Written by Julia Kasper
Japanese-born chef Aya Nishimura fuses her knowledge of great recipes with humble home-cooked styling. Honing in on fresh and wholesome ingredients, the food stylist and home economist’s work can be placed next to any of the top emerging foodie journals and coffee-table cookbooks of recent years. We love Nishimura’s salt-crusted fish dish and a selection of frozen fruit ice cubes that rival any conventional color palette.
Photographed by Laura Edwards
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