top of page

ホーム
プロフィール
メニュー
レッスンの予約
ギャラリー
- お客様の声
More

Use tab to navigate through the menu items.

フォトギャラリー

E66DFC62-A641-4295-9AA4-290684A2A3C9 2.JPG

E3438AC3-42E7-45BE-A44E-09F49CD12154 2.JPG

IMG_2916 2.JPG

WELLNESS KITCHEN

Sometimes a class tugs at your heartstrings, like this beautiful father-daughter duo who visited me last week. The father, a pilot, had a layover in Hawaii, where his daughter is a student, and they wanted to take a class to create special memories during their time together

They made a lovely lunch of braised chicken with a creamy garlic and herb gravy, a beautiful fall salad with feta, apple, and roasted pepitas, and chocolate tofu mousse with cacao nib brittle and berries for dessert

The dogs got to join them at the end of class 🐶 🐶

Thank you so much for coming 💜

Sometimes a class tugs at your heartstrings, like this beautiful father-daughter duo who visited me last week. The father, a pilot, had a layover in Hawaii, where his daughter is a student, and they wanted to take a class to create special memories during their time together

They made a lovely lunch of braised chicken with a creamy garlic and herb gravy, a beautiful fall salad with feta, apple, and roasted pepitas, and chocolate tofu mousse with cacao nib brittle and berries for dessert

The dogs got to join them at the end of class 🐶 🐶

Thank you so much for coming 💜

My cooking class was the setting for a surprise birthday party for a special lady! Since the guest of honor is vegan, we made a plant based Asian fusion menu which even the meat eaters enjoyed 🌱

We started with dessert - a vegan berry and peach fruit crisp with vanilla bean coconut whipped cream, then made Korean pan fried tofu with ponzu chili garlic sauce, green beans with sesame, kombu-based vegan miso soup, and a forbidden rice salad with toasted coconut, cashews, and a shower of herbs

It was a feast that was healthy as it was full of flavor 😋

Happy birthday S! Thank you all so much for coming 💜

My cooking class was the setting for a surprise birthday party for a special lady! Since the guest of honor is vegan, we made a plant based Asian fusion menu which even the meat eaters enjoyed 🌱

We started with dessert - a vegan berry and peach fruit crisp with vanilla bean coconut whipped cream, then made Korean pan fried tofu with ponzu chili garlic sauce, green beans with sesame, kombu-based vegan miso soup, and a forbidden rice salad with toasted coconut, cashews, and a shower of herbs

It was a feast that was healthy as it was full of flavor 😋

Happy birthday S! Thank you all so much for coming 💜

I was honored to have a special guest in my kitchen this week - Chef Kay, winner of Carla Hall's Favorite Chef competition in 2023!! She and her husband made a beautiful Japanese feast while on vacation on Oahu.

She had loved her visit in Japan earlier this year, and wanted to learn some traditional recipes. But I learned just as much from her! She put her own spin on the wafu vinaigrette for the cabbage crunch salad, adding yuzu kosho and a little sugar to balance the flavors ✨

I had so much fun getting to know her and her husband. Thank you for sharing your holiday with me! 💜

I was honored to have a special guest in my kitchen this week - Chef Kay, winner of Carla Hall's Favorite Chef competition in 2023!! She and her husband made a beautiful Japanese feast while on vacation on Oahu.

She had loved her visit in Japan earlier this year, and wanted to learn some traditional recipes. But I learned just as much from her! She put her own spin on the wafu vinaigrette for the cabbage crunch salad, adding yuzu kosho and a little sugar to balance the flavors ✨

I had so much fun getting to know her and her husband. Thank you for sharing your holiday with me! 💜

I had a great time with these ladies who made a Japanese lunch featuring misoyaki butterfish, chilled silken tofu with okra salad, dashimaki tamago, and osuimono soup with shimeji mushrooms and mizuna

I tried something new by plating in a more formal way. The ladies did a great job arranging all the dishes. I think it makes the meal more special and delicious!

Thank you so much for coming 💕

I had a great time with these ladies who made a Japanese lunch featuring misoyaki butterfish, chilled silken tofu with okra salad, dashimaki tamago, and osuimono soup with shimeji mushrooms and mizuna

I tried something new by plating in a more formal way. The ladies did a great job arranging all the dishes. I think it makes the meal more special and delicious!

Thank you so much for coming 💕

I had such a fun time in the kitchen with this mother, daughter, and daughter's bff group from Virginia!

There was no shortage of giggles as they made a Japanese menu of chicken meatballs with teriyaki glaze, cabbage crunch salad with peanuts, sesame seeds, and shiso, miso soup with silken tofu and wakame, expertly rolled dashimaki tamago, and the fudgiest vegan sweet potato brownies for dessert

They reported back that as soon as they flew home, they made the brownies for the father, and he said it was the best brownie he's ever had 😋

Thank you so much for coming!

I had such a fun time in the kitchen with this mother, daughter, and daughter's bff group from Virginia!

There was no shortage of giggles as they made a Japanese menu of chicken meatballs with teriyaki glaze, cabbage crunch salad with peanuts, sesame seeds, and shiso, miso soup with silken tofu and wakame, expertly rolled dashimaki tamago, and the fudgiest vegan sweet potato brownies for dessert

They reported back that as soon as they flew home, they made the brownies for the father, and he said it was the best brownie he's ever had 😋

Thank you so much for coming!

I had a wonderful time with this sweet family celebrating the husband's birthday in my kitchen 🎉

They chose the braised chicken menu with creamy garlic herb sauce, a colorful summer salad with shallot vinaigrette, and a peach and strawberry fruit crisp for dessert 🍓

The daughter is going off to college this fall, so they got to make some special memories before her departure. I had so much fun chatting about their travels and plans for the future.

Thank you so much for coming! 💛

I had a wonderful time with this sweet family celebrating the husband's birthday in my kitchen 🎉

They chose the braised chicken menu with creamy garlic herb sauce, a colorful summer salad with shallot vinaigrette, and a peach and strawberry fruit crisp for dessert 🍓

The daughter is going off to college this fall, so they got to make some special memories before her departure. I had so much fun chatting about their travels and plans for the future.

