Bentoya ♡ Nigiri Sushi
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Hi, my name is Weronika and I was born in Poland but lived in Germany, UK, United States and now Japan. I studied in Poland at Gdańsk Medical University and I’m a clinical dietitian. I specialize in plant based nutrition and my thesis was focused on veganism in sports. I follow evidence based nutrition and whatever I write is based only on scientific evidence. I’ve been vegan since 2009 and I’m quite active – I do mostly High Intensity Interval Training (HIIT) and I enjoy lifting weights but I’m also an avid fan of hiking, trekking and mountaineering. In my free time I’m an animal rights activist and I give lectures about effective activism and health on a plant based diet. I moved to Japan in March 2017 and I work and live in Tsukuba, Ibaraki. I have really enjoyed my time spent in Japan because I love trying new things and completely new cuisines. My favorite Japanese food is definitely ramen with some gyozas on the side:)
I hope you’ll enjoy my articles as much as I love writing them!
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In Japan, the vegetable and fruit selection changes with the seasons. Seasonal vegetables are often budget-friendly and a great way to add variation to your cooking.
Modoki ryori refers to food which uses plant-based ingredients to mimic the appearance, taste and texture of meat dishes. This type of dishes are common in shojin ryori and they have also achieved a certain mainstream popularity due to the health factor of eating vegetable-rich meals.
Chuka ryori (中華料理) refers to Japanese-Chinese dishes which originate from China, but have been adjusted to fit the style and taste of the Japanese palette. Dishes that belong to this group are for example ramen, gyoza and harumaki.
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