Television chef, cookbook author and Fused founder Fiona Uyema on her life in food
Here, Fiona Uyema shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Fiona Uyema is a television chef, cookbook author and creator of Fused by Fiona Uyema, a range of healthy Asian cooking essentials. After years of living and travelling in Asia, Fiona had the idea for Fused after returning home to Ireland and noticing that many Asian-inspired sauces on supermarket shelves contained unnecessary additives and refined sugars.
Inspired by a vision to raise the standard of Asian ingredients and sauces in retail stores, Fiona began testing recipes in her kitchen. The result was Fused by Fiona Uyema, a range of game-changing cupboard staples designed to make mealtimes simple, healthy and delicious, using only 100% natural ingredients and no refined sugars.
Here, Fiona shares her life in food…
What are your earliest memories of food?
Growing up on a farm, my mum made big batches of everything to feed our family of five girls! Those early cooking experiences for the family shaped my love of food.
How would you describe your relationship with food?
I’ve always had a deep love for food—it runs in the family. My mother passed on her passion for cooking, and it’s something that has stayed with me ever since.
What was the first meal you learned to cook?
A hearty pot of stew for my sisters after school. It was a simple, wholesome meal but filled with love.
How did food become a part of your career?
Living with a Japanese family as an exchange student really changed everything. I was fascinated by how my Japanese homestay mother created incredible meals in small kitchens with fresh, local ingredients. That experience set the foundation for my passion for Asian cuisine.
What’s your go-to breakfast?
A bowl of homemade matcha granola with natural yoghurt and fresh fruit—it’s wholesome, nourishing, and a great way to start the day.
If you’re impressing friends and family at a dinner party, what are you serving up?
Something Asian-inspired—that’s where I feel most at home. Recently, I served my uncles a Thai Green Curry Soup with fresh Irish mussels alongside grilled seafood lightly seasoned with Japanese flavours. It was a hit!
Who is your culinary inspiration?
As a child, it was definitely my mum. But as I grew older, my time in Japan introduced me to a new world of culinary inspiration. As a college student, my Japanese homestay mother gave me a passion for Japanese home cooking. Then, while working and living in a rural village in Japan, the elderly community took me under their wing and taught me everything I now know about Japanese food and culture.
What would your last meal on earth be?
A fresh bowl of Japanese steamed rice, miso soup, tempura vegetables, and salmon teriyaki. It’s simple, comforting, and packed with flavour.
What’s your go-to comfort food?
A bowl of tasty noodles drenched in curry sauce—comforting, warming, and satisfying.
What’s your go-to quick meal when you’re tired and hungry?
At the moment, my new Fused Premium Chinese Curry. After years of recipe testing, I finally perfected a delicious, quick-to-make and guilt-free take on the beloved comfort food—without compromising on flavour. Unlike traditional curry sauces, often packed with hidden sugars, the new curry sauce is naturally sweetened with apple powder, so it has the same sweet, gently spiced flavour without refined sugars. It’s also ready in just five minutes. It’s perfect for a fast, delicious homemade curry.
What’s one food or flavour you can’t stand?
Natto—a Japanese dish made of fermented soybeans in sticky green paste. It’s just never been my thing!
Hangover cure?
Homemade chips, crispy and comforting.
Sweet or savoury?
Savoury, always!
Fine dining or pub grub?
I love the new tapas-style dining trend, so I’d say casual pub grub with some flair.
Favourite restaurant in Ireland?
I enjoy anywhere that celebrates Ireland’s excellent local produce, especially seafood.
Best coffee in Ireland?
I recently had a fantastic coffee at Unfiltered Coffee Co in Inchicore, Dublin.
Go-to beverage accompaniment?
Matcha, without a doubt. It’s energising and packed with antioxidants.
Thoughts on the Irish foodie scene?
I think Ireland has some of the best ingredients in the world, especially when it comes to fish and seafood. I love visiting Galway and coastal towns to experience that freshness.
What’s your favourite thing about cooking?
Cooking is my zen time. I love the quiet focus it brings. My husband knows to stay out of the kitchen so I can enjoy that time and space!
What does food mean to you?
Food, for me, is about bringing people together. I love casual, relaxed meals with friends, but with really great food. It’s the same feeling I got from Japan’s Izakayas—simple but high-quality food in a comfortable setting.
Is there room for improvement within the Irish food/restaurant scene?
It’s a tough industry with enormous challenges, so I don’t want to be critical. But I do wish those working in it received more support and recognition for their hard work.
Tell us about one standout foodie experience you’ve had recently.
On a trip to Brazil, we came across incredible fresh buffets with an amazing selection of high-quality, good food. It was such a memorable experience.
Now’s your chance to sing the praises of a talented chef or beloved foodie family member.
My mother-in-law is a fantastic cook, and my husband has inherited her skills. I’m very lucky that food runs deep in his family—they know how to appreciate and create good food.
What makes the perfect dining experience?
It’s all about good company, a great atmosphere, and simple, fresh, delicious food. Add a nice wine or beer, and you’re set!
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