Thank you so much for coming! 💛

I had such a fun time with these two sweet sisters, the younger one visiting from North Carolina. Spending time with them made me miss my own sisters, who live in Tokyo 👯‍♀️

The menu was Japanese tsukune or chicken meatballs with teriyaki glaze, dashimaki tamago, a refreshing daikon salad with shiso and ume dressing, and traditional miso soup with silken tofu and wakame seaweed

I also offered them natto to try, and the younger one loved it! I'm always so impressed when non-Japanese people like natto, as it's a truly acquired taste (and texture) If you want to try natto in my class, just let me know. I won't be offended if you don't like it 😋

Thank you so much for coming! 💜

I had such a fun time with these two sweet sisters, the younger one visiting from North Carolina. Spending time with them made me miss my own sisters, who live in Tokyo 👯‍♀️

The menu was Japanese tsukune or chicken meatballs with teriyaki glaze, dashimaki tamago, a refreshing daikon salad with shiso and ume dressing, and traditional miso soup with silken tofu and wakame seaweed

I also offered them natto to try, and the younger one loved it! I'm always so impressed when non-Japanese people like natto, as it's a truly acquired taste (and texture) If you want to try natto in my class, just let me know. I won't be offended if you don't like it 😋

Thank you so much for coming! 💜

An epic day of cooking with these incredible ladies was memorable enough, but capping off with a tsunami threat made it truly unforgettable!

This beautiful group joined me from the
DC area for a bachelorette party. Normally I would be nervous to host such a big group, but they were all so warm and fun, it felt like I was hanging out with my girlfriends!

They made expertly folded gyoza dumplings, green beans with sesame dressing, dashimaki tamago, miso soup, and chocolate mousse with strawberries and cacao nib brittle for dessert

Towards the end of their meal, our phones started blaring in unison, warning us of an incoming tsunami. Things were tense for a while, but thankfully our islands were spared and now we all have a shared experience we'll never forget!

Thank you so much for coming. I hope you had as much fun as I did 😘

An epic day of cooking with these incredible ladies was memorable enough, but capping off with a tsunami threat made it truly unforgettable!

This beautiful group joined me from the
DC area for a bachelorette party. Normally I would be nervous to host such a big group, but they were all so warm and fun, it felt like I was hanging out with my girlfriends!

They made expertly folded gyoza dumplings, green beans with sesame dressing, dashimaki tamago, miso soup, and chocolate mousse with strawberries and cacao nib brittle for dessert

Towards the end of their meal, our phones started blaring in unison, warning us of an incoming tsunami. Things were tense for a while, but thankfully our islands were spared and now we all have a shared experience we'll never forget!

Thank you so much for coming. I hope you had as much fun as I did 😘

I'm honored that this sweet couple chose to spend their 10 year wedding anniversary in the kitchen with me!

We started by baking popovers and mixing two kinds of flavored butters, then we moved onto dessert - a decadent chocolate tofu mousse with berries and a fragrant cacao nib almond brittle. Finally, we made a full Japanese meal of teriyaki glazed chicken meatballs, cabbage crunch salad with shiso and roasted peanuts, traditional miso soup, and dashimaki tamago

I hope that they created memories that will last them many more happy years together 💜Thank you so much for coming!

I'm honored that this sweet couple chose to spend their 10 year wedding anniversary in the kitchen with me!

We started by baking popovers and mixing two kinds of flavored butters, then we moved onto dessert - a decadent chocolate tofu mousse with berries and a fragrant cacao nib almond brittle. Finally, we made a full Japanese meal of teriyaki glazed chicken meatballs, cabbage crunch salad with shiso and roasted peanuts, traditional miso soup, and dashimaki tamago

I hope that they created memories that will last them many more happy years together 💜Thank you so much for coming!

The cutest mother-daughter duo spent a fun day cooking together in my kitchen. As fellow dog lovers, they asked Rumi and Ginger to join us 🐶🐶

They started their lunch with freshly baked popovers with maple and strawberry butters, then made a Japanese lunch with misoyaki butterfish, simmered kabocha squash, daikon salad with shiso and ume dressing, and miso soup with silken tofu, wakame, and shimeji mushroom.

We ended our meal with a delicious vegan pandan panna cotta with strawberry sauce! As usual, I forgot to get photos of the dessert 😅

Thank you so much for coming to my cooking class!

The cutest mother-daughter duo spent a fun day cooking together in my kitchen. As fellow dog lovers, they asked Rumi and Ginger to join us 🐶🐶

They started their lunch with freshly baked popovers with maple and strawberry butters, then made a Japanese lunch with misoyaki butterfish, simmered kabocha squash, daikon salad with shiso and ume dressing, and miso soup with silken tofu, wakame, and shimeji mushroom.

We ended our meal with a delicious vegan pandan panna cotta with strawberry sauce! As usual, I forgot to get photos of the dessert 😅

Thank you so much for coming to my cooking class!

A sweet aunt gifted her nephew a customized "healthy meal prep" cooking class to support his busy lifestyle 🧑🏼‍🍳

We made roasted salmon and veggies with a zesty avocado green sauce, a veggie packed chicken and black bean enchilada casserole, and a versatile summer salad with shallot vinaigrette. He went home with some new skills and ideas for how to make delicious, easy dishes that will last him for several meals.

I love making custom menus so let me know if you have something in mind!

A sweet aunt gifted her nephew a customized "healthy meal prep" cooking class to support his busy lifestyle 🧑🏼‍🍳

We made roasted salmon and veggies with a zesty avocado green sauce, a veggie packed chicken and black bean enchilada casserole, and a versatile summer salad with shallot vinaigrette. He went home with some new skills and ideas for how to make delicious, easy dishes that will last him for several meals.

I love making custom menus so let me know if you have something in mind!

What a fun cooking class with these two mom friends! They took a break from their busy lives to spend time together and cook some delicious food 👯‍♀️

They started by baking decadent yet healthy double chocolate sweet potato brownies, then made a Japanese lunch of misoyaki butterfish, crunchy daikon salad with shiso and ume dressing, osuimono clear dashi soup with shimeji mushrooms and mizuna greens, and simmered kabocha.

I loved spending time with these super interesting, smart, and fun women. Thank you so much for coming 💕

What a fun cooking class with these two mom friends! They took a break from their busy lives to spend time together and cook some delicious food 👯‍♀️

They started by baking decadent yet healthy double chocolate sweet potato brownies, then made a Japanese lunch of misoyaki butterfish, crunchy daikon salad with shiso and ume dressing, osuimono clear dashi soup with shimeji mushrooms and mizuna greens, and simmered kabocha.

