Kagurazaka Fermented Bijindo

Born in Kyoto Prefecture in 1979. She has suffered from allergies since childhood, and decided to improve her own constitution when she became pregnant with her first child. In this process, fermented food and intestinal activity come into play. By working full-time and raising two children by cooking for herself, she realized the deliciousness of fermented food and the convenience of saving time, and in 2015, she launched a cooking class specializing in fermented food and a food brand [Kagurazaka Hakko Fermented Bijindo]. The simple and delicious recipes have gained a reputation, and by 2025, seven fermentation recipe books have been published. Regular cooking classes, fermentation lessons for young children, and dietary education guidance at nursery schools are also conducted. Since he is also a JSA sommelier, he is also good at pairing fermented snacks with wine. His motto is "It was easy to live a polite life."