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6 Year Blog Anniversary, 6 New Things, and Giveaway (closed)!

Just One Cookbook celebrates its 6 year blog anniversary with 6 new blog updates & international giveaway!

6 Year Blog Anniversary | Easy Japanese Recipes at JustOneCookbook.com

January 1st, 2017 marked my 6 years of blogging.  I’ve known some of you from the first year of my blogging days and got to know many of you virtually over these 6 years.

I’d like to thank you from the bottom of my heart for spending your precious time reading my blog, using my recipes in your kitchen, and letting a bit of me be apart of your life!

6 New Things You Will See on JOC in 2017

I’m excited to share some news and updates for this year.

1. Introducing a New Series

MY LATEST RECIPES

I’ll be sharing recipes from a Japanese TV program called Shinya Shokudo (深夜食堂).  This series is now available on Netflix as Midnight Diner: Tokyo Stories.  If you watch this show and are curious about the recipes shared on the episodes, I’ll do my best to recreate these recipes on my blog!

2. Bringing Back Old Great Recipes To Life!  

Japanese Beef Rolls | Easy Japanese Recipes at JustOneCookbook.com

Do those beef rolls above appetizing to you?  Then how about these in the picture below?

Soy-Glazed Vegetable Beef Rolls | JustOneCookbook.com

No?  I don’t blame you.  If I see a recipe with the lower picture online, I’m not sure if I’d cook it either.  But both of the pictures are cooked with the exact same recipe.  Yup, it’s power of food photography.

This year I’m hoping to update some of the not-so-delicious pictures for my old recipes.  A lot of recipes are really good (like one above), and they are worth sharing again.

3. Introducing Easy Recipes (but without Step-by-Step Pictures)

6 Year Blog Anniversary | Easy Japanese Recipes at JustOneCookbook.com

▲Chocolate Almond Toffee Recipe

Noooooo!  I can hear your voice from far and near.  I deeply understand how much you love my step-by-step pictures for each recipe, and I’ve been receiving great feedback from you guys non-stop (Thank you!).

Mr. JOC has been taking pictures of step-by-step cooking process WHILE he films.  This requires mad skills, guys.  In the past, we thought of stopping taking step-by-step pictures many times to improve our videography because it slowed down our whole shooting process.

We’ve been thinking about this for the past 2 years and we finally decided that we will have 2 types of recipes: regular recipes with step by step pictures (published with same frequency as now) and super easy recipes without all the detailed step-by-step pictures (new!).

Basically, I’m going to increase one more post per week (I’m hopeful) and these additional posts will be easy recipes that shouldn’t require visual aids to follow.  I want to be able to cook and photograph on my own during the weekdays when Mr. JOC is not at home (I simply can’t take pictures while I cook…)

Hopefully, you’ll like the idea of getting more recipes from me as post-editing will be much faster.

4. Make More Top Down Videos

camera mounted on ceiling | Just One Cookbook

I love watching quick 1 minute videos of how dishes are being made.  Even though they’re not really helpful for making recipe, they are quite entertaining.  If I plan on making a really easy dish, then I’ll try making short videos to complement it – just for fun.

5. Creating a New Shop Page

6 Year Blog Anniversary | Easy Japanese Recipes at JustOneCookbook.com

Every day I receive questions about the kitchen tools and gadgets I use in my recipes, and my current Kitchen Tool page (above) doesn’t help much.  So I have asked my web designer to create a brand new shop page for us!  Hopefully, this will help you find the kitchen tools that I love and use.

6. First Q&A Session

#ASKJOC | Easy Japanese Recipes at JustOneCookbook.com

A lot of you have shared your personal stories with me over the 6 years, and it’s my turn to open up.  Here’s my first Q&A (#askJOC).

Subscribe to YouTube Channel

Last but not least, I’d like to invite you to subscribe to my YouTube channel.  Just One Cookbook started as a food blog; However, Mr. JOC thought the videos would be very important and convinced me to start my channel 3+ years ago.

Mr. JOC spends his weekend filming my recipes and edits my videos at night during the week.  It’s a lot of work to put into creating videos.  Even though you might prefer reading blogs, I would like to invite you to my channel today and take a look at our videos.  If you enjoy them, please like and share our videos.  Your kind support means so much to us and we enjoy reading your comments.

6 Year Blog Anniversary | Easy Japanese Recipes at JustOneCookbook.com

Time for Giveaway!

6 year blog anniversary giveaway | Just One Cookbook

I’m giving away the set of Global 8″ (20 cm) Chef Knife and Hinoki Cutting Board (value of $155 total) to 3 winners!

Please Note: If you are entering this giveaway from outside of the U.S., the winning prize will be a $150 Amazon gift card or $150 cash gift via Paypal.

GIVEAWAY RULES:

  • Please Note: Your email for the comment entry has to match with your email address in my Email Newsletter Subscription mailing list.
  • This giveaway contest closes on Sunday, February 5, at 12 p.m. PST and is open to everyone worldwide!
  • Three (3) winners will be selected via Random.org and contacted via email, so please include a valid email address in the email address entry box (please double check your spelling!).
  • The winner is required to respond within 48 hours to claim the prize.

HOW TO ENTER:

The more tickets/comments left will increase your odds of winning!  Good luck!

Ticket# 1 (Required): Subscribe to Just One Cookbook Email Newsletter if you haven’t and leave a comment below on this post.

Ticket 2 (Optional): Write your feedback (anything!) on a separate comment below.

Ticket 3 (Optional): Like my Facebook and leave a separate comment below on this post.

Ticket 4 (Optional): Follow my Instagram and then leave a separate comment below on this post.

Ticket 5 (Optional): Subscribe to my YouTube channel and leave a separate comment below on this post.

Full Disclosure: This giveaway is sponsored by yours truly. 

*****

Thank you so much for participating this giveaway!  The winners are:

Congratulations Kristina Fukuda (#1310), Theresa (#960), and Liza (#183)!  I’ll email you shortly.  Thanks again everyone!

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  4. Amy

    I’m looking forward to your Q&A session. I’m so thankful for your blog. I check it almost daily for recipes. I’m considering starting FaceBook and Instagram accounts just to follow you more. Thank you Nami!

    4
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  5. Anthony

    I’m going to miss the step by step photos. They added so much character, but I hope it all works out to make a better filming experience for you guys!

    5
    Reply

  15. Sandra

    I would like to see more Japanese home-cooking recipes, hopefully with ingredients that are not too hard to find outside Japan!

    14
    Reply

  19. Sandra

    I have liked your Facebook page 🙂 Thank you for the giveaway and of course for sharing your recipes! Thank you to Mr JOC too for the hard work *_*

    19
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  30. Vivi

    Hi Nami,

    As sad as I am about less detailed pictures, I find that you are so clear in your instructions, I probably don’t need as many detailed steps as you have. Thank you for your dedication and thoughtfulness!

    30
    Reply

  33. Thomas

    It’s a shame about the photos, I rarely watch the videos (hard to press pause/play while cooking) but love the step by step photos!
    Won’t stop me from coming back though.

    33
    Reply

  36. Julie Morris

    Nami, I’ve been following your blog for the past year and a half! Thank you (and Mr. JOC) for all of the hard work that goes into this. The recipes posted on this site are always delicious and fun to make.