I loved spending time with these super interesting, smart, and fun women. Thank you so much for coming 💕

I still can't believe we did this one year ago.. it feels like a dream. The sheer vastness and wilderness of Botswana, where we would nearly bump into a different animal at every turn - we saw everything, everywhere, all at once

My favorite experiences: mobile camping with @harknesssafaris , lodging at @kwandosafaris , and spending a night under the stars on a raised platform

I still can't believe we did this one year ago.. it feels like a dream. The sheer vastness and wilderness of Botswana, where we would nearly bump into a different animal at every turn - we saw everything, everywhere, all at once

My favorite experiences: mobile camping with @harknesssafaris , lodging at @kwandosafaris , and spending a night under the stars on a raised platform

Another amazing week having the honor of being the guest chef @rancholapuerta

The biggest gracias to @reynaa.venegas and the incredible staff at @lacocinaquecanta who work tirelessly and with a smile to make my classes run seamlessly

This time I brought my dear friend and favorite Australian yogi Youtuber Fiona @twobirdsyogastudio What a treat to spend time with her in this beautiful setting

The Ranch is simply magical. It’s why I've visited 8 times already and keep coming back. If you want to experience the same, I have a special 20% discount offer for my followers:

To receive your 20% discount: you must call (800)443-7565 or email reservations@rancholapuerta.com to make your reservation, and give them my name (Lisa Matsunaga) and the code RLP-PRP

*20% off or best available offer on a 3-, 4-, or 7-night stay
*offer is available for any week in 2025!

Another amazing week having the honor of being the guest chef @rancholapuerta

The biggest gracias to @reynaa.venegas and the incredible staff at @lacocinaquecanta who work tirelessly and with a smile to make my classes run seamlessly

This time I brought my dear friend and favorite Australian yogi Youtuber Fiona @twobirdsyogastudio What a treat to spend time with her in this beautiful setting

The Ranch is simply magical. It’s why I've visited 8 times already and keep coming back. If you want to experience the same, I have a special 20% discount offer for my followers:

To receive your 20% discount: you must call (800)443-7565 or email reservations@rancholapuerta.com to make your reservation, and give them my name (Lisa Matsunaga) and the code RLP-PRP

*20% off or best available offer on a 3-, 4-, or 7-night stay
*offer is available for any week in 2025!

This sweet couple came to take my Japanese gyoza making class. They were near experts at wrapping them because they have lots of experience making pierogi with her Polish family!

It was also their first time trying umeboshi, and they loved it. They made a dressing with it for our daikon salad. They also made a traditional miso soup and a decadent but healthy vegan sweet potato fudge brownies for dessert.

The dogs got to join us this time, and they certainly enjoyed the attention 😂

Thank you so much for coming! 🧡🐶🧡

This sweet couple came to take my Japanese gyoza making class. They were near experts at wrapping them because they have lots of experience making pierogi with her Polish family!

It was also their first time trying umeboshi, and they loved it. They made a dressing with it for our daikon salad. They also made a traditional miso soup and a decadent but healthy vegan sweet potato fudge brownies for dessert.

The dogs got to join us this time, and they certainly enjoyed the attention 😂

Thank you so much for coming! 🧡🐶🧡

This cute couple is actually my first guests from Japan!! How cute are they? I was excited to meet them, because it is quite unusual for Japanese tourists to venture out of the usual safe, well-beaten path.

Just like me, the woman loves to travel and see how locals live, and take cooking classes from them

They made a strawberry mango fruit crisp for dessert (📷: they're snacking on a mango seed), braised chicken thighs with garlic herb gravy, and a big seasonal salad with shallot vinaigrette. They also got lots of dog time at the end of class.

ありがとうございました❣️

This cute couple is actually my first guests from Japan!! How cute are they? I was excited to meet them, because it is quite unusual for Japanese tourists to venture out of the usual safe, well-beaten path.

Just like me, the woman loves to travel and see how locals live, and take cooking classes from them

They made a strawberry mango fruit crisp for dessert (📷: they're snacking on a mango seed), braised chicken thighs with garlic herb gravy, and a big seasonal salad with shallot vinaigrette. They also got lots of dog time at the end of class.

ありがとうございました❣️

Paris and London in spring 🌸

Paris and London in spring 🌸

Shopping with fashion stylist @yoshiko_stylist_paris @bonchicparis was the highlight of my trip to Paris, and the best investment I made for my wardrobe. Not only is my closet refreshed, my soul is too, after spending time with her vibrant positive energy ✨

Yoshiko has lived in Paris for 30+ years, and has worked with international celebrities for magazine shoots and commercials.

Yoshiko taught me many lessons during my tour, such as what works for my body shape and skin tone, and basic rules on how to look fashionable.

While I wish Yoshiko could come with me every time I shop, she gave me the tools to know what to look for.

I'm so grateful for Yoshiko's professional services and her wonderful companionship! I can't wait to shop with her again!

Shopping with fashion stylist @yoshiko_stylist_paris @bonchicparis was the highlight of my trip to Paris, and the best investment I made for my wardrobe. Not only is my closet refreshed, my soul is too, after spending time with her vibrant positive energy ✨

Yoshiko has lived in Paris for 30+ years, and has worked with international celebrities for magazine shoots and commercials.

Yoshiko taught me many lessons during my tour, such as what works for my body shape and skin tone, and basic rules on how to look fashionable.

While I wish Yoshiko could come with me every time I shop, she gave me the tools to know what to look for.

I'm so grateful for Yoshiko's professional services and her wonderful companionship! I can't wait to shop with her again!

I'm honored to return as guest chef at @rancholapuerta for the week of May 17! ✨Read below to receive 20% off your first visit ✨

I will be teaching two Japanese cooking classes and cooking a multicourse meal with executive chef extraordinaire @reynaa.venegas and the team at @lacocinaquecanta Featured dishes include agedashi tofu and eggplant, misoyaki butterfish, and green beans in sesame dressing

I've been a devoted fan of the Ranch since long before I was a guest chef, and I'm thrilled to be able to share this offer with you. I hope to see you there!

Where else can you experience 40 wellness classes a day, farm-fresh cuisine, healing spa therapies, endless miles of hikes, and farm-to-table cooking classes on 4,000 acres of oasis, pioneered by a 102-year old wellness legend who started the world's first wellness resort with her husband 85 years ago?!

To receive your 20% discount: you must call (800)443-7565 or email reservations@rancholapuerta.com to make your reservation, and give them my name (Lisa Matsunaga) and the code RLP-PRP

*20% off or best available offer on a 3-, 4-, or 7-night stay
*offer is available for any week in 2025!

