- Following 4.4K
- Followers 6.8K
- Engagement 1.86%
- Avg likes 111
- Avg comments 10
About Rachael | La Fuji Mama π
Rachael | La Fuji Mama π (@lafujimama) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. The account has 6,828 followers and 5,975 published posts. Recent posts average 111 likes and 10 comments, an engagement rate of 1.86%.
Rachael | La Fuji Mama π belongs to the nano tier, the band usually drawn between 1,000 and 10,000 followers. Rachael | La Fuji Mama π follows 4,404 accounts, so the audience is roughly 1.6 times the size of the list followed. Rachael | La Fuji Mama π is set up as an Instagram business account. Flinque files Rachael | La Fuji Mama π under Kitchen/cooking, with Food & Cooking as a secondary category.
The Instagram bio for Rachael | La Fuji Mama π runs to 20 words across 2 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Rachael | La Fuji Mama π dates from November 2025.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
5,975 Posts
Of the 10 most recent posts shown for Rachael | La Fuji Mama π, 9 are carousels and 1 is a single image. That mix leans toward carousels. With 5,975 posts published, Rachael | La Fuji Mama π's archive runs well past the 2,000 mark. Against the audience, that is roughly 1.1 followers for each post published. Rachael | La Fuji Mama π also keeps 8 story highlights on the profile. All 10 carry captions, averaging 157 words each. The captions are written mainly in English. Words that recur across them include work, packed, bento, tomatoes and sliced. The captions tag #fujimamakitchen, #fujimamabento, #workbento, #promo and #cutcochampion.
Makloubeh is a classic Palestinian βupside-downβ rice dishβtraditionally made with chicken and vegetables cooked under spiced basmati rice, then flipped onto a platter in one dramatic moment.
I kept mine fully plant-forward: roasted eggplant, cauliflower, peppers, and carrots layered over fresh tomatoes, topped with spiced basmati, and finished with a broth infused with a Saudi hint of loomi. Loomi is a Gulf stapleβwhole limes boiled in brine, then sun-dried until they turn deep brown, almost black, with a smoky citrus aroma. The flip is the hardest part of this dish, especially when youβve filled a 6-quart Dutch oven to the brim.
Cooking makloubeh reminded me just how much has changed in my world over the past 4 1/2 years. One of the big changes has been in my professional life. I went from starting a university adjunct professor position in 2021 to full-time faculty in the business school, which meant stepping away from client work and posting on La Fuji Mama. Over the last two years Iβve spent a lot of time in the Middle Eastβmainly Saudi Arabia and the UAEβworking on projects and building a βDoing Business in the Middle Eastβ program. Iβve always loved the food, but spending time there made me fall in love with the people, the cultures, and the flavors even more. Hence, my Thanksgiving makloubeh. Happy belated Thanksgiving!
#VeganMakloubeh #PlantBasedMiddleEast #PalestinianCuisine #GulfFlavors #BusinessProfessor
The book tells the story of a little boy named Hiro who watches his dad make ramen every Sunday from scratch, using a recipe that was passed down to him from his dad. After many Sundays of watching his dad and taking meticulous notes, Hiro decides that it is time to make a bowl of ramen. His confidence level is highβafter all, heβs seen it done many times. His attempt holds unexpected surprises. Not only is the book a fun tale of a cute little boy and his ramen adventures, but it is also a tale of the sweet relationship between a wise parent letting a child try something on their own and then giving wise counsel when the results are not what that child expected.
At the end of the book there is a recipe for miso ramen. So of course we had to make it! Pat gives a great list of topping suggestions. We topped ours with:
-super firm tofu that we rolled in a spice mixture then air-fried so the outside was crispy and the inside still juicy
-spinach that we wilted in a sautΓ© pan, then added a drizzle of soy sauce and sesame oil, then finished off with a sprinkle of toasted sesame seeds
-buttered corn (we used Cultured vegan butter)
-chopped
-shiso eggplant pickles
-sliced green onions
#fujimamakitchen #ramenlover #veganramen #γ©γ‘γ³#ramenforeveryonebook
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BUT, I am looking forward to the beginnings of spring (once they finally arrive)βthe buds starting to show on the trees, more blue sky days, warmer temperatures... Spring always feels like the return of color for me. So I made a tofu seaweed salad, using red leaf lettuce, marinated seaweed, cucumbers, grape tomatoes, avocado, and tofu, with a dressing made from tamari, lemon and lime juice, and sesame oil, then garnished with toasted sesame seeds. Bright and fresh, it definitely felt a bit more like spring! The Santoku-Style Trimmer was perfect for cutting cucumbers, tomatoes, etc.βperfect for fruits and vegetables and when you donβt need a larger blade. Bug loved how easy it was to chop tomatoes! β£
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#promo #CutcoSpring #CutcoChampion #fujimamakitchen #fujimamalife β£β£β£β£β£β£β£β£β£β£β£
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Packed in my Bento Bowl.β£
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#fujimamabento #cutcochampion #promo #mycutco showusyourbentobox #workbento β£β£β£β£β£β£β£β£β£ β£ β£β£β£
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TOP TIER:
πΉCucumber sliced
πΉCherry tomatoes
πΉPlant-based
BOTTOM TIER:
πΉUmeboshi furikake onigiri (Japanese rice balls made with umeboshi furikake) with nori (seaweed) for wrapping them
πΉMandarin orange
πΉHummus to eat with my veggies
Packed in my Bento Munch Dual.β£
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#takenakabentobox β£β£
#showusyourbentobox #workbento #fujimamabento #plantbasedcomfortfood β£β£β£β£β£β£β£β£β£β£β£β£ β£ γγ β£β£
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But on to the food! I packed a Greek-inspired chopped salad. In order to have it still be crisp and fresh when I ate it, I packed the salad I assembled, with the dressing in a separate container and packed the tomatoes separately from the lettuce.
