May 12, 2020 | Presse room
Lorsqu’une personne est atteinte du virus et que ses poumons sont attaqués, on changera radicalement son alimentation. La cuisine du vivant recommandée en prévention, ne peut donc plus être pratiquée en l’état. C’est trop tard et cela pourrait même aggraver les...May 12, 2020 | Presse room
To celebrate the event Japonsims 2018: souls in resonance, the Kyoto-based magazine, MRS, followed me to my home in Paris. The article retraces my journey, meetings, readings and travels, and tells of the origins of the WAYO project. https://mrsplus.net/...May 12, 2020 | Presse room
Kei Kobayshi and Japanese Culture: Sources of inspiration for chefs. Through the interview with Kei Kobayashi, four principles emerge that we find within Japanese culture. Emilie Felix, founder of WAYO, culinary academy of dietetics and Japanese cuisine, sheds light...May 12, 2020 | Presse room
Today, most of us are in isolation, perhaps with children at home, and with professional concerns, so how can we act to stay on top? More than ever before, we need maximum vitality to resist attacks and infections, and to calm our minds. Emilie Felix, founder of WAYO,...May 12, 2020 | Presse room
Cooking alive refers to creating a dish full of vitality and energy, that’s easy to digest – many useful concepts for your customers in the current climate. A notice for the attention of your clients on the benefits of this tradition Asian cuisine can be downloaded in...May 12, 2020 | Presse room
Traditional Japanese cuisine is renowned for being balanced and healthy. The diet contributes to the longevity of Japan’s population. The most well-known example is of “Okinawa Island”, known for its high numbers of strong and healthy centenarians. The way of eating...
