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About me

I grew up on a green tea farm in Japan, where I learned to appreciate nature and cook with fresh, natural ingredients.

Moving to the U.S. opened my eyes to the challenges people face with food allergies and dietary restrictions—something I had never encountered before.

 

My journey with food hasn’t always been easy.

I struggled with an eating disorder for many years, which gave me a deeper understanding of how complex our relationship with food can be.

That experience drives my passion for creating baked goods that are not only safe for those with food allergies but also bring joy and comfort to anyone navigating food challenges.

 

With over 25 years of experience in the food industry, I’ve made it my mission to create gluten-free treats that are inclusive, delicious, and made with care.

At Tomoko@Home, my goal is to make food a source of happiness and connection for everyone ♥

Tomoko in the kitchen
KOMEKO - Japanese rice flour

Komeko

Komeko is an ingredient I use in a multitude of my baked goods. It originated from Japan and is a type of rice flour.

It works beautifully as an alternative to standard wheat flour and makes pastries which normally have gluten perfectly safe for those with gluten allergies to eat.

Fresh Chiffon cake shot from top

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