    36
    Reply

  38. Karina

    I already subscribed to your email newsletter. It has been probably a few years now that I follow you and make your delicious recipes thank you!

    38
    Reply

  49. Charlotte

    Great updates! I cook your old recipes anyway as the taste is more important to me. But great idea to renew those and share with more people!

    49
    Reply

  53. Karina

    It has been a nearly two years that I was in Japan. I miss pretty much everything there. From the people to the scenery and specially the food. Thank you Nami for sharing those yummy and tradicional recipes so I can have a taste of Japan at home

    53
    Reply

  57. Jessica Yu

    It’s so lovely to see your page evolving! All your hard work really shows! Thanks so much for all your efforts!

    57
    Reply

  71. Gen

    Thank you for making an oxtail soup recipe using InstantPot pressure cooker I can’t wait to try it.. I first saw this pressure cooker when you made the chicken wing recipe and wanted one. I was lucky to get it for Christmas and have been hoping you made more recipes using it.

    71
    Reply

  73. Julie

    I signed up for your newsletter and I cannot tell you how much more confidence your site has given me while venturing into the realm of Japanese food. I’m a fourth generation Japanese American and have a hard time replicating authentic recipes by sheer guess work. Thank you for all you do. It’s a lot of work and I appreciate the work that goes into each recipe.

    73
    Reply

  87. Anne Stevens

    Miss Japan and its wonderful food and people – won’t be able to get there in the near future so your blog and recipes fill the need beautifully thank you so much!

    87
    Reply

  89. Thu Phan

    Thank you so much for spending 6 years on helping us cook japanese dishes. Wish you more success in 2017. Love you and your recipe 😉

    89
    Reply

  92. Jeff Bruno

    Awesome news that you will be recreating recipes from Midnight Diner. Have you seen the film “Little Forest” with Ai Hashimoto? It’s a 2 part film that includes tons of cooking.

    92
    Reply

  93. M Chan

    Congratulations on 6 years! It’s not easy! I have been following you for more than a year now. Looking forward to see more and better things from you in the future!

    93
    Reply

  94. Tiphanie W.

    I enjoy your step-by-step pictures a lot, because I think they’re super helpful! But, I totally understand the extra work it takes Mr. JOC, and why you’re doing less. I also enjoy the videos, too, probably more so than the pics. Here’s a big thanks to Mr. JOC!

    94
    Reply

  95. Julie

    What just one cookbook does well for novice cooks like myself is giving guidance from the very beginning. Making something as simple as undon noodle soup? You start of with instructions on how to make your very own dashi to use for your broth. Because the dashi is soo easy to make, I’ve become quite unwilling to use the newly discovered (to me) hon dashi powder for my soup bases.

    What I have found in the internet and other Japanese cookbooks, they don’t seem to have the time to cover even the basics as how to make dashi soup.

    For a fourth generation Japanese American who didn’t even know what the udon broth was called, your start from the beginning instructions have given men much more confidence to try other tasty recipes! It’s hard to know where to seek for answers if one doesn’t even know the question to ask!

    95
    Reply

  100. Oanh Kim Tran

    Only recently subcribed but I am addicted to your blog. I cant wait to come home everyday to check on facebook for your new posting. I have been inspired to cook by many many of your recipes. Thank you!

    100
    Reply

  104. Julie

    I love all your beautiful food photography you post on your instagram account. For some reason, I had not made that type of connection with you as of yet.

    What is also nice is that your content is different from your Facebook account! You’re very talented and busy!

    Cheers!!!

    104
    Reply

  106. Andrea

    Congratulations for your 7th year!
    I didn’t expect this blog to be that old… Since I think I’ve been following it for maybe 3 years or less.

    Also I’m happy about the Midnight diner! I’ve loved watching that mini series and I remember checking the Internet to try fining some good recipe to make them. So I’m totally looking forward to it!

    106
    Reply

  108. Alison Tan

    Hi Nami. CONGRATULATIONS on your 6th year blog anniversary. I can’ wait to see your new blog this year. I am looking forward to your Q&A session too ????

    108
    Reply

  113. Alica Smith

    I love your recipes, your blog is my go-to when I want something easy and tasty. Keep them coming, especially the videos.

    113
    Reply

  114. Malu

    I love that you’re true to your Japanese roots and yet adapt it to the American palate. Thank you. Itadakimasu!

    114
    Reply

  116. Thanks again for hosting this giveaway! I DIE (from hunger!) every time I get a new newsletter in my email! While I’ve been a subscriber/facebook follower for a while, I’ve only recently started following you on youtube and instagram! Keep posting those beautiful recipes for us to cook- and those master dishes that make me jealous due to either lack of skill, or an abundance of geographic distance! Love y’all~ #CrabOfTheDay Adam!

    115
    Reply

  126. Man Shan Alves

    Love to hear that there’s another giveaway around the corner! Also, Iove to hear that you are going to update your favorite tool page! I always love reading your blog and very keen to know what kind of utensilsr gadgets you use ????

    126
    Reply

  128. Shirley Sheak

    Feedback: I’ve been using a few of your recipes and they turned out great! The recent one I used was last night with the green tea chiffon cake recipe. Since I don’t have a chiffon cake pan I’ve doubled the recipe with my 23″ regular cake pan, I’ve made with both green tea and black sesame version and they turned out really fluffy! Thank for your recipe that saved my many meals!

    128
    Reply

  136. Freda

    You and Mr JOC are amazing! I can’t begin to imagine the amount of time and effort that goes into maintaining a great blog like yours. I’m a big supporter and am so glad I stumbled upon your channel a year or so ago. Best wishes for the next lap of your food adventures!

    136
    Reply

  137. Commenting but not to enter the giveaway this time. Just wanted to say congrats on six years, and to many more! Looking forward to new things to come for the blog as they all sound like good ideas!

    137
    Reply

  138. Rino

    And for the feedback: I love your recipes but I would definitely love you to do up the recipe for the Taiwanese Pineapple Cake! I only tried one from オークラ and cannot get it in Australia so would love to try to make one…. if I can… so please do the recipe for the Taiwanese Pineapple Cake!

    138
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  142. Dear Nami and Mr. JOC, thank you for the thoughtful way in which you run your blog and channel! Nobody else would be so sweet as to give a summary of upcoming improvements this way… It’s very touching. Thank you and I wish you a smooth and enjoyable year ahead!

    142
    Reply

  143. Hi Nami, I subscribe to your newsletter! It’s one of just a few newsletters that I always open and read the whole way. 🙂 Thank you for the good and sincere effort.

    143
    Reply

  144. Hi Nami, thanks for the lovely and inspiring updates on instagram! Happy to be following you all the way from Singapore. 🙂 My handle is @pickleandpepper.

    144
    Reply

  148. Luana Johnson

    I enjoy seeing the new recipes that are featured on Just One Cookbook blog.
    I went to Japanese Gakuen when I was in elementary school.
    I have been making all the basic Japanese foods since I was a teenager!!

    148
    Reply

  149. Happy blog birthday! ????
    I’m already a follower and a subscriber so I’m commenting just to wish you all the best for this year and many more to come.
    Ciao!

    149
    Reply

  151. Jami Kim

    Your recipes inspired me to get an Instant Pot on Black Friday and I have been loving it ever since! Please keep posting IP recipes or IP versions of your favorites!

