ABOUT ME
Hi! My name is Sakura Yubi (優美桜). I’m a Japanese food enthusiast based in Tokyo, where I work full-time and share my passion for cooking, nutrition, and everyday healthy eating.
I love cooking and eating. I focus on preparing meals from scratch using whole ingredients. Most of what I cook is low-carb and keto-friendly, with a focus on quality meats, fish, and fermented foods.
Good food doesn’t need to be complicated. I try to keep things simple and realistic. Meals that are nourishing, satisfying, and easy to keep up with daily. I aim to use organic, non-GMO, grass-fed, free-range, and additive-free ingredients whenever I can, while still keeping things practical and enjoyable
Fermentation has become one of my biggest kitchen joys. It all started with shio koji, and over time I just became really fascinated with fermentation. Now I regularly make homemade yogurt (L. reuteri), milk kefir, kombucha, and garlic and ginger preserved in raw honey. These staples have done wonders for our gut health, and they taste great too.
Shio koji in particular has become a near-daily ingredient in my cooking. It’s my go-to for tender, flavorful meat, and I keep coming back to it because it consistently makes simple dishes taste better.
Outside of cooking, I like walking around Tokyo and trying different restaurants. I pay attention to flavors I haven’t had before, what works in a dish, and what I might do differently at home. I also take detailed notes from these visits, just like I do with my recipes.
When I cook, I take detailed recipe notes as well. I test things, adjust them, and slowly improve them over time. I like to take existing recipes and tweak them based on my preferences and inspiration from restaurants I visit.
I try to keep my day-to-day cooking very healthy and consistent, but I’m not strict all the time. I still enjoy eating out, or having something more indulgent on occasion.
For those moments, I like making more involved dishes like beef wellington or Peking duck. It’s a different kind of cooking, but I enjoy the process.
This space is where I share my recipes, restaurant experiences, and thoughts on food and everyday life. My goal is to show that eating well can be simple, realistic, and really enjoyable.
