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About

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 22, from Toronto 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 vegan 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 & 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 vegan 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- always 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 vegan 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!

Reader Interactions

Comments

  1. Michelle

    January 16, 2020 at 9:53 pm

    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?

    Reply
    • Lisa Kitahara

      January 20, 2020 at 10:36 pm

      Hi Michelle! I believe it was dehydrated soy chunks 🙂

      Reply
  2. Trudy Nguyen

    May 20, 2020 at 7:49 am

    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!

    Reply
  3. Kathleen

    July 29, 2020 at 1:44 pm

    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! 💖

    Reply
  4. Nicole Roy

    October 7, 2020 at 4:08 pm

    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!)

    Reply
  5. Paul

    December 8, 2020 at 9:54 pm

    Ooohm I canna find the okonomiyaki recipe. Where is it? I’m craving it, but not the restaurant prices.

    Reply
    • Lisa Kitahara

      December 9, 2020 at 11:28 am

      You can find the okonomiyaki recipe here 🙂

      Reply
  6. Kathleen Willey

    December 21, 2020 at 4:01 am

    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!

    Reply
  7. Jerry Eisner

    January 12, 2021 at 5:31 pm

    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

    Reply
    • Lisa Kitahara

      January 19, 2021 at 3:02 pm

      Hi Jerry, Thank you so much! Happy to hear you found it helpful! 🙂

      Reply

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About Me

Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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