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I'm Marc Matsumoto, and my goal is to ignite your passion for cooking by sharing my secrets to elevate your everyday meals. I guide you through the fundamentals of every dish, empowering you to go beyond the recipe. I show you how to make the dish, but I also reveal the science behind the techniques, and explain the ingredients in depth, so that you can apply them across cuisines. Join me for live premiers of my latest creations. Hit the Subscribe button and Notification bell so you don't miss my next culinary exploration.
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I know this isn’t a new video, but if you’ve ever wondered how a British spiced stew, a German meatball, and a French cutlet changed the course of Japanese home cooking, I just published a fascinating deep dive into the history of Yōshoku—Japan’s “Western food”—over on Substack. marcmatsumoto.substack.com/p/japans-hidden-cuisine
Check it out, and if you’d like to see this story turned into a video, drop a comment and let me know. I’ve been thinking about shifting the focus of this channel toward exploring food stories from Japan, and I’d love your feedback on whether that’s something you’d be excited to watch.
4 hours ago | [YT] | 14
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I hope everyone had a great weekend! Autumn is salmon season in Japan, and the fish markets reflect the changing hills with vibrant orange trays of fresh catch. This week on the newsletter, I'm sharing some of the Japanese techniques that transformed how I cook salmon—from miso cures and onigiri fillings to cozy ochazuke and rich one-pan dinners. These are the dishes I come back to every year as the weather starts to cool! open.substack.com/pub/marcmatsumoto/p/salmon-seaso…
1 week ago | [YT] | 52
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Hey everyone! I hope your autumn is off to a good start!
It's finally cooling down here in Tokyo, and the markets are packed with the taste of autumn (think kabocha, mushrooms, and sweet potatoes). This week's Substack is all about shokuyoku no aki (the season of hearty appetites), and I've assembled eight recipes that I'm cooking now: open.substack.com/pub/marcmatsumoto/p/fall-flavors…
2 weeks ago | [YT] | 37
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With school back in session and work ramping up, I've been leaning on a few go-to sauces and seasonings to make cooking easier (especially for bentos and weeknight dinners). Here's a roundup of some of my favorites, plus some ideas for how to use them. If you ever find yourself staring into the fridge at 6pm, wondering what to make, this might help.
open.substack.com/pub/marcmatsumoto/p/my-flavor-to…
What's in your flavor toolkit?
4 weeks ago | [YT] | 38
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📸 Earlier this week I was in the rice fields of Tamba at dawn, shooting bottles of sake as the fog drifted between the mountains. It was a reminder that sake is so much more than just a drink in Japan—it’s part of the culture, history, and food.
This week on Substack, I’m sharing how I use sake in everyday cooking: from pan sauces and marinades to steaming edamame and clams. It’s one of the most versatile ingredients in my kitchen, and not just for Japanese food.
👉 Check out the full post here: open.substack.com/pub/marcmatsumoto/p/why-sake-mak…
1 month ago | [YT] | 44
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As summer starts winding down in Tokyo, I'm feeling the urge to bottle up its best flavors before they vanish. This week on Substack, I'm sharing some of my favorite methods for pickling, stewing, and preserving fruits and vegetables to make the sunshine last. marcmatsumoto.substack.com/
1 month ago | [YT] | 46
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This week on Substack (marcmatsumoto.substack.com/) I'm sharing a deeply personal story about my relationship with bentos, along with 8 recipes you can use to level up your bento game. I hope everyone had a wonderful weekend!
1 month ago | [YT] | 30
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When it's hot in Tokyo, these are the meals I turn to for relief. How do you beat the heat where you live?🥵🪭🗼
COOL OFF: www.youtube.com/playlist?list...
1 month ago | [YT] | 59
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This week’s newsletter is live on Substack: marcmatsumoto.substack.com/p/summer-festival-at-ho… . I’m sharing some of my favorite memories from childhood summers in Japan, along with a few recipes to help you recreate that summer festival vibe at home. 🏮🍡🎆
2 months ago | [YT] | 23
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Hey friends! It’s been a minute since my last video and I know some of you are probably wondering where I’ve been. Between other work and needing a bit of breathing room, I haven’t had the time or headspace to make something I’d be proud to share here. I’m hitting pause for a little while longer, but I hope to be back with all new videos this fall.
In the meantime, I’m still cooking and sharing new recipes every week over at MarcsRecipes.com/. Think of it as my kitchen journal, the place I share the kinds of meals I make when the camera is not rolling. No ads, no distractions, just original recipes with all the little tips I would give you if we were cooking side by side.
I’ve also started a Substack newsletter (marcmatsumoto.substack.com/) to stay connected. Every Sunday I send out a fresh batch of inspiration from my Tokyo kitchen, with recipes, cooking tips, and a peek at what I’m working on next.
Thanks for sticking with me. I can’t wait to get back here and share more with you soon!
2 months ago | [YT] | 84
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