Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.| Just One Cookbook
About Me I was born and raised in Yokohama, Japan, a vibrant port city south of Tokyo with a rich culinary culture shaped by global influences. I moved to the U.S. at age of 20 to attend college, and I’ve been cooking ever since. However, my culinary journey began long before that (more on that […]| Just One Cookbook
From oyakodon and gyudon to katsudon, discover our most popular donburi recipes— Japanese rice bowls perfect for busy weeknights.| Just One Cookbook
Learn the sogigiri (slanted slice) cutting technique to create thin, even slices of meat, fish, and veggies to use in Japanese recipes.| Just One Cookbook
In my guide What is Dashi and How to Make It, I’ll explain the six types of Japanese soup stock and how to use them in Japanese recipes.| Just One Cookbook
With thinly sliced beef and onions cooked in a savory-sweet sauce over steamed rice, Gyudon (Japanese Beef Rice Bowl) is simple and filling!| Just One Cookbook
Make my authentic, homemade Japanese miso soup with an easy from-scratch dashi stock and classic ingredients like tofu and wakame seaweed.| Just One Cookbook