    151
    Reply

  156. Roy

    feedback: I enjoyed most of your recipes already, so don’t have much, maybe more fish / sea food based recipes? 😛

    156
    Reply

  160. Sioux

    I learned to love the smell of humility wood when I stayed at a Riyokan in Kyoto 15 years ago. A cutting board made from it would be a regular reminder of that great stay.

    160
    Reply

  173. Nem

    I’ve been following your website for a long time. My first introduction was the recipe for mochi,. Ever since I’ve been hooked.

    173
    Reply

  177. Marina B.

    I love your recipes and also think that they’re great , both in clarity and simple to follow steps. You make cooking (mostly previous unkown dishes) so easy, even for a not very skilled cook ^^

    177
    Reply

  180. Edwin K Taniguchi

    I enjoy reading and learning from your detailed instructions about the preparation and cooking of authentic Japanese food.

    180
    Reply

  183. Liza Reyes

    Congrats, on the 6 yr blog-avasiary!! Love your videos, so fun and easy to do for the average person. Thank you!

    183
    Reply

  186. Rachael

    Ticket Two: Not so much feedback except CONGRATULATIONS on your six year Blogaversary! I am still recommending your blog to everyone I know who is interested in Japanese cooking. You have improved my skills tremendously and made cooking Japanese food far less intimidating than anyone else has managed for me. I am even planning a trip to Japan this May with two friends and look to your blog for advice. Thank you!

    186
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  196. Trung Ho

    I cannot believe you’ve been blogging for 6 years! It must have been quite the journey! I can’t wait to see what the future has in store for you. Keep on being sugoi!

    196
    Reply

  199. Lauren W.

    I’m so excited to see recipes from Shinya Shokudo! I randomly found that show on netflix and every episode always left me feeling hungry, so I can’t wait to learn how to make some of those dishes.

    199
    Reply

  206. Stefanie

    Your newsletter is always exciting as well and I have fun trying different protein options when making the recipes vegetarian or vegan!

    206
    Reply

  213. Faith Sato

    I discovered your blog by accident while looking for a tofu pudding recipe. Now that I have found it, I am a big fan. Keep sharing your recipes and videos!

    213
    Reply

  214. Anne

    Hi Nami! Thanks for letting us know about this new show Shinya Shokudou! I’m really excited to watch it, and to read your recipes from the show.
    Thanks!
    Anne

    214
    Reply

  215. Annette Spiller

    I like your recipes very much.
    The combination of the different ingrediences gives
    a unique speciality taste, wich makes me happy.
    Sorry for my bad english.
    Best regards from a japanese cuisine lover from
    Germany.

    215
    Reply

  218. Genus

    I just want to write thank you to you Nami and your whole team. It doesn’t matter if you will post recipes with step-by-step photos or without them, I really don’t care as long you keep on blogging and posting recipes and publishing all the precious things about japanese culture, not only food but so much more than that. Thank you for all the great job you all make!

    218
    Reply

  224. Lynn

    I love your recipes. Having lived in Okinawa for five years, it is awesome to be able to make some loved dishes.
    .

    224
    Reply

  228. Barb De Ruyter

    I like the idea of simple recipes that do not require step by step instructions. These will be easy weekday recipes.

    228
    Reply

  230. Jonah Q.

    Congrats Nami and Mr JOC on your 6 year anniversary! I can’t remember when I found out about you but glad I did. That perfume you recommended on your Christmas list (LOVE it!). I hope and pray that you’ll continue to cook and share your dishes with all of us for a very long time! <3

    230
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  232. Alexis Jahiel

    I recently joined, and I have made at least 10 different recipes that have all been great. Last night I made the ginger rice with miso tofu (I am vegetarian so I substituted the salmon with tofu) and the whole family loved it. Thanks for all your work!
    Alexis Jahiel

    232
    Reply

  236. Janet

    Hi Nami! I love your idea of replicating dishes from Midnight diner. I watched the Korean version and loved learning all about the delicious looking dishes. Please share easy recipes as I am still new to cooking.
    Jamet

    236
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  239. Pere

    Your Blog it’s simply amazing. All stuff you share with us is awesome. I’m really happy I found you. I’m looking forward to see the midnight dinner recipes soon 🙂
    Keep it up! Ganbatte!

    239
    Reply

  249. Kim H Gan

    Thank you for making Japanese recipes look less daunting and more effortless to cook. Keep up the good work. Ganbantte Kudasai!

    249
    Reply

  256. Lilly kow

    My dear Nami, tqvm for all the postings and your generosity.. ????????
    I have subscribed to your newsletters, like and follow u on Facebook. Sorry I do not have instagram. Every time there is a giveaway, you asked for the same tickets ???? How do I enter the contest when I have already done all three??????????

    256
    Reply

  257. Eha

    Huge congratulations on six wonderful, progressive, happy years of blogging. Since I have been a blog visitor for just on six years also, methinks I may have followed you from almost the beginning: DO remember the kids being small 🙂 ! Love all your changes . . . no chance of JOC becoming ‘stale’ !!

    257
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  264. Angela Chan

    Ticket 1 – done
    Ticket 2 – done
    Ticket 3 – done
    Ticket 4 – sorry I do not have Instagram
    Ticket 5 – done

    264
    Reply

  268. Andrea Huyn

    Keep up all the awesome videos and recipe. I love them! Thanks for making my girls’ bellies happy ????

    268
    Reply

  269. Thao

    HI Nami,
    You inspired me alot for japanese cooking, My family adore tsukune and okonomiyaki and mamy many more recipes from your blog…happy anniversary and can’t wait to see what next in store for us…Thank you very much Nami <3

    269
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  274. Martha Asami

    I like your recipes very much.
    This week I’m going to prepare the miso salmon and spinach gomaae.
    Thank you for your recipes.
    Now, my husband loves me more, haha.

    274
    Reply

  277. Patricia Veiga

    Wow! Interesting idea about the TV show! I like the idea a lot! And of course, thanks a lot to think about the outsiders people! Good look and good desires for the next 6 more years!! Cheers!

    277
    Reply

  279. Eran

    I love your recipes, and I’m always waiting for the next interesting thing!
    The only thing I’m not a great fan of is having to write multiple comments to get all the tickets 😉 I find the Gleam (https://gleam.io) powered giveaways much easier to join, but any giveaway is better than no giveaway at all 🙂

    279
    Reply

  284. Jun Fong

    Congratulations on your 6 years anniversary! I have been subscribed to your blog for a while. Thanks for all the delicious recipes. The detailed steps made cooking so easy for a newbie like me. Appreciated all the effort done and looking forward to the changes. Keep up the great work!

    284
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  285. Congratulations on your 6 years blogging!
    You’re just wonderful !
    Ticket# 1 (Required): Subscribed to Just One Cookbook Email Newsletter

    285
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  297. Mandy

    Thanks Nami for your Japanese cooking recipes. Mum and I used your mochi recipe to make the snowy moon cakes. Tastes much better than the store bought ones and was so cheap and easy! Saved us heaps! Looking forward to trying more of your recipes.

    297
    Reply

  298. June Kurosaka

    Congratulations on 6 years. Sounds like some great things are in store for us this coming year. I already subscribe to your email, FB and YouTube. Just followed you on Instagram.

