Mariko Sakata | Raw Food and Plant-based Recipes

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TOKYO, JAPAN

Mariko Sakata

Hi, I'm Mariko, and plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free. I have a certificate in Plant-Based Nutrition through eCornell, and I am a graduate of the Matthew Kenney Culinary School. Hope you enjoy my recipes! Check out my About page to find out more about me.

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Recent Posts

Tokyo Vegan Cooking Classes

Tokyo Vegan Restaurants

Raw Vegan Kimchi Risotto

Raw Vegan Okra Chips

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The sight of chestnuts at the market literally made my day I love you so much, chestnuts ------------------------------------ 栗を日経スーパーで発見してテンションが

Drying shredded daikon to make “kiriboshi daikon”, one of Japanese staple dried vegetables. Kiriboshi daikon is made by sun drying or drying daikon radishes. It’s used similarly to dried kelp and dried shiitake. This is my first time making my own so I can’t wait for them to dry.🤩 ------------------------------------ オーガニックの大根で自家製切り干し大根に初挑戦✨ 仕上がりが楽しみ🤩

All these cute little pumpkins and squashes puts a smile on my face #pumpkintherapy ———————————————— パンプキンシーズン到来スーパーに出回る色んなサイズと色とりどりのパンプキンに🤩

Sour cherry bliss balls make a perfect afternoon pick-me-up. ------------------------------- ドライチェリーのブリスボールで3時のおやつ

Sprouted brown rice.✨ It takes about 2 days but it’s actually quite easy to do if you have some extra time The little sprouts are so cute! ------------------------------------ 発芽玄米✨ 小さな芽が可愛い

I bought a Vitamix in 2010 and it was easily one of the best purchases I’ve ever made. I happily donated my Kitchenaid at the time, thinking I would not need a regular blender again. Here we are, 8 years later, and I had to purchase a regular blender again. Not because my Vitamix broke down or anything. It is going strong and is just as good as the day I got it. It’s because I’m developing recipes for the project I am working on, and the recipes need to work with everyday, average kitchen equipment. I keep accidentally putting the ingredients into the Vitamix and having to transfer or redo. #neversaynever ---------------------------------------------------- 8年前にバイタミックスを購入した際はあまりのパワフルさに感動して、それまで使っていた普通のミキサーを喜んで寄附したのに、結局今になってまた普通のミキサーを再購入する事に現在レシピ制作しているプロジェクト用で普通のミキサーでも問題なく作れるようにとは言え、カウンタースペースをミキサー2台に取られるのは流石に痛いしかもいつものクセで材料をよくバイタミックスに入れてしまって、入れ替えるか、やり直さなければいけなくなる事もしょっちゅう #これでミキサー3台

As some of you may know, Plantlab has closed its doors a couple of weeks ago and I am no longer associated with them. This is one of the last dishes I prepared at the private Equinox event that I taught, a cauliflower caviar. As of right now, I do not suggest anyone sign up for any online courses until they figure out a resolution. To all of the students I had the pleasure of teaching there, thank you so much for taking the classes throughout the years. I hope our paths cross again. I am considering teaching private one on one Skype lessons to anyone that may be interested. ——————————————————————— 既にご存知の方もいらっしゃるかもしれませんが、大変残念ながら先々週プラントラボがクローズしました。こちらの写真は私が担当した最後のイベント、高級ジムチェーン、Equioxさんをお迎えしたクラスでの一品。現時点でもサイトはあがっていますが、学校の今後の目処がつくまではオンラインコースに申し込まれないことをお勧め致します。私は退職しておりますが、既にオンラインコースを受講されていらっしゃる方で何か私がお力になれる事がございましたら、メッセージ下さいますようお願い致します。私がプラントラボ、マシューケニーカラナリーで教えていた期間にクラスを受講して下さった皆様、その節は遠方からお越しいただき誠にありがとうございました。またお会いできる日を心待ちにしております。

Maqui berry swirl raw vegan cheese cake🧀✨ Love the deep purple hue the Maqui berry gives. ------------------------------------ マキベリースワールのローチーズケーキ🧀✨ マキベリーの濃い紫色がチーズケーキによく映えて

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