- Following 484
- Followers 6.2K
- Engagement 0.7%
- Avg likes 36
- Avg comments 2
About Foodstory
Foodstory (@japanesefoodstory) is a Cooking School creator on Instagram, also filed under Education & Career. The account has 6,200 followers and 1,640 published posts. Recent posts average 36 likes and 2 comments, an engagement rate of 0.7%.
Foodstory belongs to the nano tier, the band usually drawn between 1,000 and 10,000 followers. Foodstory follows 484 accounts, so the audience is roughly 13 times the size of the list followed. Foodstory is set up as an Instagram business account. Flinque files Foodstory under Cooking School, with Education & Career as a secondary category.
The Instagram bio for Foodstory runs to 23 words. The latest activity Flinque has on record for Foodstory dates from February 2026.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
1,640 Posts
Of the 10 most recent posts shown for Foodstory, 5 are carousels and 5 are videos. No single format accounts for most of them. Foodstory has built a substantial archive of 1,640 posts. Against the audience, that is roughly 3.8 followers for each post published. Foodstory also keeps 10 story highlights on the profile. All 10 carry captions, averaging 184 words each. The captions are written mainly in English. Words that recur across them include class, you’ll, join, home and making. The captions tag #japaneserecipes, #japanesegroceries, #japanesesupermarket, #japanesefood and #japanesecooking.
#izakayacooking
Ramen Run Down: Tonkotsu & Chicken Ramen
Sunday April 20
4:00pm
Sign up at or tap the ‘Book a Class’ link in our bio 👆
Only 2 remaining spots remaining! And a discount is available if you register two people together, and if you pay by Zelle. Please DM us for this offer, and include your email address in your message.
What you’ll learn to make: - Tonkotsu soup (pork broth) & chicken soup - Umami booster sauce to season broth (all natural Ingredients, shoyu or miso based) - Aromatic spicy oil to add depth to the ramen - Ramen noodles from scratch - Juicy pork/chicken chashu - Flavored soft boiled egg - Menma (simmered bamboo shoot)
Sunday April 20
Meet us at Marukai / Tokyo Central – prominent Japanese food market in Little Tokyo – where we’ll introduce you to over 100 Japanese food products. You’ll learn our favorite seasonings, dried foods, frozen foods and fresh produce. You won’t know what you’re missing until you taste some of these unique products! We will also point out cookware at the market that’s useful for making Japanese cuisine.
After the market, we’ll head to our downtown kitchen where you’ll learn how to prepare a number of simple dishes out of the ingredients that you saw at the market, using recipes that require only 5 to 20 minutes of cooking. Our goal is to introduce a variety of flavors and textures in Japanese cooking in the simplest way.
Cooking & Tasting Tour of Japanese Markets
Sunday April 20, 2025
9:00 am
Sign up at or tap the ‘Book a Class’ link in our bio 👆
Due to our ambitious and varied menu, we may use pre-cut vegetables as well as pre-made sauces and packaged foods which we don’t normally use at our regular cooking classes. If you are looking to cook more often at home, the delicious ease of our recipes will surely delight you!
Menu:
Main Dishes
* Okonomiyaki (savory vegetable filled pancake using “Otafuku” sauce and flour)
* Sukiyaki beef (konnyaku noodle, sukiyaki sauce, enoki mushroom)
* Oyako-don (using tsuyu sauce)
* Grilled Chicken with citrus pepper (Yuzu Kosho)
* Gyoza (Pot sticker)
Salads, Sides and Appetizers
* Soba Salad (using “Tsuyu” noodle dipping sauce)
* Tofu Salad with Ume sauce (versatile pickled sour plum dressing)
* Blanched vegetables with ponzu & mayonnaise sauce
* Salt & Pepper mountain potato or Lotus roots
* Dried daikon radish salad with Pietro dressing (kiriboshi daikon & pietro dressing)
Dessert
* Shiratama mochi with dark chocolate (Shiratama flour)
.
#JapaneseRecipes #JapaneseGroceries #JapaneseSupermarket #JapaneseFood #JapaneseCooking
You’ll learn what to look for when buying fish, and how to handle it properly as soon as you get home (to keep it fresh for longer). You’ll learn to clean and fillet a whole fish for sushi. And you’ll also learn how to use every part of the fish to create a delightfully flavorful soup; showcasing the wisdom of the Japanese no-waste cooking approach.