    298
    Reply

  301. Galdeano

    2
    This is my favorite site for Japanese cooking even if i’m french.
    I’ve been in Japan during one year and i really like to be able to do authentic food from japan.
    My favorite recipe is baked tonkatsu.

    301
    Reply

  313. Melanie

    I will miss the step-by-step pictures. English is not my native language and they helped in beeing sure what I am supposed to do xD
    However I do understand that it must be a lot of work taking these pictures.
    I am looking forward to see all the recipes you will be posting this year.

    313
    Reply

  315. Kiley

    Congrats on 6 years and may there be many many more years to come! I really enjoy the Japanese home cooking recipes on JOC, and I enjoy just as much the friendly atmosphere of the blog and YouTube channel that keeps me coming back for more and more. It doesn’t hurt that I even won a prize before (a bento box that use forever and ever!).

    I can’t wait for the new updates, especially Shinya Shokudo (the manga is amazing!) recipes. For me what I absolutely miss about living abroad is the taste of home, and your dishes help bridge that gap for me. If I could have one request, it’d be to see more okazu – I love okazu, but am usually too lazy to do them everyday unless it’s been prepared in advance. Thank you ❤

    315
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  325. Kay

    I have only recently discovered your blog and FB pages but I am loving all your recipes. Thank you for sharing your talents with us!

    325
    Reply

  326. Carl Kaplan

    I just started reading your newsletter, and look forward to cooking new recipes. Also, I need a new knife. 🙂

    326
    Reply

  328. Erika Chilton

    Ticket 2: I really enjoy your blog & even though I’m new to cooking, I feel as though I could easily recreate your dishes.

    328
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  330. Erika Chilton

    Sorry, I got my tickets 3 & 4 mixed up. 🙂 Ticket 3: I am following you on Facebook, I am Erika Chilton. Ticket 4: I follow you on Instagram, I am @echilt5

    330
    Reply

  332. Just made your oxtail soup and it was so good that I invited some friends over for dinner and they also loved it also.

    Would love to win your giveaway this month.

    332
    Reply

  340. Selina

    I enjoy reading your blog and your recipes are easy to follow. They are delicious too????. Looking forward to more sharing from you. Greetings from the other side of the world – Singapore!

    340
    Reply

  342. Julie Lansdowne

    Love all the recipes. So many of them are ones my Mom used to cook for us kids!!! We’ve been on a Japanese food binge lately!!

    342
    Reply

  346. ricordel romain

    Thanks for all your recipes and work, tried a lot of it now and really gets me back to Japan.
    ありがとうございます

    346
    Reply

  351. Tony Dolojan

    Thanks for keeping the recipes as simple as you could present it. It helps us cooking newbees follow without getting too confused!
    More power to you and your team!!

    351
    Reply

  352. Leslie Booth

    I have been watching the Midnight Diner: Tokyo Stories series and love it! Unfortunately there is only one season. I am very happy that you will try to share the recipes from the series as well. Thank you!
    Leslie

    352
    Reply

  353. Abbigail Fraser

    I love this blog as Japanese food is my favorite cuisine (especially after living in Japan for a year) and you provide the very best inspiration! Thank you for all your hard work!

    353
    Reply

  355. Already doing 1, 3, 4, and 5. As for feedback, this all sounds great. I’ll miss the more frequent step-by-step photo recipes, but I think the change makes sense.

    355
    Reply

  358. Lisa Rubin

    Ticket 2: my husband actually wants a hinoki wood cutting board! I talked him out of one last weekend as it was $80. We have been in a hinoki wood bath in Japan!

    358
    Reply

  359. Mary Niji

    Oh wow! This is a great one. Hopefully, everyone appreciates the time and effort that goes into these contests. I sure do. The cutting board will make a great addition to my kitchen.

    359
    Reply

  362. Sarah

    おめでとうございます！
    Congratulations on reaching your 6-year anniversary!
    I use recipes on your site all the time and everybody who tries the recipes I cook says they’re delicious!
    I’m looking forward to the new things in the blog in 2017 🙂 And a big thank you to Mr. JOC for all his hard work too!

    362
    Reply

  366. Samantha Villalon

    I am already subscribed to your newsletters and look forward to opening them to see what yummy dish your making. Congrats on 6 years of blogging, i love trying out your recipes and also your pjctures of when you travel around Japan….they bring back a lot of memories.

    366
    Reply

  371. Jennifer C

    In it to win it ☺. But seriously thank you for taking the time and keeping this up. I’ve been slowly broadening my culinary horizons and your blog has helped tremendously.

    371
    Reply

  372. Samantha Villalon

    My favorites recipe…..well one of my favorites because everything I cook from your blog is amazing….is the Japanese Curry…its so warm and comforting and delicious. I also love the salad you made with fennel and oranges….i was a little addicted to it and have made it about 20 times so far lol.

    372
    Reply

  376. Preston Barragan

    Your blog and recipes bring back the wonderful feeling that I had while living in Japan so many years ago. It is such a treat to be able to recreate the wonderful dishes I so enjoyed in my stay there. Everyone of the recipes that I have cooked has been wonderful.

    376
    Reply

  377. Linda Wong

    Nami – I love your blog! I have learned a lot from you over the years and all your Japanese recipes are very authentic. Keep up the good work!

    377
    Reply

  380. Lena Nguyen

    Hi
    It’s amazing that you have blogged for 6 years, congratulations.

    I would like to know how you learned to cook and for how long have you done it?
    #askJOC
    I am subscribed to your newsletter

    380
    Reply

  386. Frederico Massaud Conde

    Hi Namiko San;
    Lots of good recipes as always. Last weekend I’ve prepared the grilled miso chicken. Total succes. Now let’s win this giveawy!
    Have a great week

    386
    Reply

  387. Wendy

    I recently purchased an Instant Pot pressure cooker based on your blog comments and my own further research. I love the ease and versatility of the product! Healthy and yummy soups and stews are so much easier now! Thanks for sharing your insights and knowledge.

    387
    Reply

  390. Lu

    Nami, I love the Midnight Diner series! There is a pork dish in the Netflix version which I would love to learn! I don’t remember its name but I do remember the story was about a girl who knits sweaters for the boy she was interested in.

    390
    Reply

  393. Tania LoNero

    Nami I can’t Believe it’s been 6 years already. You and your family have grown a lot plus your channel and fan source of your wonderful recipes.
    When I say the title of the newsletter I was like What no she is not quiting is she…. But I read it and was very relieved, I think this new direction you are going in will be good and even give Me. JOc a bit of a break.
    Thank you and your family for all these years and also taking us along with you on your adventures home to Japan and other travels. We love you all. Arigatou Gozaimashita Senpai.????????????

    393
    Reply

  399. Adrian Susanto

    e-mail newsletter: check
    facebook: check
    instagram: sadly inactive
    youtube: I think done already

    feedback: nothing really, you’ve been doing awesome

    399
    Reply

  400. Christina

    Can’t believe it’s already 6 years. Congrats! Although I think I’ve only gotten started reading & cooking using your recipes in the last 2-3 years, I wish you many more years of successful blog writing!

    400
    Reply

  404. Doug Thomas

    Your recipes are always so simple and delicious. Thanks for posting them. I always look forward to your next newsletter.

