Hawaii-based Chef Lillian Cumic Releases New JapaneseVegan Cookbook HAWAI'I WASHOKU
Signed copies available in SHOP
Hawai‘i Washoku- Japanese Cruise
Written and Photographed By Lillian Cumic
PLANTED CHIRASHIZUSHI
If there’s one thing I’ve learned in my journey from the runway to the kitchen, it’s this: you can live colorfully, eat beautifully, and still stay grounded in purpose. Whether I’m styling a look or a plate, food and fashion have always been my creative playgrounds. They both tell stories—of culture, of self-expression, and of love. And my newest cookbook, Hawai‘i Washoku, is exactly that: a love letter to the flavors that shaped me in Japan, reimagined through a compassionate, plant-forward lens.
PLANTED SASHIMI
Something many people don’t know is that I personally photograph all the dishes in my cookbooks. It’s a labor of love that allows me to tell the full story—visually and culinarily. Capturing the mood, color, and beauty of a dish is just as important to me as developing the flavor. Every image in Hawai‘i Washoku reflects not just what’s on the plate, but the feeling behind it.
PLANTED KAISEKI
After three decades living in Sendai, Japan, immersing myself in the heart of traditional Japanese cooking, I wanted to share that rich, soulful cuisine in a way that honors its essence—without using animal products. Hawai‘i Washoku isn’t just a vegan cookbook. It’s a bridge between cultures, a celebration of umami, and a reminder that honoring tradition and embracing change can exist on the same plate.
Chef Sam Choy
Celebrity chef Sam Choy wrote in the foreword of my Hawai’i Washoku, "Lillian brings a new energy and understanding to our local food scene. Her flavors are bold, her passion is real—and she’s making plant-based food something people get excited about." That kind of encouragement from a legend in the Hawaii culinary world means the world to me.
Watch my episode with Sam Choy’s In the Kitchen HERE
Chef Alan Wong
Another culinary icon, Alan Wong, graciously wrote in his foreword for my book, “Lillian’s attention to detail and respect for Japanese tradition come through in every recipe. She’s doing something really meaningful here—not just for vegans, but for anyone who loves food.”
The Japan Times review by Simon Daly
The response from overseas has been just as heartening. In their review of Hawai‘i Washoku, The Japan Times praised the book’s approach: "This is not a standard vegan cookbook—it is a thoughtfully curated exploration of Japanese cuisine through a modern, ethical lens. Cumic’s recipes are both nostalgic and refreshingly inventive.” Read the review online HERE.
Humble beginnings- my kitchen in Sendai where I started teaching plant-based cooking classes from my home at age 30.
When I first went vegan 19 years ago, the idea of “plant-based Japanese cuisine” felt like a contradiction. But I knew it didn’t have to be. There’s beauty in simplicity, and there’s strength in reimagining our foodways.
My dining bar in Sendai with the background of the Sydney Harbor, COCKTAIL OZ (From April 2001- Dec 2010)
After three decades living in Sendai, Japan, immersing myself in the heart of traditional Japanese cooking, I wanted to share that rich, soulful cuisine in a way that honors its essence—without using animal products. Hawai‘i Washoku isn’t just a vegan cookbook. It’s a bridge between cultures, a celebration of umami, and a reminder that honoring tradition and embracing change can exist on the same plate.
Chef Alan Wong
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