Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Welcome to YUCa’s Japanese Cooking(YJC)!

Sneak peek…

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My son Kengo and cameras…


My parents and my son going to the summer festival!

Tsuyu (Rainy season)

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In early summer, we have a rainy season called Tsuyu (or Baiyu) here in Japan. Tsuyu literally means “Plum rain”. Coincidentally,  it is also the season of plum ripening.


The rainy season is caused by the collision of cold northerly and warm southerly air masses, which results in a relatively stable bad weather front over the Japanese archipelago for several weeks.

In most of Japan, the rainy season lasts from the beginning of June to mid July. Only Japan’s northern most main island of Hokkaido usually doesn’t get affected by the rainy season. I think it’s very unique!

The most common way to enjoy Plum is to pickle them. It is said that the most oldest pickled plum is the one made in Muromachi period.

The main nutrition of pickled plum is the citric acid, which is the main factor of sourness. This has the effect of “fatigue reduction”. And it breaks the “lactic acid” in the muscle which is the cause of the fatigue, suppresses and also works on lactic acid in the blood, so it’s also effective in arteriosclerosis, rheumatism and a poor circulation measure.

It is also said that citric acid helps to secrete saliva, removes the oxygen radical which causes the origin of cancer, makes the movement of internal organs active, digests and helps absorption.

Additionally, citric acid suppresses multiplication of the bacteria which causes food poisoning. So, citric acid has the effect which can defer decaying food, and they’re the ideal ingredients in the humid season.

Rice and pickled plum lunch box called “Hinomaru Bento” might be quite reasonable in Japan with the high humidity. I also like pickled plum so I usually put them in my bento box.

Okoshi-gane

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Have you ever had Okonomiyaki ? Okonomiyaki is the Japanese style savory pancake. We usually put cabbage, spring onion, egg, tempura batter, shrimp and bacon etc.

There are two kinds of Okonomiyaki in Japan. They are Osaka-style and Hiroshima-style Okonomiyaki. In my class, I teach Hiroshima-style Okonomiyaki since it’s more fun and you need to do more flipping! (Don’t worry! I can teach Osaka-style Okonomiyaki if you request.)


And this stainless spatula called “Okoshi-gane” is the MUST item to enjoy Okonomiyaki. What is interesting about this tool is that this can be both knife and spoon. So, you can cut Okonomiyaki into bite-size pieces and scoop it. Would you like to try using it? Come and join our Okonomiyaki & Gyoza class !

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