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From Kitchen In Tokyo : Week 4, 2021

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Konnichiwa. How was your week?
In Japan, we just have finished the traditional New Year’s events recently.

In the olden days, it was customary for women who had been working hard for New Year’s housework to take a break from work as a celebration of the Hatsuka Shogatsu (20th of January). They went to their hometown to take a rest, or some came back from their hometown after the New Year holidays.

Depending on the region, New Year’s treats and rice cakes are eaten up until that day. This is the feeling of gratitude for the fruit of not leaving New Year’s food is also included.

So, I made a Ozoni. Ozoni is a Japanese traditional New Year’s soup and it’s made with mochi (rice cakes), veggies and sometimes seafood. Normally, people eat Ozoni on New Year’s day. But since I have small children who cannot eat mochi so I didn’t make Ozoni on that day this year.

Well, new year’s scene/mood is over! I have to start working or having a break?!

From Kitchen In Tokyo : Week 3, 2021

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How was the week, everyone?
In Japan, the time between January 1 and 7 is called “Big Shogatu” and the several days around the 15th are called “Small Shogatsu”.
Shogatsu traditions are still continuing here in Japan and my family and I had a lot of mochi and red beans this week.

On January 11th, people take down the kagami-mochi which had been offered to the god of the New Year during Shogatsu. This Japanese seasonal event is called “Kagami-biraki” (鏡開き, Opening the Rice-Cake Offerings). People smash the hardened mochi into pieces with heir hands or small mallet because using a knife or saying the word “break” wold displease the god. This explains the reason this event is called “Opening the Kagami-mochi”. The pieces of hardened mochi are grilled and one or two are put into Zenzai or Oshiruko which is a kind of sweet soup made of simmered red azuki beans, sugar and water. In this way, everyone receives a portion of the god’s blessing to live happily throughout the whole year. If you are interested in Oshiruko recipe tutorial, please check here!

In very ancient times the period between the full moons was considered one month, so the 15th marked the beginning of a new month. Even after Japan began using the solar calendar people continued to celebrate the “Full-Moon New Year” on January 15 and enjoy many special events.

My family and I enjoyed special food that is Azuki porridge! It was the custom to enjoy azuki porridge during “Ko-shogatsu” (Small shogatsu) and pray for good health. In addition, people believed they could predict the abundance of the harvest by how the porridge was cooked and the way it turned out.

I don’t know about this fortune but simply felt so happy and grateful to have these dishes with my family.❤️

From Kitchen In Tokyo : Week 2, 2021

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It’s getting normal to see Sui-chan standing up and walking by herself.
These days, she tries to share her foods with Mario and Luigi.
So, when she’s eating something, this situation happens. Staring…


From Kitchen In Tokyo : Week 1, 2021

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One day, I found this picture on my mobile phone.
The photo I don’t remember taking.
When I took a closer look, I noticed, “Oh! This is a picture of the kitchen shelf taken from below.”
I’m sure that when I turned off the power in a hurry, I shot at the same time.
Normally, I immediately delete all the photos that I took by mistake.
This one has some taste, and it’s a composition that I never choose, and on the contrary, it’s looks artistic!
Then, this photo became one of my favorites early in the new year.
At the same time, I wish I could make this year a year of new discoveries.


Happy New Year from Tokyo, JAPAN!

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Happy new year from Tokyo, Japan! The year of 2021 has begun.
I believe new year will bring lots of joy, happiness and prosperity to you!

Let’s enjoy cooking and eat well with us!

From my kitchen : Week 52, 2020

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Cleaned and organized my kitchen drawer. Chose the items that I use 3-4 days a week! I always want to be a minimalist.

From my kitchen : Week 51, 2020

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The year of 2020 is about to over. I cleaned my kitchen and noticed that Sui-chan’s head almost touches to the first shelf!

From my kitchen : Week 50, 2020

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Sui-chan became 14 months old and started walking almost all day!

From my kitchen : Week 49, 2020

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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!

YUCa’s Japanese Cooking YouTube Channel – 4,000 subscribers!

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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!!! ❤️❤️❤️

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