I'm honored to return as guest chef at @rancholapuerta for the week of May 17! ✨Read below to receive 20% off your first visit ✨

I will be teaching two Japanese cooking classes and cooking a multicourse meal with executive chef extraordinaire @reynaa.venegas and the team at @lacocinaquecanta Featured dishes include agedashi tofu and eggplant, misoyaki butterfish, and green beans in sesame dressing

I've been a devoted fan of the Ranch since long before I was a guest chef, and I'm thrilled to be able to share this offer with you. I hope to see you there!

Where else can you experience 40 wellness classes a day, farm-fresh cuisine, healing spa therapies, endless miles of hikes, and farm-to-table cooking classes on 4,000 acres of oasis, pioneered by a 102-year old wellness legend who started the world's first wellness resort with her husband 85 years ago?!

To receive your 20% discount: you must call (800)443-7565 or email reservations@rancholapuerta.com to make your reservation, and give them my name (Lisa Matsunaga) and the code RLP-PRP

*20% off or best available offer on a 3-, 4-, or 7-night stay
*offer is available for any week in 2025!

For their 4th class with me, these fabulous ladies chose Indian cuisine! By now, we have the routine down - I cook, while they catch up with each other 😆 It's like they've become my girlfriends too, and I look forward to it every time 🥰

I made popular classics like butter chicken and palak paneer, and also incorporated one South Indian dish called green bean poriyal, which uses typical Southern ingredients such as grated coconut and curry leaves. It's a light and fresh dish that complements the richer curries.

I also made my all time favorite drink, masala chai, to accompany the dessert that one of the ladies brought - Soan papdi - a flaky, milky, sweet dessert scented with cardamom. Yum!

Thank you so much for coming, as always 🙏💕 What shall we make next?!

For their 4th class with me, these fabulous ladies chose Indian cuisine! By now, we have the routine down - I cook, while they catch up with each other 😆 It's like they've become my girlfriends too, and I look forward to it every time 🥰

I made popular classics like butter chicken and palak paneer, and also incorporated one South Indian dish called green bean poriyal, which uses typical Southern ingredients such as grated coconut and curry leaves. It's a light and fresh dish that complements the richer curries.

I also made my all time favorite drink, masala chai, to accompany the dessert that one of the ladies brought - Soan papdi - a flaky, milky, sweet dessert scented with cardamom. Yum!

Thank you so much for coming, as always 🙏💕 What shall we make next?!

Omotenashi おもてなし is a word often translated to hospitality or customer service, but it is a much deeper sentiment. It's a unique Japanese cultural trait that places importance on genuine, wholehearted care for the guest. It is about anticipating their needs, protecting them from discomfort, seeing from their perspective, and serving without expectation. I think most importantly, there no attention placed on -your- efforts to provide it. The focus is on the guest and their experience.

Omotenashi is at the core of my cooking class. I hope each guest feels it when they come into my kitchen.

What do you think of this concept? Do you experience it, or offer it, where you live?

Omotenashi おもてなし is a word often translated to hospitality or customer service, but it is a much deeper sentiment. It's a unique Japanese cultural trait that places importance on genuine, wholehearted care for the guest. It is about anticipating their needs, protecting them from discomfort, seeing from their perspective, and serving without expectation. I think most importantly, there no attention placed on -your- efforts to provide it. The focus is on the guest and their experience.

Omotenashi is at the core of my cooking class. I hope each guest feels it when they come into my kitchen.

What do you think of this concept? Do you experience it, or offer it, where you live?

Biscotti take a bit of time to make, but the results are worth it. My double dark chocolate biscotti with hazelnuts or almonds is not too sweet, and is perfect for dipping in tea or coffee ☕️

Biscotti take a bit of time to make, but the results are worth it. My double dark chocolate biscotti with hazelnuts or almonds is not too sweet, and is perfect for dipping in tea or coffee ☕️

One of the best things about my job is getting to meet wonderful people. This family was so sweet, and so beautiful inside and out, that I couldn't help but stop cooking and admire them!

Not only did 7 year old J do an amazing job helping me cook, she was so brave in trying many new foods. She described tofu as "melts in your mouth," loved the shimeji mushrooms in her soup, and even asked for seconds of brown rice. She is a budding foodie!

Thank you so much for coming and spending your special day with me 🥰

One of the best things about my job is getting to meet wonderful people. This family was so sweet, and so beautiful inside and out, that I couldn't help but stop cooking and admire them!

Not only did 7 year old J do an amazing job helping me cook, she was so brave in trying many new foods. She described tofu as "melts in your mouth," loved the shimeji mushrooms in her soup, and even asked for seconds of brown rice. She is a budding foodie!

Thank you so much for coming and spending your special day with me 🥰

Sometimes, before you even meet someone, you know you're going to have a good class with them. This was one of those times ✨

These beautiful sisters from Milipitas, CA brought so much warmth, joy, and postitive energy. We laughed and chatted and cooked a delicious meal together.

They chose the most popular menu - misoyaki butterfish, dashimaki tamago, daikon salad with ume and shiso dressing, osuimono clear soup with shimeji mushrooms and silken tofu, and a batch of popovers with maple and mango butters to start. They even dared to try natto, and liked it!

Thank you for coming and spending your day with me 💕

Sometimes, before you even meet someone, you know you're going to have a good class with them. This was one of those times ✨

These beautiful sisters from Milipitas, CA brought so much warmth, joy, and postitive energy. We laughed and chatted and cooked a delicious meal together.

They chose the most popular menu - misoyaki butterfish, dashimaki tamago, daikon salad with ume and shiso dressing, osuimono clear soup with shimeji mushrooms and silken tofu, and a batch of popovers with maple and mango butters to start. They even dared to try natto, and liked it!

Thank you for coming and spending your day with me 💕

Party sushi cups are a fun, easy food to offer at gatherings. It’s less work than making makizushi (rolls), and more elegant than temakizushi (diy hand rolls). Guests can even assemble their own sushi cups

Here, I topped seasoned sushi rice with furikake, a variety of sashimi, dashimaki tamago (rolled omelet), and veggies. But I forgot to add ikura on top, which is my favorite! If I was up to me, my cup would be 50% filled with ikura 😝

What would you add to your sushi cup?

Party sushi cups are a fun, easy food to offer at gatherings. It’s less work than making makizushi (rolls), and more elegant than temakizushi (diy hand rolls). Guests can even assemble their own sushi cups

Here, I topped seasoned sushi rice with furikake, a variety of sashimi, dashimaki tamago (rolled omelet), and veggies. But I forgot to add ikura on top, which is my favorite! If I was up to me, my cup would be 50% filled with ikura 😝

What would you add to your sushi cup?

