Nanamica’s style carries the free, relaxed mood of the sea. That atmosphere also overlaps with an approach that seeks to connect thoughtfully with society through food. We followed the everyday life of Haruka Ueda, who runs “MEALS,” a project centered on plant-based cuisine, exploring her relationship with the sea and food.
The first step toward changing the environment and society begins with cooking.
Born and raised in Hayama, Haruka Ueda runs “MEALS,” a plant-based food project rooted in her local community. For her, the sea is an essential presence. “I feel like I probably couldn’t live anywhere without the ocean. It’s something I need in order to feel like myself.”
In Ueda’s daily life, the sea, the soil, and food are naturally interconnected. On her way back from sourcing ingredients, she might stop the car and casually look out at the ocean, and in warmer seasons, she sometimes goes for a quick swim. “I try to be conscious of circulating what comes from this land as much as possible. I source ingredients from farmers in Hayama and the nearby Miura area, and I get seasonings and dried goods from a local organic shop I trust.”
“People who live in seaside towns seem to have a natural balance — they take their work and activities seriously, but also know how to relax just enough. Just as the body needs to take a deep breath, I think work needs that kind of space too. In that sense, I need the sea. Especially when my mind feels full or stuck, going there lets me exhale and reset. For me, the sea is something that brings me back to a neutral state.”
Ueda’s encounter with cooking dates back to her university years, when she spent a year in Australia. It was during this time that she became more aware of environmental issues and visited a self-sustaining community based on permaculture. “There, everyone used vegetables they had grown themselves and cooked their own meals every day. It was simple, but delicious — and genuinely satisfying. What I realized was that environmental issues felt too big for me alone, but cooking was something I could do. I felt that the first step toward improving both the environment and society could begin with cooking, and I wanted to start something grounded and tangible.”
After returning to Japan, Ueda studied ingredients at a local organic food store, trained as an assistant to a culinary researcher, and eventually became independent, launching “MEALS.” “The one thing I never compromise on is the ingredients. I approach cooking as part of a social practice, so choosing ingredients carelessly would take away the very meaning of what I do. I try to use ingredients with as little environmental impact as possible. What you choose has an effect on society, after all. Seasonings made through traditional methods, vegetables from local farmers, rice from trusted food stores — continuing to choose these and cook with them is, for me, a kind of ‘everyday revolution.’”
Ueda is wearing a classic openwork knit shirt. “When it comes to clothing, I try to choose natural materials or fabrics with a lower environmental impact whenever possible. If I’m going to buy something, I want it to be made with that kind of consideration, so I make an effort to look into it. It makes me really happy when something incorporates organic cotton or recycled materials. Comfort is important too, and I choose pieces that are well made so they can be used for a long time.”
In a daily life that often involves farming, the sea, and cooking, there are plenty of moments when clothes get dirty, so ease of washing and care is another important factor. “I also like clothes that develop character as they get worn. I don’t tend to buy a lot — I carefully choose one piece and keep using it, so I always think about whether it will last over time, including the design. For ease of movement, I usually wear pants. I often choose earth tones that feel natural and allow me to be myself. People say that shopping is a form of voting — whether it’s food or clothing, I try to choose things that are good for both people and the environment.”
Haruka Ueda
A chef based in her hometown of Hayama. After completing a Permaculture Design Course (PDC) in Australia, she worked as an assistant to a culinary professional and later as an instructor before becoming independent. In 2017, she launched “MEALS,” focusing on Taiwanese vegetarian cuisine, South Indian curry, and plant-based cooking, offering bento, catering, workshops, recipe development, and menu creation.
Knit Shirt [S26SG022U] $340.00 USD
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