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.
What Japanese Children Bring Home on Their First Day of Elementary School
Every spring in Japan, a special ceremony marks the beginning of a child’s elementary school journey: the Entrance Ceremony, known as Nyūgakushiki (入学式).
For many families, it is a memorable day filled with excitement, pride, and a little nervousness. While children arrive at school dressed in their best clothes, they often return home carrying much more than memories.
Here are some of the things Japanese first graders typically bring home on their first day.
Why Kombu Matters
The Gentle Umami Behind Japanese Home Cooking
One of the essential foundations of Japanese home cooking is dashi.
Among the many ingredients used to make it, kombu is perhaps the quietest and gentlest.
It does not have a strong aroma or bold flavor.
Instead, it softly supports the entire dish,
bringing out the natural taste of each ingredient.
The comforting depth you feel in a bowl of miso soup.
The gentle flavor of simmered vegetables.
That may be the quiet power of kombu umami.
Tokyo Guide: Tea Bar Chokeikyo in Daikanyama
Beneath the calm streets of Daikanyama, hidden inside Hillside Terrace, there is a small tea bar where time seems to slow down.
Tea Bar Chokeikyo (聴景居) is not a typical café.
It feels somewhere between a tea room, an apothecary, and a quiet cocktail bar — a place where Japanese tea is reimagined through Asian aromas, spices, and modern craftsmanship.
Recipe : Eggplant & Fried Tofu Miso Soup
A Taste of Early Summer in Japan
As the days grow warmer in Japan, eggplants begin to appear more frequently at local markets and on family tables.
One of my favorite ways to enjoy them is in a simple bowl of miso soup with fried tofu.
This is a classic combination found in many Japanese homes. The eggplant becomes soft and silky as it cooks in dashi, soaking up the delicate umami of the broth. Fried tofu adds richness and depth, creating a comforting balance of flavors.
Although miso soup is often considered a humble everyday dish, it beautifully reflects the Japanese appreciation for seasonality. By choosing ingredients that are at their peak, even a simple bowl of soup can connect us to the rhythm of nature.
For an early summer touch, I like to add a little freshly grated ginger just before serving. Its bright aroma brings freshness to the soup and pairs wonderfully with the tender eggplant.
Read More
What Japanese Families Eat During Hot Summer Days
Tokyo summers are humid and exhausting. When temperatures rise, many Japanese families naturally start choosing meals that are:
- – lighter
- – easier to digest
- – fast to prepare
- – refreshing but nutritious
Instead of heavy restaurant-style meals, home cooking becomes simpler and more seasonal.
Popular summer dishes in Japanese homes include:
- – cold somen noodles
- – rice bowls with vegetables
- – grilled fish
- – cucumber salads
- – cold tofu
- – onigiri
- – seasonal fruits
- – barley tea
Meals are often served in small portions with several side dishes rather than one large plate.
This style helps people eat comfortably even during extreme heat.
The Real Beauty of Japanese Home Cooking
Many tourists come to Japan dreaming about sushi, ramen, or wagyu.
But everyday Japanese family meals are often much more simple.
The beauty of Japanese home cooking is:
- – using seasonal ingredients
- – avoiding waste
- – creating balanced meals
- – appreciating small details
- – eating together
This is the side of Japan many travelers never get to experience in restaurants.
That is why cooking classes have become one of the most meaningful cultural experiences for visitors to Tokyo.
Hello from Cooking Class in Tokyo
I recently had the pleasure of welcoming a lovely family from Canada to my Japanese cooking class.
Since this was a private class, they were able to bring their 3-month-old baby into the room with a stroller. Thanks to the comfortable and relaxed environment, the baby stayed happy throughout the lesson, which allowed the whole family to fully enjoy the experience together.
Their older son became the “main chef” of the day and did an amazing job!
He carefully chose a real Japanese kitchen knife for adults, helped cut the ingredients, skillfully used chopsticks to mix eggs, and even challenged himself to make karaage (Japanese fried chicken) together with his father.
During the lesson, we made:
- Okonomiyaki
- Tamagoyaki (Japanese rolled omelette)
- Karaage (Japanese fried chicken)
- Onigiri
- Miso soup
- Goma-ae (sesame dressed vegetables)
It was such a warm and memorable experience to cook authentic Japanese home dishes together as a family.
For families with small children, or for guests who would like to learn specific Japanese dishes, I highly recommend booking a private class.
Private lessons allow everyone to learn at their own pace and enjoy a comfortable, personalized cooking experience in Tokyo.
For more about this post, please check here!
Japanese Kitchen Tools : Self-standing cutting board
Cutting boards are something we use every day in the kitchen.
With just a small change, they can become much more convenient and hygienic.
Among them, self-standing cutting boards are especially practical.
After washing, you can simply stand them upright to dry, allowing water to drain easily and helping them dry more quickly.
They are especially useful during humid seasons or in kitchens with limited space.
New chapter has begun!
In Japan, we have entered April, when cherry blossoms are in full bloom.
April is a season when a new school term begins and many people start new jobs, marking the start of a new chapter in life. In our family as well, my daughter has started elementary school, and a new chapter has begun for us.
My husband and I recently attended her entrance ceremony. I was deeply moved to see her wearing a backpack that was slightly bigger than her back.
She has already made some friends, and I’m relieved to hear that she is enjoying her days happily.
By the way, are you curious about what Japanese elementary school students receive from their schools?
Wishing you all a wonderful new month ahead!
Lots of love from Tokyo,
YUCa
YUCa’s Tea POP-UP store
We recently held a YUCa’s Tea pop-up store in the Shimokitazawa area.
For this special one-day event, we took over Kakyo’s shop and opened a limited-time YUCa’s Tea Store!
At the event, Kakyo used YUCa’s Tea hojicha powder for pastry-making to create hojicha canelés, financiers, muffins, and other baked sweets.
I also had a taste, and they were incredible—crispy on the outside and chewy on the inside! As you eat them, you can enjoy the rich aroma of hojicha, and I truly felt they might be the most delicious canelés in Tokyo (or even in all of Japan!). I would love to have them again.
On the day, my husband and son, wearing original YUCa’s Tea sweatshirts, also helped at the shop, whisking matcha and serving food and drinks to our guests.
My son seemed to really enjoy the experience, and it became a great opportunity for him to gain some real-world work experience.
Would you like to try the aromatic Hojicha from YUCa’s Tea?
We offer both tea bags and loose leaf tea. Please order from the link below!
The YUCa Book (Working Title) Is Coming!
Out of the blue, I have some exciting news—I’m creating a book filled with all of my favorite things, tentatively titled “The YUCa Book”!
Time has passed since I published my first book, YUCa’s Japanese Cooking ~First cookbook by YUCa~, in 2019, and I’ve begun to turn my thoughts toward my next one.
The book will be a special combination of a recipe collection—something many of you have requested—and a guide to my favorite hidden spots in Tokyo that I highly recommend visiting.
I’m working to create content that you can enjoy before your trip, during your stay, and even after you return home, as a way to relive your memories.
Right now, I’m meeting with an editor once a week as we shape this project together.
If there’s any content you’re curious about or recipes you’d love to see included, please feel free to reply to this email and let me know.
I would be so happy to create a book that includes your ideas as well! ❤️📖
