Konnichiwa! Pat Tokuyama here! First of all, thank you again for taking the time to participate in my LIVE training the past 3 weeks!
It's been great to get to know you and super exciting to see all the interest, the progress you've made and especially to hear your feedback!
If you're like most people, over the past few weeks you've come to realize-
Plant based Japanese food isn't difficult to cook at home.
Nor does it take long to make.
Nor does it require hard to find, specialty ingredients.
But in order to learn it quickly and while minimizing disappointment, it may take some guidance and support.
And both are exactly what the Japanese Cooking Club is here to provide!
Now that you've heard my vision for this club and what it entails, you can read about it in writing.
If you have any questions, feel free to let me know -you can email me directly or use the chat in the bottom right corner.
Other than that... look forward to seeing you in the club!
So that you can focus on one thing at one time, without feeling overwhelmed or confused. In June, we focused primarily on dashi, one of the key ingredients for many Japanese dishes. Over the next few months, we'll continue to explore miso, shiokoji and other key ingredients used in Japanese cuisine.
(click for full size 2019 plan)
So that you retain and get to practice your new skills and apply your knowledge. You'll get 3 recipes centered around the ingredient of the month. Plus, an action plan to help guide you and build your confidence in the kitchen.
So that you stay incentivized to cook and practice! if it takes a little friendly competition or the chance to win some prizes, so be it! Each month, all active members will have an opportunity to win a prize, be it a bag of tea, a cookbook, official merchandise or a box of Japanese condiments... this is one EXCLUSIVE perk of being a member!
Your one stop shop for Japanese recipes and inspiration. Over 70 different dishes - ranging from sides, to main courses, and desserts. A good mix of both traditional and contemporary Japanese dishes. You may never need to look anywhere else for your Japanese cooking inspiration or for that matter, get bored or feel uninspired!
is that it's a community and we're all here to support and learn from each other. I believe that we are BETTER TO-GETHER.
As a Club, we'll be getting to know each other more and more and help each other along our journey through life while cooking a LOT of super tasty Japanese food!
Pat Tokuyama, Pharm.D., BCPS is a pharmacist by training and also a board certified pharmacotherapy specialist.
After working over 16 years in the healthcare industry, he's come to understand the impact of food can have on health.
It's this background that's led him to design several Japanese cooking programs to empower people how to eat a healthier more balanced diet with Japanese food.
He believes that with a balanced diet AND regular exercise, it IS possible to get off or reduce reliance on certain prescription medications or avoid taking them all together.
Having significant family history of cancer, diabetes, and heart disease, it's a personal goal he himself sets out to accomplish each day - to never have to take prescription medications for chronic diseases like high blood pressure, high cholesterol or diabetes.
The method he's using to stay healthy? Committing to and making micro-steps of forward progress in terms of a well-balanced diet and exercise!
Back in 2016, Pat established All day i eat like a shark (blog) to share his love for healthy cooking and travel.
Being impacted by the books he had read, he gradually changed his diet to eat less meat. He also decided in 2018, to write his own book on Japanese tofu - Tofu Ryouri - Simple Japanese Tofu Recipes to Cook Healthier at Home. This was his way of helping others discover the wonderful world of Japanese tofu which was also a reflection of the changes he made in his diet.
Pat continues to regularly create videos and share his love of Japanese cuisine through his blog and Youtube channel. He began to focus on video to help demystify Japanese food and make it simple and more accessible for home cooks and foodies to recreate in their own kitchen.
The one thing that was missing?
And so the Japanese Cooking Club was born!
He enjoys bringing people of different backgrounds together with food. And he believes that when together, we can all learn something from each other.
So this Cooking Club isn't so much just about showing people a new way of cooking Japanese food, but also having a good time and a safe space where like-minded people can go to for support and connect with each other.
The Japanese Cooking club is one way that he helps to empower people to take more control and responsibility for their lives, while also combining two of his passions - food and helping people learn, grow and ensure their longevity!