About Eat with Meraki
Hi, I’m Rie! Based in Japan, I’m passionate about whole food cooking and gluten-free baking that follows the Mediterranean Diet while using local Japanese ingredients. I like to call my style “MediterrAsian” cooking!
What is the Mediterranean Diet? It’s eating a wide variety of vegetables, fruits, and whole grains, healthy fats (nuts, seeds, and olive oil), moderate amounts of dairy, fish and seafood, red wine and white meat, and minimum red meat. It also avoids processed food, refined grains, refined oils and refined sugar. It prevents heart disease and stroke, keeps you agile and improves cholesterol and blood sugar levels.
In 2017, I flew to Italy to study the Mediterranean Diet, its positive effects on the human body and most importantly, how to apply it to my everyday life here in Japan. At its core, the Japanese diet is quite similar to the Mediterranean diet: high consumption of seafood, vegetables and whole grains.
Eat with Meraki is full of recipes and helpful information to help you incorporate healthy eating habits effortlessly into your everyday life. The recipes are quick, easy and don’t hurt your body or budget! Meraki in Greek means the soul, creativity and love put into doing something creative. I hope you enjoy my original recipes which I’ve put a lot of love into! May every meal be a celebration of health and life!
No-Bake Ferrero Rochers
Up next on our Valentine’s Day healthy sweets series are these healthy, no-bake “Ferrero Rochers” with no refined sugar and lots of hazelnuts!
Breakfast Smoothie Bowl
Smoothie bowls are always a fantastic way to start off the day. They’re chockfull with vitamins, nutrients and healthy fats. What do you put in your smoothie bowl?
Vegan Setsubun Wrap
Celebrate the Japanese tradition of eating ehomaki wraps on Setsubun, the beginning of Spring! This recipe is not your regular ehomaki, but is in fact a delicious, low-carb and vegan option!
Negi Edamame Hummus
This lean green hummus is a great healthy snack and also adds a fun Japanese twist to regular hummus! The key to this recipe is lots of edamame!
Grilled Tofu with Leek Negi Puree
Enjoy negi, the Japanese leek, prepared in two ways with Grilled Tofu with Negi Puree! This combination of crispy tofu with creamy negi puree and soft, grilled negi is one of the best ways you can enjoy negi’s various flavors.
Combat Colds with Negi, the Japanese Leek
With colds and coughs rampant this season, let’s turn to an oft-overlooked traditional cold remedy: negi, the Japanese leek!
No-Bake Kinako & Sesame Balls
Kinako is roasted soybean flour, a great addition to put in desserts, baked goodies and smoothies! It’s nutty, gives a creamy texture when mixed with liquid and is gluten free and nutritious!
Nanakusa Seven Herbs Risotto
Nanakusa (the seven healthy herbs of early spring) is traditionally eaten in early January to cleanse our bodies. Although they’re mostly eaten as nanakusagayu (a type of rice porridge), here’s a delicious recipe that’s less bland!
Nanakusa, the Seven Herbs of Early Spring
In Japan on January 7, we typically eat nanakusa as a way to detox after the holiday festivities. Find out what the health benefits are behind these seven special herbs!
Yuzu Hollandaise Eggs Benedict
Everyone’s favorite brunch meal recreated as a lighter, healthier Eggs Benedict with a delightful twist: yuzu hollandaise! Even though it looks fancy, it doesn’t take much time and is a great way to start off the day.
Yuzu Miso Scallops
Elevate buttery scallops and potatoes with this yuzu miso dressing. Yuzu has a very distinct taste that’s really versatile for MediterrAsian dishes and goes well with seafood.
Yuzu Squares
Yuzu is particularly abundant in Japan in winter! These perfectly tart yuzu squares are a gluten-free, healthier alternative to your favorite lemon squares.
Winter Citrus in Japan
Did you know that Japan produces countless varieties of citrus, especially in winter? Here are several ways to use local favorites like yuzu and mikan!
Mushroom Risotto
This risotto gets all its flavors from the mushrooms and onions instead of chicken stock. While I prefer using olive oil and not making my risotto rich, you can add cheese to make it creamy!
Kinoko Mushroom Pasta
Autumn is peak mushroom season in Japan! Mushrooms add such depth, umami and texture to your regular bowl of pasta. Add a variety of mushrooms to your aglio e olio and enjoy!
Hearty Pumpkin Soup
Everyone loves a good hearty pumpkin soup in fall! Instead of adding chicken stock, the mushroom, onion and garlic add depth to the soup and make it taste extremely nourishing and hearty!
Gluten-free Mushroom Quiche
I love quiches because they’re such a quick, easy meal that uses up leftover veggies in the fridge! They’re a great side dish at autumn parties or an elevated lunch while working from home.
Gluten-free Thin-Crust Pizza
Fun for family dinners and TGIF nights, this gluten-free pizza is a great blend of crunchy thin crust and cheesy goodness. Easy for kids to make too!
Spanish Paella
Paella is such a joyful, colorful and appetizing dish that has a bit of everything I love – mushrooms, veggies, spices, seafood, white wine. It’s also very customizable and versatile!
Mushrooms in Japan
This risotto gets all its flavors from the mushrooms and onions instead of chicken stock. While I prefer using olive oil and not making my risotto rich, you can add cheese to make it creamy!
Ginger & Honey Glazed Roasted Persimmon
The normally tart and dry persimmon works surprisingly well roasted in the oven. Top with a spicy and sweet ginger honey glaze and a crunchy crumble for an addictive autumn dessert!
Persimmon Autumn Salad
You’ve seen my Watermelon Summer Salad – now it’s time for Persimmon Autumn Salad: sweet, salty, crunchy, spicy! This is a great way to use persimmons that aren’t as juicy.
3-Step Persimmon Parfait
For a quick afternoon treat or breakfast idea, try this 3-Step Persimmon Parfait! The blend of two Japanese ingredients – persimmon and tofu – result in an irresistible creamy custard.
Persimmon Chutney
Here’s a recipe for delightful autumnal Persimmon Chutney! Persimmons contain pectin which can be used to make jellies and as a thickening agent. Enjoy this sweet, spicy, salty, tangy recipe.
Using Persimmon in Autumn Desserts
Persimmons grow easily on trees and seem to be sold in abundance at markets in autumn. They may not be the juiciest fruit out there, but here are some delicious ways to appreciate this ubiquitous fruit!
Gluten-Free Sweet Potato Gnocchi
This healthier alternative to regular gnocchi is sweet, chewy, and fun to make with the family! Enjoy with sauce or simply with olive oil and garlic.
Gluten-Free Banana Bread
Enjoy this deliciously moist banana bread made crunchy by the walnuts and tropical by the coconut oil and coconut milk – great for dessert or an afternoon snack!
Immunity-Boosting Hot Chocolate
Can hot chocolate be healthy? Turns out it can! Enjoy your favorite winter drink but this time with nutritious ingredients like turmeric, cinnamon and ginger, and no processed sugar.
Turmeric Coconut Curry
This spicy, creamy curry is loaded with turmeric and immunity-boosting ingredients which are welcome any time of the year. Great for work-from-home days or meal prep.
Chickpea Burger
These quick and easy burgers use many of the Mediterranean Diet’s core ingredients. They’re also gluten free and vegetarian, and = delicious by themselves but go well with Tzatziki sauce.