In Tokyo, we met Yuka Ohashi (@haruhigohan), a leading voice of the Japanese culinary scene. A mother of two, based in Atsugi, her passion for home cooking has made Staub cocottes the beating heart of her gastronomic creations.
An influencer followed with over 27,000 Instagram followers, she is also the author of an impressive collection of best-selling cookbooks, all dedicated to her favorite brand. Among them, No-Water Cooking with Staub, Hello, Staub, and the Non-stop Staub series, a nod to the constant fire that drives her — already spanning 17 volumes. A pioneer in fully exploring the possibilities of Staub cookware, she embodies a sensitive, artisanal, and inventive approach to cooking. Yuka Ohashi opened the doors to her world for us: everyday cooking that is warm, intuitive, where each recipe grows out of a deep connection between technique, emotion, and transmission.
From self-taught blogger to respected entrepreneur, Yuka embodies a generation of enthusiasts for whom cooking is an art of living, a way of transmitting and reconnecting with the essentials. She has proven that with the right tool and a lot of heart, everyday meals can be transformed… into memorable moments. It all began around 2010, when Yuka Ohashi, already trained in cooking, began questioning the tools used by chefs. Driven by curiosity, she turned to professional-quality cookware. That’s when she discovered Staub, which transformed her way of cooking. “The first thing I cooked was carrots… without water. The taste, the texture… I was blown away.” Seduced by gentle cooking and preserved flavors, she quickly began collecting cocottes — today, she owns nearly 40, in all sizes.
From blog to table: the birth of a vocation and publishing success
At the same time, she launched her food blog. Very quickly, her community shared that they too had adopted a cocotte after seeing her recipes. This direct bond encouraged her to organize her first cooking classes, first in her neighborhood, then in her own café, which opened in 2014. “People needed simple, efficient recipes. Not just for big occasions, but for everyday dinners.” Her sincere and accessible approach found immediate resonance. In her classes and recipes alike, she highlights a home-style, local cuisine, sometimes very Japanese, but always intuitive. Over the years, Yuka Ohashi learned to do more with less. Her mastery of the cocotte sharpened: “My cooking has gained in simplicity, but also in depth. Staub has become my instrument.” Over time, she adapted her content to her audience, simplifying recipes and streamlining techniques. “My community keeps asking me for simple everyday recipes to cook in their Staub cocotte,” she says. Today, her 17 books dedicated to Staub cooking have conquered Japan… and are beginning to be exported.
A café, a school, a hotel project… and a philosophy
Her café quickly became a space for sharing: she teaches cooking classes, organizes demonstrations, and passes on her passion to dozens of students each month. In 2017, she relocated the establishment to be closer to her family and better balance personal and professional life. Next step: opening a small culinary hotel in Okinawa, a destination she cherishes. The concept? Lodging with a fully equipped kitchen… with Staub cocottes, of course. She also plans to organize culinary workshops there with local products, in the spirit of French markets.
Instagram, videos and international ambitions
Since the pandemic, Yuka Ohashi has been offering her cooking classes online, notably through Instagram Live. Today, she is looking to expand her presence on YouTube (her channel Lazy Cooking Class now has more than 50,000 subscribers), with more global content in English, notably to explain waterless cooking — still little known abroad. “I would love for my recipes to speak to everyone. To share a true Japanese culinary culture, without clichés.” Her dream is to create an international platform to showcase the art of cooking simply, healthily, with raw ingredients and cast-iron cocottes. Her books have already been translated into Korean, Chinese, and Taiwanese.
Source: Home Fashion News Magazine – September 2025 (HFN58)
