Discover the Art of Japanese Cooking
Join us as we explore authentic Japanese recipes that celebrate tradition and flavor.
Discover the Heart of Japanese Cuisine
Welcome to a place where you can explore the art of Japanese cooking. Here, you’ll find a blend of traditional recipes and Lucy’s personal touches. Our mission is to share the beauty and depth of Japan’s culinary heritage, inviting you to appreciate the flavors and techniques that have been crafted over generations.
Culinary Journeys
Join Lucy as she takes you on a culinary adventure, uncovering the stories behind each dish. Learn not just the 'how', but also the 'why' of Japanese flavors.
Respecting Tradition
We honor the rich history and culture behind Japanese cuisine. Through our posts, we celebrate age-old practices while making them accessible for everyone.
The Story Behind
“Sushi Girl”
This artwork was created by Sally Lewis (1929-2025) who reinvigorated and refreshed the logo from my original newsletter (Gochiso-sama!) on Japanese cuisine. I fondly call her “Sushi Girl.” Based on a drawing from the Edo Period (1603-1868), I believe.
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Whether it’s a tucked-away restaurant, a local market, a recipe or meal you’ll never forget.
Recipes
Onigiri (rice balls) also called omusubi is Japan’s brilliant, versatile and endlessly creative answer to savory sandwiches. It is completely portable and you can take onigiri to school excursions, exams, picnics…well just about anywhere. For an added treat, you can grill the onigiri, wrap in nori (seaweed) if desired and
Japan may have been cut off from the rest of civilization during the Edo period (1603-1867), they sure didn’t suffer when it came to food and had a surprisingly rich food culture. They had a vast and plentiful diet, that included many western imports. Over 300 cookbooks were written during
Auspicious foods are a classic feature of Japanese festivals. At Hinamatsuri, also known as Girls’ Day Festival, on March 3, tradition dictates fare such as shirozake (white sake), arare (cubed rice crackers), and inarizushi (sushi rice in pouches of deep-fried tofu). The Fox’s Favorite – A POCKETFUL OF RICE The
Oyster Riverbank Stew – otherwise known as Kaki no Dote Nabe – is one of my favorite nabemono dishes. This stew uses both red and white miso as a powerful, pungent, decadent and seductive flavoring agent. The name riverbank probably refers to the bank of miso on the inside of
Who doesn’t love a good pickled veggie topper? There was an incredible burger joint just down the street from where I grew up in LA called Fusion Burger. This place had some of the best food I’ve ever eaten. Aside from the amazing burgers, the real winner and the dark
Nishime is a must when it comes to welcoming the new year! In fact, when it comes to tradition-bound festive holidays in Japan, nothing beats New Year’s, also known as Osechi – a time of family gatherings, gossip, and lots of good food and sake. As such, making nishime is
As the New Year approaches, I like to prepare classic Osechi recipes to mark the transition and bring good luck. The choices of food, colors and even the names of the dishes are all very intentional with Osechi. Plus preparing food ahead of time means a relaxing start to the
When it comes to winter comfort foods, one-pot dishes, soups and stews are a given – especially in the Japanese culture. Winter is the perfect time to cozy up, enjoy the snowfall, and make some of your favorite Japanese winter comfort food recipes. Japanese Winter Comfort Foods Chanko Nabe is
Kanazawa boasts a special regional cuisine called Kaga no aji. In general the taste is mildly sweet, like most Japanese country cooking. Visually, it is not as sophisticated or ornate as Kyoto’s kaiseki haute cuisine, since it’s based on the food of the samurai – substantial and hearty, with taste,
We may not be able to travel to Japan in person at the moment, but we sure can sample and cook our way through it with our taste buds by visiting Honshu Island (some of my favorite noodle recipes from Nagoya (where I used to live) and a fish sukiyaki
One of the first things you’ll notice at any Japanese bakery or hotel breakfast is the abundance of shokupan, literally “eating bread.” In the West, you’ll more likely to see the name “Hokkaido milk bread” or “Japanese milk bread”in a nod to the prefecture’s well-known association with premium dairy; depending
Vegetarian Japanese recipes aren’t often highlighted, but today we’re going to change that! Whether you’re a vegetarian traveling to Japan or a home chef looking to cater to a vegetarian diet, these vegetarian Japanese dishes are sure to be a hit. Vegetarian Japanese Recipes As I’ve shared before, despite much
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