Service Policy
- home
- Service Policy
Service Policy
Making Japanese Cooking Accessible and Enjoyable for Everyone
1. Recipes for Non-Japanese Home Cooks
I offer recipes that are not directly translated from Japanese. Instead, my recipes are specifically created for non-Japanese people. This is important because if you simply translated a Japanese recipe into your own language, you’d miss knowing all those things a Japanese home cook knows automatically – for example, what the meal should look like, how it should taste, and more. In my lessons, I develop recipes that are easy to understand, even for non-Japanese people.
2. Adjusting to Local Differences
Lessons are planned on the premise that your ingredients and equipment may different from those in Japan. For example, grated daikon radish is typically used in Japan but you may be unable to source a ‘daikon radish grater’ or even find the vegetable ‘daikon radish’ in your local store. So I will tell you how to buy any vital items online and how to substitute – perhaps you can use a food processor instead of a radish grater or turnips instead of radishes.
3. “Food is Medicine”
My lessons help you gain valuable knowledge about medicinal recipes in Japan. Japanese cuisine, especially traditional seasonal cuisine, is steeped in the ancient wisdom of “Food is Medicine,” based on Chinese medicinal practices. We eat seasonal vegetables, fruits, beans, and fish to adjust our digestion according to the weather. We also have fermented seasonings (such as soy sauce, mirin, sake, and miso) and natural soup stock called ‘dashi’ to deepen the taste of our food.
In my lessons, I will introduce various dishes and at every opportunity explain the effects that you can expect from individual ingredients. I imagine you already eat delicious food that suits your body and your environment. So I will suggest adding small amounts of Japanese food with a specific purpose to your daily diet. You may see positive changes in your body and overall health.
