Thanks for the Meal

Thanks for the Meal Thanks for the Meal is a Japanese food and travel blog filled with recipes. In total, she has lived over 13 years in Japan living in both Tokyo and Nagoya.

Lucy’s love affair with Japan started when she was 15, when she ended up visiting Japan for the summer. It remains her second home. Her culinary life in Japan included being a restaurant critic, a food historian and writer, the editor of Gochiso-sama!–her culinary newsletter on Japanese cuisine, and the owner of her own cooking school, Lucy’s Kitchen. Learn more at http://www.thanksforthemeal.net/

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The Meaning of “Thanks For The Meal”

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Japanese meals have an opening and closing to them. It is so elegant, gastronomically-speaking. These are appreciative phrases that you say to whomever cooked you a meal, whether at home or in a restaurant. Before eating, you say, Itadakimasu” (いただきます), which means Let’s eat or Bon Appétit, and at the conclusion of your meal, you say Gochisosama (ごちそうさま), which means thanks for the delicious meal. It is so automatic that it is said without thinking. Both phrases convey your appreciation for the cook/chef and or server for the delicious food you are about to enjoy. When I started my culinary newsletter about Japan in 1988, I pondered what to call it for a long time. I finally decided on Gochisosama because it is so integral to eating in Japan. And you have probably figured out that the English translation is Thanks for the meal! So it seemed no brainer to name my new Japanese food blog after it. I continue this tradition of saying both Itadakimasu and Gochisosama to this day. Nowadays, my daughter joins in. You can hear it pronounced in a video at http://www.thanksforthemeal.net/meaning

My first crop of growing Yuzu!
03/26/2026

My first crop of growing Yuzu!

Dropped by Yaoyasan market in El Cerrito, CA for a quick lunch: Salmon Onigiri and tried for the first time Choya's Ume ...
03/26/2026

Dropped by Yaoyasan market in El Cerrito, CA for a quick lunch: Salmon Onigiri and tried for the first time Choya's Ume Sparkling Soda. A disappointment. The flavor was okay but it wasn't sparkly enough!

Dropped by Third Culture Bakery in Berkeley to try their Passion Fruit Matcha Sparkler and check out their renovation. D...
03/26/2026

Dropped by Third Culture Bakery in Berkeley to try their Passion Fruit Matcha Sparkler and check out their renovation. Delicious as always!

Before eating Osechi on Japanese New Year’s Day, there’s another tradition many people love:🍜 Toshikoshi soba (“year’s-p...
12/20/2025

Before eating Osechi on Japanese New Year’s Day, there’s another tradition many people love:

🍜 Toshikoshi soba (“year’s-passing soba”) always eaten on New Year’s Eve (for good luck), sometimes described as the last food of the year.

It’s a simple, meaningful way to close out the year then welcome January 1 with Osechi.

🎍 Osechi cookbook details + purchase: https://thanksforthemeal.net/cookbooks-by-lucy/

One of the most comforting Osechi staples: Nishime (also called Umani). It’s a variety of vegetables simmered in a rich,...
12/17/2025

One of the most comforting Osechi staples: Nishime (also called Umani).

It’s a variety of vegetables simmered in a rich, lightly sweet soy-based sauce and it’s traditionally served cold, which makes it perfect for Japanese New Year’s prep.

If you love food that feels nourishing and rooted in tradition, this is a great one to start with.

✅ Grab Lucy’s cookbook here: https://thanksforthemeal.net/cookbooks-by-lucy/

So… what is Osechi?Osechi is a multi-dish Japanese New Year’s feast, traditionally enjoyed starting on January 1, usuall...
12/15/2025

So… what is Osechi?

Osechi is a multi-dish Japanese New Year’s feast, traditionally enjoyed starting on January 1, usually served in layered boxes (jubako).

It’s one of those food traditions that feels both meaningful and magical and with the right recipes, it’s totally doable at home.

🎍 Explore Lucy’s Osechi cookbook here: https://thanksforthemeal.net/cookbooks-by-lucy/

🎍 Now available: The Wonderful World of Osechi: Japanese New Year’s Recipes by Lucy Seligman.Osechi is all about celebra...
12/12/2025

🎍 Now available: The Wonderful World of Osechi: Japanese New Year’s Recipes by Lucy Seligman.
Osechi is all about celebrating Japanese New Years through beautiful, traditional foods and it’s designed to be made-ahead, since families prepare dishes in advance for the holiday.

