✎ Blog · 381 recipes picked
Classic Japanese home cooking taught from the basics up, with videos that show exactly how each dish should look along the way.
The kitchens we pick from
Every recipe on Cook Japanese belongs to a real cook. We summarise in our own words, rank honestly, and always link out. These are the people behind the recipes.
✎ Blog · 339 recipes picked
Namiko Hirasawa Chen's deeply detailed Japanese recipes, with step-by-step photos, ingredient guides, and the patience to explain why each step matters.
✎ Blog · 93 recipes picked
Japanese cooking with a plant-based lean: familiar dishes reworked with care so they still taste like the originals.
✎ Blog · 82 recipes picked
Yumiko's collection of Japanese home cooking, written the way a careful home cook actually works: precise steps, honest notes, and dishes straight from a Japanese family table.
✎ Blog · 51 recipes picked
Simple, wholesome Japanese home cooking: the kind of unfussy, vegetable-forward meals Japanese families eat on ordinary weeknights.
▲ Community · 29 recipes picked
A community of home cooks sharing what they actually made for dinner. Every recipe we pick from here is credited to the cook who posted it, and the upvotes tell you what the community loved.
✎ Blog · 10 recipes picked
Marc Matsumoto's kitchen, where classic Japanese dishes are broken down by technique to show why each step works and how to get restaurant results at home.
✎ Blog · 7 recipes picked
Shihoko Ura's Japanese recipes, from weeknight staples to the street-food and cafe favourites you'd hunt down on a trip to Japan.
✎ Blog · 4 recipes picked
Everyday Japanese dishes explained for cooks outside Japan, with clear steps and sensible substitutions for an ordinary kitchen.
✎ Blog · 3 recipes picked
Caroline Phelps' home cooking blog. We pick from her Japanese recipes, which lean approachable and weeknight-friendly, with clear steps and ingredients a home cook outside Japan can actually find.
✎ Blog · 1 recipe picked
Japanese recipes written from inside Japan, balancing authentic technique with clear guidance for cooks who didn't grow up with these dishes.