——————————————
Secrets of Seafood class
Saturday April 26, 2025
10:00 am
Sign up at or tap the ‘Book a Class’ link in our bio 👆
——————————————
A unique aspect of our recipes: they use no oil—a healthy feature that surprises many participants!
Join us and discover the art of Japanese seafood preparation in a whole new way!
(While a visit to a local seafood market is no longer included in this class, we’ll share information with you about downtown seafood markets you can visit on your own)
Menu:
Japanese simmered fish (Nitsuké)
Sashimi
Grilled fish (Yaki-Sakana)
Fishermen’s soup (Ará-Jiru)
Oyster
Rice cooked with clams & minced ginger(Āsari-Gohan)
Egg roll (Dashimaki Tamago)
and a vegetable pickle (Shio-Koji zuke)
Meet us at Marukai / Tokyo Central – a prominent Japanese food market in Little Tokyo – where we’ll introduce you to over 100 Japanese food products. You’ll learn our favorite seasonings, dried foods, frozen foods and fresh produce. You won’t know what you’re missing until you taste some of these unique products! We will also point out cookware items at the market that are useful for making Japanese cuisine.
After the market, we’ll head to our downtown kitchen where you’ll learn how to prepare a number of simple dishes out of the ingredients that you saw at the market, using recipes that require only 5 to 20 minutes of cooking. Our goal is to introduce a variety of flavors and textures in Japanese cooking in the simplest way.
Cooking & Tasting Tour of Japanese Markets
Sunday April 20, 2025
9:00 am
Sign up at or tap the ‘Book a Class’ link in our bio 👆
Due to our ambitious and varied menu, we may use pre-cut vegetables as well as pre-made sauces and packaged foods which we don’t normally use at our regular cooking classes. If you are looking to cook more often at home, the delicious ease of our recipes will surely educate and delight you!
Menu:
Main Dishes
* Okonomiyaki (savory vegetable filled pancake using “Otafuku” sauce and flour)
* Sukiyaki beef (konnyaku noodle, sukiyaki sauce, enoki mushroom)
* Oyako-don (using tsuyu sauce)
* Grilled Chicken with citrus pepper (Yuzu Kosho)
* Gyoza (Pot sticker)
Salads, Sides and Appetizers
* Soba Salad (using “Tsuyu” noodle dipping sauce)
* Tofu Salad with Ume sauce (versatile pickled sour plum dressing)
* Blanched vegetables with ponzu & mayonnaise sauce
* Salt & Pepper mountain potato or Lotus roots
* Dried daikon radish salad with Pietro dressing (kiriboshi daikon & pietro dressing)
Dessert • Dessert: Shiratama mochi with dark chocolate (Shiratama flour)
.
#JapaneseRecipes #JapaneseGroceries #JapaneseSupermarket #JapaneseFood #JapaneseCooking
Sushi Mastermind: Basics and Beyond class
Saturday March 8, 2025
4:00 pm
Sign up at or tap the ‘Book a Class’ link in our bio 👆
Sushi has always been hand-made for special occasions in Japan. From old times to the present, sushi is made with vegetables or fish that are fresh in season. It’s not necessary to spend a fortune on sushi ingredients. That’s the true spirit of homemade sushi!
Menu
Temari sushi: Kyoto-style, eye pleasing tiny sphere-shaped sushi
Futomaki: shiitake mushroom, mitsuba, tamago, etc.
Rainbow Roll: California roll topped with strips of sashimi & vegetables.
Zuke: savory sauce marinated tuna, one of the Edo-mae traditional cooking technique.
Spicy tuna/salmon hand roll.
Tamagoyaki: baked egg & seafood paste, it’s sweet and savory, often served at the end of a sushi dinner.
Gari: pickled ginger in sweet vinegar sauce.
Blanched spinach with sesame sauce.
Korean Feast class
Sunday March 2, 2025
11:00 am
Sign up at or tap the ‘Book a Class’ link in our bio 👆
.
Perfect for both aspiring home cooks and seasoned hosts, this class introduces a variety of Korean dishes tailored to fit any occasion. Whether you’re planning a dinner party, a casual lunch, or need quick yet delicious recipes for busy workdays, you’ll gain the skills and confidence to bring the flavors of your favorite Korean restaurant into your own kitchen.
