Importing recipes

On the Recipes screen, press + New / Import → Paste a recipe in. Give it a title, paste the ingredients one per line, and paste the steps one per line, straight from a website, a note on your phone, or a text from a relative.

Shikomi parses each ingredient line as you type: grams, kilos, ounces, pounds, and milliliters convert directly, and common cup and spoon measures convert by density. Numbering and bullets in the steps are stripped and renumbered for you. Nothing is saved until you press save, and the recipe lands as v1, fully editable from there.

Have the recipe open in a browser? Choose Paste a link in the import menu and drop in the URL. Shikomi reads the ingredients, steps, and yield straight off the page and opens it for your review, with every amount run through the same gram parsing as manual paste.

Some pages can’t be read: paywalls, video-only posts, sites without structured recipe data. When that happens Shikomi tells you exactly why and offers the paste-in form instead, one click away.

No link and nothing to copy? Choose Describe it and tell Sous Chef what you remember in plain words: a half-remembered method, a text from a relative. It drafts up to three structured takes; pick one and it lands in the paste form for your review, clearly marked as an AI draft, before anything is saved.

Any line Shikomi can’t confidently convert to grams gets a NEEDS YOU flag with an inline box to type the weight. You can fix flags right away or save anyway and fill the weights in later. The recipe’s change notes remember how many are still open.