Chef and recipe creator YUCa will guide you through the art of
Simple, easy and delicious Japanese food to you!
The best cooking class in Japan 2018 - 2023 by TripAdvisor! See more detail.
Live streaming cooking! We offer 8 classes. Menus of some classes change monthly.
Looking forward to meeting you and cooking together!
We offer 7 classes at YUCa's private kitchen studio. Each class takes 3 hours and hands-on class. Please push button to know more detail.
We introduce Japanese home cooking recipes (both video and text) for free. Please watch and try them out! Smart phone app is available too.
October has come! 🍂 Finally, it has started to feel cool in the mornings and evenings in Tokyo. This is the most comfortable time of year, and in Japan, there are various names for autumn. For example, there’s “sports autumn,” “reading autumn,” and “appetite autumn”! I find myself in “appetite autumn” all year round, but how about everyone else?
This month is packed with events like changing clothes for the season, sports days, field trips, Halloween, and my daughter’s and my birthdays, so I want to be mindful of my health every day.
Recently, I’ve been organizing the photos and videos I collected during summer vacation into themed reels and posting them on my blog. I hope you’re all enjoying them—I’d be thrilled if you are!
I plan to introduce various information about Japanese food in the future, so if you have any requests, I’d love to hear from you!
Let’s have a fruitful October, just like autumn! 🍂🍠🌰
YUCa
Kochi is known for its unique ceramics, particularly Tosa-yaki (土佐焼), which has a rich history dating back to the 16th century. Tosa-yaki pottery is characterized by its natural, earthy colors and rustic finishes, often incorporating local clay.
The craftsmanship reflects traditional techniques, with many artisans still using hand-throwing methods. These ceramics are not only functional but also artistic, often featuring simple yet elegant designs. Tosa-yaki is prized for its durability and suitability for everyday use, making it a beloved part of the region’s culture.
This time, we visited Morita Ceramic Art Laboratory and had a pottery class experience. It was a private class just for us, and we created various pieces along with the kids. Our instructor, Mr. Morita, who is also a ceramic artist, was very friendly and had excellent teaching skills, which kept the children engaged and focused. We are looking forward to seeing the finished pieces!
On another day, we visited the Kiriyama Chaen (霧山茶園) located about an hour by car from downtown Kochi. This tea plantation is famous for Kiriyama tea, which is a type of Tosa tea.
Held every Sunday in Kochi Prefecture, this market called “Nichiyo-ichi” has a history of more than 300 years.
From around 6:00 a.m. to 3:00 p.m., about 300 stores line up along Otesuji Street under the castle in Kochi, stretching about 1.3 km along its length.
The market features hundreds of stalls selling local products, including fresh fruits, vegetables, flowers, and seafood, along with handicrafts, traditional sweets, and various goods from the region.
Licca-chan doll (リカちゃん) is a fashion doll that was born in Japan in 1967 and is manufactured and sold by Takara Tomy (formerly Takara).
Licca-chan is characterized as an 11-year-old girl with modern and stylish outfits and accessories. There are also many other characters, such as her family, friends, and pets, allowing children to play with various stories and scenarios. Her fashion and lifestyle are updated with the times, changing to reflect current trends.
Licca-chan’s creator was Yasuhiro Sato, the late founder of the major toy company Takara, who also created other hit products like Dakko-chan dolls. Since Sato hailed from the nearby Sawatari Village (now part of Iwaki City), the Takara Fukushima Factory was established in 1972, and in 1993, it was transformed into the Licca-chan Castle, where children can observe artisans at work.
Annual Event & Festive Food In Japan
1st – Shogatsu (New Year) : Osechi(-ryori), Fukubukuro, Shimekazari
7th – Nanakusa no Sekku (Seventh-Day New Year) : Nanakusa gayu
11th – Kagami Biraki (Opening the Rice-Cake Offerings) : Oshiruko
15th – Koshogatsu (Small Shogatsu) : Red bean rice porridge
20th – Hatsuka shogatsu : Ozoni
3rd – Setsubun (Seasonal Division) : Ehomaki
8th – Harikuyo (Memorial Service for Needles) : Tofu
10th – Hatsu-uma : Inarizushi
3rd – Hinamatsuri/Momo no Sekku (Doll Festival ) : Chirashizushi
21st – Ohigan (Spring Equinox) : Botamochi
Hanami (Cherry-Blossom Viewing) : Sakuramochi, Dango
8th – Hanamatsuri (Flower Festival)
5th – Tango no sekku,(Children’s Day) : Kashiwa-mochi, Chimaki
Koromogae (Seasonal Change of Clothing)
Around 10th – Nyu-bai : Plum syrup, Umeboshi
7th – Tanabata (Star Festival) : Somen
15th – Obon (Bon Festival) : Vegetable Tempura, Rice Dumplings, Udon, Inari Sushi
15th – Tsukimi (Moon Viewing) : Tsukimi Dango
Ohigan, Autumn Equinox : Ohagi
19th – Choyo no Sekku (Chrysanthemum Festival) : Kiku-zake, Kikuka-cha, Kiku-monaka *Sept.9 on Lunar Calendar
Undokai, Sports Festival : Bento
Ensoku, School Excursion : Bento
15th – Shichi-go-san (Festive Day for Children) : Osekihan, Chitose-ame, Tai no Shio-yaki
13th – Toshikoshi (Crossing over to a New Year)
Around 22nd or 23rd – Toji (Winter Solstice) : Azuki-gayu, Pumpkin
31st – Omisoka (Last day of the year) : Toshikoshi soba
Tsukimi(月見) or the Moon-Viewing Festival, is a traditional Japanese event celebrating the beauty of the harvest moon, typically in September or October.