πΉIN THE TOP TIER:
Kalamata olives, red onion, pepperoncini peppers, and tomatoes
πΉIN THE BOTTOM TIER:
Cucumber and romaine lettuce
πΉGreek-inspired vinaigrette packed in separate container.
Packed in my Bento Munch Dual.β£
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#fujimamakitchen #greeksalad #plantbasedcomfortfood β£β£β£β£β£β£#lunchaldesko #poweredbyplants β£β£β£β£β£β£β£β£β£β£
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#fujimamakitchen #momlifebelike #thrivemags #whatveganseat #veganeats
πΉTOP TIER: Thinly sliced Fresco Mini Cucumbers, Concerto Grape Tomatoes, and half of a sliced with a Japanese wafu dressing.
πΉBOTTOM TIER: Organic California Sushi Rice with slices of Organic Super Firm Tofu simmered in a ginger tamari sauce, topped with a homemade umeboshi (Japanese pickled plum) and toasted sesame seeds.
πΉ I sliced up the remaining half with my 2-3/4β Lockback Knife (that goes everywhere with me) and seasoned it with a bit of
Packed in my X Pool bento box (with matching chopsticks set).β£
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As of January 1st, I am now working full-time as the deputy director of the Center for National Security Studies at Utah Valley University, which also means I am back in the classroom. (I was part-time in 2022.) This semester Iβm teaching a national security career strategies class. One week in! Life sure gives many odd twists and turns, doesnβt it? A year and a half ago I never would have guessed I would be doing things like lecturing on nuclear energy for an earth science course, flying in a GIS expert from Virginia to speak, taking students to visit the Salt Lake City FBI field office, and generally just pretending that I know what Iβm doing in an arena that was never on my personal career radar. Until it was. Hereβs to embracing the fork in the road!
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#CutcoChampion #Promoβ£
#fujimamakitchen #fujimamalife #cutcopocketknife
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In this work bento:β£
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β’ Leftover cheesy broccoli soup, packed in my food jar.β£
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β’ Thinly sliced m Fresco Mini Cucumbers and Concerto Grape Tomatoes with a Caesar-ish/sesame combo dipping sauceβ£
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β’ A vegan β£
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β’ Chocolate pot de crΓͺme with raspberry sauce to spoon on top.β£
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#fujimamabento #showusyourbentobox #workbento #lunchaldesko #windsetfarms β£β£β£β£β£β£β£β£β£ β£ β£β£β£β£
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Packed in my Apricot Rose Bento Box Flat:β£
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Leftover ginger-garlic vegetable stir-fry (broccoli, sugar snap peas, carrots, red bell pepper, and corn) from dinner the night before and steamed rice, with roasted pepitas, sliced green onion, and sriracha as toppings.β£
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Seaweed flavored as a side and a Dark Chocolate, Coconut & Almonds + Sea Salt Choc Keto Snaps as a sweet treat.β£
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Water in my water bottle. β£
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#showusyourbentobox #workbento #takenakabento #fujimamabento #plantbasedcomfortfood β£β£β£β£β£β£β£ β£β£β£
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Rachael | La Fuji Mama π's engagement
Rachael | La Fuji Mama π's engagement rate on Instagram is 1.86%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 54 followers. An average post collects 111 likes and 10 comments, close to 11 likes for each comment.
Engagement rate
1.86%
- Avg likes
- 111
- Avg comments
- 10
- Interactions : followers
- 1 : 54
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Who is Rachael | La Fuji Mama π?
Rachael | La Fuji Mama π (@lafujimama) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. Rachael | La Fuji Mama π is set up as an Instagram business account. The Instagram bio for Rachael | La Fuji Mama π runs to 20 words across 2 lines.
How many followers does Rachael | La Fuji Mama π have?
Rachael | La Fuji Mama π has 6,828 followers on Instagram (6.8K). Rachael | La Fuji Mama π follows 4,404 accounts, so the audience is roughly 1.6 times the size of the list followed. With 5,975 posts published, Rachael | La Fuji Mama π's archive runs well past the 2,000 mark.
What is Rachael | La Fuji Mama π's engagement rate?
Rachael | La Fuji Mama π's engagement rate on Instagram is 1.86%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 54 followers. An average post collects 111 likes and 10 comments, close to 11 likes for each comment.
What does Rachael | La Fuji Mama π post about on Instagram?
Flinque files Rachael | La Fuji Mama π under Kitchen/cooking, with Food & Cooking as a secondary category. Of the 10 most recent posts shown for Rachael | La Fuji Mama π, 9 are carousels and 1 is a single image. The 10 recent Instagram captions Flinque holds for Rachael | La Fuji Mama π repeatedly use the words work, packed, bento, tomatoes and sliced. Rachael | La Fuji Mama π's captions carry hashtags such as #fujimamakitchen, #fujimamabento and #workbento. Rachael | La Fuji Mama π writes those captions mainly in English. Rachael | La Fuji Mama π keeps 8 story highlights, which open with a free Flinque account.
How do I contact Rachael | La Fuji Mama π for a collaboration?
Rachael | La Fuji Mama π's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist Rachael | La Fuji Mama π and use Flinque's outreach tools wherever a contact route is on file.
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