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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Guest Blogger
We’re inviting guest bloggers to share stories of Japanese culture, travel, and the hidden gems that make Japan special
Whether it’s a tucked-away restaurant, a local market, a recipe or meal you’ll never forget.
Recipes
Sarah B. Hodge returns once again as a guest blogger during her final days in Japan after a 5-year stint as an ESL/EFL specialist teaching English as a second language as her day job while also working as a freelance writer and enjoying all things Japan. Previous guest posts by
I have been thinking a lot about end of the year culinary rituals and traditions while writing this blog posting. I keep pondering why when I first experienced Osechi as a young bride (literally only married for 2 weeks) in Tokyo all those years ago, it so captivated me to
Green tea has a tremendous amount of health benefits – the EGCG compounds in the drink have been known to be anti-cancer, anti-inflammatory, and good for your blood sugar and weight loss. It’s also delicious, and with a fraction of the caffeine as coffee, it’s a great choice for health-minded
Shikoku Island (the smallest island in Japan) may have only four prefectures, but when it comes to regional cuisine, it is very wealthy. I had the chance to eat my way through the whole island when living in Japan. What struck me the most, was that, although most of the
My niece, Corina Seligman, knows her sake! I call her my secret Sake goddess! So I asked her to do a blog on Sake 101. I sure learned a lot! –Lucy Sake (酒,さけ, or Nihonshu), one of my favorite drinks in the world, is very misunderstood by most consumers. I
Though many of them would deny it, the Japanese are notorious sweet-eaters who indulge in a multitude of cakes, most often during teatime. This penchant for snacking dates back to the early Edo period (1603-1867), when eating two large meals a day was the norm – repasts punctuated by
We all know about saucy liquidy stew-like Japanese traditional curries—so many variations to choose from and try and make….but what about Japanese Dry Curry-Pilaf Style? Have you ever made it? Quick, easy and tasty, and a wonderful way to use up all those bits and pieces lingering in your refrigerator.
Contrary to popular belief, potatoes have always been an integral part of Japanese cooking, especially in the form of potato croquettes (called korokke コロッケ). There are a variety to choose from such as jaga-imo (potato), satsuma imo (sweet potato), sato-imo (taro), and yama imo (yams)—usually eaten raw. When Did
I was recently interviewed for my first podcast as a guest on Cookbook Love, hosted by the very charming Maggie Green of the Green Apron company. We had a wide-ranging conversation that included self publishing my cookbook, my favorite cookbook authors, my cookbook collection, and how am I cooking Japanese
A favorite Japanese past time is Hanami, or Japanese flower viewing celebrations. In this case, Sarah B. Hodge is back to talk about the viewing of Cherry Blossoms (sakura); needless to say, delicious foods and drinks are always a part of this! It’s Cherry Blossom Season in Japan 2020
Like many cultures, Japan first used chickens as living alarm clocks. The first record of this dates back to the Kojiki, the country’s first official history book, written in 712. The chicken was considered a sacred bird back then because it told people when morning had come, and apparently no
Although the weather has been unusually warm and sunny here in the Bay area for the past few weeks, I was craving Tonjiru (豚汁,とんじる), a classic hearty umami-flavored miso-based soul-satisfying pork soup, usually made in the winter. Ton is defined as pork, and jiru meaning soup. Depending on the
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