Chiyoko Tsukamoto74, home cook from Niigata, Japan
162 recipes and 100 kitchen tricks from a 74-year-old Japanese mother. Measured in your cups. Cooked on your stove. No oven.
Early bird price$39$69
527-page PDF · download in one minute · read on any phone, tablet or computer
Is this your kitchen?
They ask for a Japanese grocery, a kitchen scale and a family of four. This book asks for none of them.
Everything comes from an ordinary American supermarket. Where a Japanese ingredient is hard to find, the swap is printed in the recipe.
Every amount is in US cups, tablespoons, ounces and Fahrenheit. No scale and no converting.
Most recipes serve one or two, with a line for four. There is a whole chapter of suppers in one pan for one person.
Twelve suppers take fifteen minutes or less. The first one is rice with hot tea poured over it.
A letter from Chiyoko
Konnichiwa. I am Chiyoko. I am 74 years old, and I am a cook. I grew up on a rice farm in Niigata, and for 26 years I cooked lunch at a school, about 300 lunches a day.
My son lives in America. On every visit I walk his supermarket with a notebook, every aisle, top shelf to bottom. I write down what it sells. Then I go home and cook Japanese food from that list.
This book is those notebooks. Every recipe tells you how much, how long, what to listen for, and why. When you know the reason, you can cook without the book.
My mother never wrote anything down. I am writing it down.
What is inside
Look inside
Each recipe gives the exact amounts, numbered steps, the reason it works, the swaps, and how long it keeps.
Swipe to see more pages →
Early bird price
$39$69
One payment. Yours to keep.
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7-day money-back guarantee. Try the book for 7 days. If it is not for you, reply to your receipt email and your money comes back.
Questions
No. It is a PDF that you download. You can read it on a phone, a tablet or a computer, and you can print any page you want to cook from.
After you pay, the download link appears on the screen and is sent to your email. It takes about a minute.
No. Every recipe is cooked from an ordinary American supermarket. A few Japanese ingredients are marked “you may find it”, and each one has a swap printed in the recipe.
No. A heavy pot with a lid, a skillet, a small saucepan and a microwave. There is no oven, broiler or deep fryer anywhere in the book. A rice cooker is welcome, and not needed.
Yes. Most recipes serve one or two. One chapter is suppers in one pan for one person, and another shows how to use the freezer so that nothing is wasted.
Chiyoko is a cook, not a doctor, and the book makes no health claims. Every recipe lists exactly what goes in, so you can judge it for yourself. Every egg, and all meat and fish, is cooked through.
Try the book for 7 days. If it is not for you, reply to your receipt email and your money comes back.
“Start with a pot of rice. Then one soup. Then one dish.”
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