Just One Cookbook (JOC) was created by Namiko Hirasawa Chen (Nami) in 2011 with a focus on authentic and modern Japanese recipes.
The website is not only a one-stop-shop for every home cook who wants to create inspiring Japanese meals, it also takes readers a closer look into Japan itself through cultural and travel guides around the country.
Whether you’re passionate about Japanese cuisine or simply looking to expand your skills in the kitchen and try something new, you will find Just One Cookbook to be a fascinating and reliable window into Japanese cooking and culture.
Just One Cookbook was the finalist for the 2017 SAVEUR Blog Awards in the Best Food Video category and has been featured on The New York Times, The Washington Post, The Japan Times, and The New Yorker.
Meet Nami & Mr. JOC
Namiko Hirasawa Chen (Nami)
Nami is the home cook, recipe developer, world traveler, and inspiration behind Just One Cookbook.
Nami was born and raised in Yokohama, Japan, and came to California as a foreign student when she was 20 years old. She loved studying geography and geology and worked at a digital map company where she met her Taiwanese-American husband (Mr. JOC).
Nami learned cooking at a young age from her mother who prepared home cooked meals daily. She was in the kitchen with her mom almost every evening, learning how to prepare ingredients and master techniques specific to each dish.
She believes any home cook can recreate the authentic Japanese dishes she loves so much, and it’s her goal to make them as simple and accessible as possible for her readers. Through step-by-step guidance and easy-to-follow videos, Nami gives readers the knowledge and inspiration they need to cook with confidence and discover a whole world of delicious food and culture.
All the recipes found on this site have been created and photographed by her.
Reese Lee, Marketing Manager & Contributing Writer
Originally from the tropical island of Penang, Malaysia, Reese now lives in Minnesota with her husband and their little boy. She previously worked on UNESCO Heritage projects in Penang in the areas of performing arts, history, and arts education. Growing up in a richly diverse culture has allowed her to express her work with unique perspectives. She has taught Modern Asian Cooking class at the local co-ops and community eds. In her free time, Reese enjoys spending time with her family, dancing, listening to podcasts, and reading up on wellness and design.
Kayoko Hirata Paku, Contributing Writer
Kayoko happily grew up in the urban jungle of Tokyo and in the middle of nowhere East Coast, U.S. After a brief stint as a gelato scooper and slightly longer employment at an IT company, she decided to drop her cushy job to enroll in culinary school. Kayoko resides in Tokyo with her husband, a penguin pillow, and many half-dead plants.
Seimi Rurup, Copy Editor
Seimi lives in New York City, where she has worked as a writer, content creator, and personal chef/event coordinator. Collaborating with a private chef (and good friend) on separate occasions, Seimi was lucky enough to cook for her longtime idols, Anthony Bourdain and Martha Stewart. In addition to food and cooking, Japanese culture has always been a major influence in Seimi’s life. With family in Osaka, Tokyo, and the Japanese countryside, Seimi loves visiting her relatives and spending time with friends. When she’s not in the kitchen or traveling, she can be found in one of New York’s many museums, parks, or at home with her cats.
Richard Shirk, Video Editor for Social Media
Richard Shirk is an Oakland based filmmaker, producer, editor, colorist, and music industry professional. His previous work can be seen in feature films such as ‘Coraline’ and PBS series ‘Food Forward’ and can be heard on both classical and college radios across the country. He enjoys riding bicycles, good food, and spending time with his wife and two cats.
Naomi, Reader Support & Project Coordinator
Growing up in the Shikoku region, Naomi experienced firsthand the integral connection of the sea to Japanese cooking. She would join her mother and grandmother to gather seaweed at the beach, and then over the following weeks, help in the drying process until the seaweed was ready for the kitchen and into a variety of Japanese dishes. Her childhood of observing her family’s enjoyment of cooking-from-scratch gave her a strong affection for healthy cooking and traditional Japanese cuisine. She carried that experience and knowledge to her current home in the San Francisco Bay area, where in addition to cooking, she loves photography, travel, and dancing.
Morgan Pesce, Social Media Coordinator
Morgan grew up making Japanese food with her Dad and Grandma and it is one of her favorite cuisines to this day. She lives in Rhode Island where she works as a freelance travel writer, content creator, and social media coordinator. Whenever possible she loves to travel – visiting Japan to see her family in Tokyo & Kanagawa and spending time in Belize are two of her favorite trips to make. If she’s not traveling or working you can find her at home with her husband, three cats, and a pit bull. There she has an obscene amount of plants, does volunteer cat rescue work, and likes to bake vegan treats.
Kylie Lin, Operations Analyst
Kylie is from the Bay Area, California and currently attends Northwestern University studying Communication Studies, Cognitive Science, and Data Science. She has a love for design and media production, having worked with several academic and professional journalism publications. When not buried underneath schoolwork, she spends her time cooking, swimming laps, and going on walks with family and friends. She’s enjoying her time with JOC making videos, conducting market research, and producing content for all the readers!