Hi, I'm Lisa! I'm the voice, photographer and recipe developer behind Okonomi Kitchen and I want to welcome you to my little space on the internet. I'm 24, from Markham and just graduated from The University of Western Ontario with a BA Honours Kinesiology degree. I love experimenting in the kitchen, developing my skills as a food photographer sharing my favourite plant based recipes with friends and family. When I'm not busy making a mess in my kitchen, you can find me at a coffee shop working on the blog, at the gym or outside for a walk with a pod cast on.
The story behind Okonomi Kitchen.
My background is Japanese and Chinese, and I grew up with a lot of Japanese influences thanks to my mom. Okonomi (お好み) is a Japanese word that literally translates to "how you like" or "what you like". When I cook, I cook while tasting. Everyone has different taste buds, taste preferences and dietary needs- and I truly think to make any dish taste good, you have to adjust the balance of flavours to your own liking. Cooking (especially healthy food and vegetables) doesn't need to be hard and stressful. Here, I hope I can inspire and show you how to easily cook up healthy, easy and delicious plant based meals with everyday ingredients… to how you like you like it.
What will you find on this blog?
A bit of everything, but mostly feel good recipes inspired by whole foods- mostly plant based and usually gluten, oil & refined sugar free. Naturally, I LOVE Japanese and ethnic food so you'll probably find a lot of recipes from Japanese cuisine and other cuisines around the world.
You'll also find that most of the recipes are very budget friendly. I've been a student, so I know what it feels like when money is tight. I've learned the ropes to making inexpensive ingredients taste delicious and hope to share some tips and tricks with you.
I'm also a huge health & fitness advocate that hits the gym regularly, so high protein plant based recipes are a must. All in all, you'll find easy-to-follow recipes suited for anyone! I also try my best to provide helpful tips, tricks and substitutions to so you adjust the recipe to your liking. I hope you’ve enjoyed yourself here & leave feeling inspired to cook!
Michelle says
I watched your video what you eat in a day high protein. You had a snack that I couldn’t see what it was. It had a red label. It was protein that you need to rehydrate. What was it?
Lisa Kitahara says
Hi Michelle! I believe it was dehydrated soy chunks 🙂
Trudy Nguyen says
Finally vegan Asian recipes. I’ve made other vegan dish but I miss the taste of Asian ethnic flavors. Your recipes are so easy to follow. So thank you! I hope one day you’ll have a book, I’d definitely purchase one and constantly refer to it. Keep it up and I look forward to more inspiring dishes!
adi says
she does now!
Kathleen says
I’m so lucky to have found your blog! I love Japanese food but always felt like it was hard to eat and make food as a vegan. Your blog has opened me up to so many new foods I get to experiment with all the time (: I love all the care that goes into each recipe and how they’re all very healthy and flexible on ingredients! 💖
Nicole Roy says
I was very pleased to stumble across your blog when looking for vegan Korean recipes. You have many recipes that have piqued my interest. Thanks for sharing your love of cooking. 🙂 (P.S. I have a 22 year old son. If ever you are in Vancouver, let me know, ha ha!)
Paul says
Ooohm I canna find the okonomiyaki recipe. Where is it? I'm craving it, but not the restaurant prices.
Lisa Kitahara says
You can find the okonomiyaki recipe here 🙂
Kathleen Willey says
thank you for your vegan pumpkin dog cookie recipe! My dog loves them and we just made some for the neighborhood doggies for Christmas gifts!
Jerry Eisner says
Hi Lisa. thanks for the advice on baking Japanese Potatoes. Our local stores in Maryland get all sizes of Japanese Potatoes. So do you have advice on how to bake the much larger ones I frequently get, that are between 1 pound to 1 and 1/2 pounds per potato. I want them to be just as creamy and sweet like the smaller ones! thank you for any advice. Jerry
Lisa Kitahara says
Hi Jerry, Thank you so much! Happy to hear you found it helpful! 🙂
Cerys says
Your site is exactly what I've been looking for! Your recipes are beautiful and I can't wait to start cooking. Please release a cookbook, so I can snap it up 🙂
Love from the UK!
Trang Ada Trinh says
Omg! I’m so happy I found your blog! Please continue to post. This is god send! High protein vegan recipes with no added sugar! You’ve got a fan for life. Thank you
Kam says
I have just became Vegan a little over 3 months ago. I came across Lisa on Tik Tok and was instantly intrigued (it was the “Korean-Inspired Feta Pasta”. Once I recreated that dish I quickly followed Lisa’s Instagram & booked marked this website so I could see and recreate the recipes I have seen. As I was new to Veganism I was very worried that I wouldn’t find Asian dishes that were super tasty and were easy to follow. Lisa has done her absolute best on her website and you can see how creative she really is. I use the page every week to make something new or make more of my favourite dishes such as the Potato Mochi & Miso Butter noodles.
I am glad to have found this page!! I can’t wait to see what’s next to come & to make some more dishes!
Thank you Lisa ❤️❤️
Mika says
This blog genuinely changed my life. I’ve learned so much about cooking from each unique and creative approach to such classic food. As a fourth generation, mixed race, Japanese American the most important way that I’ve been able to connect to my heritage is through food. Living in white spaces I experience a lot of racism and a very important outlet to me for dealing with this is cooking Asian food. Lisa’s recipes have been extremely important in sparking creativity and creating a space that grounds me in my identity. To Lisa- Your food changes lives!!!! Thank you for sharing your amazing recipes. Your impact is immense and powerful.
Cristina Sande says
I tried a couple of your Korean recipes. Love them. Easy to make. I watch K / C / J dramas and when I see what they eat then I search to see if you posted a vegan recipe. Thanks for your hard work.
WALLIS K. FERNANDES says
Love all your recipes! I just made the Jabara cucumbers and tofu in rice paper and it was hit and delicious!
Thank you for sharing and teaching! 🙂
Best regards,
Wallis
Hwa Soo Oh says
I really enjoy these Korean recipes ! They remind me of my grandmother's recipes . Thank you for posting your recipes and showing amazing Asian food to the Western World!
Michael Landsberg says
Truly inspiring TikTok videos and recipes. I always stop and watch your videos which are always amazing whatever you are doing.
Charmayne Benson says
Stumbled upon a recipe of yours on instragram
I am so glad I found you -finally Japanese vegan recipes. My mouth was watering watching your Instagram videos.
Diana Plotnikov says
What an amazing human with a brilliant mind. Every recipe I have tried has been mind blowing for my tastebuds and has inspired loads of new flavor combinations in my own cooking/kitchen. I grew up eating a variety of international foods, (especially Chinese/Japanese/Korean) so I definitely have a major soft spot for the flavors Lisa cooks with. Never stop girl!! <3
John says
Hi Lisa! Cool stuff. Do you know where I can buy tofu‐no‐misozuke already made and ready to gobble up? I bought some in Kanazawa during a vacation but can't find any vendors here in Los Angeles. ☹️ Yes, I am too lazy and impatient to make my own. 😊 Thanks!
Christie says
I wish you had a cookbook (or more than one…) with all of your recipes! I would buy it! I really hope you are able to publish one someday soon. Your recipes are unique and a cookbook of yours would be the perfect gift for one of my co-workers, as well as a nice addition to the other books I have. I hope you are having a beautiful day. 🥰
Tim says
I'm a huge fan of Asian food ever since being stationed in Korea with the Army. Having run across your posting, I'll be looking forward to seeing all your recipes as you send them.
Tim