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Lagares had wanted to write a cookbook for years, but was never sure what her “niche” was. During the pandemic, she began making small cookbook zines and collaborating with friends who would send recipes that she’d illustrate. She doubled down after moving to her mother’s home of Japan in 2023, where she immersed herself in food, getting inspired by local ingredients, and trying the local fare in izakayas and hole-in-the-wall restaurants. Lagares spotted a gap in the market for a book exploring Japanese home cooking. “I think I found it majorly lacking in the cookbook scene as there are only a few authors that come to mind,” she says. A lot of people would tell her how they found the prospect of making Japanese food intimidating. “I guess because a lot of the time you think about more high end Japanese restaurants, or ramen that takes days of labor to make a perfect stock,” Lagares explains. “I just wanted to make it as accessible as possible with a few store cupboard staples. There’s a lot of what I grew up eating as a child and then things I made in the house of five of us when I first moved to Japan.”Officials Western Meadowlark Rebel Alliance Logo Shirt
Many dishes feature under 10 ingredients, with mostly pantry flavorings like soy sauce, mirin, sake, and dashi. “Not everything is so prim and proper,” she says. “A Japanese meal is all about having different textures, colors, and temperatures in one meal: That’s why so many home cooked meals will be based around rice, miso soup, a room temperature salad, or simmered vegetable element, a fish, or meat main—whether it’s fried, grilled, simmered—and maybe a slice of perfectly chilled fruit.” Her memories of food are woven through the book: Visiting her grandparents in Japan during her childhood, she recalls her grandmother rising early to make rice, daikon, and wakame miso soup. She also remembers meals at the historic washoku restaurant Maisen, and Italian-Japanese fusion spot Konel in the Yoyogi Uehara district. A trip to Fujisawa in Yokosuka, a tiny, five seater soba shop, was her first meal upon permanently moving to Tokyo—and it inspired the book’s hiyashi rayu soba recipe, a dish of chilli oil chicken dipping noodles. “It immediately brought me back to making the decision to move to Japan, and tastes so comforting,” she says.
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