    404
    Reply

  405. Adrian Susanto

    I wonder, is it smart to enter a lottery with only one ticket against million others, especially when other people bought more than two?

    Nonetheless, congratulations for 6 years! looking forward on more to come

    405
    Reply

  406. Lena Nguyen

    Feedback: I think it’s good that you get a shop page since I and probably many others are interested in the tools you use

    406
    Reply

  410. Luise Mattheis

    Dear Nami, I do love japanese cuisine and your recipes. So I would really appreciate to have your cookbook in a paper version…maybe once. 🙂 I’m always excited about your new videos. Keep going!!

    Best greetings from Germany,

    Luise

    410
    Reply

  414. Annie

    I really like Japanese cuisine.I am so glad that you turn these authentic recipes into English, therefore I can learn something new. thank you.

    414
    Reply

  415. Sharon Fillion

    I love your site! Just bought an instant pot but have not used it yet. I’m a little afraid of it.can you just use the slow cooker without the pressure cooker. Most recipes combine functions.

    415
    Reply

  417. Scott

    Brilliant idea to share with us the things you plan to tackle in 2017!
    Thank you for sharing your knowledge. I’ve been cooking your meals strictly for the last 3 weeks. haha <3

    In fact… I have to go post a picture (on Facebook) of the Ebi Katsu Burger 海老カツバーガー that I made this weekend. Amazing!

    417
    Reply

  418. j.w. saret

    Your oxtail soup recipe attracted me to your blog. I have been using oxtails in place of beef soup bones for decades and I might suggest that chilling the liquid after pressure cooking the oxtails then skimming the fat eliminates the need for store bought beef broth.

    418
    Reply

  420. Julie Blair

    I’ve been following your blog and newsletter for about six months. I’ve incorporated a number of recipes into the “daily routine,” and my family loves it! I look forward to seeing your blog and recipe upgrades.

    420
    Reply

  421. Ling

    Hi Nami

    Have always enjoyed the step by step photo instructions which instantly clarify any doubts regarding whether I understood the recipe correctly. It’ll be missed.

    421
    Reply

  423. Tina Mayo

    Am so excited for the new changes you’re making. I watched Shiya Shokudo series last year (or maybe the year before?) I loved that TV series! So you’ll be making ochazuke for sure! 🙂

    423
    Reply

  429. Francis San Emeterio

    Congratulations!!! I love your recipes and I was going to start watching that netflix series that a friend recommend me so I’m going to wait for your recipes!!

    429
    Reply

  431. Chloe Neo

    My dinner always include 1 dish (or more) using your recipes! And I’m thrilled whenever my husband tasted and sang praises asking where did I learnt this! ♡ JustOneCookBook yay!

    431
    Reply

  432. Christy Xenaki

    I simply love your recipies and how easy you untroduce them. I can now bring asian/japanese cusine to my greek home. Lots of wishes and love!!

    432
    Reply

  440. Ava

    OMG! Time flies when you’re having fun Nami! Congratulations on your 6th year, woot woot! I know you and Mr JOC do a lot of work backstage, and we appreciate the effort that goes into all the posts and videos you put up for us your readers and followers. Here’s to 6 x 6 years more! <3

    440
    Reply

  444. Jessie

    I love the idea of detailed recipes with no pictures! I find them super helpful at times but sometimes it’s nice to just be able to scroll through more quickly!

    444
    Reply

  445. Issha

    Hi I just subscribed my self to email newsletter and instagram.. Although i have been following your blog for more than a year. Its great to see how much devotion you give to you kitchen, children and cooking !!! Keep up the good work.

    445
    Reply

  452. EddieH

    You’re right about the step-by-step directions being popular! It’s one of the hallmarks of any great instructional video/blog.
    Keep up the great work!

    452
    Reply

  453. Ava

    And since I’m always on Youtube watching all the videos on Osaka/Tokyo/Kyoto, I watch your vids between my “virtual sight-seeing”, lol!

    453
    Reply

  457. Carla

    I’m from Mexico, and I love your recipes, I saw all the Midnight Diner, Tokyo Stories chapters by Netflix, but the new season is not available yet, but I really love it! I would like to be one of the lucky and win ????

    456
    Reply

  459. Raenette

    Congratulations on your 6 year anniversary blog! Looking forward to seeing new and exciting videos and recipes!!!

    459
    Reply

  468. Teo Wei Ling

    Congrats! As an amateur, I enjoy reading your post etc. Keep up the good work and share more beginner / easy recipes with us.

    468
    Reply

  489. Anne Marie

    My boyfriend and I have been trying out many of your recipes lately! We visited Japan for six weeks last summer and absolutely loved it. Our favorites lately are tonkatsu, gyuudon, curry and onigiri! Thank you for helping us recreate the food from our trip.

    489
    Reply

  490. Courtney Cunningham

    I would like to enter! Lord knows I need better knives and knife skills. I am subscribed to the email mailing list already.

    490
    Reply

  493. Alexandra

    You’re so dedicated! I’m really impressed by all of the work you put into not only your great food, but also every aspect of your blog and videos! Keep up the great work!

    493
    Reply

  499. nalani

    Have been a FB follower for a while. Thanks for all the posts. Keeps me up-to-date and trying more dishes.

    499
    Reply

  503. Nanako bolton

    Congratulations nami san! I am so lucky to call you my friend now!!! To many more great recipes and hopefully we’ll see you again soon.

    503
    Reply

  504. Courtney Cunningham

    I would really love an updated and complete tools page – even including things like the pots and pans you use in your videos! There are so many options for kitchen supplies and I’m overwhelmed every time I try to make a selection. It would be great to have recommendations from an actual home cook who knows her stuff 🙂

    504
    Reply

  525. Wendy M

    I already like, follow, and love your Facebook page. Love the bentos you made for your children today. Beautiful. And now I’m hungry.

    525
    Reply

  526. Lisa L.

    Hi Nami, I love your blog so so much – you seem like such a sweet and gentle person, very much like another YouTuber called Cooking with Dog (whom I also love!!). Thank you for all your hard work over these past 6 years!

    526
    Reply

  530. Lisa L.

    Your Japanese cheesecake recipe is the only one I ever use – My family absolutely adores it (though we prefer it without the addition of lemon)!

    530
    Reply

  532. Wendy M

    Your changes sound good. Sometimes, after I look at your recipe posts and I want to make it, I just want to scroll down and just see the recipe ingredients so I can proceed. Love the lemon chiffon video. Watched it last night. You make making a chiffon cake look so easy. 🙂

    532
    Reply

  533. Lisa L.

    Just liked your FB page – have no idea why I waited so long to do so, since I’ve been following your page for quite some time now 😉

    533
    Reply

  536. Alex Newberry

    I love the recipes on here – there is always something new and exciting to try. Very clear directions are given which help so much in unfamiliar dishes. Many thanks!
    Alex

    536
    Reply

  538. Noriene Ginsburg

    Hi Nami,
    Love your videos. Learning new knife skills by watching you slice and dice.
    Great!
    Noriene

    538
    Reply

  539. Lisa L.

    Subscribed to your YouTube channel; love the idea of creating more Tasty-esque food videos! Which also means I’ll be getting a lot more distracted these upcoming months…

    539
    Reply

  542. Kristy C

    Congratulations on 6 years. Our family enjoys your recipe. Looking forward to the New Year and your changes on the blog. Good luck and thank you!

