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.
Japanese Kitchen Tools : Rolling Knife Sharpener
A Rolling Knife Sharpener is a simple and user-friendly tool designed to sharpen kitchen knives by rolling a cylindrical sharpening device along the blade.
It typically consists of two main parts: a rolling drum coated with abrasive materials such as diamond or ceramic, and a magnetic angle guide that holds the knife at a fixed angle. To use it, you place the knife against the guide and roll the sharpener back and forth. This motion allows the blade to be sharpened evenly without needing advanced skills.
Unlike traditional whetstones, which require practice to maintain the correct angle, a Rolling Knife Sharpener ensures consistent results with minimal effort. It is especially popular among beginners and home cooks because it is quick, safe, and easy to use.
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Recipe : Yuzu Peel Yokan
Yuzu yokan with pieces of yuzu peel is a traditional Japanese sweet made by adding yuzu peel to sweet bean jelly. It is characterized by an elegant flavor that balances sweetness with a refreshing aroma and a slight bitterness. The smooth texture is complemented by the subtle chewiness of the yuzu peel, and its appearance is visually appealing. It is often enjoyed with green tea.
Tokyo Guide : KAGUWA
What Is Wakoucha? Discover Japanese Black Tea in Tokyo.
KAGUWA is a specialty tea shop dedicated to wakoucha, or Japanese black tea.
Unlike the black tea many people are familiar with, wakoucha is made from Japanese tea leaves and offers a much softer, rounder flavor. It has very little bitterness, and instead carries a gentle natural sweetness along with a delicate, almost floral aroma.
Sakura Forecast in Japan 2026
Japan’s cherry blossom forecast has been announced! 🌸
Reservations for my cooking classes are filling up, and only a few spots remain.
If you’re planning to visit Japan during cherry blossom season, I’d be delighted to have you join my class.
For classes, please check our class calendar! I look forward to welcoming you!
Annual Events and Food in Japan
Annual Event & Festive Food In Japan
1st – Shogatsu (New Year) : Osechi(-ryori), Fukubukuro, Shimekazari, Fukuwarai
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
Shichi-Go-San (Seven-Five-Three)
Shichi-Go-San (七五三) is a traditional Japanese celebration that honors children’s growth and prays for their future health and happiness.
It is typically observed around November 15 and is celebrated for children at the ages of three, five, and seven, which are considered important milestones in their development. At age three, both boys and girls celebrate the beginning of growing their hair (“kamioki”). At age five, boys traditionally wear hakama for the first time (“hakamagi”). At age seven, girls begin wearing a traditional obi sash with their kimono (“obitoki”).
The custom originated in times when childhood survival rates were low, so reaching these ages was a significant achievement. Families would give thanks for the child’s healthy growth and pray for continued well-being. Today, it is common for families to visit a shrine, such as Meiji Shrine in Tokyo, to offer prayers for their children.
On this day, children often wear traditional Japanese clothing—kimono for girls and haori and hakama for boys—although modern outfits like dresses and suits have also become popular. A special treat called “chitose ame,” meaning “thousand-year candy,” is also given, symbolizing a wish for long life. Overall, Shichi-Go-San remains an important cultural event in Japan, bringing families together to celebrate and appreciate a child’s growth.
Related article :
– Shichi-go-san (2022)
Japanese Kitchen Tools : Saibashi
Saibashi (菜箸) are long chopsticks used in Japanese cooking. They are longer than regular chopsticks used for eating, typically measuring about 30–40 cm (12–16 inches) in length. Their length helps keep your hands away from hot oil or boiling pots, allowing you to handle food safely while cooking. There are several cultural reasons why Japanese people use cooking chopsticks, closely connected to Japan’s food culture and cooking methods. First, Japan has a long tradition of eating with chopsticks, and naturally this utensil became useful in the kitchen as well. Japanese cuisine often emphasizes handling ingredients delicately and cooking them carefully without breaking their shape.
Recipe : Ebi Furai
Japanese Ebi Furai is a dish where shrimp is coated in batter and deep-fried, resulting in a crispy exterior and a tender, juicy interior. Typically, the shrimp is peeled, deveined, and seasoned with salt and pepper, then coated in flour, egg, and breadcrumbs before being fried. Ebi Furai is often served with tartar sauce, and commonly accompanied by shredded cabbage, rice, and miso soup. It is a popular dish in home cooking, casual eateries, and restaurants.
Tokyo Guide : Freshly Pounded Mochi at SASUI ITO EN
Enjoy freshly pounded mochi at NEWoMan Takanawa’s SASUI ITO EN (茶々水 伊藤園). Try warabi mochi, matcha anmitsu, and a mochi set served with premium Japanese tea.
If you’re searching for fresh mochi in Tokyo or the perfect matcha dessert experience, look no further than SASUI ITO EN at NEWoMan Takanawa. Located just steps from Takanawa Gateway Station, this modern Japanese tea café offers something rare: freshly pounded mochi served daily, paired with premium Japanese tea.
This is not just a café visit — it’s a refined tea and sweets experience.
Hello from Cooking Class in Tokyo
About a year and a half ago, two guests from the UK joined one of my classes. Recently, they returned to the studio—this time bringing their parents and siblings with them.
Throughout the class, I could truly feel how lovingly they had been raised by such wonderful parents. The warmth and closeness of their family shone through in every moment we shared.
What made me even happier was hearing that they have since gotten engaged. Knowing that they have stepped into a new chapter of their lives filled my heart with joy.
I may simply be a food-loving cook, but being able to share in the meaningful milestones and precious memories of my guests’ lives is something I treasure deeply. It is truly one of the greatest joys of what I do.
A heartfelt congratulations on your engagement, Lucy san & Tommy san! I can’t wait to see you again.
