Blog Introduction to the first recipe


Yokoso! Welcome to my blog.

I have been one of the lucky people who could eat anything at any time without having any complaint from the body. Some people called me an Iron Stomach and other people, a Living Stick (I should feel really honoured to hear that because I am actually big for Japanese.) Then, you might be thinking why I am so passionate about healthy eating when the combination of salt and fat or high volume of sugar is said to be appetising. My answer is simple. Healthy foods taste good.

My first recipe here is a popular Lebanese dish with a Japanese twist. Instead of bulgur wheat, I use konjac grain (konjac is a product from a root vegetable with a lot of health benefits. Konjac grain is a konjac product shaped like grain of rice.) Yellow peppers contain many vitamins than green ones. Together with the unique healing properties of parsley, this is one of my favorite ‘Taste good, feel good’ foods.       

Konjac Tabbouleh -packed with vitamins, fibre and antioxidants-

Created by Miki Kikuchi at La Vie.

Photograph by Miki Kikuchi


Prep: 20 min   Easy     Serves 3-4

Features: Gluten-free Low carbs        Low sugar

Low salt         


  • 60g konjac grain        
  • 100g cucumber finely diced
  • 100g tomato finely diced
  • 100g yellow bell pepper finely diced
  • 50g onion very finely chopped
  • A bunch of parsley
  • 6 mint leaves
  • 2-3 tablespoon of lemon juice
  • A teaspoon of cumin powder


  1. Preboil the konjac grain in water for 10 minutes. Rinse, drain and set aside.

(Alternatively, the konjac grain can be precooked in a microwave. See Chef’s Tip below.)

  1. Wash the parsley and mint, remove the tough stems, dry well with kitchen paper. Chop them very finely.
  2. Mix all the ingredients in a large bowl. Konjac Tabbouleh is ready to be served or refrigerated over night.


Chef’s Tip

How to precook the konjac in a microwave

  1. Soak the konjac grain in a microwavable bowl with 250ml of water. Soak for 10 minutes.
  2. Cover the bowl and cook for 2 min 30 sec at 700W, 2 min at 900W.
  3. Stir well, cover and stand for 3 minutes (konjac not you. This is the perfect moment to pour yourself a glass of Japanese plum liquor or put the kettle on. Once you start the Step2, chopped parsley leaves do stick to your hands.)
  4. Cook again in the microwave for 1 minute. Stand for 2 minutes then you can go to Step2 above.

My Tip

You can enjoy it as a light lunch or as a sharing plate for your dinner party. The taste settles even better when it is chilled overnight in a fridge.

When I first made this, I did not have cumin powder so I crushed cumin seed in pestle and mortar. The flavour was amazing. If you have not got cumin powder, I recommend cumin seed instead.