    542
    Reply

  543. Robert Johnson

    Congratulations on six years! This site has been a continuing source of inspiration to me as I build up to my move to Japan!

    543
    Reply

  545. Robert Johnson

    And naturally I’m subscribed to your YouTube channel. Now that my Zojirushi cooker came in I can enjoy so much more of your recipes!

    545
    Reply

  548. Denise

    Congratulations Nami! I am a huge fan of your blog and can’t begin to imagine all the efforts required to keep it up!
    I also love the one minute videos from Instagram and think they are helpful in many ways. I would appreciate if you try!
    Keep up the awesome blog and I’ll keep following you! Xoxo, Denise

    548
    Reply

  550. Krystine

    Hi Nami! First of all, let me say that I’ve been following your recipes for the past year and a half, and it’s been really amazing learning about Japanese cooking from you. I find your instructions very easy to follow, and although the photos do help (I love step-by-step photos), I actually tend to “follow” your recipe videos as I cook/bake and pause when I need to. Your website is quite easy to navigate in my opinion, and I feel that it does not need many improvements (I do not go on the shop page often, so I haven’t seen it until now!). I look forward to your top-down videos; I believe they will add variety to your videos! Finally, thank you for sharing your recipes, knowledge, and food adventures with us!!

    550
    Reply

  553. Sarah

    I’m such a huge fan of yours!
    I regularly follow your YouTube Channel and your Facebook Site!

    Everything started with the search for a useable MAPO TOFU Recipe and then … I arrived at my final destination regarding Japanese cooking!

    Unfortunately my mother isn’t much of a cook, but I love it and thanks to you I can get closer to Japanese cuisine!

    Thank you for all the time and effort you put into your recipes!

    I hope for the next best 6 years and many, many new recipes to cook 😀

    553
    Reply

  554. Jeannette

    I love the sound of your new changes and look forward to reading your blog in its new format! Thank you for taking the time to take your readers’ feedback into account and making continuous improvements.

    554
    Reply

  557. Naomi Nakamura-Tomine

    You make have helped me in my Japanese cooking so much, my husband can think of Japan and be happy. Cheaper than buying 4 air tickets!

    557
    Reply

  559. Ashley

    Following you on facebook, which always reminds me that you have something new out or something I want to try.

    559
    Reply

  560. Kathleen Bryce

    Midnight Diner….Saw that a while ago…(Dramafever) and loved it…the music got to me and when saw the last episode i was nice to see the musicians who made the music…!!! I did see that it’s on nexflixs and I may revisit it again. The only recipe I duplicated from the show was the buttered rice bowl ha ha. It would be interesting to see the shows recipe available
    ..

    560
    Reply

  564. Ashley

    Follow you on instagram (although I’m not on there very often) as well. =3 Keep on posting pretty food pictures!

    564
    Reply

  565. Kim B.

    Love Midnight Dinner and have been looking up recipes; so excited that you are going to do recipes shown in the show.

    565
    Reply

  568. Riddhi

    ６周年おめでとう！ Happy 6-year anniversary!! For feedback I just wanted to thank you for your wonderful recipes, but even more than that for always replying so kindly to people’s questions. I am learning how to cook and I appreciate your patience when answering my questions.

    568
    Reply

  571. Rica A.

    Looove your blog! I follow you on Facebook and am subscribed to your YouTube channel. More power and more delicious recipes!

    571
    Reply

  573. Zaid E

    My little brother and I love watching your videos. He’s only four years old so whenever he gets upset we sit on the couch together and watch your videos. After every video he looks at me confidently and says “we’re gonna make that!” He loved the red bean paste buns and mochi!

    573
    Reply

  579. Ashley

    I’m always curious as to what people use and love in their kitchen, and while I’m working on replacing things myself I like input of others who cook similar dishes and what they found useful/why they find it useful. For instance, I love santoku and chefs knifes, and have a pairing knife and a cleaver, but I’m always looking for new knifes, especially since someone else is interested in having his stamp in the kitchen as well now. I’ve also fallen for cast iron pans recently, though I still adore non-stick as well, and found a pan I can use for tamagoyaki that is affordable (though not specifically designed for it). These kinds of things are always interesting to me, and I very much appreciate ideas.

    579
    Reply

  582. Jo Kwan

    Great recipes, I have made the short ribs in Instant Pot twice recently, everybody loved it, A friend who usually eats vegetarian could not stop eating it!

    582
    Reply

  589. Bonnie Balu

    I’ve also liked your Instagram! I I love your beautiful pictures of the delicious looking food you’ve cooked.

    589
    Reply

  595. Chrissy

    I stumbled upon your blog only a couple of years ago, and I wish I had known about it before! Thank you for the time and energy you put into this blog – it is greatly appreciated! 🙂

    595
    Reply

  598. Rachel Marsan

    I’ve been subscribed for a while, and have grown to love your recipes and videos. Congrats on six years!!

    598
    Reply

  607. Debbie

    2- My husband and I both love the videos you share on FB- he is actually going to start doing the shopping for a few of the recipes for me to cook.

    607
    Reply

  613. Morgan B

    Thank you so much for all of your recipes. It makes me feel like a true home cook when I can make japanese food for my family. can’t think of any feedback on ways to improve because for me this website is great!

    613
    Reply

  616. Veronica

    I love Japanese cuisine and you are a great help for all ofalgo us interested in it. Congratulations on your blog anniversary!

    616
    Reply

  622. Verna Brock

    I made your Shrimp Fried Rice last night. I had never made fluffy egg that way before. I usually would just make a well in the middle of the rice and scramble the egg at the end before serving. Your way was much better. Delicious!

    622
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  626. Verna Brock

    I discovered you by seeing your video for mochi on facebook. I am a Californian of Japanese descent, and have always eaten mochi, but I never knew how it was made. My mom always just had store bought mochi. The video was fascinating to me!

    626
    Reply

  628. Zenaida Lim

    I love all your recipes!! Easy to follow , not complicated. I also like your products that you use in your show????????. Keep cooking !!!

    628
    Reply

  629. TinaDriz

    Congrats happy 6th year anniversary!!! My family and I are a great fan of JOC, If I need a recipe I go to Nami’s site with her easy step by step recipes you cannot go wrong.

    629
    Reply

  631. Tere Linde

    I joined your email list in early 2014 after seeing (and trying) a few recipes found on Pinterest. I’ve come to love the content you offer subscribers–from the recipes to your trips to Japan–and look forward to seeing it in my inbox. Thank you for all you and Mr. JOC do!

    631
    Reply

  633. Verna Brock

    The first recipe of yours that I tried was Instant Pot chicken curry. Japanese curry was one of my favorite dishes that my mom would make when I was growing up. I don’t make it very often, mostly because the store bought curry roux has MSG in it. But it’s a great treat every once in a while. The chicken came out SO tender and delicious in the Instant Pot. I need to try your homemade curry roux recipe next time!

    633
    Reply

  634. Gwen

    Hello! I think I am already following all the media you offer! I really enjoy watching your videos. Thanks for all you do!

