Welcome to “YUCa’s Japanese Cooking”,
a cooking class in TOKYO.
Chef and Recipe creator YUCa will guide you through the art of
Easy, Simple and Delicious Japanese food to you!
Welcome to “YUCa’s Japanese Cooking”,
Classes
YJC offers 7courses. All classes focuses on Japanese home cooking. Each class takes 3 hours and hands-on class. Please push button to know more detail.
Recipes
YJC introduces "Easy, Healthy and Delicious" Japanese home cooking recipes for both video and text. Please watch and try them out!
About
YJC had the honor of TOP3 activity in Japan, The BEST Cooking class & Workshop in Japan by international travelers 2018 by TripAdvisor!
Tamago sando | Egg sandwich
Tamago sand is very popular sandwich in Japan. You can find this sandwich at supermarket, convenience store and even Japanese bakery. I used rolled bread this time but you can also use sliced white bread as well. To add color and nutrition, please also use a piece of lettuce and a slice of ham etc. Enjoy the video and please try it out!!!
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Okuizome (First meal) day!
“Okuizome” (first meal) is the Japanese traditional ritual that parents perform around the 100th day after the birth of their baby along with their family and relatives (sometimes friends, too) to wish the baby will never starve by sharing a celebratory meal.
The celebratory meal is in the traditional “one soup and three dishes (一汁三菜）” style and generally consists of Osekihan (rice cooked with red beans), whole grilled fish such as snapper, soup, Nimono (simmered food), and pickles, which are eaten with celebratory chopsticks made of willow.
We prepared Osekihan, Chikuzen-ni (simmered vegetables & chicken), Miso soup with shijimi, Simmered snapper, Pickled plum.
YUCa’s Table : vol.178
Menu :
– Japanese rice with mixed grains
– Ginger pork
– Cabbage and jako fish stir-fry
– Eggplant steak topped with bonito flakes
– Japanese omelet with jako fish [Recipe]
– Natto *Fermented soy beans
– Cucumber and eggplant pickles
– Muscat
Walk from Asakusa to Tokyo skytree
In this vlog, I will introduce about the walking scene from Asakusa to Tokyo skytree. It was so comfortable to walk from that area. On the way, I happened to meet very unique vending machine that I was looking for long time. (So HAPPY!) Can you guess what it is? Enjoy the video!
Ramen
Despite the origin from China, ramen is now a most representative dish of Japan. There are three components of ramen. Soup is made with dashi and seasonings like soy and miso. Chefs develop their own recipes for their soup by combining multiple ingredients, such as pork bones, kombu (kelp) and herbs. Two other components are toppings and noodles. These vary depending on the ramen shop and the region it is produced. Noodles can be thicker or thinner, and toppings reflect the local food culture. The classic flavors are miso, salt, soy sauce and tonkotsu (pork bone-based thick soup). Ramen is regionally diverse. Tonkotsu is popular in the south, whereas soy sauce-based ramen is popular in Tokyo.
Dango (Rice dumplings)
Dango are small boiled dumplings made of rice flour. They are often served on bamboo skewers. You can buy Dango at traditional Japanese sweets (Wagashi) shop, convenience stores and supermarkets in Japan. Dango are also served at special events. Tsukimi dango are eaten on the night of the full moon in Autumn to celebrate the harvest. Dango are also plated in the shape of pyramid and put in a place where you can see the full moon in the background. In this recipe, I make three kinds dango; Mitarashi dango, Yomogi dango and An-dango. Mitarashi dango are coated with a sauce made with soy sauce, sugar and potato starch. Yomogi dango are made of aromatic herb yomogi mixed in the dough and has beautiful green color. An-dango are made of plain dango with red bean paste on top. Enjoy the video and please try it out!!!
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Burari @ Nippori
The other day, I went to Nippori area and visited this ramen shop. The name of this shop is Burari (ぶらり). This shop is located in a narrow alley. If you don’t look its location in detail, you may passed the entrance of the alley.
They offer three kinds chicken based ramen only. Those are Torisoba (clear chicken soup ramen), Chicken paitan ramen (cloudy chicken soup ramen) and Tsukemen (dipping ramen). I tasted all of them and my favorite was Torisoba because I could taste the simple, clear but rich flavor from the soup.
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Asakusa visit & My favorite sweets
In this vlog, I will introduce about the most touristy place Asakusa and the street foods you can taste there. Asakusa is very popular and crowded area among tourists since there is the oldest temple in Tokyo etc. During the Asakusa visit, I visited the secret green tea shop and tasted the strongest matcha ice cream in the world!!! If you are interested in Matcha, please also check the last part of this video. When you are in Tokyo or planning to come to Tokyo, don’t miss this place and traditional foods there. Enjoy the video! YUCa
YUCa’s Table : vol.177
Menu :
– Inari-zushi [Recipe]
– Sauteed pumpkin and jew’s-ear
– Lettuce and nori seaweed salad
– Mixed oka-hijiki and boiled tuna
– Simmered pumpkin [Recipe]
– Yogurt topped with jarrah honey
– Kiwi
Soboro donburi
One of my son’s favorite foods is Soboro Donburi. Soboro means “stir-fry ingredients until being scrambled” in Japanese. You just need egg and meat. That’s all! I usually use chicken but you can also use pork and beef if you prefer. Since this recipe is so simple and easy, I cook this dish whenever my son wants. You add sugar in egg so this dish looks like between sweets and meal. (I think that’s why he likes!)
If you want to add more color (let’s say Green color ) and nutrition, I recommend to add boiled and chopped spinach, mitsuba trefoil, green beans, asparagus etc. How about decorating them between chicken and egg? Please try it out!
