PROFILE

橋本美朝

大学卒業後、京都にて摘草料理、薪窯料理を学ぶ。

福祉事業所のフード部門の立ち上げを経て、

現在は高尾山の麓にて、東洋医学を学びながら、

摘草のお茶と料理のアトリエduinoを主宰。

Miasa Hashimoto

Gained professional experience at distinguished establishments in Kyoto of forage and kiln cuisine, after B.A.Environment and Informatin Studies at Keio University.

Through startup of the food department of a welfare facility for people with disabilities, she has opened a studio "duino" of foraged tea and l'apéro near Mt. takao, Japan. She is also an expert of traditional chinese medecinal plants.

Catering and workshops are availble in Japan and overseas.