From my kitchen : Week 49, 2020
My Miso paste container.
I use miso quite often. In addition to miso soup, it is also used for rice balls, Japanese-style pasta sauce, pickled meat and fish, and baby food and kids meal. At home, These miso will be used up in about one month.
Not to mix red miso and white miso in a container, I put dried kelp between them.
By saving in this way, you can save three types of miso (white, red and brown) in a small space. I like this method very much because my fridge is for business use and very small (about 1/3 size) compared to family/home use in Japan. 🇯🇵
If you are interested in miso, please read this article. Thank you!
Recipe : Japanese Curry Roux (Updated)
In this recipe video, I will show you how to make Japanese Curry Roux from scratch. This is the remake and upgraded version homemade Japanese curry roux recipe. Hope you enjoy watching this video and try it out!
YUCa’s Japanese Cooking YouTube Channel – 4,000 subscribers!
YUCa’s Japanese Cooking YouTube channel reached 4,000 subscribers!
I started filming recipe videos when I was having maternity leave for my first child Kengo five years ago (and it took a while to create an account on YouTube! Sorry!) And now, I am a mother of two children. I can’t believe this!
Thank you for your supporting and always sending me/us lovely messages, everyone!!! ❤️❤️❤️
Tokyo Guide : Onigiri Shop Bongo
In this Vlog, I will introduce the best Onigiri specialty shop Bongo (ぼんご) in Otsuka, northern part of Tokyo. After watching this video, don’t forget to try various onigiri via my recipe videos! I will upload more!!
From my kitchen : Week 48, 2020
This time, it’s not from my kitchen because I would love to show you the autumn scenes in Tokyo.
After the live streaming in Nakano area, my family and I had a short trip to Kichijoji area and visited the Inokashira park 🍂
Inokashira park is a place that my family and I make new memories every time.
We did ride a boat all together. Except me, it was my family’s first time. Super fun!!
It really was a beautiful weekends. For more photos, please check our Instagram!
Recipe : Gyoza Pastry (Gluten free) + Green Veggie Version
In this video, I will introduce how to make Gluten-free Gyoza pastry/skin/wrapper. Many years have passed since I put my first Gyoza pastry recipe here on YouTube. So, I decided to remake this recipe! In addition, I introduce green version pastry recipe. I hope you like these recipes and try it out!
Tokyo Guide : Nakano Sun Mall Shopping Street
This vlog introduces the hidden local spot in Tokyo. This time, I will guide you Nakano area. Just 5 minutes away by train from Shinjuku, is an area famous for its vibrant subcultures, unique cafes, bars and anime related shops. I visited Nakano Sun Mall shopping street and discovered unique local shops and its foods. For more information about each foods etc, please read the article down below!
From my kitchen : Week 47, 2020
My daughter Sui likes to come to my kitchen and learning…seasonings!
Recipe : Tuna Mayo Onigiri
In this recipe video, I will introduce how to make Tuna Mayo Onigiri. Onigiri is a Japanese rice balls with various fillings inside. This time, I’ll show you one of my favorite, tuna mayo onigiri recipe! I hope this recipe video will help you to make easy, simple and yummy onigiri. Don’t forget to read YUCa’s Tips to know the secrets. Hope you enjoy watching this video and try it out!
Onigiri (Rice balls) おにぎり
It is no exaggeration to say that rice balls are a national dish of Japan. There are various types of rice balls, from simple ones that are simply sprinkled with salt, to those that contain various fillings, and those that are made from grilled rice. Onigiri is evolving day by day and is not only the main character of bento, but also an easy-to-eat snack.
Onigiri is made by adding ingredients to cooked Japanese rice and molding it into a triangle, round shape, or bale shape.
My family also loves rice balls. In particular, simple salted rice balls that are simply sprinkled with salt and wrapped with seaweed are popular. At my home, rice balls appear not only for breakfast and lunch, but also when we have finished eating dinner and want to eat something a little more. So as we go on a picnic, we often bring rice balls with various fillings rather sandwiches.
What is the difference with Onigiri and Sushi?
One of the key differences between onigiri and sushi is that onigiri is made with plain steamed japonica rice, while sushi is made of steamed japonica rice seasoned with vinegar, salt, and sugar.
On the contrary, what sushi and rice balls have in common is that they are dishes designed to preserve rice for a long time.
Rice vinegar is used for sushi. For onigiri, salt is sprinkled around rice balls, and antibacterial and preservative ingredients such as pickled plums and various pickles are often used.
Where you can buy Onigiri?
In general, you can buy rice balls at convenience stores and supermarkets in Japan. At convenience stores, not only standard ingredients but also unique rice balls made with seasonal ingredients are available. Although there are still few, there are rice ball specialty stores from individual stores to chains.
Traditional onigiri fillings
– Umeboshi (Pickled plum、梅干し)
– Sake (Grilled salmon、焼鮭)
– Kombu (Simmered kelp、昆布の佃煮)
– Tuna Mayo (Tuna mayonnaise、ツナマヨ)
– Mentaiko (Mentaiko、明太子)
– Cha-han (Fried rice、チャーハン)
– Yaki-onigiri (Grilled onigiri、焼きおにぎり)
Watch How To Make Onigiri
Recipe : Onigiri
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Editor’s Note: This post was originally published on November 18, 2020.