If you’ve ever wanted to bring this tradition to your own table, this cookbook is your guide (recipes + helpful cultural context).

✅ Get the cookbook here: https://thanksforthemeal.net/cookbooks-by-lucy/

🍶 One of the most popular posts on my blog just got an update!Sake 101: Learning About Sake has helped thousands of read...
09/19/2025

🍶 One of the most popular posts on my blog just got an update!

Sake 101: Learning About Sake has helped thousands of readers understand this amazing drink — and now it includes a special way to experience sake right in Kyoto.

Explore the blog here: https://thanksforthemeal.net/sake-101-learning-about-sake/

And if you’re traveling to Japan, check out this Kyoto Sake Brewery Tour: https://arigatojapan.co.jp/tour/kyoto-sake-brewery?rfsn=8844205.2ceecb5

Thanks Arigato Travel for putting together such an amazing tour!

Cheers to learning (and sipping)! 🥂

Step into the heart of Fushimi, one of Japan’s most renowned and oldest sake regions, where centuries of craftsmanship and passion flow like the clear, pristine waters that give life to its legendary brews. Guided by a local expert, you’ll wander through charming streets and modern tasting rooms...

🍱✨ Love Japanese food? Get delicious, authentic recipes delivered right to your inbox!Sign up for my newsletter and rece...
09/03/2025

🍱✨ Love Japanese food?

Get delicious, authentic recipes delivered right to your inbox!

Sign up for my newsletter and receive:
📬 A few emails a month featuring mouthwatering Japanese recipes
📖 Blog updates exploring food, culture, and history
🎁 PLUS a FREE copy of my ebook: How to Make Traditional Japanese Salad Dressings

From savory miso mayo to nutty sesame goma-ae, this ebook shares classic Japanese dressings that are quick, versatile, and full of flavor.

All you need are a few staple ingredients!

Whether you're a seasoned cook or new to Japanese cuisine, Thanks for the Meal brings you more than just recipes - I share the rich stories and cultural traditions behind every dish.

🧂🥢 Ready to bring a taste of Japan into your kitchen?
👉 Sign up now via the link in bio and get your free ebook today!

https://thanksforthemeal.net/email/

We finally made it to Rule of Thirds () - it’s been on our wishlist for years!Everything from the grilled yaki onigiri t...
08/31/2025

We finally made it to Rule of Thirds () - it’s been on our wishlist for years!

Everything from the grilled yaki onigiri to the pressed sushi to the tsukune (juicy chicken meatballs) was absolutely spot on.

And the white sesame soft serve? Such a fun surprise. Creamy, nutty, and not too sweet.

Also obsessed with the melonade + shiso tea combo - it was so refreshing in the heat.

👉 Check out my blog to see the other highlights from our tour of Greenpoint!

https://thanksforthemeal.net/greenpoint-adventures/

🌟 Check out my Linktree in my bio for quick access to all my favorite Japanese food and culture resources — plus lots of...
08/29/2025

🌟 Check out my Linktree in my bio for quick access to all my favorite Japanese food and culture resources — plus lots of ways to stay connected! 🌟

👉 https://linktr.ee/thanksforthemeal

Discover:
🍣 Easy Japanese recipes perfect for home cooks
🥢 My free guide: How to Make Traditional Japanese Salad Dressings
🎉 The Wonderful World of Osechi: Japanese New Year's Recipes
📍 Adventures from Greenpoint, Brooklyn, NY
✨ And so much more!

Follow along on Instagram & Facebook to keep up with new posts and tasty inspiration!

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10566 San Pablo Ave
El Cerrito, CA
94530-2821

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Why “Thanks for the Meal”?

Lucy’s love affair with Japan started when she was 15, when she ended up visiting Japan for the summer. In total, she has lived over 13 years in Japan living in both Tokyo and Nagoya. It remains her second home. Her culinary life in Japan included being a restaurant critic, a food historian and writer, the editor of Gochiso-sama!–her culinary newsletter on Japanese cuisine, and the owner of her own cooking school, Lucy’s Kitchen.

Lucy created “Thanks for the Meal” as a way to share her love of Japanese food and culture by introducing, teaching, and promoting Japanese recipes, ingredients, and food history. As for choosing “Thanks for the Meal” as the blog’s name, well that has special meaning too. Read about it here >> Learn more at http://www.thanksforthemeal.net/about