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Simple, easy and delicious Japanese food to you!
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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.
We introduce Japanese home cooking recipes (both video and text) for free. Please watch and try them out! Smart phone app is available too.
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.
This time of year is usually a little quieter for my cooking classes. Taking advantage of this slower season, I decided to renovate my kitchen area. I added tiles to the walls of both the kitchen and the serving counter, where stains and small scratches had been bothering me for some time. The overall look hasn’t changed much, but it’s now much easier to clean. A long-held wish has finally come true, and I’m feeling refreshed and motivated in the kitchen once again.
The wall cabinets and the three-tier display shelves were left as they were, and a craftsman carefully installed each tile by hand.
Arakawa, where the kitchen studio is located, was once known for its brick-lined streets. With that history in mind, we incorporated a touch of it into the interior design.
Being able to clean even under the refrigerator has left both the space and my mind feeling refreshed.
Under the kitchen counter, there were several areas where the wallpaper had peeled away, and it had been a spot that bothered me for many years. (Every time I looked at it, my heart sank a little, so I found myself pretending not to notice.)
Even so, this is still a special place for me—my favorite spot where I continue to write this blog.
This time, we had tiles installed here as well. We added indirect lighting to create a cozy, café-like atmosphere, and my husband even designed the cable setup so that devices can be conveniently charged.
I’m looking forward to spending time in this space together with all of you!
The miso muddler is a thoughtfully designed Japanese kitchen tool made especially for preparing miso soup, a staple of everyday home cooking in Japan. Its rounded, spiral-shaped tip allows you to scoop up miso paste easily and dissolve it directly into hot dashi, helping the miso blend quickly and smoothly without clumps. Compared to using a ladle or chopsticks, it distributes flavor more evenly and saves time.
At first glance, many people are curious about how to use this unique tool, but once they try it, they’re often impressed by how simple and efficient it is. If you’ve ever found your kitchen counter crowded with utensils while cooking—especially when trying a new recipe—the miso muddler offers a smart, space-saving solution.
Before using a miso muddler, I used chopsticks in one hand and a spoon in the other, and dissolving miso took time and effort. With this tool, you can cook using just one hand while the miso dissolves effortlessly in the broth. The dual-ended design also makes measuring easy: the larger end holds approximately 2 tablespoons, while the smaller end measures 1 tablespoon, helping you achieve consistent results every time.
Although it’s called a miso muddler, its versatility goes far beyond miso soup. It’s perfect for mixing homemade dressings, blending eggs, stirring small amounts of batter, or working with paste-like ingredients such as peanut butter or sesame paste. Simple, practical, and easy to clean, this tool embodies the quiet ingenuity of Japanese kitchenware. Once you start using it, it quickly becomes an everyday essential.
Would you like to have one?
Please contact me!
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Note : This article was first submitted in July 28, 2022 and resubmitted in February 7, 2026 to reflect revisions and additional video.
It’s not about skill, but the focus and presence in the moment ✨
Recently, I hosted a pop-up cooking class at a birthday party with kids from all over the world 🎂
Arrived on site looking a bit like a traveling vendor.
We cooked Okonomiyaki and Dango parfait together.
Little hands rolling dumplings together.
A plate brought over with, “I want more!”
A gentle voice saying, “Is there anything I can help with?”
Even in a different environment, if the joy of cooking and the way we engage with it came across, even just a little, that would mean everything to me.
Want to experience PRIVATE or Small Group cooking class in Tokyo?
Join my cooking class—perfect for kids, families, and curious cooks.
Check the class calendar and reserve your seat here. ❤️
Mackerel simmered in miso (鯖の味噌煮) is a traditional Japanese dish made by gently cooking mackerel in a savory sauce of miso paste, sake, mirin, sugar, and ginger.
The miso gives the dish a rich, slightly sweet and salty flavor, while ginger helps remove any fishy smell.
It is commonly served as a home-style meal and eaten with rice.
After each class, I usually take my guests on a Japanese supermarket tour in my neighborhood to introduce local products and everyday foods.
