Yuka teaches healthy, seasonal Japanese cooking with a focus on traditional food culture and mindful preparation. Drawing on this perspective and years of international teaching experience across 10 countries, she founded “Yuka’s Forest Kitchen”, bringing a clear, grounded approach to seasonal ingredients and the natural rhythms of the kitchen.

She draws from her deep study of Shojin Ryori—the plant-based Zen-inspired cuisine —as well as her background in Yakuzen (medicinal culinary arts), macrobiotics, alongside hands-on experience in organic and vegetarian kitchens. She emphasizes fresh, locally sourced seasonal vegetables and traditional natural seasonings. Informed by her own experience with food allergies, Yuka is also thoughtful in adapting dishes to suit various dietary needs and preferences.

Yuka invites participants to experience cooking as a practice of gratitude and presence, showing how the timeless principles of Shojin Ryori can bring calm, health, and a deeper connection to Japanese culture into everyday life.