Michiko Tomioka, a nutritionist from Nara, Japan, has adopted a new approach to curb her sweet tooth. She would create scrumptious substitutes, usually without resorting to traditional American pastries. After now residing in the United States, Tomioka is all in on a plant-based diet. Her culinary creations are a reflection of her Japanese heritage.
After moving to the U.S., Tomioka realized the healthier, less-processed dessert market was underserved. This epiphany ignited her passion for food and nutrition. As a child, she enjoyed special sweets such as pudding and pound cake. These delectable desserts were prepared with “anko,” a sweet red bean paste, a common feature in Japanese culinary practice. This love of her childhood sweets continues to influence her cooking today, where she focuses on whole and natural ingredients.
Her recipes consistently feature Adzuki beans. These magic beans aren’t just a long-standing favorite in Japanese desserts, they pack a powerful medicinal punch. As Tomioka explains, when prepared properly, these beans are a powerhouse of health and wellness. She soaks red beans ahead of making anko, or red bean paste. Then, she cooks them in a rice cooker, using a 2-inch piece of konbu seaweed, dried fruits, chestnuts, and cinnamon, plus sea salt to taste, to infuse flavor while cooking.
It includes a wholesome mixture of 3 tablespoons of chia seeds, 1 tablespoon of ground flax seeds and 2 cups of unsweetened soy milk. This genius pairing creates the ultimate base for her super tasty and nutrient-packed chia pudding. She finishes it off with her beloved homemade berry jam with no added sugar.
Her breakfast is usually some combination of frozen or fresh organic berries, apple sauce, and dried goji berries. This wholesome start to the day aligns with her philosophy of incorporating natural ingredients that provide both flavor and health benefits. She wants people to realize that food can be nurturing and satisfying and deepen your connection to yourself and others.
One thing Tomioka is passionate about cooking is chia pudding. In addition, she bakes sweet potatoes medium-sized in the oven (for about an hour at 425 degrees Fahrenheit). She favors two types of Japanese sweet potatoes: “satsumaimo” and “murasaki imo,” both known for their rich sweetness and nutritional value.
Tomioka’s dessert creation, which she called “Que Sera, Sera” pudding, was a perfect example of her determination to put a healthy spin on classic recipes. She shares how mindful tweaks can turn sweet treats into healthy diet staples.
“Aids digestion.” – Source: [PMC Article]
She usually adds natural sweeteners such as dates, goji berries, cinnamon, or persimmons to her anko instead of sugar. This style of cooking allows her to re-create the tastes of her upbringing. In the process, it cuts down on the overwhelmingly processed sugars common to American desserts.
At the soul of Tomioka’s philosophy is the belief that food should fill not just your stomach, but your heart as well. She strives to use plant-based ingredients and inspire people through traditional Japanese flavors. This method provides a new, exciting angle for whoever is seeking dessert options with an added nutritional boost.
“Whatever will be, will be.” – Source: [“Que Sera, Sera” song]