    634
    Reply

  640. Tere Linde

    I love discovering fun Japanese recipes and passing them on to my son (who lives in another state). His roommates raved about some of the food during my last visit!

    640
    Reply

  642. Tere Linde

    Sometimes I catch a recipe shown on Facebook that I otherwise would have missed. It’s also fun to get a response from you there. =)

    642
    Reply

  644. Manda

    Congratulations to 6 years! I think I discovered JOC 4 to 5 years ago while searching for a Japanese recipe.

    644
    Reply

  648. Manda

    I follow you on Instagram! I also love that you’re in my area so if you go out to eat, I get ideas!

    P.S. Cooking Papa is a favorite of mine!

    648
    Reply

  649. Tere Linde

    Instagram is fun to share a quick photo (or a carefully crafted shot). I’ve been following you there for about 2 years!

    649
    Reply

  652. Kathy Uyemura

    I was so excited to see this give away. My husband does his best to keep my cheap knives sharp!! I recently made the baked tonkatsu with pork. So much better then fried. Thank you.

    652
    Reply

  653. Brittany

    I watched the Midnight Diner series last year on Netflix and loved it! So charming, and it always made me hungry, so I’m looking forward to seeing those recipes! 🙂

    653
    Reply

  654. Saori

    I just wanted to thank you for your blog. I have been trying to cook more Japanese food for my kids and have tried several of your recipes to great success.

    654
    Reply

  657. Tere Linde

    I can’t tell you how helpful it is to watch your YouTube videos when there’s a technique I’m not familiar with in a recipe. Thank you! And thanks to Mr. JOC for creating them!

    657
    Reply

  662. Gayle

    CONGRATULATIONS ON YOUR 6TH YEAR!
    I enjoy your newsletter very much.
    Have tried some of your recipes and enjoyed them.

    Continued success!

    662
    Reply

  674. NC

    Loving all the recipes you’ve posted! I’ve tried several of them and my husband and I both enjoy them very much!

    674
    Reply

  681. Lauren E.

    Congratulations on six years blogging. I only discovered your blog recently and am excited to find many Japanese recipes and history of traditions about the foods. Hope I win the knife and cutting board!

    681
    Reply

  696. Tomoko

    Just subscribed to your newsletter. I use your recipes several times a week to feed my family. Thank you!!

    696
    Reply

  702. Anna

    I love your recipes. It’s a little difficult for me to make. I don’t have the equipment but it’s good to know how see your recipes.

    702
    Reply

  705. Laurie Emery

    Happy Anniversary, Nami-san! I have only been subscribing to your blog for a little more than a year, but I look forward to your posts and recipes very much. Thank you to you and Mr. JOC for all the time you put into sharing Japanese recipes with us!

    705
    Reply

  715. James Wong

    wow 6 years! nice
    my wife and i just saw the first ep of Midnight Diner last night, and it was very cute,
    We just saw the first episode, but looking forward to the rest

    715
    Reply

  726. Tyler Olmsted

    Nami, Thank you for all the matcha recipes! I’ve enjoyed sukiyaki and red bean paste buns with your easy to follow videos. Congrats on six years and I hope for many more for you!

    726
    Reply

  729. Vi

    I will miss your step by step picture tutorial but i totally understand your decicision and I’m very excited for your focus in videos! Looking foward to your Q&A!

    729
    Reply

  731. Hi Nami! I’ve been following your cooking channel on YouTube and tried some of your delicious recipes! Love, loveeee what you’ve done to the blog so far & looking forward to what you have in stored for your readers in 2017. Happy 6th blog-versary! ^_^

    731
    Reply

  732. Six years! Wow, time flies! Congrats. And I can totally understand wanting to update photos — I cringe when I see some of my early ones. Heck, I cringe when I see some from last year! Good changes coming — looking forward to the next six years. And beyond. 🙂

    732
    Reply

  746. AL

    I have followed you on facebook and YouTube a couple months ago. Love your video and thanks for making them and please keep up the good work!

    746
    Reply

  748. YC

    Already subscribed to your newsletter. Thank you for all the hard work you’ve put in to share your delicious recipes!!!

    748
    Reply

  750. YC

    I really like how you link the description of common Japanese ingredients and substitutions for each recipes. It is very helpful in times when looking for those ingredients in store!

    750
    Reply

  752. Pam

    Thank you for all of the great recipes. Looking forward to even more! And thank you for the tip on Shinya Shokudo (深夜食堂). I will look for it on Netflix.

    752
    Reply

  766. Alex Rogers

    I have just recently found your channel and love it so far. I subscribed immediately after the first video I watched. Can’t wait to see more!

    766
    Reply

  770. Sandi Thomas

    Omedetou!! Congrats on 6 years of blogging JOC!
    I very much enjoy reading the blog, seeing the pics and the recipes come together, and tryingthem out myself. We made the toffee this year at Christmas but tweaked the recipie to have crushed up candy canes and white chocolate on top, along with the walnuts, and it was a big hit!
    I also recently watched Midnight Diner on Netflix- my husband and I enjoyed it very much, and really hope they do a Season 2. It looks like it’s filmed in Shomben Yokocho (which we had the opportunity to go to last trip we made to Japan).

    770
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  775. Chantal Walker

    Thank you so much for 6 years of inspiration. I discovered your blogs a few years ago and have been referencing it over and again. My favorite recipe I return to time and again is the Japanese curry! Keep up the good work!

    775
    Reply

  781. Carolyn Oki-Idouchi

    I look forward to more enjoyable recipes in 2017. My kids like your recipes as well! Having a webpage for the kitchen tools will be useful because there are some recipes I haven’t tried yet because I don’t have the right pots or pans for it, so it would be good to get the same types that you use.

    781
    Reply

  784. jared

    Long time reader and subscriber of your Youtube channel! It’s been great seeing how your blog has evolved over the years! Keep it coming!

    784
    Reply

  786. Erin Uber

    Hello Nami! I’d like to enter your Anniversary Giveaway, please. I am subscribed to the email newsletter, your YouTube channel, and your Instagram. I enjoy them all so much. Thank you so much for all you do, and Happy Anniversary! I wish you a wonderful year ahead!

    Best wishes,
    Erin

    786
    Reply

  788. I just found your FB page. I am thrilled to find a Japanese cooking page that is so well done. I cannot wait to make some more of your recipes. I live in So. Cal. What store is the best for buying these ingredients?

    788
    Reply

  791. Mindy Williams

    So glad I stumbled upon your Facebook page a few weeks ago. Love the recipes and can’t wait to try them out!

    791
    Reply

  797. Lisa

    Just One Cookbook has the BEST Asian recipes hands down! Great how-to videos and easy to follow instructions. Love it!

    797
    Reply

  798. Carmen

    Dear Nami: You are amazing! I have tried so many of your recipes, new that I am to Japanese cooking, and love everything I have tried. Your videos make everything so clear and easy to put together.

    Many thanks, your tremendously inspiring on the cooking front!

    798
    Reply

  806. Barbara

    Shinnen akemashite omedeto gozaimasu! Thank you for notifying us about the Japanese show, “Shinya Shokudo.” Can’t wait to watch it!

    806
    Reply

  808. Happy 6th Blog Anniversary! What a mile stone of accomplishment! I’m loving all the updates and changes you’re planning. 🙂 Can’t wait to check out the Midnight Diner. That sounds really interesting.

