Japanese Cooking Club

The SMARTEST way to make plant based Japanese cooking part of your routine

Curious about plant based Japanese cooking?

Get on the waitlist and be the first to know when this reopens

What you get with your Japanese Cooking Club membership-

Monthly Core Video Lessons

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)


Monthly Recipes with Action Plans

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.

Monthly Activities

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! 

Japanese recipe library*

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!

Curious about plant based Japanese cooking?

Get on the waitlist and be the first to know when this reopens

What members have said about Pat and the cooking club!

Could you be the next case study?

When I found the Japanese cooking club I was inspired by zen cuisine "Shojin ryori". I loved searching for pictures and vegan recipes of this kind of cooking. Then on Instagram I found Pat, I was delighted by the way he taught japanese food, so, here I am. Happy, eager to learn but without much time. My life now is more rich, more fun because, I try to cook japanese food every Saturday to please my family.  - Erendira Gomora
"Joining this group motivated me to cook more Japanese food. Seeing other members accomplishments are the greatest encouragement to me!
I grew up in Japan and Have cooked and eaten a lot of Japanese food but Pat has introduced me to ingredients I have not tried or used in my cooking and broaden my knowledge! And lots of new recipes to go with the ingredients is really great!—Miki Johnson
"The cooking experiences I have had opened doors I did not even know were there! I never anticipated that we would love the food and these new flavors this much. Seriously, where has miso soup, shio koji, and goma-ae, to name but a few, been all my life?
Keep in mind, I was not looking for lessons in Japanese cooking. Through an odd chain of events, I ran into Patrick Tokuyama online and took his course on soymilk and tofu. What I liked right away was that he got down to specifics with his instructions, letting you know why doing something in a particular way produced better results. You got a lot of concise information in a short amount of time. My schedule is tight. I really appreciated his clear approach that respected my time as a learner and did not drag out a 15 minute lesson for an hour.
What caught my attention when I heard Patrick talk about the Japanese Cooking Club was that it would be primarily plant-based. We have lived a whole food, plant-based life for over 5 years. For me, the emphasis on plant-based was important. To be honest, I knew next to nothing about Japanese cuisine before I started. However, I was intrigued by the possibility of what new ideas I might encounter precisely because I had no preconceived notions. I rapidly discovered that right from the start, the lessons introduced our household to many new favorites. In fact, what we are eating is around 50% from the recipes in the Japanese Cooking Club with the remaining 50% being my variations on those recipes or experiments taking those same ingredients and combining them with other foods to create something new. We aren’t the only ones who like what we are making. Friends have been equally enthusiastic about the taste tests with the new foods. The recipes are not complicated but the results are delicious.
The other people in the online environment for the Japanese Cooking Club are pleasant and supportive of efforts. If there is an ingredient you want to change out for some reason, adaptations are simple. Patrick is accessible for questions as are other members of the group.
Joining was a good decision for our household!"— Jane Madden

Curious about plant based Japanese cooking?

Get on the waitlist and be the first to know when this reopens

Frequently Asked Questions

The Japanese Cooking Club and Pat's other cooking programs are for smart and curious home cooks who are serious about making simple and authentic Japanese meals at home.

I designed these offerings for foodies who love to cook and eat. And most importantly, people who take full responsibility for their life and choose to put in the work to grow their knowledge and skills.

If you're looking for a structured and organized way to learn about Japanese cooking, with up-to-date tips, a supportive network and accountability with community, this is for you! 

If you're not willing to put in the work and apply the valuable information, my programs may not be the best fit for you.

I do my best to fill the lessons with valuable information, and strive to encourage ACTION.

If you're a strict vegan who does not wish to eat ANY animal products, unfortunately my programs are probably not the best fit for you.

As you may know, meat and especially fish play a common role in the Japanese diet.

And though the emphasis will be on meatless dishes, i cannot guarantee this as a vegan cooking club because it's part of my heritage, I will not ever eliminate them completely from my diet or cooking programs.

I believe a healthy diet is one that is balanced and can include all things in moderation.

I wasn’t a good cook when I first started. And if that’s how you feel, it doesn’t mean you can’t learn. I’ll teach you Japanese skills and techniques that you can apply to other non-Japanese cuisines as well.

And what better way to learn, than by surrounding yourself by like-minded people who will support you in your journey?

I care deeply about lifelong learning, and demonstrate that by example. Always reading and always trying and testing new things, especially in the kitchen. So that you can learn quicker, with less stress and less disappointment! 

I also love to help people, and my goal here is to help you succeed.

I'm not the type of person who's  going to sell you something, and not show up for you.

When you invest in my offerings, you'll get quality video lessons AND regular check-ins from me personally plus, you'll be connected to a group of like-minded Japanese food loving home cooks just like you! 

Cooking courses and classes are usually one time deals and don't have a community built in.

Nor do they have fun activities and the opportunity to show off your food and get the support you need, after the fact.

Plus, because I believe there's always room for improvement, I'll be regularly asking you for feedback on what I can do to make it a better experience for you. 

And like I said earlier, this is a community and there will be plenty of opportunity to interact with, learn from and support each other!

Yes, starting October 1, we'll have a special members ONLY LIVE event after which you’ll have immediate access to everything.

  • If you purchase the Japanese Cooking Club membership, it will be updated each month with video lessons, recipes, and fun activities like winning prizes.
  • If you purchase Tofu Ryouri Online, you'll get 2 new lessons each month until December 2019 so that you can keep cooking tofu all year long without ever getting bored of it!
  • If you purchase the Soy workshop you'll get- 10 lessons which generally takes 3-5 days to complete. 
  • If you purchase the otsukemono workshop, start ing October 25, you'll get- 10 lessons which generally takes 3-5 days to complete. 

Japanese cooking club will include at least one core video lesson each month and 3 new dishes to apply your new knowledge. By the end of 2019, this will be come to a total of 6 core lessons and 18 dishes.

Tofu Ryouri will have 54 video lessons by the end of 2019.

The Soy milk workshop has 10 core video lessons.

Yes, if the club is not your cup of tea, you can also purchase the other programs separately in the store.

Yes, you can access the materials using your smartphone or tablet when connected to the internet.

After September 30 10 PM PST, the doors close and I'll be moving my energy and attention to those who've decided to invest in themselves by joining the Japanese Cooking Club.

If you happen to miss your opportunity this September, I’ll have a waitlist setup where you can sign up to get notified next time the doors open. I'm not sure when that will be.

I 100% stand behind my training programs and the Japanese Cooking Club and know they help people like you get the results they want.

if for some reason you're not 100% satisfied, email me within 30 days of purchase for the monthly plan or 90 days of purchase for the annual plans and I'll promptly issue you a 100% refund.

You'll retain your access for the remainder of your billing period (30 days from the date of purchase).

NOTE If you purchase the Founding member monthly or annual plan and decide to cancel you'll forfeit your founding member rate.

This means if you decide to rejoin after cancelling, you'll be charged at the current monthly or annual price.

  1. send me an email [email protected] 
  2. use the chat box in the bottom right 

Meet Pat Tokuyama!

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?

A community.

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!


Curious about plant based Japanese cooking?

Get on the waitlist and be the first to know when this reopens


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