Sixteenth Collection

Winter citrus oranges are visually beautiful and delicious. On this platter, a trio of sliced blood, cara cara and navel oranges takes the chickpea arugula salad up a notch with their sweetness and vibrant colors.

This cake, cakepops and macarons were made for a little girl's birthday: Joana, a swimmer. Her mother wanted to surprise her with a cake inspired in the sea, so I have made this blue cake with white pearls. I am still in love with it!

I got hold of some new sprinkles from this amazing shop and decided to use them in this Rainbow Cake! I'm all about shooting cakes but this time I wanted the sprinkles to be the main subject of my picture!

This photo I took on a cloudy Sunday in the summer. I was a bit lazy that day and felt like having a really late breakfast outside to get some fresh air. Before I noticed I was creating a small lunch dish with fresh pressed orange juice and I took this lovely shot!

Pickled Courgette and Samphire - a stunning dish with such fresh, clean flavours!

Reiko Hashimoto is a passionate and talented Japanese chef working in London creating beautiful recipes and teaching Japanese cuisine.
This is from Bloomsbury Cooks Publication of Cook Japan
Publisher: Bloomsbury @bloomsburycooks
Chef: Reiko Hashimoto @hashicooking
Photographer: Jodi Hinds @jodihindsphoto

Instead of the mosty common croquette, potato croquette, I made panko fried rice croquettes with taste of fresh ginger and shallots

Aperol Spritz and Hugo - these are our most favorite drinks in summer. Really refreshing and with a great flavor. For the Aperol Spritz a fresh slice of Orange is a must-have as well as a slice of Lime and fresh peppermint for a Hugo. You should definitely give these drinks a try!

This was my breakfast - blueberry pancakes. All of my photographs are of meals and desserts that I've cooked or baked myself that slowly get cold while I monkey around with presentation, exposure and composition. Sometimes hunger takes over and depletes whatever patience or artistic inspiration I may have had up until that point and that's what happened with these flapjacks. I hadn't eaten since lunch the previous day so I destroyed these pancakes. I don't even remember using a fork.

Carnival sweets on rustic tablecloth. I liked to play a rustic atmosphere. I added to the composition string and craft pencils.

One of Still life realized for a brewery which offers a large selection of Italian and foreign craft beers.
A small pub run by young people who do their job with passion and professionalism.
Thanks to Drake Pub Rome

Photoshoot for gastro bar which located in an old laboratory of industrial district in Vilnius.
Contemporary Spanish cuisine.
Fresh products, dark colours, laboratory experiments.

This image was made while visiting the pop-up restaurant Cube Electrolux in Milan, Italy.
As the food was prepared right in front of us I decided to give credits to the wonderful people preparing it.
These are the hands of the chefs and sous chefs helping the Michelin star chef Andrea Canton making the plating for a deer and radicchio dish.
The ambient light helped me, it was white and soft with no strong shadows.

Rocky road with less bumps on your belly! Strawberries, walnuts, puffed rice, and dark chocolate make this colorful treat almost healthy... well, almost: no rocky road without marshmallows :-)

It was at the beginning of the winter and we were trying a new lightning type...and the result was this shot ! Sometimes we juste need a little "magic" !

Juicy Pork Tenderloin stuffed with Plums in Grand Marnier, mashed blue Potatoes and chestnuts. This amazingly delicious plate I created for my guests on the Christmas day! This picture depicts fullness, joy and excitement about the small things in life such as company of people we love and of course food!

The picture presents spreads that I have been developing my own recipe. These are milk spreads; earl grey, espresso, saffron, black sesame, macha, and vanilla. The spreads go well with breads and snacks such as baguette, toast, crepes, and cheese, in addition, it would be even better if you pair milk spreads with wine. I have been doing my best for the milk spreads business since I immigrated to the U.S. It is not that I just want to success the spread business, it is that I wish all the immigrants who have a hard time are encouraged by my successful business. Lastly, I have a plan to create new recipe and extend new brand, so that everyone is happy with my milk spreads.

Photographer: Mio Kim
Brand: yobels
Email: sujimiok@gmail.com

This image was taken for Herradura Tequila. As much as I enjoy photographing food I equally love to photograph a great cocktail! My studio is my "sand box" where I love to use light to create shape and drama.

Nothing beats a loaf of heart warming home made bread on the table. The rustic Italian Semolina bread with its light texture and golden palette.

I've been meaning to bake these unicorn macarons for a while now and finally got the opportunity to bake them for a birthday party. Needless to say they were a complete success!

It may seem strange to fry avocado, but this really works. Wrapped in shiso leaves and served in chicory with seaweed and wasabi mayonnaise - perfect finger food.

Reiko Hashimoto is a passionate and talented Japanese chef working in London creating beautiful recipes and teaching Japanese cuisine.
This is from Bloomsbury Cooks Publication of Cook Japan
Publisher: Bloomsbury @bloomsburycooks
Chef: Reiko Hashimoto @hashicooking
Photographer: Jodi Hinds @jodihindsphoto

Ì Think it always is a good feeling to cook for my loved ones for Valentines day. This is the starter with butter fried scallops, cauliflower puree, truffle vinegar, pea and basil puree and Russian salmon roe for the three-course dinner. The result was satisfying for both eyes and the taste buds

Vegetable lasagna created by a really talented Austrian cook. To present his products as well as the great dishes you can create and flavor with Cook Element we photographed some really beautiful and tasty delicacies.

Photoshoot for gastro bar which located in an old laboratory of industrial district in Vilnius.
Contemporary Spanish cuisine.
Fresh products, dark colours, laboratory experiments.

This image was made while dining ant the Michelin star restaurant ASK from Helsinki. There is no food styling, of course, the dish it's precious and styled by the chef.
I have used the ambient light (the restaurant's ceiling lamps).
The dish is delicate and strong in the same time, the ingredients local and fresh. The textures are well delimited: baked apple, licorice, buckwheat flowers and seeds, ice cream.

Miso Apple Pork Belly - the incredible marinade of all the distinctive Japanese flavours make this dance on the palate. Miso, mirin, sake, ginger and onion blend with this succulent pork belly.

Reiko Hashimoto is a passionate and talented Japanese chef working in London creating beautiful recipes and teaching Japanese cuisine.
This is from Bloomsbury Cooks Publication of Cook Japan
Publisher: Bloomsbury @bloomsburycooks
Chef: Reiko Hashimoto @hashicooking
Photographer: Jodi Hinds @jodihindsphoto

Photoshoot for gastro bar which located in an old laboratory of industrial district in Vilnius.
Contemporary Spanish cuisine.
Fresh products, dark colours, laboratory experiments.

This photo was realized in artificial light, with a simple food styling set-up, as per the client's request.
Simplicity was its aim, and ours, of course. Image is colorful, shiny, it has volume and "shows" human presence (the utensils).
For this images we used white props such as curly paper, painted utensils and vintage white plates.

Sweet Ginger Meatballs - a delicious dish with a mixture of beef and pork meatballs covered in a gorgeous sticky sauce of ginger, soy, sesame and spring onions!

Reiko Hashimoto is a passionate and talented Japanese chef working in London and a pleasure to work with too!
This is from Bloomsbury Cooks Publication of Cook Japan
Publisher: Bloomsbury @bloomsburycooks
Chef: Reiko Hashimoto @hashicooking
Photographer: Jodi Hinds @jodihindsphoto