This time, they bought those Japanese foods!
• Kiwpie Mayonnaise
• Soy sauce
• Dried Yuzu peel
• Furikake
• Dried red chilies
• S&B Curry powder
• Tomato Ketchup
• Japanese medium-thick Worcestershire-style sauce
Would you like to explore a local Japanese supermarket with me?
Come to Tokyo and join us! ❤️
The word “ten” refers to tempura, and when tea is added to freshly fried tempura, the batter softens slightly, creating a light and refreshing flavor that reduces the heaviness of the oil.
It is often served as a finishing dish after a tempura rice bowl (tendon), offering a satisfying yet pleasantly light conclusion to the meal.
IYOSHI Cola is a Japanese craft cola brand based in Tokyo. Made with natural ingredients such as kola nuts, citrus, and a carefully selected blend of spices, it offers a complex and refreshing flavor unlike mass-produced colas.
Rooted in traditional herbal knowledge passed down through generations, IYOSHI Cola is handcrafted in small batches, reflecting a deep respect for craftsmanship and Japanese sensibilities. It can be enjoyed simply with sparkling water, mixed with milk, or used as a base for creative drinks, offering a new way to experience cola through Japanese food culture.
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Shabu-shabu (しゃぶしゃぶ) is a Japanese hot pot dish. It is named after the sound “shabu shabu,” which describes the swishing motion used when cooking the meat in hot broth. A pot of water or light broth, usually flavored with kombu (kelp), is heated at the table. Thinly sliced meat, such as beef or pork, is briefly swished in the hot liquid until just cooked. Vegetables like napa cabbage, mushrooms, tofu, and leafy greens are also cooked in the pot.
The cooked meat and vegetables are dipped in sauces, most commonly ponzu (a citrus soy sauce) or sesame sauce, before eating. Because the meat is cooked very quickly, it stays tender and light. Shabu-shabu is often enjoyed as a social meal, where everyone cooks and eats together, especially during colder seasons in Japan.
Ingredients (4 servings):
Thinly sliced meat (pork loin or beef for shabu-shabu): 300–400 g
1/4 head Chinese cabbage
1 Green onion *leek or scallion
1 bunch Mizuna *Leafy greens are also OK!
1/2 block Tofu
1–1.2L Water
1 piece Dried kelp *Kombu
(Sesame Sauce)
Ground sesame seeds: 3 tbsp
Soy sauce: 2 tbsp
Sugar: 1 tsp
Rice vinegar: 1 tsp (optional)
Dashi or water: a little, to thin
(Ponzu Sauce)
Store-bought ponzu is fine
Optional toppings: chopped green onions, grated daikon, chili flakes
Preparation :
– Wipe the kmbu lightly and soak it in water for about 30 minutes.
– Cut vegetables and tofu into bite-size pieces.
– Prepare the dipping sauces.
Directions:
1. Heat the kombu water, but do not let it boil (around 80°C / 175°F).
Add vegetables and tofu that take longer to cook first.
2. Swish one slice of meat in the hot broth for 10–20 seconds until just cooked.
3. Dip in sauce and enjoy.
YUCa’s Tip:
1. Remove the kombu before the water boils to avoid bitterness.
2. Cook the meat one slice at a time to keep it tender.
3. Skim off any foam from the broth as needed.
Last year, I was so happy to welcome guests from many different countries to my kitchen studio 🌍✨
Many guests visited the kitchen studio for the first time in several years, and it was a truly joyful time to catch up with one another while cooking together.
This year as well, I hope to continue creating warm and memorable in-person experiences for everyone who loves Japanese food culture and is visiting Japan 🇯🇵🍱
A year full of challenges and learning.
Nothing was easy, but I’m deeply grateful for every encounter and for the opportunity to share the beauty of Japanese food culture.
Cooking classes, new projects, and new connections—
each experience helped me grow, step by step.
Thank you from the bottom of my heart to everyone who supported me.
Looking forward to moving into 2026 with care and intention.
YUCa
