ABOUT ME
Hi! My name is Sakura Yubi (優美桜). I’m a Japanese home cook based in Tokyo, where I work full time and live with my partner, who is a European. Though I have a busy schedule, my true passion lies in cooking—and eating—delicious, nourishing food. My biggest goal in life is simple but meaningful: to cook healthy, satisfying meals that keep my partner happy, well-fed, and thriving.
Cooking, for me, is more than a hobby—it’s a way of life. I’m especially drawn to food made from scratch using real, whole ingredients. During the weekdays, I focus on low-carb, keto-friendly meals, with an emphasis on quality meats, fish, and fermented foods. On weekends, my partner and I love going on long walks to explore the city, trying new restaurants, and enjoying all kinds of food together. It’s all about finding balance—eating clean when we can, and indulging joyfully when we want to.
I believe healthy eating doesn’t have to be complicated or strict. I do my best to choose organic, grass-fed, free-range, additive-free, and non-GMO ingredients, but I also think convenience and pleasure matter, too. That mindset influences how I cook: simple recipes, bold flavors, and practical methods that fit into a full and busy life.
Fermentation has become one of my biggest kitchen joys. It all started with shio koji, and now I regularly make homemade yogurt (with 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 secret weapon for tender, flavorful meat, and I love it not just for the health benefits, but for the culinary magic it brings.
While I often stick to simple, everyday meals, I do like to go all out for special occasions. Dishes like beef wellington or Peking duck come out of my kitchen on birthdays or holidays, and I hope to share those recipes with you someday, too.
This space is where I share my recipes, food adventures, and thoughts on living well through food. Whether it’s a home-fermented favorite or a new spot we discovered on a weekend walk, I’ll be writing about it here. Thanks for stopping by—I hope you find something that inspires you to cook, taste, and enjoy.
