めをした日に、初め娘とお味噌を作りました。
娘をイメージしたレシピのお味噌は、彼女が２０歳になるまで毎年誕生日に少しづつ食べていこうと思っています。このお味噌には、既に他界した母と私が約１０年前に初めて、そして最後に一緒に作ったお味噌も入っています。
一つのポットの中で、世代、時、人生と様々な感情が混ざり合い、発酵してまた美味しくなれば良いな。と思ってます。
母はあまり歌を歌うようなタイプではなかったのですが、唯一彼女が数回歌っていた記憶に残る歌が「夢をあきらめないで」。聴くタイミングによって、違う部分の歌詞が響く気がします。

The day my everyday life became colored with autumn leaves, you vanished from my life like a single withered leaf blown ...
20/04/2025

The day my everyday life became colored with autumn leaves, you vanished from my life like a single withered leaf blown away by the wind🍂
On a calm spring day, with nothing particularly special happening, you gently and dramatically descended into my life, like a soft cherry blossom petal🌸
This city-flat and filled with strange architecture was a place I didn’t even know the name of until I came here.
It’s the place where I woke up the morning I lost my mother to a traffic accident, and the place where I gave birth to my daughter.
It’s been about ten years since the day I thought about motherhood.

And now, after nurturing it for ten careful months, my special “miso” has been born.

If we could all just remember—even a little—that every life, including yours and mine, comes into this world by giving and receiving help somewhere along the way,
then I truly believe we can always care for one another even during unstable and uncertain times.
My great-grandmother once told me:
“Traditionally, the miso made by mothers who’ve just given birth always turns out the most delicious ones.”Maybe it has something to do with the baby’s natural bacteria? I don't know.
I feel like I’ve now gained the ultimate power-up as a miso maker.
So, after taking a bit of a break, I’ll restart doing what I love-making miso-together with my slightly determined daughter, who was born just two hours after we arrived at the hospital, despite it being my first delivery.
Oh, and by the way - I was like "I want to wear a kimono in y final month of pregnancy!" and actually I gave birth the very next day😂

日常が紅葉と共に色づいた日。
あなたは突然私の人生から、一枚の枯れ葉の様に、風に吹かれて消え去りました。
何もない、春の麗らかな日。
あなたは私の人生に1枚の淡い桜の花びらのように優しく、そしてドラマチックに降りてきました。
来るまで名前も知らなかった、真っ平らで、ヘンテコな建築物ばかりのこの街。母を交通事故失った朝を迎えたのも、娘を出産したのもこの街。
母になる事を母を亡くした時に考えてから、約十年。大切に10ヶ月間発酵させた、私の特別な「お味噌」が産まれました。
あなたも、私も含む全ての命が、どこかで助けて、助けられて誕生している事を、ちょっとでも思い出せたら、きっとどんなに不安定な情勢の時も、私達はお互いを思い合えると信じています。
ひいおばあちゃんが教えてくれた事。
「昔から出産したばかりの、赤ちゃんがお母さんが仕込む味噌が、１番美味しくなるのよ。」
多分赤ちゃんの常在菌の関係？なのかもしれません。より美味しい味噌が提供できる様になると思い、味噌屋としての最強のパワーアップをして、しばらくゆっくりしたら、また大好きな味噌作りを初産なのに病院に到着してから２時間で産まれた、ちょっとせっかちな娘と一緒に再スタートします。

ちなみに臨月に着物を着たい！と思って着た次の日に、娘が産まれたので、ホントに「超・出産前着物」です笑。
#臨月

明けましておめでとうございます。Last year was a year of significant changes, where new beginnings took root and started to grow.This yea...
03/01/2025

明けましておめでとうございます。

Last year was a year of significant changes, where new beginnings took root and started to grow.
This year will be about returning to the essentials and creating new 'basics.' Keep fermenting by shedding old layers and making miso🐍!

去年は様々な大きな変化がスタートして、動き出した年。今年はその変化の基礎を地道に固めながら、脱皮しつつ、新しい成長を遂げられる年にしたいと思っています。


#味噌屋 #着物 #海外着物

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