This sweet mother-daughter duo took a cooking class of my favorite Thai dishes!

They made refreshing summer rolls with a sweet chili dipping sauce, pad thai with tofu and shrimp, a super flavorful green curry with tofu and bell pepper, and chocolate tofu mousse for dessert. They were so excited to taste everything that I almost couldn't get photos of our finished meal 😆

The mother gifted me with her homemade jams she makes in Texas. Such a sweet woman 🥹 Thank you for the gifts and for coming to my class 💜

This sweet mother-daughter duo took a cooking class of my favorite Thai dishes!

They made refreshing summer rolls with a sweet chili dipping sauce, pad thai with tofu and shrimp, a super flavorful green curry with tofu and bell pepper, and chocolate tofu mousse for dessert. They were so excited to taste everything that I almost couldn't get photos of our finished meal 😆

The mother gifted me with her homemade jams she makes in Texas. Such a sweet woman 🥹 Thank you for the gifts and for coming to my class 💜

Finally, we have okonomiyaki on the menu!!!
Several people have come back from their trips to Japan raving about the okonomiyaki, so I decided to create a recipe for it 🙂

Okonomiyaki is a savory Japanese pancake with a light cabbage and mountain yam batter. The rest of the fillings and toppings are up to you, hence the name, which translates to "grilled how you like it"

My recipe contains a mountain of cabbage (see photo 2) and whole wheat pastry flour. I purchase the pork belly at @thelocalgeneralstorehi , which sources local, humanely raised pork from @mountainviewfarms808

I didn't like okonomiyaki before, but this recipe changed my mind!

Finally, we have okonomiyaki on the menu!!!
Several people have come back from their trips to Japan raving about the okonomiyaki, so I decided to create a recipe for it 🙂

Okonomiyaki is a savory Japanese pancake with a light cabbage and mountain yam batter. The rest of the fillings and toppings are up to you, hence the name, which translates to "grilled how you like it"

My recipe contains a mountain of cabbage (see photo 2) and whole wheat pastry flour. I purchase the pork belly at @thelocalgeneralstorehi , which sources local, humanely raised pork from @mountainviewfarms808

I didn't like okonomiyaki before, but this recipe changed my mind!

This lovely group of sisters and cousins brought their own matching handmade aprons, ready to cook a delicious Japanese meal 🥢

I love when guests are adventurous to try new foods. One of the guests usually shies away from eating fish, but she loved the misoyaki butterfish 😋

Along with the butterfish, they made a decadent vegan chocolate mousse, dashimaki tamago (rolled dashi flavored omelette), refreshing daikon salad with shiso and ume dressing, and osuimono with shimeji mushrooms and silken tofu. And of course, we started off the class with fresh baked popovers

Thank you so much for coming!

This lovely group of sisters and cousins brought their own matching handmade aprons, ready to cook a delicious Japanese meal 🥢

I love when guests are adventurous to try new foods. One of the guests usually shies away from eating fish, but she loved the misoyaki butterfish 😋

Along with the butterfish, they made a decadent vegan chocolate mousse, dashimaki tamago (rolled dashi flavored omelette), refreshing daikon salad with shiso and ume dressing, and osuimono with shimeji mushrooms and silken tofu. And of course, we started off the class with fresh baked popovers

Thank you so much for coming!

Happy 102nd birthday to my Baba/grandma! 🥳🎂🎊
All the family gathered to celebrate our matriarch, the one who loves to throw parties, dresses to the nines, handmakes incredible beadwork for fun, and can outdrink us all 😂

Photo 3: When her retirement home director picked her up after the party, we all gathered to send her off. Apparently this was too dramatic for her, and as she drove away, she yells, "I'm not dead yet, gosh!"

Photo 4: Cousins and nieces choosing from Baba's intricate beaded accessories

Happy 102nd birthday to my Baba/grandma! 🥳🎂🎊
All the family gathered to celebrate our matriarch, the one who loves to throw parties, dresses to the nines, handmakes incredible beadwork for fun, and can outdrink us all 😂

Photo 3: When her retirement home director picked her up after the party, we all gathered to send her off. Apparently this was too dramatic for her, and as she drove away, she yells, "I'm not dead yet, gosh!"

Photo 4: Cousins and nieces choosing from Baba's intricate beaded accessories

Making gyoza is a labor of love, but the end results are all worth it 😋 This sweet couple made a lovely Japanese menu of traditional pork gyoza with plenty of vegetables, mizuna salad with crispy jako and silken tofu with onion citrus dressing, and miso soup with wakame and shimeji mushrooms. I also made a side of simmered kabocha pumpkin to accompany their meal.

The husband is a retired surgeon, which was evident in his excellent gyoza folding skills and quiet patience! I was so impressed, given it was his first time making gyoza 🥟

Thank you so much for coming 🌺

Making gyoza is a labor of love, but the end results are all worth it 😋 This sweet couple made a lovely Japanese menu of traditional pork gyoza with plenty of vegetables, mizuna salad with crispy jako and silken tofu with onion citrus dressing, and miso soup with wakame and shimeji mushrooms. I also made a side of simmered kabocha pumpkin to accompany their meal.

The husband is a retired surgeon, which was evident in his excellent gyoza folding skills and quiet patience! I was so impressed, given it was his first time making gyoza 🥟

Thank you so much for coming 🌺

The sweetest mother-daughter duo came to my class from Berkeley CA the other day

Even though she's only 9 year old, she basically cooked this whole meal! They made seared scallops with saffron asparagus risotto, a beautiful green salad with pomegranate and blueberries and a shallot vinaigrette, and a decadent vegan chocolate mousse with fresh berries and toasted almonds for dessert

At their request, the dogs got to say hello towards the end of class 🐶 🐶

I love Berkeley so much. It was my favorite town when I lived in SF. Talking story with them made me miss it and I can't wait to visit again. Thank you so much for coming!

The sweetest mother-daughter duo came to my class from Berkeley CA the other day

Even though she's only 9 year old, she basically cooked this whole meal! They made seared scallops with saffron asparagus risotto, a beautiful green salad with pomegranate and blueberries and a shallot vinaigrette, and a decadent vegan chocolate mousse with fresh berries and toasted almonds for dessert

At their request, the dogs got to say hello towards the end of class 🐶 🐶

I love Berkeley so much. It was my favorite town when I lived in SF. Talking story with them made me miss it and I can't wait to visit again. Thank you so much for coming!

