About

Konnichiwa & Welcome to Okonomi Kitchen!

Hi, I’m Lisa Kitahara, a Japanese-Canadian recipe developer, food photographer, and founder of Okonomi Kitchen. I specialize in creating authentic and modern Japanese recipes, blending traditional techniques with contemporary twists to make Japanese home cooking accessible to all.

Whether you’re looking for comforting classics or creative fusion dishes, you’ll find carefully tested, easy-to-follow recipes here that highlight seasonal ingredients and umami-rich flavors.

My Background & Culinary Journey

I’m half Japanese and half Chinese, born and raised in Canada. Every summer, I traveled to Japan to visit my grandmother, spending hours in her tiny apartment kitchen watching her cook. Those cherished moments deeply shaped my love for Japanese cuisine.

My passion for food started in high school as a hobby in 2013. When I moved away for university, I craved the flavors of home but found limited Japanese and Chinese food options. I began FaceTiming my mom to learn how to cook family recipes, meticulously writing down ingredients and measurements. This eventually led to the birth of Okonomi Kitchen—a space where I now share my passion for Japanese home cooking with a global audience.

Over the years, I’ve developed my expertise in Japanese cooking techniques, ingredient selection, and recipe development, helping home cooks recreate restaurant-quality dishes in their own kitchens.

What You’ll Find on Okonomi Kitchen

Authentic & Modern Japanese Cooking

  • Japanese Cuisine Beyond the Classics: Introducing traditional and home-style Japanese dishes that go beyond well-known staples like sushi and ramen, showcasing the everyday meals and comfort foods that make up real Japanese home cooking.
  • Precise Measurements: Many traditional family recipes are passed down without exact measurements—just by taste and intuition. While I grew up watching my family cook this way, I measure ingredients carefully to ensure my recipes are easy to follow and recreate at home.
  • Seasonal Ingredients: Rooted in Japanese philosophy, I focus on using fresh, in-season produce.
  • Tried & True Recipes: Each recipe is tested until it’s perfected—my sisters are my ultimate taste testers!
  • Modern Cooking Techniques: I incorporate rice cookers, microwaves, air fryers, and Instant Pots for convenience.
  • A Sprinkle of Everything Else:

The Okonomi Philosophy

The name Okonomi (お好み) comes from the Japanese word that means “how you like” or “what you like.” This philosophy is at the heart of my cooking.

Growing up, I watched my family cook intuitively, tasting as they went. I believe food should be personal—everyone has unique preferences, dietary needs, and cultural influences. The key to making any dish truly delicious is adjusting flavors to your own taste.

Cooking doesn’t have to be complicated or stressful, especially when it comes to making nourishing and satisfying meals. My goal is to inspire and empower home cooks to create delicious, adaptable dishes using everyday ingredients—just how you like it.

My Food Story & Influences

My love for food goes beyond Japanese cuisine. Growing up in a multicultural household, I was fortunate to experience global flavors early on. My mom, a former travel agent, loved experimenting in the kitchen, blending Japanese flavors with influences from her travels.

Outside of Japanese food, I have a deep appreciation for Chinese, Vietnamese, Italian and Middle Eastern cuisine, which often inspires my recipe development. This fusion approach has led to some of my most unique dishes like Chili Oil Focaccia, Lap Cheong Caesar Salad, Miso Butter Focaccia, Miso Pesto, Gochujang Brown Butter Gnocchi.

One of my favorite ingredients to cook with is miso, and you’ll find it in many of my recipes—from Miso Chili Oil to Miso-Glazed Roasted Root Vegetables.

Viral & Fan-Favorite Recipes

Over the years, some of my recipes have gained popularity online, with many home cooks recreating and sharing them. Here are a few standout favorites:

  • Rice Paper Dumplings – My original recipe I developed that has since taken off worldwide! Since sharing the first recipe, I’ve also come up with a easier, no wrap rice paper dumplings recipe thats simply rolled.
  • Cinnamon Roll Focaccia – I was the first to share this dessert focaccia recipe online, blending the soft, pillowy bread with the flavors of a cinnamon roll. There’s a whole dessert focaccia movement now and I’m here for it!!
  • Jabara Pickled Cucumbers – This recipe helped spark the viral spiral cucumber trend.
  • Japanese-Style Bagels – Popularized stuffed bagels outside of Japan, introducing creative fillings inspired by Japanese flavors.
  • Bagnuts (Bagel Donuts) – My unique creation, combining the chewiness of a bagel with the crisp, golden texture of a donut.
  • Shio Pan (Salt Bread) – Tried and true, this recipe is adapted from my mom’s recipe for the softest Japanese salt bread.
  • Vegan “Fish” Fillets – I came up with the concept and popularized the use of rice paper and nori to replicate crispy fish skin, creating a plant-based fillet that looks and tastes remarkably similar to the real thing.
  • Eggplant Unagi – A satisfying, umami-rich alternative to grilled eel.

My Favorite Japanese Recipes

While I love experimenting, Japanese home cooking will always hold a special place in my heart. Some of my favorite traditional dishes include:

  • Natto – I have this daily and make it at home!
  • Japanese Sweet Potatoes – A must have, especially during the fall and winter months.
  • Okonomiyaki – A childhood favorite that reminds me of summer festivals in Japan.
  • Shiozake (Salted Salmon) – The ultimate Japanese breakfast protein. Best with skin-on sockeye salmon, grilled to perfection.
  • Japanese Chicken Curry – Every home cooks ‘what to cook when I don’t know what to eat’ meal.
  • Oyakodon – A nostalgic and comforting rice bowl I grew up eating regularly.
  • Nikujaga – A hearty beef and potato stew that brings back memories of my mom’s kitchen, especially on a cold night.
  • Tamagoyaki – The perfect sweet and savory rolled omelet that was always in my bento box.

Let’s Connect!

I’d love for you to be part of the Okonomi Kitchen community! Stay updated with my latest recipes, kitchen tips, and behind-the-scenes content.

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