Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Start Here
  • Recipes
  • Ingredients
  • About
subscribe
search icon
Homepage link
  • Start Here
  • Recipes
  • Ingredients
  • About
×
Home

FAQs

Why is the site called "No Recipes"?

Cooking without recipes can be more efficient and fun but like any skill, it requires a toolbox of techniques to pull off. My mission is to teach you these techniques through words, photos and videos that explain the why behind a techniques, not just the how. If you think of most modern recipes as an Ikea instruction manual for assembling a specific desk, my recipes are frameworks that teach you how to create any desk.

Is there a way I can support your work?

I've been doing this full-time for more than 12 years now so it makes me happy to hear you've found my work valuable enough to want to help. Head over here to see the variety of ways you can help me (they don't all involve money).

What units of measurement are used on this site?

All volumetric measurements (cups, tablespoons, teaspoons) are US based. 1 US cup is equivalent to 237 milliliters, 1 tablespoon is ~15 milliliters, and 1 teaspoon is ~5 milliliters. Mass measurements are metric because it's easier to specify smaller quantities and most digital scales should be capable of switching. Also, there is a conversion feature in the recipe cards to switch from Metric to US Imperial and vice versa. All other measurements should be labeled accordingly.

Why do you list the same ingredient twice in a recipe?

As someone who’s made this mistake before, I know how easy it is to accidentally use all of an ingredient in one step when you actually need to divide it into two steps. Rather than have you add too much of something by accident, I’ve split up any ingredient that is called for into two different parts of a recipe.

Can my company send you products to try?

I’m happy to try out your new product, however, I provide no guarantees that I’ll ever write about it as this isn’t a product review site. I do however work with brands I love to sponsor content. For more information, please drop me a note.

Can I write a guest post for your blog?

No Recipes is about making the preparation of delicious wholesome food accessible and interesting to people of all skill levels and backgrounds. If you feel this fits well with the way you create recipes and have a proven track record of doing so (such as a blog or book), I’m happy to consider it. If you represent a company, I do not accept guest posts from companies, so please see the question above for how we can work together.

Can I send you my book to review?

I don’t do book reviews. I also travel so much it’s not practical to keep paper books. If you want to send me a digital copy of your book, I’m happy to add it to my library as a reference book. If I ever do end up using some material from it on here, I will credit you and the book.

What kitchen tools, photography equipment, etc are you using?

Please visit my Amazon Store to see what I'm currently using.

How do I contact you?

You can drop me a note here.

Marc Matsumoto

Welcome!

I’m Marc Matsumoto, a former chef raising a family in Tokyo, Japan. I believe anyone can become a great cook with the right ingredients and a few techniques, so I created No Recipes to help you unlock your culinary potential!

Start Here

Check out my member site for access to my secret stash of easy original recipes that I cook for my family!

Take a Peak →

Trending Recipes

  • A plate of homemade Japanese yakisoba (stir-fried ramen noodles) with pork cabbage, onions and benishoga (red pickled ginger).
    Yakisoba
  • Closeup of a plate of homemade California rolls filled with crab, avocado and cucumber wrapped in tangy sushi rice and nori.
    California Roll
  • Black Pepper Beef is a classic Chinese stir-fry made with beef, onions, and peppers.
    Black Pepper Beef
  • With spaghetti and spicy cod roe in a creamy sauce, this Mentaiko Pasta is a classic Japanese-Italian mashup that's as easy to make as it is delicous.
    Creamy Mentaiko Pasta
  • Salmon Onigiri split in half showing tender salted salmon flakes wrapped in a fluffy layer of Japanese short grain rice.
    Salmon Onigiri
  • Easy onigiri rice ball recipe stuffed with a delicious mix of canned tuna, mayonnaise and soy sauce.
    Tuna Mayo Onigiri

Trending Categories

  • Easy Japanese Recipes
  • Ramen
  • Summer
  • Japanese (Modern)
  • Japanese (Traditional)
  • Japanese (Chinese)

Footer

About

  • About
  • Help Me
  • Hire Me
  • Photography
  • FAQs

Connect

  • Email Updates
  • Contact

Legal

  • Privacy Policy
  • Cookie Policy

Copyright © 2024 Marc Matsumoto. All rights reserved