Mother, gift ecology researcher, passionate about organic farm-to-table vegan cooking, fermenter, and heirloom seed saver, Hiromi was born and raised in a small farming town outside of Tokyo. Her cooking reflects her upbringing surrounded by older relatives preparing food for the community. To this she adds permaculture activism, her experiences working on farms in Australia, South Korea, Taiwan and the US as well as communal living and free farmstands in low income communities in San Francisco and East Oakland. She is currently working as a cook at Chez Panisse, in Berkeley, and volunteering as an activist. Hiromi seeks to connect people to the earth through food.