Raised by nutritionist parents on a rural mountainside in Fukushima, Japan, Asuka Hashimoto developed a deep appreciation for healthy and colorful plant-based food from a young age. She spent a decade as the owner-chef of a vegan restaurant in Tokyo and Kyoto, and now shares her culinary expertise and life experiences as a mother through her cooking and writing. Currently, she splits her time between Helsinki, Finland and Kyoto, Japan.

In addition to her culinary pursuits, Asuka has authored a vegan recipe book titled The Soup (Gakuyoshobo, 2012).