I’m Miyuki Suyari, a bilingual Japanese teaching Japanese confections in Tokyo.
My love of culinary arts began at the age of 9 when I first baked a St. Patrick's Day cake for my school in Anchorage Alaska using a Betty Crocker Cake Mix. I soon expanded my interest and by the age of 12, I was cooking a full course dinner for my family. After spending 7 years in the United States we returned to Japan.
I continued baking and cooking--my favorite hobby--while traveling abroad to nearly 40 countries as a Sales and Marketing Manager for a global electronics company. This gave me the opportunity to go to the Japanese restaurants in foreign countries, many of which serve something quite different from the authentic Japanese food. Deep down I think this experience led me to my passion to teach foreigners about real Japanese cuisine.
After leaving my career to accompany my husband to the United Kingdom, I enjoyed teaching Japanese cooking to my neighbors which gave me the idea to teach Japanese home cooking when I returned to Japan.
Since 2014, I have been teaching Japanese home cooking to foreign residents and Tourists in Tokyo, which I enjoyed very much. In 2020, I started conducting online classes which have enabled people from around the world to join my cooking class from their kitchen. Due to the rising demand of online classes for Japanese sweets, I have decided to focus more on this area. So, since January, 2021 I have changed the name to Simply Oishii Wagashi School.
As the name says, my classes are casual, simple, and oishii (delicious) and of course beautiful to your eyes.
Held at my private kitchen studio in Tokyo, conveniently located within a short walking distance from Meguro Station (Yamanote Line and Metro), Simply Oishi Japanese Wagashi School is the perfect place to explore Japanese Sweets!
In July 2023, I established the Wagashi Promotion Association Japan to promote Japanese sweets to the world by training English speaking instructors.
Career & Qualifications:
Media
For details on my class please see the article in the following media :
My love of culinary arts began at the age of 9 when I first baked a St. Patrick's Day cake for my school in Anchorage Alaska using a Betty Crocker Cake Mix. I soon expanded my interest and by the age of 12, I was cooking a full course dinner for my family. After spending 7 years in the United States we returned to Japan.
I continued baking and cooking--my favorite hobby--while traveling abroad to nearly 40 countries as a Sales and Marketing Manager for a global electronics company. This gave me the opportunity to go to the Japanese restaurants in foreign countries, many of which serve something quite different from the authentic Japanese food. Deep down I think this experience led me to my passion to teach foreigners about real Japanese cuisine.
After leaving my career to accompany my husband to the United Kingdom, I enjoyed teaching Japanese cooking to my neighbors which gave me the idea to teach Japanese home cooking when I returned to Japan.
Since 2014, I have been teaching Japanese home cooking to foreign residents and Tourists in Tokyo, which I enjoyed very much. In 2020, I started conducting online classes which have enabled people from around the world to join my cooking class from their kitchen. Due to the rising demand of online classes for Japanese sweets, I have decided to focus more on this area. So, since January, 2021 I have changed the name to Simply Oishii Wagashi School.
As the name says, my classes are casual, simple, and oishii (delicious) and of course beautiful to your eyes.
Held at my private kitchen studio in Tokyo, conveniently located within a short walking distance from Meguro Station (Yamanote Line and Metro), Simply Oishi Japanese Wagashi School is the perfect place to explore Japanese Sweets!
In July 2023, I established the Wagashi Promotion Association Japan to promote Japanese sweets to the world by training English speaking instructors.
Career & Qualifications:
- Graduated from Tokyo University of Foreign Studies, English Major, Bachelor' of Arts
- Worked at the Consulate General of Japan at Houston
- Worked at Sony Corporation, International Sales and Marketing Dept.
- Worked as the Chief Editor and Producer for So-net Woman (Online Women's Magazine)
- Freelance Translator for AXN Cable TV network
- Certified Food Sanitation Supervisor by the Tokyo Metropolitan Government Bureau of Social Welfare and Public Health
- Completed the Japanese Confectionery Home Schooling Course of Tsuji Institute of Patisserie.
- Certified Instructor for Wanaha Artfood Assoctiation
- Certified Nerikiri Art Instructor for the Japan Saloneze Association
- Certified Water Confectionery Art Instructor for the Japan Saloneze Association
- Certified An-flower & An Craft intstructor for the Japan Saloneze Association
- Certified Dry Confections & Hannamagashi Instructor for the Japan Saloneze Association
- Certified Tofu Meister for the National Tofu Association
- Certified Grade 3 Decoration Sushi Instructor by the Japan Sushi Instructors Association
- Certified Grade 3 Dashi Sommelier by the Dashi Sommelier Association
- Currently studying under Master Junichi Mitsubori as a member of Kado-Ichika-ryu.
- Representative Director of Wagashi Promotion Association Japan since 2023
Media
For details on my class please see the article in the following media :
- Featured on Spilled Ink Channel
- Appearance on TBS Daily News
- Appearance on NHK Educational Channel (in Japanese) -
- Article on my Mochi and Wagashi Class on Matcha.jp (Online Travel Magazine)
- Video Clip of my Wagashi class by By food.
- Interview with Gazeta.jp (Polish online newspaper) in English
- Article in a Travel blog by Anna Jassem on my class: We czworo przez swiat
- Article in Food blog (Dishcover) by my student from Belgium.
- Article on my Tofu Class - Japan Travel website (English)
- Article on my Tofu Class -Japan Travel website (In French)
- Feature article on Airport Limousine Bus Magazine, VIA. on my Wagashi Class.
- Tokyo Weekender Magazine
- Tokyo Weekender Website
- Tokyo Time Out magazine (2018 Spring Issue)
- VIA Magazine (In Airport Limousines)
- Recipe provided for the Metropolis
- Recipe provided for Japan Today
- Recipe provided for Chopsticks NY
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