Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Virtual Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 9(Sun) 10:00-11:00

    Monthly Special

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 22(Sat) 19:30-20:30

    Monthly Special

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In-person Class Schedule

Latest Posts

Thank you for watching my interview on NHK World

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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!

Recipe : Pregnancy Meals In Japan Vol.1

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In this recipe video, I will show you how to make Pregnancy Meals In Japan. It is recommended that you should take folic acid more on a daily basis in the early stage “first trimester” of pregnancy (and also those who want to get pregnant). I will share some of my favorite recipes with using green veggies; spinach, avocado and broccoli. Folic acids are important nutrient for not only who are pregnant but also everyone to prevent from anemia. Please try making these nutritious recipes. I hope you like them!

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Soy Products for Japanese Cooking

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The soy bean, a rich source of protein, is central to the Japanese diet. Soy products include tofu, soy sauce, and miso. Tofu can also be pronounced dofu, as in Koya-dofu (freeze-dried tofu) or yudofu (tofu hot pot).

Tofu in Japan can be a reservation, a far cry from the bland blocks commonly found commonly found elsewhere.

Abura-age (油揚げ) : Pieces of tofu from which excess water has been pressed, and then deep-fried

Agedashi dofu (揚げ出し豆腐) : Tofu that is rolled in a starch (katakuriko0 deep-fried, and covered in a savory soy and dashi sauce

Atsu-age (厚揚げ) : Thick pieces of tofu that are deep-fried

Ganmodoki (がんもどき) : Tofu that is mixed with vegetables from both land and sea, molded into balls, and deep-fried

Hiyayakko (冷奴) : Chilled tofu, popular in summer

Kinugoshi dofu (絹ごし豆腐) : Soft or silken tofu

Koya-dofu (高野豆腐) : Freeze-dried tofu, named after Mount Koya where it was originally made

Momen dofu (木綿豆腐) : cotton tofu or firm tofu, so called because the tofu was traditionally strained through a piece of cotton cloth

Yakidofu (焼き豆腐) : Grilled tofu, often used in hot pots

Yudofu (湯豆腐) : Tofu hot pot, a popular dish in the winter

Zaru dofu (ざる豆腐) : Very soft tofu named for the zaru, a bowl made from bamboo in which it is formed

Other soy products

Daizu (大豆) : Dried soybeans

Edamame (枝豆) : fresh soybeans, usually served boiled and seasoned with sea salt

Kinako (きなこ) : Flour made from toasted soybeans; a popular ingredients in wagashi (Japanese confections)

Miso (みそ) : Fermented paste, which is made from soybeans and sea salt combined with koji. More in detail

Okara (おから) : The pulp left over after steamed soy beans are pressed to make soymilk; low in fat and rich in fiber, okra may be mixed with vegetables, or used as an ingredient in croquette

Natto (納豆) : Fermented soybeans, famous for a their funky aroma and gooey texture.

Tonyu (豆乳) : Soy milk

Yuba (湯葉) : The skin from soy milk that has been heated; best when served on its own with a bit of soy  sauce and wasabi, it can also be used to wrap foods or as an ingredient.

* Reference of this article : Food Sake Tokyo (The Terroir Guides) 

YUCa’s Table : vol.211

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– Salmon Mayo Onigiri  [Recipe]
– Karaage (Japanese fried chicken)  [Recipe]
– Tamagoyaki (Japanese omelette) [Recipe]
– Simmered Hijiki seaweed
– Gari (Sushi ginger pickles) [Recipe]
– Cheese and edamame
– Cherry tomato

Recipe : Salmon Onigiri

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In this recipe video, I will show you how to make Salmon Onigiri (Japanese Rice Balls). Salmon Onigiri is one of the popular Onigiri in Japan. To make it home-style, I will introduce 3 different ways and shapes to enjoy Salmon Onigiri. Additionally, I’ll also decorate some onigiri in my bento box. Hope you like it!

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YUCa’s Table : vol.210

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– Miso soup w/nameko mushroom, tofu and long onion
– Japanese rice topped with Yukari  [w/Pot] [w/Rice Cooker]
– Kimpira Gobo [Recipe]
– Simmered burdock and chicken
– Potato salad [Recipe]
– Sit-fry eggplant with ponzu and bonito flakes
– Stir-fry potato with green pepper and bacon

Recipe : Gyoza Pastry (Gluten free) Red & Yellow Veggie Version

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In this video, I will introduce how to make Gluten-free Gyoza pastry/skin/wrapper. This time, I will use the yellow paprika and tomato powder to make yellow and red color gyoza pastry. I hope you like these recipes!
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Recipe : Karaage (Japanese Fried Chicken), Sesame Salad With Broccoli, Onigiri (Rice Balls)

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In this recipe video, I will introduce my BEST Japanese fried chicken recipe for Bento box. Please check the secret to make Karaage CRISPY outside and JUICY inside! In addition, I’ll also make Sesame salad with broccoli and Onigiri (rice balls). Please enjoy my-style Bento Box presentation method for adult and kids!
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YUCa’s Table : vol.208

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– Miso soup w/cabbage, daikon, fried tofu and spinach [Recipe]
– Japanese rice topped with Yukari [w/Pot] [w/Rice Cooker]
– Japanese omelette [Original] [W/ Mayonnaise]
– Grilled salmon aside with daikon and shirasu
– Simmered Hijiki seaweed
– Gari (Sushi pickled ginger) [Recipe]
– Beni Shoga (Red pickled ginger)  [Recipe]
– Asazuke (Lightly pickled vegetables)  [Recipe]

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