Lecturer Fumiyo Mitsunobu (a.k.a. “Maru-chan”)

Fumiyo grew up under the influence of her father, who loves vegetables and fields as if they were his own children, and her mother, who enjoys cooking them.

After graduating from university, while working at a company, she deepened her interest in “food” by cooking rice over an open fire, researching homemade yeast, and making miso every year.

In Toyama, where she spent five years after her husband was transferred, she cultivated a field and cooked in the “Letter from the Field to the Table” course, which features one seasonal vegetable each month. His “Battari Lunch,” in which a single vegetable is cooked in a simple way to bring out its multiple charms, has gained a good reputation. Her fermented lunches at events and her seasonal yeast breads at home have also been well received.

In 2018, she moved to Singapore. At Mothers’ Earth Community, a community for nature-oriented mothers, she holds “Simple Vegetable Cooking Course,” “Stacked Stewing Online Camp,” and “Thorough Miso Usage Lesson,” which are so popular that there is a waiting list every time. His recipes that bring out the best of the ingredients in a truly simple procedure have many fans.

She has also been active as a Spoonful instructor since 2021.