Yuki Gomi
Yuki Gomi is a Japanese chef, food writer, cookery teacher and founder of Yuki’s Kitchen. Her mission is to educate and share just how simple, nourishing and delicious Japanese food can be. Growing up in the idyllic mountains close to Mount Fuji, Yuki’s earliest memories of food are home-grown, organic produce cooked by her mother. Her love of food was born out of the contrast of this lovingly made home cooking and the wild buzz of the boom-time eighties in nearby Tokyo. From an early age she was awakened to the possibilities of Japanese cuisine, at once vibrant, inspiring and effortlessly healthy.
At the age of 19 Yuki moved to the US to study classical music but switched her focus to studying Cordon Bleu in Chicago. She then returned to Japan where she focused on technique under the wing of a master Soba noodle chef and planned menus for some of the best local restaurants. By revisiting traditional Japanese methods after her classical European training, Yuki was able to experience her heritage from an entirely new perspective.
Moving to England in 2005, Yuki created recipes and designed menus at Japanese restaurants across central London where she discovered that, despite diners’ love of Japanese food, many felt intimidated by the skills needed to make it themselves at home. Determined to break down misconceptions, she decided to become a teacher and with that, Yuki’s Kitchen was born.
Her first book SUSHI AT HOME was published by Penguin in 2013 and over the past decade Yuki’s recipes have featured in Vogue, The Guardian, Stylist, The Telegraph and BBC Good Food. Yuki has been interviewed and consulted widely as an expert on Japanese cuisine, most recently appearing on The Food Channel as part of a series on the joy of preparing family dinners.
Website https://www.yukiskitchen.com/
Instagram https://www.instagram.com/yukiskitchen/?hl=en
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