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Hannah YoshimuraAn Almanac

My mother fed nine from three pots and one stove

Ninety dishes I've cooked for sixty years, plus the habits at the table. One normal week of these meals runs about $72 for two adults.

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93NUMBERED METHODS
60YEARS COOKING
12SECTIONS
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Hannah Yoshimura
It was never healthy eating. It was just supper, three times a dayHannah Yoshimura · Sacramento
The Kitchen My Mother Kept
01 · The Kitchen My Mother Kept
Rice, and How We Ate It
02 · Rice, and How We Ate It
Soup Every Morning
03 · Soup Every Morning
Soy: Miso, Tofu, and the Things Made From Beans
04 · Soy: Miso, Tofu, and the Things Made From Beans
I.
The manual

Everything that was on our table

You don't need a special diet or an expensive pantry — ninety small, everyday dishes and kitchen habits, cooked the way my family cooked them, will steady your table, your portions, and your grocery bill.

93numbered methods, each with the materials, the steps and an honest note
12areas covered, each with its own numbered methods, from the kitchen my mother kept to sunday cooking and the week it feeds
111pages. Read it on any phone or computer, or print it for the kitchen table
What you get for $47
The book: 93 methods, 12 sections$47
The Kitchen Road Map$19
The $2-a-Pound Sourcing Sheet$24
The Sunday Prep Tracker$19
The Seasonal Produce Calendar$24
Total value$133
$47$75launch price
SEE THE MANUAL · $47
111 pages · Instant access · Lifetime updates · 7-day refund
II.
The math

What it costs you now — and after.

Before — a typical year
Groceries$9,360
Takeout$2,600
Supplements$720
Diet programs$480
Kitchen gadgets$260
Wasted food$1,400
Annual$14,820
After — running the methods
Groceries$3,744
Takeout$520
Supplements$180
Diet programs$0
Kitchen gadgets$60
Wasted food$320
Annual$4,824
$9,996Kept: about $9,996 a year, at these numbers.

From my own grocery receipts: $72 a week for two adults, four weeks a month, twelve months. The rest is what we stopped buying.

III.
What's inside

Exactly what you get for $47.

93 numbered methods across 12 sections. Each one: the materials with current prices, the step-by-step, and an honest note on what it does and doesn't do. Pick the methods that fit your place — you don't have to do all of them.

The Kitchen My Mother Kept — 7 methods

Three pots, eight staples, one small shelf above the stove

  1. 01The Three Pots That Did Everything
  2. 02The Shelf Above the Stove
  3. 03The Rice Rinsing Habit
  4. 04How I Measure Rice Without Measuring
+ 3 more in the book
Rice, and How We Ate It — 7 methods

The bowl that fits in two hands, and what goes on top

  1. 01The Bowl That Fits in Two Hands
  2. 02Rice With the Water From Soaking Mushrooms
  3. 03The Mixed Rice My Mother Made on Mondays
  4. 04Day-Old Rice Done Right
+ 3 more in the book
Soup Every Morning — 8 methods

Five minutes, two ingredients from the shelf, every morning

  1. 01Dashi From Two Things You Already Have
  2. 02The Miso Rule: Never Boil It
  3. 03One Tablespoon Per Bowl
  4. 04The Soup That Uses Yesterday's Vegetables
+ 4 more in the book
Soy: Miso, Tofu, and the Things Made From Beans — 8 methods

A block of tofu, three suppers, no waste in the drawer

  1. 01Tofu, Three Ways, in Ten Minutes
  2. 02The Hiyayakko My Mother Served in Summer
  3. 03Miso on a Cucumber
  4. 04The Tofu That Eats Like Meat
+ 4 more in the book
From the Sea, a Little at a Time — 8 methods

A palm-sized piece, two or three evenings a week

  1. 01The Palm-Sized Piece of Fish
  2. 02Salt, Wait Twenty Minutes, Broil
  3. 03Tinned Fish, Japanese Style
  4. 04The Fish Cake in the Soup
+ 4 more in the book
Vegetables, Cut Small and Cooked Little — 10 methods

Five vegetables in small amounts instead of a pound of one

  1. 01The Five-Small-Dishes Dinner
  2. 02Blanched Greens With Sesame
  3. 03The Cabbage I Always Have
  4. 04Daikon in the Winter Pot
+ 6 more in the book
The Fermented Things in the Corner — 8 methods

Salt, water, a jar on the counter, three days of waiting

  1. 01The Pickle Crock on the Counter
  2. 02Cucumber in Miso, Three Days
  3. 03Cabbage and Salt, Nothing Else
  4. 04The Plum That Cures Nothing and Fixes Dinners
+ 4 more in the book
Tea, Water, and What We Drank — 6 methods

Hot, unsweetened, and made from what's already in the kitchen

  1. 01The Green Tea Pot, Refilled Three Times
  2. 02Barley Tea in Summer
  3. 03The Tea After Dinner
  4. 04Ginger Tea When Someone Is Cold
+ 2 more in the book
Eggs, Small Dishes, and a Little Sweet — 7 methods

