Welcome to “YUCa’s Japanese Cooking®”,
a cooking class in Tokyo.
Join YUCa®'s award-winning Japanese cooking class in Tokyo for an intimate, hands-on culinary experience. Classes are taught in English.
Welcome to “YUCa’s Japanese Cooking®”,
In-person Class
We offer 7 classes at YUCa's private kitchen studio. Each class takes 2.5 hours and hands-on class. Please push button to know more detail.
Recipe
We introduce Japanese home cooking recipes (both video and text) for free. Please watch and try them out!
Vlog
A casual look into everyday life in Japan. From home cooking and family meals to seasonal moments, our vlogs share the real, simple joy of Japanese daily living.
Recipe : Japanese Corn Rice (Tomorokoshi Gohan)
Sweet, juicy corn and freshly steamed Japanese rice — this simple combination is one of my favorite ways to enjoy summer in Japan. Tomorokoshi Gohan (とうもろこしご飯), or Japanese corn rice, is a seasonal rice dish made by cooking fresh corn together with Japanese short-grain rice.
The ingredients are incredibly simple, but there is one little trick that makes it even more flavorful:
Don’t throw away the corn cob!
Cooking the cob together with the rice adds a natural sweetness and wonderful corn aroma to the entire pot.
What is Tomorokoshi Gohan?
In Japan, we enjoy changing our rice dishes with the seasons.
In spring, you might find rice cooked with bamboo shoots. In autumn, mushrooms, chestnuts, and sweet potatoes often appear. And during summer, fresh sweet corn is one of my favorites.
Tomorokoshi means corn, and gohan means rice.
Unlike heavily seasoned mixed rice, this recipe uses only a little salt and sake. The idea is not to cover the flavor of the corn, but to let its natural sweetness become the star of the dish.
This simplicity is something I love about Japanese home cooking.
Kashiya Shinonome : A Beautiful Baked Goods Shop in Kuramae, Tokyo
If you love discovering small, beautiful food shops while traveling in Japan, Kashiya Shinonome is a lovely place to add to your Tokyo list. Located in Kuramae, an area of Tokyo known for its independent cafés, craft shops, and creative atmosphere, Shinonome specializes in beautifully made baked goods.
A Little Gem in Kuramae
Kuramae is one of my favorite neighborhoods to explore in Tokyo.
Once known as an area of warehouses and traditional crafts, today you’ll find small cafés, specialty shops, studios, and independent makers throughout the neighborhood.
Among them is Kashiya Shinonome, a charming baked goods shop with a wonderfully nostalgic atmosphere.
Even before choosing what to buy, I love simply looking at the beautiful display of sweets lined up inside the shop.
Recipe : Stir-Fried Japanese Long Green Onion with Jako and Almonds
Looking for a simple Japanese side dish that you can make in just a few minutes? This stir-fried Japanese long green onion with jako (dried young sardines) and almonds is one of those easy dishes that fits perfectly into an everyday Japanese meal.
The long green onion becomes sweet and tender as it cooks, while the jako adds natural umami and a little saltiness. Sliced almonds bring a pleasant crunch and nutty flavor.
Serve it with steamed rice, miso soup, and your favorite main dish for an easy Japanese home-style meal.
What is Jako?
You may have seen both shirasu and jako in Japanese supermarkets and wondered what the difference is.
They come from the same type of tiny young fish, usually sardines or anchovies, but the main difference is how they are processed.
Shirasu is usually boiled in salted water and retains more moisture, giving it a soft and fluffy texture.
Chirimen jako, often simply called jako, is dried further. It has less moisture, a firmer texture, and a more concentrated savory flavor.
For this recipe, I like using jako because its slightly dry texture works especially well in stir-fries.
Read More
Japanese Home Meals : 22
Menu:
– Grilled Rice Balls (Yaki Onigiri) [Recipe]
– Grilled Salmon
– Stir-fried Japanese long onion with jako and almonds [Recipe]
– Crispy Noodle Salad
– Chiran Green Tea [YUCa’s Tea]
Welcome, August 2026!
