Chef and recipe creator YUCa will guide you through the art of
Simple, easy and delicious Japanese food to you!
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Live streaming cooking! We offer 8 classes. Menus of some classes change monthly.
Looking forward to meeting you and cooking together!
We offer 7 classes at YUCa's private kitchen studio.
Now, temporarily closing in-person class. We will announce reopening!
We introduce Japanese home cooking recipes (both video and text) for free. Please watch and try them out! Smart phone app is available too.
In this recipe video, I will introduce how to make the Japanese baby food for 7 to 8 months old baby. This is volume 3 (vol.3) and it’s vitamin recipe. I introduce 3 prep meals and make a set meal with using them. I hope this recipe video will help you, especially when you are busy and plan a meal in advance.
Sea vegetables, a name for aquatic vegetarian more accurate than that oft-used “seaweed” have a prominent place on the Japanese table and are valued for being rich in minerals and low in calories. Kaiso (海藻) is the generic term for sea vegetables; well-known sea vegetables found frequently on the Japanese table include Kelp (kombu 昆布), Laver (Nori 海苔), sea tangle (wakame わかめ), and hijiki (no English name). Wakame is often used in miso soups or on salads; Hijiki is often simmered in soy sauce and broth (dashi). Red algae (tengusa) is another major sea vegetables. It won’t be found on the dinner plate, but it is widely consumed – it’s the major components of agar agar (kanten), a low-calorie gelatin.
Kelp:
Kelp (Kombu 昆布) is the king of sea vegetables. It is an essential component in Dashi, the broth used in many Japanese dishes. A natural source for glutamic acid, it is rich in umami. Kombu thrives in the cool, mineral-rich waters surrounding Hokkaido, Japan’s northernmost island.
Some Kombu products (not the Kombu used in dashi) include:
Komochi Kombu : Kombu layered with herring eggs.
Kombu cha : Kombu that has been dried and crushed into a powder; most often used for tea, soup stocks, or for thickening non-oil salad dressings.
Musubi Kombu : Knots of Kombu, often found in fish cake stew. (Oden)
Oboro : Shaved Kombu, used for soups Tororo : Shaved Kombu, used in soups and wrapped around rice and other items.
Laver:
Laver (Nori 海苔) is toasted and most often found surrounding roll sushi. 80% of Japan’s nori is harvested in the Ariake Bay and Seto Naikai in southern Japan. Before eating, nori may be warmed slightly over low heat to bring out its aroma.
Some nori products include:
Aonori: Green laver that has been dried and flaked; used as a topping on food such as okonomiyaki, Japanese savory pancake.
Aosa: Green laver similar to aonori.
Ajitsuke nori: Laver seasoned with soy sauce and mirin; popular at breakfast.
Mominori: Shredded bits of ajitsuke nori; often used as a garnish over noodles.
Yaki nori: Toasted nori, used for rolled sushi
Memo :
1. Are you looking for Japanese cookbooks and kitchenwares etc? Visit YJC store on Amazon!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC”
* Reference of this article : Food Sake Tokyo (The Terroir Guides)
Children’s Day is a Japanese national holiday which takes place annually on May 5th, and it is part of Golden Week Holidays.
The day was originally called “Tango no Sekku”, or Boy’s Festival, was celebrated in order to wish the healthy growth of the boys in the family. Outside of their houses, families with boys fly large carp streamers called “Koinobori”. Inside they display various kinds of warrior dolls or ornamental helmets called Kabuto because they are believed to be symbols of strength and vitality. At night, people put iris leaves and roots in the bath. It is believed that it will purge noxious vapor.
In 1948, this day was designated a national holiday and renamed “Children Day”. It is now a day for boys and girls to celebrate together.
Traditional foods such as “kashiwa-mochi” and “chimaki” are eaten on that day. Kashiwamochi is steamed dumplings filled with sweet red bean paste and wrapped in oak leaves. Oak trees don’t drop their leaves until new shoots have begun to appear. The leaved represents the wish for continuation of the family line and are thus an auspicious part of these traditional sweets. (To see Kashiwamochi, please check this article.)
Chimaki is also dumplings made of glutinous rice, wrapped in bamboo leaves and tied with a piece of rush. This type of sweets came from China and is seen in various forms around Japan. I found the one at the international supermarket in town.
This year, I displayed the koinobori that Kengo created inside of the house and had special chimaki that is made of glutinous rice with chestnuts and read bean paste inside.
In this recipe video, I will show you how to make Satsuki’s Bento from the Japanese movie “My Neighbor Totoro” produced by Studio Ghibli. In this movie, an elementary student Satsuki makes Bento for her sister and father while her mother being hospitalized. During this video, I will also show you how to prepare Japanese rice with using earthenware pot called “Donabe(土鍋)”. Hope you like this video and watch the movie “My Neighbor Totoro” with this bento!
Menu:
– Miso soup with fried tofu, silken tofu and spinach [Recipe]
– Donburi topped with simmered daikon radish, spinach sesame salad, edamame and sausage
– Apple
In this recipe video, I will show you how to make Tamago Sando (Japanese Egg Sandwich). In this tutorial, I will introduce the deluxe version Egg Sandwich; Egg Mayo Salad + Soft-boiled Egg combo style. If you are egg lovers, this is the perfect recipe for you! In the end of this video, I’ll introduce my morning routine a little bit. Hope you enjoy this video. Have a great weekend & new week!!!
Menu:
– Miso soup (with fried tofu, silken tofu, long onion and eggplant) [Recipe]
– Spicy Tuna onigiri [Recipe]
– Japanese omelette (with hijiki seaweed inside) [Original] [W/ Mayonnaise]
– Natto with nori seaweed paste
In this video, I will show you how to make Spicy Tuna Onigiri (Japanese Rice Balls). Spicy Tuna Onigiri might be more popular overseas. In this tutorial, I will introduce two kinds spicy tuna onigiri; fresh tuna version and cooked tuna version. Additionally, I’ll also introduce how to eat Onigiri with Japanese breakfast/teishoku style. I hope these recipes will bring you a wonderful time with your friends and family!
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Thank you for watching my interview on both BIZ STREAM & NEWSLINE IN DEPTH on NHK World!
Although the influence of the pandemic is still continuing, I started my online class with the hope that we can feel the connection between people through cooking and help enrich your life.
To commemorate this broadcast, I decided to hold a special campaign. If you make a reservation using this campaign code, you will get 20% off the tuition fee for online classes. Please take this opportunity to invite your friends and family to experience the online class.
Online Cooking Class : https://yjc.tokyo/category/virtual-japanese-cooking-class
Campaign code : NHK2021BIZ
I look forward to cooking with you online!
YUCa
Menu: [Recipe]
– Miso soup with broccoli and eggplant
– Spinach fried rice
– Steamed salmon and broccoli with dashi and lemon sauce
– Tofu salad with avocado and cherry tomato
