CHAPTER 01 · 10 RECIPES
Gentle Mornings
Warm, easy breakfasts, from a two-minute yogurt bowl to a tray bake for the whole week.
10,500+ follow Emiko on Instagram
和食 Washoku · Japanese home cooking
Eat like a Japanese grandmother. Healthy, simple, every day.
Healthy Japanese home recipes you haven't seen before, made with ingredients from your regular grocery store.
えみこEmiko's Kitchen
えみこの台所
Emiko's
Recipe
Book
Recipe
Book
60Recipes
EMIKO
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- 60 recipes: breakfasts, soups, sides, dinners and sweets
- Most take 20 minutes or less of hands-on time
- Clear ingredient lists and step-by-step instructions
- Instant PDF download, made to read on your phone
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What's inside
60 recipes in 6 chapters, for every part of your day
From your first cup of tea to a little something sweet after dinner.
CHAPTER 02 · 10 RECIPES
Soups & Miso
The heart of every Japanese meal. Most are ready in 10 to 20 minutes.
CHAPTER 03 · 8 RECIPES
Pickles & Dressings
Quick pickles and simple miso dressings, ready in minutes or overnight. No special jars.
CHAPTER 04 · 9 RECIPES
Little Side Dishes
Little vegetable and bean dishes. Most keep for days, so make one or two on Sunday.
CHAPTER 05 · 10 RECIPES
Everyday Mains
Simple weeknight dinners with fish, tofu, chicken and more vegetables than you expect.
CHAPTER 06 · 13 RECIPES
Snacks, Sweets & Teas
Homemade swaps for the snack drawer, chocolate treats from Emiko's videos, and calming teas.
Menus for every season
How to put a Japanese meal together, a 20-minute weeknight dinner, and a menu for each season.
"Why it works" notes
A short note on every recipe explaining what makes it a healthy choice.
Made for your phone
Big text, short steps and tap-to-jump page links. A quick finder shows the 10-minute and no-cook recipes.
はじめまして Nice to meet you
Konnichiwa, I'm Emiko.
Maybe you found me through one of my recipe videos: a pan of brownies, a bowl of miso soup, crispy zucchini fries.
After every video, so many of you asked the same thing: "Emiko, please write these recipes down!"
So I did. This book has 60 of my healthy everyday recipes: the ones from my videos, and many more you haven't seen yet. Every recipe uses cups and spoons, not grams. Every Japanese ingredient comes with a swap you can find at your local store. And every recipe is something you can actually make on a busy Tuesday.
EmikoSharing Japanese wisdom with America
Take a peek
Here's a recipe from the book
Emiko's Black Bean Brownies from her videos, exactly as they are in the book: clear amounts, short steps, a tip from Emiko, and why it's good for you.
ブラックビーンブラウニー
Black Bean Brownies
Rich, fudgy brownies that taste like the real thing. The surprise: there's a whole can of black beans inside, and no flour at all. Nobody ever guesses.
You'll need
- Black beans, rinsed and very well drained1 can (15 oz)
- Eggs2
- Unsweetened cocoa powder3 tbsp
- Raw honey (or maple syrup)¼ cup
- Vanilla extract1 tsp
- Baking powder½ tsp
- Salta pinch
- Dark chocolate chips (optional)¼ cup
How to make it
- Heat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper (or an 8×8 pan for thinner brownies).
- Blend the beans, eggs, cocoa, honey, vanilla, baking powder and salt for 1 minute, until completely smooth. No bean pieces!
- Stir in most of the chocolate chips. Pour into the pan, smooth the top and sprinkle the rest of the chips on top.
- Bake 20 to 25 minutes, until the top cracks and the middle is just set.
- Let them cool completely in the pan before cutting. They firm up as they cool.
Emiko's tip: They are even better the next day, cold from the fridge.
They keep 5 days.
Why it works: Beans take the place of flour, so each square has fiber
and plant protein. Much less sugar than a boxed brownie mix, and they're still fudgy.
The Japanese way
Four old habits behind every recipe
Japanese home cooking has followed these ideas for generations. The book makes them easy to use in an American kitchen.
一汁三菜
Ichijū sansai
One soup, three sides
Lots of small, colorful dishes instead of one big plate. More variety, more color, less effort than it sounds.