The tradition dates back to the Heian period (794-1185) and is associated with giving thanks for the autumn harvest. On Tsukimi night, people gather to admire the full moon, often decorating with pampas grass (susuki) and offering seasonal foods such as tsukimi dango (round rice dumplings), taro, and chestnuts to honor the moon. It’s a time for reflection, appreciation of nature, and a chance to wish for a bountiful future harvest.
I found a beautiful bouquet at a florist just a few days ago, themed around Tsukimi. The flowers, shaped to resemble the moon and dango, were round and cute, so I gave it as a gift to a friend.
Happy moon viewing day!
Yakisoba(やきそば) is a popular Japanese stir-fried noodle dish. Despite its name, which means “fried soba,” it is actually made with wheat-based noodles similar to ramen, not buckwheat soba noodles. The dish typically consists of noodles stir-fried with a mix of vegetables like cabbage, carrots, and onions, along with meat such as pork or chicken.
It’s flavored with a savory sauce that is slightly sweet and tangy, similar to Worcestershire sauce. Toppings often include pickled ginger, dried seaweed, and bonito flakes. Yakisoba is commonly enjoyed at festivals, street stalls, or as a casual meal at home.
Just the other day, there was a Bon Odori festival in our neighborhood, and our whole family joined in. It’s already September, but it’s still quite humid in Tokyo, even in the evenings. Because of that, although I don’t usually drink much, the beer I had while watching the Bon Odori outdoors was incredibly refreshing. Read More
Unveil the Elegance of Japanese Confections: Experience the Art of Wagashi and Tea Pairing!
Overlooking the canopy of trees along Marunouchi Naka-dori, HIGASHIYA man Marunouchi provides a serene escape from the busy atmosphere of the city’s most picturesque business district. Here, you can find freshly steamed buns, a selection of exquisite confectioneries perfect for gifts, and a distinctive range of tableware.
The store features a dedicated tea counter with an extensive selection of teas, showcasing a diverse array of flavors and blends. Additionally, HIGASHIYA man Marunouchi includes a cozy sabo(茶房), a Japanese tea salon, where visitors can experience the art of tea appreciation and learn about the nuances of different tea varieties in an intimate setting.
Read More
Nerikiri (練り切り) is a traditional Japanese confection, often served during tea ceremonies. Made from a mixture of white bean paste (shiro-an) and mochi or glutinous rice flour, Nerikiri is known for its smooth, dough-like texture.
It can be shaped and colored to resemble seasonal flowers, fruits, or other nature-inspired designs, reflecting the time of year. Nerikiri is not only admired for its beautiful and intricate appearance but also for its subtle sweetness, which pairs perfectly with the bitterness of Japanese green tea, especially matcha. As an artisanal dessert, it embodies the Japanese appreciation for aesthetics, harmony, and the changing seasons.
Summer vacation has ended, and the second semester has begun at Japanese schools. My son, who developed a habit of staying up late during the vacation, now has to wake up an hour earlier than usual, so it will take some time for him to get used to it. Despite this, our children are busy reuniting with their friends after a long break, sharing what they did during the vacation, and playing together.
As for me, I was busy preparing the children’s lunch boxes on weekday mornings, but with school and kindergarten meal services resuming this month, I am starting to feel a bit more relaxed in the mornings.
This month, since the cooking class bookings are quite relaxed, I plan to focus on supporting instructors who are looking to start cooking classes for foreigners, preparing for the launch of the YUCa’s Tea brand site, and writing blog posts about places I visited with my family.
Wishing you a wonderful month ahead!
YUCa