One egg per person, and sweets we ate twice a year

  1. 01The Rolled Omelet My Mother Cut in Six
  2. 02A Soft Egg Over Hot Rice
  3. 03The Egg in the Soup
  4. 04The Little Dish of Pickled Ginger
+ 3 more in the book
The Habits at the Table — 8 methods

Small plates, slow hands, and a set end to the meal

  1. 01Itadakimasu Before the First Bite
  2. 02Chopsticks in the Wrong Hand
  3. 03Sit Down at the Table, Always
  4. 04The Bowl in Your Hand
+ 4 more in the book
Seasonal Eating, Real Food, Small Money — 8 methods

Buy what the season has too much of, eat it that week

  1. 01The Seasonal Calendar on My Fridge
  2. 02The Two-Dollar Rule at the Store
  3. 03The Freezer, Organized in Bags
  4. 04Buying Rice and Beans in Large Quantities
+ 4 more in the book
Sunday Cooking and the Week It Feeds — 8 methods

One long morning of cooking, five days of small meals

  1. 01The Sunday Pot of Rice
  2. 02The Jar of Dashi in the Fridge
  3. 03Three Vegetables, One Tray
  4. 04The List I Write Before I Shop
+ 4 more in the book
IV.
Reader results

What people did with it.

★★★★★
I made the morning miso soup for eleven weeks straight and my grocery bill dropped from about $180 a week to around $115. My husband eats the cold tofu without being asked now. I'm sixty-eight and I've never cooked this simply in my life.
— Doreen M., Akron, Ohio
★★★★★
I bought the book for my mother and read it myself first. The small-bowl rule and the Sunday rice pot are the two things that stuck. We eat fish on Wednesdays now, one small piece each, and it costs us under four dollars for the two of us.
— Ray S., Tucson, Arizona
★★★★★
The pickling crock was the start of it for me. Three days on the counter and I had cucumbers like my neighbor's mother used to make. My daughter asked for the recipe and I gave her the chapter number.
Hannah Yoshimura
V.
About the author

Hannah Yoshimura

I was born in a fishing town on the Japan Sea coast in 1951, the fourth of six children. My mother cooked three times a day for nine people on one small stove and never called it healthy eating. I married Kenji in 1974 and we moved to the States in 1980 — Gardena first, then a ranch house outside Sacramento. I raised two sons, kept my mother's rice pot, and cooked for their families every Sunday until Kenji passed in 2019. I started my channel in 2018 because my granddaughter kept calling to ask how much miso goes in the soup. I'm not a chef and not a doctor. This is what was on our table.

VI.
Order

$47 once. No subscription. Yours forever.

Read it, cook from it, and if it isn't useful to you, write to me within 7 days and I'll send your money back. I'd rather you keep the book and owe me nothing than keep a book you never open.

🔒 Secure checkout · Visa · Mastercard · PayPal · 7-day refund

What you get for $47
The book: 93 methods, 12 sections$47
The Kitchen Road Map$19
The $2-a-Pound Sourcing Sheet$24
The Sunday Prep Tracker$19
The Seasonal Produce Calendar$24
Total value$133
$47$75launch price
SEE THE MANUAL · $47
111 pages · Instant access · Lifetime updates · 7-day refund
VII.
Questions

Before you decide.

I live in a small town with no Asian grocery. Can I still use this?

Yes. Twenty-eight of the ninety methods use nothing but supermarket items — rice, cabbage, carrots, eggs, canned fish, spinach, tofu, and soy sauce. The Sourcing Sheet bonus lists what to buy close to home and the two or three things worth ordering online.

Do I have to eat only Japanese food?

No. My own family eats meatloaf and chocolate cake. These are the meals and habits that filled most of our week, not a rule about what you may eat. The book shows the pattern, and you keep your own table.

Is this going to be a lot of work on weeknights?

Most of the dishes take fifteen minutes or less, and the longest chapter is the Sunday cooking one, which exists so the other six days are short. If you do nothing else, do the soup and the rice.

Is this a special diet or a health program?

It is food. I am a grandmother and a home cook, not a doctor or a nutritionist, and I do not tell anyone what their body needs. The book simply shows what my family cooked and ate, in the amounts we ate it, and lets you take what's useful.

What if I can't eat soy or fish?

The vegetable chapter, the rice chapter, and the table habits stand on their own, and there are substitutions noted for the soy-based dishes. You can cook from this book for months without either one.

Why is the price going up after launch?

Launch readers get the book and all six bonuses at $47. After the launch window I'm raising it and the bonuses will be sold separately. I'd rather you buy it now, honestly.

I'm in my forties. Is this too early for me?

My sons are in their forties and they use it more than I'd have guessed. It's cheaper, it's faster, and it's the food they grew up on. There's no age requirement at my table.

Last call

The launch window closes soon

At $47 you get the book and all six bonuses. After launch the price goes up and the bonuses sell on their own.

SEE THE MANUAL · $47