These friends have known each other since high school, and while some now live on the mainland, they came together for the holidays to take a cooking class 💜

They started by baking popovers with maple and strawberry guava butters, then made a full Japanese meal including chicken meatballs with teriyaki glaze, dashimaki tamago, a refreshing daikon salad with shiso and ume dressing, and miso soup with maitake mushrooms and aburaage tofu.

Thank you so much for coming!

These friends have known each other since high school, and while some now live on the mainland, they came together for the holidays to take a cooking class 💜

They started by baking popovers with maple and strawberry guava butters, then made a full Japanese meal including chicken meatballs with teriyaki glaze, dashimaki tamago, a refreshing daikon salad with shiso and ume dressing, and miso soup with maitake mushrooms and aburaage tofu.

Thank you so much for coming!

I've been enjoying testing this agedashi tofu recipe with eggplant since it's one of my favorite Japanese foods to eat 😋

Soft tofu is fried until golden brown and bathed in a warm dashi-infused shoyu broth and topped with grated daikon radish and a bit of ginger. The contrast of the crispy exterior with the custardy soft tofu is hard to beat and makes the tofu taste like a rich savory treat

Do you like agedashi tofu? Would you like to learn how to make it?

I've been enjoying testing this agedashi tofu recipe with eggplant since it's one of my favorite Japanese foods to eat 😋

Soft tofu is fried until golden brown and bathed in a warm dashi-infused shoyu broth and topped with grated daikon radish and a bit of ginger. The contrast of the crispy exterior with the custardy soft tofu is hard to beat and makes the tofu taste like a rich savory treat

Do you like agedashi tofu? Would you like to learn how to make it?

A beautiful end to 2024 with this lovely group 💜

The girlfriend treated her boyfriend and his mother to a cooking class for their Christmas present 🎄 Together they made a delicious meal of seared scallops, a saffron risotto with asparagus, a colorful salad with persimmons and mac nuts, and a decadent vegan chocolate mousse.. all topped off with fresh baked popovers ✨

What made me smile was that they had the lowest expectations for the salad (I get it, most salads are boring and bland) but it turned out to be their favorite dish! I love broadening people's minds about what healthy food can be

Thank you so much for coming!

A beautiful end to 2024 with this lovely group 💜

The girlfriend treated her boyfriend and his mother to a cooking class for their Christmas present 🎄 Together they made a delicious meal of seared scallops, a saffron risotto with asparagus, a colorful salad with persimmons and mac nuts, and a decadent vegan chocolate mousse.. all topped off with fresh baked popovers ✨

What made me smile was that they had the lowest expectations for the salad (I get it, most salads are boring and bland) but it turned out to be their favorite dish! I love broadening people's minds about what healthy food can be

Thank you so much for coming!

明けましておめでとうございます🎊
I wish you a healthy, happy new year!

What kind of traditions do you follow for the New Year?

📷 : Preschooler Lisa pounding New Years mochi in Tokyo with sumo wrestler Takamiyama and his apprentice. My first cooking lesson?!

明けましておめでとうございます🎊
I wish you a healthy, happy new year!

What kind of traditions do you follow for the New Year?

📷 : Preschooler Lisa pounding New Years mochi in Tokyo with sumo wrestler Takamiyama and his apprentice. My first cooking lesson?!

I had a great time cooking with this family from the Great Lakes region! They are 3rd generation blueberry farmers @truenorthberryfarm They also have neighbors who make maple syrup on their maple tree farm 😍 I learned so much from them. Their son is teaching in the Philippines, so they decided to meet halfway in Hawaii for the holidays!🎄

They made a traditional Japanese meal of misoyaki salmon, dashimaki tamago, daikon salad with shiso and ume dressing, a winter special osuimono soup with yuzu, shimeji mushrooms and silken tofu, and popovers for dessert 😋

Thank you so much for coming!

I had a great time cooking with this family from the Great Lakes region! They are 3rd generation blueberry farmers @truenorthberryfarm They also have neighbors who make maple syrup on their maple tree farm 😍 I learned so much from them. Their son is teaching in the Philippines, so they decided to meet halfway in Hawaii for the holidays!🎄

They made a traditional Japanese meal of misoyaki salmon, dashimaki tamago, daikon salad with shiso and ume dressing, a winter special osuimono soup with yuzu, shimeji mushrooms and silken tofu, and popovers for dessert 😋

Thank you so much for coming!

What a sweet, kind, and smart (both are doctors!) couple to spend my day with 🥰

They made a delicious meal of perfectly seared scallops with a saffron asparagus risotto, a zingy green salad featuring grapefruit supremes, mint, and avocado, and a juicy peach and mango fruit crisp for dessert. And of course, popovers to kick off the class ✨

Thank you so much for coming 💛

What a sweet, kind, and smart (both are doctors!) couple to spend my day with 🥰

They made a delicious meal of perfectly seared scallops with a saffron asparagus risotto, a zingy green salad featuring grapefruit supremes, mint, and avocado, and a juicy peach and mango fruit crisp for dessert. And of course, popovers to kick off the class ✨

Thank you so much for coming 💛

Gift cards are available for your last minute Christmas shopping!

My private, healthy cooking classes are great for:
🎁 Someone who's trying to eat healthier and cook more at home
🎁 Someone who values experiences over things
🎁 Someone you want to spend quality time and make fun memories with

Gift cards are available for your last minute Christmas shopping!

My private, healthy cooking classes are great for:
🎁 Someone who's trying to eat healthier and cook more at home
🎁 Someone who values experiences over things
🎁 Someone you want to spend quality time and make fun memories with

Wellness + Culinary = my idea of heaven!
Visiting @rancholapuerta is always a magical experience, but attending their Michelin Culinary Week was truly unforgettable

After a morning filled with everything from yoga to cardio drum dancing (😂), I'd trade in my spandex for an apron to learn from the best chefs in Baja. On the final evening, the chefs and local winemakers treated us to a delightful 8 course dinner.

Thank you to @reynaa.venegas @marcehisaki @javierplascencia @laurenp.baja @santosbrujos @oscartorreschef for sharing your time, expertise, and warm hospitality 🧡

I've got HUGE shoes to fill when I return in May 2025 to teach my Japanese classes at the Ranch! 😳

If you want to experience the magic of Rancho la Puerta, mention my name when calling for your reservation, and you'll receive a $250 credit for your stay 🧚🏻‍♀️

Wellness + Culinary = my idea of heaven!
Visiting @rancholapuerta is always a magical experience, but attending their Michelin Culinary Week was truly unforgettable

After a morning filled with everything from yoga to cardio drum dancing (😂), I'd trade in my spandex for an apron to learn from the best chefs in Baja. On the final evening, the chefs and local winemakers treated us to a delightful 8 course dinner.