Highlights include two refreshing Korean salads, each with its own distinctive dressing: the bold and tangy bibim sauce and the zesty mustard sauce. These crowd-pleasers are as vibrant in appearance as they are in taste!
Guided by our knowledgeable instructor, Maru, you’ll explore the essentials of Korean home cooking. From selecting ingredients to mastering techniques, Maru is here to answer your questions and ensure a rewarding experience for all.
Join us to celebrate the colorful, flavorful, and approachable world of Korean cuisine!
Menu:
-Beef bulgogi: Marinated Beef -Jaeyuk Pork: Marinated Pork -Arrays of condiments served with BBQ: Red lettuce, Sesame leaves, Pickled daikon radish -Nengchae: Shredded chicken breast salad with julienned vegetables and mustard sauce -Jaengban Gooksu: Soba noodle salad with bibim sauce with julienned vegetables -Soondubu:, Koren soup with silken tofu, seafood and vegetable -Haemul Pajeon: Seafood pancake (green onions, frozen seafood) + sauce
Eventbrite. I’ll share all the tips to create your favorite sake profile within the parameters of the climate and available ingredients in LA. You’ll be surprised how creative you can be!
Each workshop could cover 4 possible sake topics, but I’d like your help with deciding which topics to teach. Survey link is posted at the profile link. If you can take a minute to respond that would be great or take a look below to see if you like anything. Let us know!
1. Demo: Koji rice: koji rice is a key ingredient for making sake. This topic will cover how to make koji rice & how to use it for sake-making and for cooking. Recipes to share include:
Amazeke (sweet non-alcohol sake for drinking and as a sweetener)
Classic pickle-base called “358” by mixing rice and salt with koji, Shio-koji (salt mixed koji rice), Onion-koji, Koji marinated-fish/poultry. Tasting is included.
2. Demo: Sake varieties, its history and brewing methods. Hear about the history of different varieties of sake, and how they are typically made. Tasting is included.
3. Demo: how to make sake at home: Hear and watch how you can make sake at home using store-bought yeast and cultivating from natural yeast. Tasting is included.
4. Demo: Sake-Kasu for cooking: leftover rice after making sake is called sake-kasu, sake-lee, and often used similar to miso. Hear and watch how you can use sake-kasu in your kitchen.
#sakeclass #saketasting #makingsake
Foodstory's engagement
Foodstory's engagement rate on Instagram is 0.7%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 143 followers. An average post collects 36 likes and 2 comments, close to 18 likes for each comment.
Engagement rate
0.7%
- Avg likes
- 36
- Avg comments
- 2
- Interactions : followers
- 1 : 143
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Frequently asked questions
These answers about Foodstory are generated from the Instagram profile data Flinque holds for the account.
Who is Foodstory?
Foodstory (@japanesefoodstory) is a Cooking School creator on Instagram, also filed under Education & Career. Foodstory is set up as an Instagram business account. The Instagram bio for Foodstory runs to 23 words.
How many followers does Foodstory have?
Foodstory has 6,200 followers on Instagram (6.2K). Foodstory follows 484 accounts, so the audience is roughly 13 times the size of the list followed. Foodstory has built a substantial archive of 1,640 posts.
What is Foodstory's engagement rate?
Foodstory's engagement rate on Instagram is 0.7%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 143 followers. An average post collects 36 likes and 2 comments, close to 18 likes for each comment.
What does Foodstory post about on Instagram?
Flinque files Foodstory under Cooking School, with Education & Career as a secondary category. Of the 10 most recent posts shown for Foodstory, 5 are carousels and 5 are videos. The 10 recent Instagram captions Flinque holds for Foodstory repeatedly use the words class, you’ll, join, home and making. Foodstory's captions carry hashtags such as #japaneserecipes, #japanesegroceries and #japanesesupermarket. Foodstory writes those captions mainly in English. Foodstory keeps 10 story highlights, which open with a free Flinque account.
How do I contact Foodstory for a collaboration?
Foodstory's contact details are not published on Flinque's public profile. The Instagram bio links to 3 external sites, and a free Flinque account opens those links. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist Foodstory and use Flinque's outreach tools wherever a contact route is on file.
Links
Foodstory's own Instagram profile is the one outbound link Flinque publishes for the account, and the 3 bio links open after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with Foodstory.