Konnichiwa!
I hope you’re all doing well and finding ways to stay cool during these hot summer days.
Here in Tokyo, the sound of cicadas fills the air, and markets are overflowing with beautiful seasonal vegetables and fruits. Summer is one of the best times to experience Japan’s deep connection with nature through food.
In Japan, we treasure the idea of seasonality.
Choosing ingredients at their peak, appreciating what each season brings, and sharing meals around the table are all part of a way of life that has been passed down for generations.
In my cooking classes, I love sharing not only Japanese recipes but also the stories, traditions, and values behind them with guests from around the world.
In June, I’ve also begun a new project called The Japanese Kitchen Way—a journey to explore the philosophy of the Japanese kitchen beyond recipes.
Why do Japanese people use dashi?
Why do we value seasonal ingredients?
Why do we say Itadakimasu before every meal?
These are just some of the questions I’ll continue exploring and sharing.
Through this blog, I’ll be sharing Japanese food culture, seasonal living, behind-the-scenes moments from my cooking classes, and stories from everyday life in Japan.
Thank you, as always, for being here.
I hope August brings you good health, meaningful moments, and delicious meals.
See you in the next post!
Warmly,
YUCa
Japanese Home Meals : 21
Menu:
– Multigrain rice
– Miso soup with seasonal mushrooms and mizuna
– Grilled salmon
– Stir-fried Japanese green onion with jako and almonds [Recipe]
– Natto (fermented soybeans)
KURAMAE CANNELE: A Small Bakery with Big Charm in Tokyo
If you’re exploring the charming neighborhood of Kuramae in Tokyo, there’s one bakery you shouldn’t miss: KURAMAE CANNELE. This specialty shop is dedicated to one thing—perfectly baked canelés.
Unlike many canelés that are enjoyed after cooling, these are baked throughout the day, so you can experience them while they’re still wonderfully fresh. The outside is beautifully crisp and caramelized, while the inside is soft, rich, and almost custard-like.
One of the things I loved most was the attention to detail. Even the packaging is beautifully designed, making these little pastries perfect as gifts or souvenirs from Tokyo.
Another pleasant surprise? They even have canelés for dogs! It’s a thoughtful touch for visitors exploring Kuramae with their furry companions.
Right next door, you’ll also find a cozy eat-in space where you can sit down and enjoy your freshly baked canelé with a cup of coffee or tea. It’s the perfect place to slow down and enjoy the moment.
Recipe : Japanese Miso Eggplant & Green Pepper Stir-Fry
This miso eggplant and green pepper stir-fry is one of those everyday dishes you’ll find on many Japanese family tables during summer.
The eggplant becomes soft and juicy, while the peppers keep a little bite. Everything is coated in a sweet and savory miso sauce that’s perfect with steamed rice.
Why You’ll Love This Recipe
- Ready in about 10 minutes
- Uses simple pantry ingredients
- Perfect with steamed rice
- A classic Japanese home-cooked side dish
- Vegetarian-friendly
Japanese Home Meals : 20
Menu:
– Corn rice [Recipe]
– Miso soup
– Stir-fried eggplant & green peppers with miso [Recipe]
– Fresh cherries
Before You Learn Japanese Recipes…
Most people begin their Japanese cooking journey by asking one simple question:
“What recipe should I make first?”
It’s a natural place to start.
Sushi. Miso soup. Tempura. Ramen.
Recipes are important—but they’re only one small part of Japanese food culture.
Because in Japan, cooking isn’t simply about following instructions.
It’s about learning how to think.
The Difference Between Learning Recipes and Learning a Culture
Anyone can follow a recipe.
Measure the ingredients.
Heat the pan.
Season to taste.
But if you only learn recipes, you’ll always need another recipe for the next dish.
When you understand the philosophy behind Japanese cooking, however, you begin to create meals naturally.
Instead of asking:
“What should I cook?”
You begin asking:
“What ingredients are in season today?”
“How can I bring out their natural flavor?”
“What would create a balanced meal?”
That shift changes everything.