Thank you to @reynaa.venegas @marcehisaki @javierplascencia @laurenp.baja @santosbrujos @oscartorreschef for sharing your time, expertise, and warm hospitality 🧡

I've got HUGE shoes to fill when I return in May 2025 to teach my Japanese classes at the Ranch! 😳

If you want to experience the magic of Rancho la Puerta, mention my name when calling for your reservation, and you'll receive a $250 credit for your stay 🧚🏻‍♀️

When people ask about my favorite dish to teach, the seafood medley cioppino is one of them

I love it because it's rather simple to make, can mostly be made ahead of time, and is fancy enough to serve to guests. It's also very nutritious and light despite tasting decadent

Fresh seafood is the star in cioppino, gently simmered in a white wine and tomato broth. The seafood gives the stew a rich umami-filled flavor

In this menu, you'll also learn how to make a delicious shaved Brussels sprouts salad with a tangy garlic parmigiano dressing, and your choice of healthy dessert

Please feel free to message me if you have any questions or want to book a class ✨

When people ask about my favorite dish to teach, the seafood medley cioppino is one of them

I love it because it's rather simple to make, can mostly be made ahead of time, and is fancy enough to serve to guests. It's also very nutritious and light despite tasting decadent

Fresh seafood is the star in cioppino, gently simmered in a white wine and tomato broth. The seafood gives the stew a rich umami-filled flavor

In this menu, you'll also learn how to make a delicious shaved Brussels sprouts salad with a tangy garlic parmigiano dressing, and your choice of healthy dessert

Please feel free to message me if you have any questions or want to book a class ✨

Sometimes, a class requests a dish that isn't on my menu options, but it sounds so good, I had to create a recipe for it!

These lovely ladies wanted to make a seafood pasta with tomato sauce. It’s one of their (and my) favorite dishes to order at Italian restaurants, and now they can make this gorgeous dish at home👩🏻‍🍳

I love to share my favorite ingredients and brands to use, since quality is so important in getting top quality results

To round out the meal, they also made a shaved Brussels sprouts salad with grated parimigiano and garlic vinaigrette, and a wholesome fruit crisp with oatmeal cookie topping for dessert

Thank you so much for coming! 💜

Sometimes, a class requests a dish that isn't on my menu options, but it sounds so good, I had to create a recipe for it!

These lovely ladies wanted to make a seafood pasta with tomato sauce. It’s one of their (and my) favorite dishes to order at Italian restaurants, and now they can make this gorgeous dish at home👩🏻‍🍳

I love to share my favorite ingredients and brands to use, since quality is so important in getting top quality results

To round out the meal, they also made a shaved Brussels sprouts salad with grated parimigiano and garlic vinaigrette, and a wholesome fruit crisp with oatmeal cookie topping for dessert

Thank you so much for coming! 💜

These wonderful ladies met years ago as trauma nurses 👏👏👏 I have so much respect for them. I would not last 30 seconds in the trauma department 😅 They shared many interesting stories, and I only felt like fainting once while listening to them!

They made a full Japanese meal of broiled hamachi kama (yellowtail collar) with daikon oroshi, dashimaki tamago (rolled dashi seasoned omelet), goma-ae green beans (sesame dressing), and traditional miso soup with aburaage and shimeji mushrooms. All served with delicious @thericefactory brown rice

Thank you so much for coming! 🧡

These wonderful ladies met years ago as trauma nurses 👏👏👏 I have so much respect for them. I would not last 30 seconds in the trauma department 😅 They shared many interesting stories, and I only felt like fainting once while listening to them!

They made a full Japanese meal of broiled hamachi kama (yellowtail collar) with daikon oroshi, dashimaki tamago (rolled dashi seasoned omelet), goma-ae green beans (sesame dressing), and traditional miso soup with aburaage and shimeji mushrooms. All served with delicious @thericefactory brown rice

Thank you so much for coming! 🧡

Granola orders are open for the holidays!
I will be making a limited number of batches starting December 11. Now offering a smaller stocking stuffer size! 🎁

What makes my granola special?
🥣 Created and hand made by a dietitian (me!) with health and flavor top of mind
🥣 Chock full of anti-inflammatory nuts and seeds and high fiber rolled oats
🥣 Minimally sweetened with maple syrup and brown sugar. Each serving has only 5g of sugar (6 servings/bag)
🥣 Contains more nuts and seeds than oats, unlike most granolas which are mostly oats and sugar

$15/bag for regular size
$10/bag for small size (a perfect healthy stocking stuffer!)

DM me to order 🥰 Thank you

Granola orders are open for the holidays!
I will be making a limited number of batches starting December 11. Now offering a smaller stocking stuffer size! 🎁

What makes my granola special?
🥣 Created and hand made by a dietitian (me!) with health and flavor top of mind
🥣 Chock full of anti-inflammatory nuts and seeds and high fiber rolled oats
🥣 Minimally sweetened with maple syrup and brown sugar. Each serving has only 5g of sugar (6 servings/bag)
🥣 Contains more nuts and seeds than oats, unlike most granolas which are mostly oats and sugar

$15/bag for regular size
$10/bag for small size (a perfect healthy stocking stuffer!)

DM me to order 🥰 Thank you

A fun class with this fantastic group from Washington!

We started by baking popovers with maple and mango butters, then made a full Japanese spread of misoyaki butterfish, daikon salad with shiso and ume dressing, dashimaki tamago, and osuimono clear dashi soup with shimeji mushrooms and silken tofu.

They all rolled their tamago perfectly. And they were down to try natto (last photo)! I call that a successful class ☺️

Thank you so much for coming 💛

A fun class with this fantastic group from Washington!

We started by baking popovers with maple and mango butters, then made a full Japanese spread of misoyaki butterfish, daikon salad with shiso and ume dressing, dashimaki tamago, and osuimono clear dashi soup with shimeji mushrooms and silken tofu.

They all rolled their tamago perfectly. And they were down to try natto (last photo)! I call that a successful class ☺️

Thank you so much for coming 💛

My heart is so full 🧡
The most amazing group of ladies came to my class. They've been friends for decades, and they celebrate their birthdays by having sleepovers!! Did I mention they are in their 70s? Talk about being young at heart!

They continued their birthday celebration by taking a cooking class. They made a beautiful spread of seared Hokkaido scallops on a bed of saffron asparagus risotto, an autumn salad with roasted delicata squash and spiced pepitas, and decadent tofu chocolate mousse for dessert

Some were camera shy so I respected their privacy. They still got to keep their photos and had a great time!