    808
    Reply

  811. Mona Montraix

    While I love the step-by-step pictures (my daughter loves it when she’s helping me in the kitchen as she loves to tell me whether I’m doing it “right” or “wrong” based on how ours look compares to yours :)), I love getting extra recipes more 🙂

    811
    Reply

  826. Yuliya

    Hello! My feedback:
    I love your simple recipes, they’re really easy to make for weekday dinner for me and my boyfriend. He loves them. Thank you!

    826
    Reply

  831. Michely Arista

    Hi Nami! This is not a feedback for your blog (your blog has been awesome and detail!!) but this is just a suggestion for you. Try Indonesian cuisines and you’ll love it!! especially if you love spicy and full of flavour food 🙂

    831
    Reply

  833. Setsuko

    I would love to see a tutorial on how to skin and slice a beef tongue when you buy a whole tongue with its skin on. A tutorial for a fresh beef tongue and another one for a frozen tongue would be even better.

    833
    Reply

  835. Darlene Kelly

    I already subscribe to your youtube channel, and I follow you on Instagram and facebook. I also receive your emails so I guess I can’t enter the giveaway.
    Anyway, I LOVE your recipes as a matter of fact, I will be making your Miso Salmon recipe tonight!
    It’s a lot of work Nami, especially when you have a family. What a wonderful man Mr. JOC is to take time out of his weekend to film and edit for you. Keep up the great work!

    835
    Reply

  848. Tunde Antal

    Love learning all your lovely nutritious meals all the way from Australia. That amazon voucher would definitely go to to a new knife set ive been putting off for years! Thanks for what you do keep up the good work 🙂

    848
    Reply

  852. Joanna

    I’ve been addicted to JOC ever since I discovered it a year ago. Your recipes are delicious and so easy to follow! I eat well now because of your blog!

    852
    Reply

  854. Leesa

    Thank you for making such visual and simplistic videos!
    I have always had issues with doing the tempura on shrimp. I like them very light and airy and not weighed down with batter, any suggestions?

    854
    Reply

  855. Judy

    I can’t wait for the new recipes and Q&A sessions to come out! I’ll be sad to see the pictures go, but I think I should be fine without them for some things…

    I love cooking and have always wondered how to cook authentic Japanese food, and your blog has helped me tremendously to this regard! Hope 2017 is just as fruitful and successful for you!

    855
    Reply

  860. Selina

    I ❤️ reading your new recipes and seeing your pictures. Thank you!
    Chef knife and cutting board is so valuable in the kitchen. Thank you.

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  861. Reina

    Thank you Miss Nami for this opportunity! I’ve been following you for many years now and I’ve tried (sometimes failed) your recepies and shared them with family&friends. Thanks to you I could show them that japanese cuisine is much more than sushi which is rarely known here in turkey.

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  863. Yvette

    Been subscribed for a while, LOVE your recipes and great tips. Omedetou Gozaimasu on 6 years of JOC! Wishing you many more years of success!

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  871. Tracey

    I have subscribed to your awesome email newsletter, liked your Facebook page, follow your instagram page and have subscribed to your you tube channel so I won’t miss any of the awesome info and recipes that you share!! Great job!

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  874. Silvi

    JOC always in my keyword for japanese recipe. Your recipe is very easy to follow and come out very tasty! Thank you for every great picture and recipes on JOC.

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  875. Kathleen Kay

    Just want to let you know Just one cookbook is my favorite!!!!! I love Japanese cuisine and you always deliver the best recipes. Thank you for all your hard work!

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  881. Alice

    thank you for sharing all the wonderful recipes! Cannot wait to read the Shinya Shokudo recipes – lately it has also become my favorite show!

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  883. Annie

    Subscribed to your youtube channel! Love the visuals and detailed steps. I also appreciate how you cater especially towards the American audience and help us substitute or find uncommon ingredients in the US. It’ll also be informative to have some videos just comparing different ingredients and looking at the different final products. Happy 6 years!

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  884. One bit of feedback is, sometimes in your recipes you mention putting it in the oven and temperature, but not what method of cooking (fan-forced, top and bottom elements, fan-forced and griller, etc.) so sometimes it’s meant we have to do some trial and error until we can find the right mode and temperature for our oven. Also, if your oven is a gas vs electric, it changes things :/ Hope that helps!

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  890. Annie

    Congratulations! It’s been fun following your blog and social media pages! I really like how you introduce recipes in a very clear and straight forward manner, For me, I would definitely like to see more blogs about Japanese food cultures, such as the cultural background behind specific foods, the special occasions when Japanese eat the food, or even how the food evolved over time. I especially like your recipes on comparing okonomiyakis, new year recipes like ozoni, origins of foods like the one about anpan, since they are super informative and interesting to read!

    Also, I share the same love for Japanese dinnerware/tableware, and I adore your taste for picking the right serving plates for different dishes. It’ll be great to see a blog showcasing your dinnerware, some short introductions or origins or these different dinnerware, and how you mix and match to give the best photoshoot.

    I like how you accommodate for the American audience, but I would also love to see more recipes on traditional, wholesome Japanese food! Keep up the good work!

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  898. Stephanie

    Dear Nami-san,

    Thank you for the new instant pot recipe! I was requesting more and a few days later I saw it! I can’t wait to try it out especially in this cold weather. The braised short ribs IP recipe has so far been the winner. My other favorite are your nimono recipes. Once the weather gets warmer, I’ll start studying your spring and summer dishes 🙂

    SY

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  904. Kathy Dinh

    I love getting your update emails! Even if I don’t try any of the recipes, it’s nice to look at pretty food!

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  905. Kathy Dinh

    Congrats on the 6 year anniversary! It really shows how much you care about this blog and what you do because you’re constantly thinking of better ways of doing things and evolving!

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  913. Micah

    Congratulations on six wonderful years of blogging! I love your website and I really enjoy all of your FaceBook posts and emails. Best wishes in 2017! 🙂

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  919. Lala

    Happy New Year! 🙂 I am really excited about all of these new changes that you are planning on making. Congratulations on 6 years and may there be many more to come 🙂

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  920. helene

    congratulations!!! really glad i came across this blog couple years ago. some recipes have became staples in my kitchen!

    Have already signed up for news letter

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  921. helene

    we just bought an instant pot over christmas when it was on sale, love your collection of recipes for the pressure cooker!

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  922. Mikki Mobbins

    I’m glad you are still going to have the step by step for the Japanese dishes that are so different in prep for us compared to American cooking and prep.
    I already have your newsletter to my email,,, also I have a subscription to youtube with you along with the facebook page and love the videos of how too also

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  923. Lisa C.

    Recently made the 7 herb rice porridge. I was able to get the freeze dry herb from Nijiya Market. The San Mateo store sold out and their S.F store was able to ship some to San Mateo for me. Great customer service. Anyways I will be makin this again. Thank you ! Lisa

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  924. Chelsea Johnson

    Congratulations on 6 years of your fantastic blog! Looking forward to many more years of your posts. Would love to win the give away, even though it feels like we should be giving you presents!

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  925. Judy

    I’m so excited about the Q and A, when I looked at the prizes all I could think off was that I needed a good knife. It truly makes the difference in cooking, congratulations!

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