発酵
Hakkō
Something fermented
Miso, natto, yogurt, quick pickles. A little at every meal is how Japanese kitchens have always cooked.
腹八分目
Hara hachi bu
Eat until 80% full
Warm, satisfying food you enjoy slowly, so you leave the table comfortable, not stuffed.
旬
Shun
Eat with the seasons
Cook what is fresh and cheap right now. Every chapter has ideas for each time of year.
How it works
Cooking tonight in 3 easy steps
1
Click the button
You'll go straight to our secure checkout, powered by Whop.
2
Get your PDF instantly
Your book is ready to download right after payment, and a copy is sent to your email.
3
Pick one recipe
Start with miso soup. Seriously. Then try one new recipe each week.
Sound familiar?
Healthy eating shouldn't mean the same five recipes.
Grilled chicken, rice, broccoli. Repeat. Most healthy recipes online look exactly the same, so eating well gets boring fast.
- Eating the same "healthy" dinner three nights in a row
- Scrolling for new ideas and finding the same recipes again
- Saving recipe reels, then never finding them when it's time to cook
- Buying "healthy" snack bars with ingredients you can't pronounce
Japanese home cooks eat well every day without making a big deal of it: a bowl of miso soup, rice, a few little vegetable dishes, something sweet made from real food. It's simple, it's different, and it never gets boring.
Small changes
Simple swaps that taste even better
You don't have to change everything. Start by replacing one thing at a time.
Store-bought "protein" snack bars
No-bake chocolate oat bars5 ingredients, no oven
Sugary flavored yogurt cups
Kiwi & kinako yogurt bowlNaturally sweet, ready in 2 minutes
Cup of instant ramen
10-minute miso soup with tofu & wakameJust as fast, and made from real food
A bag of potato chips
Crispy roasted edamameSalty, crunchy and just as snackable
Afternoon soda
Cold barley tea (mugicha)What every Japanese fridge has in summer
Kind words
What readers are saying
★★★★★
"Paste the reader's exact words here."
Emiko's Recipe Book
Everything you get today
- The complete ebook: 60 recipes in 6 chapters$24.99
- A US grocery swap for every Japanese ingredientIncluded
- "Why it works" note on every recipeIncluded
- Seasonal menus & quick recipe finderIncluded
- Lifetime access + all future updatesIncluded
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Questions
Frequently asked questions
What exactly am I buying?
A digital cookbook in PDF format with 60 Japanese home recipes in 6 chapters, an easy swap for every hard-to-find ingredient, seasonal menus and a quick recipe finder. It is not a physical book, and nothing is shipped.
How do I get the book?
Right after payment you'll get access to download the PDF, and a link is sent to the email you used at checkout. If you can't find it, check your spam folder or email us.
Can I read it on my phone?
Yes, it's made for phones: big text, each recipe on two pages (ingredients, then steps), and page numbers you can tap to jump. It also works on a tablet or computer, and you can print it if you like cooking from paper.
Do I need special Japanese ingredients?
Most recipes use things you can find at a regular American supermarket. For the few Japanese staples (like miso or mirin), every recipe gives an easy swap in brackets, right in the ingredient list.
I'm a beginner. Is this too hard?
Not at all. Every recipe is rated "Very easy" or "Easy", with short steps, common tools, cups-and-spoons measurements and oven temperatures in °F.
Is this a subscription?
No. You pay once and the book is yours to keep, including any future updates.
Can I get a refund?
Because the cookbook is a digital file delivered instantly, all sales are final. If something goes wrong (the file won't open, you were charged twice, or you never received it), email us and we'll fix it right away. See our Refund Policy.
Is this medical advice?
No. This is a cookbook of everyday Japanese home food. It isn't meant to diagnose, treat or cure any condition. If you have a digestive condition, allergies or special dietary needs, please talk to your doctor first.
Who is Emiko?
Emiko is an AI-generated character, as noted on her Instagram profile. She was created to share Japanese home cooking in a warm, friendly way. The recipes are Japanese home dishes and Japanese-inspired everyday recipes, written for American home kitchens.
Start with one bowl of miso soup tonight.
You don't need to change everything at once. Pick one recipe, make it this week, and see how much you love it. That's how Japanese home cooks have always done it.
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