My heart is so full 🧡
The most amazing group of ladies came to my class. They've been friends for decades, and they celebrate their birthdays by having sleepovers!! Did I mention they are in their 70s? Talk about being young at heart!

They continued their birthday celebration by taking a cooking class. They made a beautiful spread of seared Hokkaido scallops on a bed of saffron asparagus risotto, an autumn salad with roasted delicata squash and spiced pepitas, and decadent tofu chocolate mousse for dessert

Some were camera shy so I respected their privacy. They still got to keep their photos and had a great time!

I want to dedicate this year's birthday to my dad, whose birthday is 5 days before mine 🥳🥳

The man who introduced little me to music icons like Stevie Wonder and Smokey Robinson, who drags me out of my comfort zone to the ends of the Earth, and raised me on his favorite LA institutions (Tito's tacos, Tommy's burgers, etc).

I hope you have a fantastic 75th, Papa!

I want to dedicate this year's birthday to my dad, whose birthday is 5 days before mine 🥳🥳

The man who introduced little me to music icons like Stevie Wonder and Smokey Robinson, who drags me out of my comfort zone to the ends of the Earth, and raised me on his favorite LA institutions (Tito's tacos, Tommy's burgers, etc).

I hope you have a fantastic 75th, Papa!

I had a hard time picking a cover photo for this class; there were too many cute ones!

This lovely couple came in to celebrate a birthday with a fun cooking class on their day off. They made a colorful salad with a lemon shallot vinaigrette, saffron asparagus risotto, seared Hokkaido scallops, and a peach and berry fruit crisp for dessert

I had a great time chatting about our pet children 🥰 and I learned a lot about keeping birds!

Thank you so much for coming 💜

I had a hard time picking a cover photo for this class; there were too many cute ones!

This lovely couple came in to celebrate a birthday with a fun cooking class on their day off. They made a colorful salad with a lemon shallot vinaigrette, saffron asparagus risotto, seared Hokkaido scallops, and a peach and berry fruit crisp for dessert

I had a great time chatting about our pet children 🥰 and I learned a lot about keeping birds!

Thank you so much for coming 💜

I had so much fun with this incredible couple! They received a gift card from their children, who happen to be my friends, so it was a pleasure to get to spend time with the parents!

Fun fact: This gentleman loves natto so much, he even puts it in salad!! 😱 Talk about healthy! ..and I thought I liked natto...

They made seared Hokkaido scallops with asparagus parmigiano risotto, a seasonal salad with the most gorgeous green figs (it was their first time trying figs!), snap peas, and watermelon radish, and a decadent vegan chocolate mousse for dessert. They also enjoyed fresh popovers that I baked just before class.

Thank you so much for coming 💜💜

I had so much fun with this incredible couple! They received a gift card from their children, who happen to be my friends, so it was a pleasure to get to spend time with the parents!

Fun fact: This gentleman loves natto so much, he even puts it in salad!! 😱 Talk about healthy! ..and I thought I liked natto...

They made seared Hokkaido scallops with asparagus parmigiano risotto, a seasonal salad with the most gorgeous green figs (it was their first time trying figs!), snap peas, and watermelon radish, and a decadent vegan chocolate mousse for dessert. They also enjoyed fresh popovers that I baked just before class.

Thank you so much for coming 💜💜

My favorite group of ladies are back for their third class! This time we made a Thai feast - green curry with chicken, pad thai with tofu and shrimp, papaya salad, and Thai iced tea

The ladies call this their R&R time 🥹 They chat, drink wine, and learn about new ingredients and techniques while I do the cooking. Since every class is private, you can make it however you want it to be! They also requested the presence of my dogs, so they got to join the class as well 🐶 🐶

I had ordered some cricket snacks to taste test, and it was fun to see their reactions 😆 (📷:3)

They chose Indian food as the theme for their next class.. I've got my work cut out for me!

My favorite group of ladies are back for their third class! This time we made a Thai feast - green curry with chicken, pad thai with tofu and shrimp, papaya salad, and Thai iced tea

The ladies call this their R&R time 🥹 They chat, drink wine, and learn about new ingredients and techniques while I do the cooking. Since every class is private, you can make it however you want it to be! They also requested the presence of my dogs, so they got to join the class as well 🐶 🐶

I had ordered some cricket snacks to taste test, and it was fun to see their reactions 😆 (📷:3)

They chose Indian food as the theme for their next class.. I've got my work cut out for me!

散らし寿司
Chirashizushi is a style of sushi arrangement that translates to "scattered sushi"

Every family has their own recipe, and this is my mom's version that I grew up with! She often makes this for parties and potlucks, because it's a great way to serve sushi to a large crowd, and the presentation is very eye catching

It consists of seasoned sushi rice, salted salmon, ikura (salmon roe), shiso, takuan (pickled daikon radish), roasted sesame seeds, and kaiware daikon sprouts

In the US, if you order chirashizushi at a restaurant, you get an assortment of sashimi on rice. But in Japan, it's more commonly topped with cooked seafood, vegetables, and/or egg. This style is not served with soy sauce, because the toppings are already seasoned

What do you put on your chirashizushi?

PS Thank you @seafoodconnectionhawaii for the gorgeous ikura and salmon!

散らし寿司
Chirashizushi is a style of sushi arrangement that translates to "scattered sushi"

Every family has their own recipe, and this is my mom's version that I grew up with! She often makes this for parties and potlucks, because it's a great way to serve sushi to a large crowd, and the presentation is very eye catching

It consists of seasoned sushi rice, salted salmon, ikura (salmon roe), shiso, takuan (pickled daikon radish), roasted sesame seeds, and kaiware daikon sprouts

In the US, if you order chirashizushi at a restaurant, you get an assortment of sashimi on rice. But in Japan, it's more commonly topped with cooked seafood, vegetables, and/or egg. This style is not served with soy sauce, because the toppings are already seasoned

What do you put on your chirashizushi?

PS Thank you @seafoodconnectionhawaii for the gorgeous ikura and salmon!

.pro-gallery-wix-wrapper {display: block !important;} .pro-gallery-wix-wrapper .gallery-item-container {opacity: 1 !important; display: block !important;}

Home

About Me

Menus

Book a Class

Photo Gallery

Testimonials

Read Reviews on Yelp

Purchase Gift Cards

WellnessKitchenHI@gmail.com

ご利用規約はこちら

個人情報保護方針はこちら

bottom of page