Introduction
While running a gluten-free pastry shop in Tokyo, I’ve had the chance to meet many visitors from around the world.
Through those encounters, I realized how difficult it can be for people—especially travelers—to find gluten-free options in Japan.
That’s why I wanted to create a space to share what I’ve learned, and to connect with those navigating similar challenges.
Who I Am
I’m a Japanese pastry chef based in Tokyo, and I’ve been baking since I was 18.
Today, I run a small gluten-free pastry shop, where everything is made by hand, with care and intention.
I’ll share more about my personal story in a future post—but for now, I just wanted to say hello.
Why Komelina?
Through this blog, I hope to share useful and honest information for anyone interested in gluten-free life in Japan.
Whether you’re planning a trip here, curious about local ingredients, or looking for gluten-free recipes with a Japanese twist—this space is for you.
I’ll also be sharing tips, local stories, and small discoveries from daily life in Tokyo.
What You’ll Find Here
On Komelina, you’ll find a mix of things—from gluten-free recipes and Japanese ingredients, to cultural tips and local spots that welcome dietary needs.
I’ll be writing about the ingredients I use, how they’re connected to Japanese seasons and traditions, and how you can enjoy them wherever you are.
My goal is to offer something both practical and comforting, for readers who are curious, health-conscious, or just love to explore through food.
Wrap-up
Thank you for stopping by.
Whether you’re gluten-free by need or by choice, or simply interested in Japanese food culture, I hope Komelina becomes a place you can return to.
Let’s enjoy this journey together—one gentle bite at a time.
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