Yumi Komatsudaira is the president of K-Seaweed, a leading ocean greens provider since 1960’s and an author, recipe developer, food stylist and food photographer for her latest cookbook, “Japanese Superfoods", which released on 01/03/23 by Tuttle Publishing. She is also a Japanese culinary instructor in New York City public school system, children’s museums and hospitals, and private cooking classes. 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 sea vegetables and its health benefits. Check out K-Seaweed on Instagram @k_seaweed.
