Exploring japanese food traditions and sugar-free living

Japanese fermentation methods built who i am, sugar free is how i choose to be.

How do my two food fixations relate to each other?

You could guess that the traditional Japanese cuisine is low in sugar and that therefore my upbringing and my dietary choices go naturally hand in hand. It would make sense, but unfortunately I can’t  stand behind that, I’d feel like a fraud.


The reality is that while it’s true that I was brought up on the fermented bounties of nutrition that the Japanese cuisine bases itself upon, the Japan that I grew up in and the one you will have visited, or are planning on setting foot in, is in a state of transition.

Miso, soya sauce, mirin, dashi, vinegar – the heavyweight quintet of the Japanese flavour palette is being chemically prodded and poked by the food and beverage titans and is virtually unrecognizable in composition. Alas, the health-promoting microbes have been evicted and sugar has been injected into the modern Japanese diet. Cheap is good, laborious is bad – the disastrous domino effect of this poisonous mindset has yet to be fully grasped.

Growing up in this Japan has sent my brain and body mixed messages – I’m particularly susceptible to the positive effects of eating properly fermented products, but on the other, I am a complete sugar addict. So the two are interlinked, but not in the way you might have suspected.

I have my chronic battle against an autoimmune condition to guide me towards the right options for replenishing my body with. My sugar addiction is now more or less under control (I don’t pretend it’s easy, but the tradeoff has been worth it) and I have established the right eating habits for myself. Experimenting and listening to the body – we’ve all but forgotten how to do this and it’s my mission to help you to tune in via my workshops and also my blog.