Japanese Superfoods

“In her new book Japanese Super Foods, Yumi-san has produced a feast for your eyes and your table…Classic Karaage (Japanese fried chicken), miso soup and chirashizushi are included with a special Yumi-twist. Creative dishes like Vegan Tantan-Men with a nest of noodles in flavorful broth made of Tahini, shiitake stock and kombu water illustrate her inventiveness. The super talented Yumi-san brings Japanese super food to us all.” –Debra Samuels, author of My Japanese Table: a Lifetime of Cooking With Friends and Family“Yumi makes it approachable and exciting to dive into the culture of delicious food that is also filled with health superpowers. As a Registered Dietitian and lover of Japanese food for the taste and health benefits, this cookbook is a true gem.” –Torie Silverstone, MS, RD“Many do not realize the superfood value of Eastern fare–seaweed rich in calcium and fatty, oily fishes stocked with Vitamin D. Yumi brings these together Eastern staples in , and makes them accessible to the Western world” –Christen Marie Russo, MD FAAOS FAOA, Assistant Professor of Orthopedic Surgery, Columbia University Irving Medical Center

Yumi Komatsudaira is a recipe developer, food stylist, culinary instructor, and the president of K-Seaweed, a leading ocean greens provider for more than 60 years. She grew up outside Tokyo, playing–and snacking–in her family’s seaweed factory. Now based in New York, she travels to Japan often promoting seaweed and its health benefits. You can find K-Seaweed on Instagram @k_seaweed