Madoka was born and raised in Kyoto, inheriting her profound love for food and cooking from her mother and her father’s former bakery, Petit Roll. The recipes she shares are treasures, passed down through generations and enriched by her father’s exceptional bread-baking skills. The delight of sharing and the recollections of her mother’s exquisite home cooking remain as clear to Madoka as they always have been.
Madoka infuses these cherished memories into her cookery classes, relishing the interaction with people and sharing the culinary passion that was an evident path for her. Located in the centre of Medway, her specially designed kitchen offers a bright and expansive space for creative cooking, designed to foster a truly engaging cooking experience.
Madoka also extends her expertise online, providing Japanese food cookery lessons for those unable to attend in person. Additionally, she hosts Kizuna Kitchen, a vibrant online membership where enthusiasts gather to cook Japanese cuisine live, sharing their passion for Japanese food and culture.
Beyond her classes, Madoka has demonstrated her expertise at Food and Drink festivals, featured in Kent Life magazine, and contributed to chef training programmes.
Business: Petit Roll
Email: petitroll40@gmail.com Phone: 07898902856
Petit Roll is a registered and insured business with an excellent food hygiene rating of 5
Presentation: The Art of Belonging: How Food Bridges Cultures and Identities
Food is more than nourishment — it is a connection to culture, memory, and identity. Japanese cuisine, while deeply rooted in tradition, has also evolved through cultural exchanges, creating a unique blend of influences. From Washoku (traditional Japanese cuisine) to Yōshoku (Western-influenced dishes) and Chūka (Japanese-Chinese cuisine), each category tells a story of adaptation and belonging. As someone who teaches Japanese cooking outside of Japan, I have witnessed how these influences help people connect to Japanese food in personal ways, whether they are rediscovering their heritage or embracing it for the first time.
The session will explore how Japanese cuisine has evolved by incorporating foreign influences while maintaining its identity. I will share personal experiences from my teaching, highlighting how students engage with Japanese cooking as both an art form and a cultural bridge.
There will be a demonstration of kazari-giri (decorative vegetable cutting), a traditional Japanese technique that embodies precision, artistry, and cultural heritage. Through this demonstration, I will showcase how even the smallest details in Japanese cuisine carry meaning, reflecting both tradition and individual creativity.
Discussion of Content: Throughout the session, I will reflect on my journey of bringing Japanese cooking to diverse audiences, exploring themes of cultural preservation, adaptation, and emotional connection through food. By examining how dishes like omurice, ramen, and gyoza—once foreign—have become deeply ingrained in Japanese cuisine, participants will gain insight into the art