Here, we catch up with Emi Takakura to chat about everything from her earliest memories of food to her favourite flavours and culinary inspirations.
Emi Takakura is the founder of Slice of Life Pizza, a frozen pizza brand on a mission to produce indulgent, cheesy pizzas that are just 500 calories. High in protein and packed with three of your five a day, they’re a full balanced meal, in an insanely delicious pizza.
Slice of Life is one of 48 Irish producers to have successfully earned a place on Lidl’s Kickstart Supplier Development Programme this year. These producers will now see their artisan offerings on sale on Lidl shelves across its 220 Irish stores from 19 September for a limited time only.
Here, Emi shares her life in food…
What are your earliest memories of food?
My mum making me Japanese curry. It’s still one of my favourite foods.
How would you describe your relationship with food?
Passionate and exploratory.
What was the first meal you learned to cook?
Cookies in my Easy Bake oven. I used to go around my neighbourhood in North Dublin selling them when I was a kid.
How did food become a part of your career?
I always wanted to create and sell new foods, better than they exist currently. I love food, solving problems, and improving things, so running a food company that creates new and better foods is my dream job.
What’s your go-to breakfast?
This changes every day. I love a White Mausu savoury pancake, cereal, or ice cream.
If you’re impressing friends and family at a dinner party, what are you serving up?
A tapas-style shared course dinner, made with my partner, with some favourite foods at the moment: slow-cooked cherry tomato linguine with Italian sausage, chicken shawarma with homemade creamy hummus and roast aubergine cubes, salmon tacos, maybe raspberry ice cream. I’m all for just eating what’s good rather than a perfectly aligned menu.
Who is your culinary inspiration?
I don’t have a specific person, but I’m always inspired by restaurants in Tokyo, and supermarkets anywhere.
What would your last meal on earth be?
Probably a roast lamb by my dad. He makes the most amazing lamb, perfectly crispy-creamy roast potatoes, with a fennel parmesan bake.
What’s your go-to comfort food?
Ice cream, directly from the tub.
What’s the go-to quick meal you cook when you’re tired and hungry?
In all honesty, my pizzas. I’ve got a million of them in the freezer, and they’re quick, nourishing and comforting. If I didn’t have them, then anything that goes in the air fryer.
What is one food or flavour you cannot stand?
Pickles!
Hangover cure?
A run and a cold shower — blasts the hangover right out of me.
Sweet or savoury?
Can’t choose, both!
Fine dining or pub grub?
Pub grub. Or ideally, high-quality, creative casual dining.
Favourite restaurant in Ireland?
Bibi’s, for the food but even more so for the relaxed atmosphere.
Best coffee in Ireland?
I love Mister Magpie. Sitting outside watching the world go by is one of my favourite things to do.
Go-to beverage accompaniment?
Tayto.
What are your thoughts on the Irish foodie scene?
It’s improved so rapidly over the last few years. I remember years ago not being as proud of the Irish food scene compared to Japan. But recently a friend and her family were visiting from Tokyo, where the standard is incredibly high, and they were so impressed by the food here. That was a proud moment.
There is such strong support for Irish producers and suppliers too, like Lidl’s Kickstart programme, which I’m delighted to be a part of. There are so many amazing Irish food products available in supermarkets and it will be a proud day seeing my pizzas on Lidl’s shelves from September 19.
What’s your favourite thing about cooking?
It’s relaxing. A glass of wine, some music, a dish I’m excited to try.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
Food is fun for me, it’s primarily about enjoyment.
Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?
I feel like we have a lot of chains and big restaurants in Ireland compared to places like Japan or Portugal. Maybe it’s to do with higher restaurant taxes and higher costs, so it’s difficult for smaller restaurants to make money, but it means there are fewer small, unique, local restaurants. Per person, Japan has 15.5x more, and Portugal has 7.5x more restaurants than Ireland.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
A friend did a Middle Eastern cooking and culture demo using Irish ingredients in Palestinian dishes like Musakhan. It was incredible, and learning about the cultural background behind it really added to the experience.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
Sula of Morsels of Meaning!
Secret ingredient — What, in your estimation, makes the perfect dining experience?
This sounds cliche but being fully present at the meal. Savouring all the flavours and being able to really enjoy the company. I can’t stand watching TV while eating!
Imagery of Emi provided by Fennell Photography
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