Haruyo Takayama Nicknamed the “Food Alchemist,” Haruyo’s mission goes beyond creating delicious dishes; she’s on a quest to revolutionize fermentation and promote the beauty of Japanese delicacies in a way that nourishes both body and soul. Her journey, filled with passion and dedication, has led her to become a beacon of Japanese culinary arts and a pioneer in the world of fermentation and wellness.
The Spark and luxury of Nature
Originally a women’s fashion designer, Haruyo found herself drawn to the world of natural therapy after reading a transformative book by Yuriko Tojo. This book ignited a passion within her for understanding the role of food in promoting well-being. Inspired by this newfound interest, Haruyo embarked on a journey of discovery that took her to Yakushima, a Japanese island renowned for its rich biodiversity and natural beauty.
In Yakushima, Haruyo experienced what she describes as a “nature shock” – a profound appreciation for the richness of Japan’s natural ecosystem. This experience was a turning point in her life, awakening her to the incredible potential of Japanese ingredients and traditional techniques. The natural beauty of Yakushima not only inspired her to delve deeper into the culinary arts but also to appreciate the intrinsic value of nature in the realm of food. This newfound reverence for nature and its bounty led her to name her establishment “WARAJI DELI.” The name, which combines “WARAJI,” meaning straw sandals (a traditional Japanese symbol of simplicity and connection to nature), with “DELI,” signifying a global appeal, reflects the vision of bridging Japanese culture with the
world.
The Magic of Fermentation
One of her most significant contributions to the culinary world is her expertise in fermentation. She has turned this ancient practice into her signature art form, exploring its transformative power to enhance both the flavor and nutritional value of food. Fermentation, a process that involves the natural breakdown of sugars by bacteria and yeast, has been a cornerstone of Japanese cuisine for centuries. Haruyo’s innovative approach to fermentation has brought this traditional technique into the modern era, making it accessible and appealing to a contemporary audience.
Haruyo champions workshops and courses that delve into the world of fermented foods and wildflowers. These educational initiatives aim to empower individuals to embrace the benefits of fermentation, not only for achieving beautiful, glowing skin but also for cultivating a deeper connection with nature’s bounty. Her books, such as “Delicious Enzyme Brown Rice Bowl with Only Vegetables” and “Fruit & Vegetable Home Fermented Drink,” have sold over 23,000 copies, demonstrating her passion for sharing the secrets of this ancient practice. Through her teachings and publications, she has inspired many to explore the health benefits and culinary possibilities of fermentation.
The Pickled Plum
(image by Haruyo Takayama）
Despite setbacks, such as a shipment delay and a significantly reduced harvest this year, Haruyo’s perseverance is evident. The carefully nurtured organic plums from her contract farmer have safely arrived, showcasing her commitment to careful selection. Known for her skill in food preservation, she transforms plums into exquisite products, including honey plums. Haruyo’s work not only highlights her agricultural acumen but also her ability to utilize natural remedies, reinforcing her status as a prominent figure in the food industry.
More Than Just a food
It is important to note that Haruyo is also a naturopathic cooking researcher, delving into the science behind food’s impact on our well-being. Her research focuses on how natural ingredients and traditional cooking methods can promote health and vitality, offering a holistic approach to nutrition.
As a creative director, she weaves together food, lifestyle, and a connection with nature into a comprehensive philosophy. Her work is guided by an unwavering belief in the importance of living in harmony with nature. This philosophy, encapsulated in her mantra “food, lifestyle, and state of mind that are in harmony with nature,” aims to strengthen the very roots of our existence. By promoting a lifestyle that respects and nurtures our natural environment, advocating for a balanced and sustainable approach to living.
A Beacon for Japanese Delicacies
Her dedication to fermentation and focus on Japanese ingredients goes beyond creating delicious and nutritious food; it promotes a holistic way of life. Through her classes, workshops, and bestselling books, she inspires a new generation to appreciate the beauty and depth of Japanese culinary traditions. Her work emphasizes the importance of respecting the natural world and understanding the profound connection between food, nature, and well-being.
As an educator, she has taught over 7,000 students, sharing her extensive knowledge and passion for Japanese cuisine and fermentation. Her workshops provide hands-on experiences, teaching participants how to prepare and enjoy fermented foods while highlighting their health benefits and culinary delights. By empowering individuals with the skills and understanding to incorporate fermentation into their daily lives, she fosters a deeper appreciation for Japan’s rich culinary heritage.
Embracing Japanese Culture
Haruyo’s journey from fashion design to food alchemy is a testament to her ability to blend creativity with tradition. Her work at WARAJI DELI reflects a deep respect for Japanese culture and its culinary heritage. By choosing a name that honors both traditional Japanese elements and global appeal, Haruyo has created a space that welcomes people from all walks of life to experience the richness of Japanese cuisine.
Her establishment, WARAJI DELI, is more than just a place to eat; it’s a cultural hub where visitors can immerse themselves in the art of Japanese cooking. The name itself, combining the traditional “WARAJI” with the universally recognized “DELI,” signifies her commitment to bridging cultural gaps and sharing the essence of Japanese culinary arts with the world. This fusion of tradition and modernity is at the heart of Haruyo’s philosophy, reflecting her belief in the timeless value of natural ingredients and traditional techniques.
The Transformative Power of Food
Haruyo’s belief in the transformative power of food is evident in every aspect of her work. She views food not only as sustenance but as a means of connecting with nature and promoting overall well-being. Her approach to cooking emphasizes the importance of natural ingredients, traditional techniques, and mindful eating. By teaching others to appreciate the natural beauty and nutritional value of fermented foods, she is fostering a deeper connection between people and their food.
Her workshops and classes are designed to be immersive experiences, offering participants the opportunity to learn about the science and art of fermentation. These educational initiatives, aims to demystify the process of fermentation and make it accessible to a wider audience. Her teachings emphasize the health benefits of fermented foods, such as improved digestion, enhanced nutrient absorption, and a strengthened immune system. By incorporating these practices into their daily lives, participants can enjoy the many benefits of fermented foods and develop a greater appreciation for the culinary traditions of Japan.
A Vision for the Future
Looking ahead, Haruyo Takayama’s vision for the future is one of continued innovation and education. She is committed to expanding her reach and sharing her knowledge with an even broader audience. Through her books, workshops, and online presence, she aims to inspire more people to embrace the principles of naturopathic cooking and fermentation. By promoting a lifestyle that is in harmony with nature, She hopes to foster a greater appreciation for the natural world and its many gifts.
Haruyo’s journey from fashion design to food alchemy is a remarkable story of passion, creativity, and dedication. Her work in fermentation and Japanese cuisine has made her a prominent figure in the culinary world, inspiring countless individuals to explore the rich traditions and health benefits of fermented foods. Through her teachings and publications, she continues to promote a holistic approach to food and well-being, demonstrating the profound connection between nature and nutrition. Her legacy as the “Food Alchemist” is one of innovation, education, and a deep respect for the natural world, offering a beacon of inspiration for future generations.
