ZERO CHEMICAL RECIPES

日本語

SUSTAINABLE & ZERO CHEMICAL COOKING

Everything we eat at home is all from scratch and absolutely free from any additives. Among all, my specialty is traditional fermentation, baking, vegan recipes, and Japanese cuisines. Find my RECIPE categories from the top menu, I hope you enjoy them!

My home cooking represents a mixture of my background and adaption from many different cultures. Born and raised in Tokyo, studied and worked in London/ Boston/ NYC, being a wife to a man who studied and worked in Seoul/Jeddah/ NYC, being a mom in NYC/ Seoul, and having friends from all over the world gave me tremendous opportunities to explore international foods.

I also traveled around the world since I was very young. All the food I’ve tasted in U.S., Canada, Mexico, Aruba, England, Scotland, France, Italy, Switzerland, Australia, Hong Kong, Macau, Taiwan, Singapore, Thailand, Indonesia, Vietnam, South Korea, and Japan eventually incorporated to my home cooking.

ADDITIVE ALLERGY

FAT & OIL INTOLERANCE

Healthy, Delicious, Safe, and Kids Approved!  All from scratch Home Cooking for whom in need of special attention to what they eat.  Common food allergies are widely known and there are understandings in societies, but what about sensitive reactions to food additives and preservatives? 

Our kids suffered a lot not only from allergic reactions to food additives & preservatives also from fat & oil intolerance which makes them get sick by eating meat, animal-based produce, and chemically refined oils.  Luckily they’ve been gradually growing out (it took 10 years to reach this point), although they still need quality and quantity attentions on a weekly basis.

I could have eliminated all animal products from kids’ diet during these 10 years and simply be a vegan family, but I decided to leave the options to them, instead I teach them, not decide for them.

Based on this background, all my recipes had been developed; a mixture of ideas from Vegan,  Lacto-Ovo, and mostly plant-based.  (I would like to note kindly that although I highly respect Veganism, I am not a Vegan nor practicing complete Veganism. )  As much as creating recipes is important to me, food sustainability from many perspectives is also my top priority when it comes to cooking for my family.

ABOUT kiwami

添加物&保存料アレルギー

油分過敏症

キッズの食事で一番大切な事は健康的で美味しくて安全な事。一から作る家庭料理で子育て。

どれ程新鮮な材料が使用されていても、一緒に体内に入る物にも配慮しなければ意味がありませんよね。残念なことに、殆ど全ての既製品と外食に、食品添加物と保存料が使用されています。それによって栄養素が破壊されてしまうだけでなく、過敏症により不調を起してしまう人もいるのです。

不調が起こらなければ、知らぬが仏で過ごしてしまう事もできます。でも添加物や保存料の歴史はまだ浅く、長期的におこりえる、本人または次の世代への遺伝による健康被害の結果はまだ出ていません。しかし、科学者たちは既に、脳への悪影響を懸念しています。

また、親でも気付きづらい動物性食品と食用油の不耐性。卵や牛乳等の広く知られた、アレルギーテストの存在する食品アレルギーであれば説明の方法があります。しかし瞬発的なアレルギー反応ではない過敏症や不耐性の場合、回りに理解してもらう事は殆ど不可能なうえ、蓄積によって様々な不調をおこします。

​我家ではこれら全ての問題があるため、体力的に弱い小学校低学年までは本当に大変でした。とにかくホームメイド、そして一つ一つ根気よく食べ物と症状をメモ。

子供達にも説明してきた甲斐があって、今では 「こういう物をこれくらい食べたらこういう不調が起こる」 という因果関係を、彼ら自身も良く理解しています。

こうして、毎日楽しく美味しく子供達が食べられるよう、レシピを工夫し、ヴェーガン料理もうまく利用してきました。​現時点では、症状を悪化させない為に、食事の3分の2はヴェーガン料理にするように、そして外食や旅行では、解毒や消化を促進する漢方をブレンドして飲ませます。

ABOUT kiwami