Latest Posts
Japan’s traditional masterpiece “Kumade”
I got Japanese traditional masterpiece “Kumade” at the famous shrine. During the Edo period, people started decorating Kumade with good luck charms and selling them at shrines, to help “raking in” success, wealth, safety and happiness. This will definitely bring good luck and many Japanese food & culture lovers this year!
This Kumade goes well with two sake barrels from Tatenokawa, the only sake company producing pure premium sake in Japan.
Come to my home/kitchen studio and find where they are in the classroom!
Happy New Year of 2017!
Dear Japanese Food Lovers,
Happy New Year! (Akemashite Omedetou!)
Let’s keep discovering the world of Japanese cooking in 2017!!!
I am looking forward to meeting/communicating many of you through my cooking classes in person and also my YouTube channel!
xoxo,
YUCa
Ramen & Gyoza @ Roppingi
I had friends (and 9 months old baby) visiting from Canada for almost two weeks. So I visited some places with them. One of the memorial area is Roppongi.
When we visited there, the Christmas market was held and the illuminations near the Roppongi Hills were so beautiful.
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Japanese style hamburger @ Ueno
Since after we moved to the center of Tokyo, my family and I visit Ueno area more often than before.
From our nearest station (TABATA station), you can go to Ueno station with minimum of 4 minutes by JR line! Awsome!!
Since I was born and raised in the northern part of Japan so I used Ueno station when I go back to my hometown.
Since Ueno area is the hub station for people from northern part of Japan, there are so many traditional shops and things to see!
One of them is “Ame-yoko”. This means American market and small shops sell second hand clothes, bags and shoes.
You can also see the Japanese food shops like snack, fish & fruit shop and etc. It’s so fun just to walk around the area.
In the area, Ueno park is known as one of the best spot to see cherry blossoms. In Spring season, people eat and drink with their friends and colleagues under the cherry trees. When you come to Tokyo in Spring, you shouldn’t miss!
After waking, please visit and rest at the shopping mall called “Atre” in the Ueno station. Then, please try the Japanese style hamburger at the Tsubame grill restaurant.
For more photo, please check our facebook page!
Miso muddler
What do you guess this is? This is one of my favorite Japanese kitchen tool!
Yes, as is written in a title, it’s Miso muddler!
I use this tool every time in my class, especially when I teach how to make miso soup.
Since this is the new kitchen tool for Japanese cooking, I like to see people’s reaction!
Almost guests wonder how to use it, but they are always amazed!
This is called “Miso muddler” but you can use this for peanut butter, jelly and other pastes.
You can also use as for small whisk.
How about you? How would you like to use this? 
Seiro
Welcome to the world of Japanese kitchenware!
This time, I’ll introduce “Seiro”.
“Seiro” is one of the “Mushiki” (“Mushi” means to steam, “ki” means “utensil”).
Seiro is the utensil to steam food and is usually made of bamboo.
I like steamed dish because it is good for digestion. And steaming cleanses the raw smell, it can cook in a short period of time and it moderates astringency.
What is more, I feel more delicious! So, I steam many food in my daily life.
What is more! When displaying on the table, it becomes special atmosphere quickly!
Nowadays, I even use mushi-ki to make Japanese style babyfood for my son! I love this tool!!
One of my favorite steamed food is “Chawan-mushi”! It has egg, fish cake, mitsuba leaves, mushrooms, shrimp and gingko nuts! Yummy!!
Gunkan Curry & Yokosuka Burger @ Yokosuka
I went to the Yokosuka with my parents and my son the other day.
Yokosuka is located in the Kanagawa prefecture, which is next to Tokyo.
It takes about less than 2 hours from Tokyo to there.
The area is famous for port and the United States Navy.
A lot of people from abroad (especially from USA) live there so you can see various cuisine restaurants.
The main purpose to visit Yokosuka was going to the “Sarushima island” (Monkey Island).
Sarushima is the only natural island in Tokyo bay and once was also used as a military fort.
Before visiting the island, we got hungry (of course!) so we visited the Yokosuka Port Market to have Lunch!
We tasted the famous food, “Yokosuka Burger” and “Gunkan curry”! And I had healthy pizza!!
After having lunch, we walked around the market that carries seasonal goods collected from Miura Peninsula and Yokosuka. (Wooo, the ice cream was delicious!)
Then, we moved to the Mikasa Pier where the Sarushima Cruise arrives and departs.
Arriving at the Sarushima island, we walked and walked a lot. It was a nice walk to enjoy the nature and see historical structures! I am sure I want to visit there again to do BBQ or Fishing with friends!
Cut passage (Fortress site)
For more photos, please visit our album page!
Meal prep of this week!
Hi, cooking lovers all over the world!
Thank you for always visiting YJC website!!
Olympic was over and I realized that I got the power from the athletes!
This week, I’ll work on writing the new article for JPy magazine.
I’ve been introducing my new recipes on this magazine for almost 3 years.
This is one of my favorite project and I always enjoy creating healthy and yummy recipes!
Here is this week’s meal prep collection!! Have a healthy and yummy week, everyone!!
Menu:
– Asparagus rolled with bacon
– Stir-fry Konnyaku with bonito flakes
– Sauteed various mushrooms with olive oil
– Chicken marinated with curry sauce
– Pickled daikon radish and carrot
– Pickled mini tomato
– Green beans with sesame sauce
– Natto with okura
– Marinated shimeji mushroom with plum and bonito flakes
– Preparation for Miso soup
– Seasoned minced pork
– Sauteed white bean sprouts
– Seasoned egg
– Sauteed eggplant and green pepper with sweet miso sauce
– Simmered pumpkin
– Pickled vegetables with olive oil
Meal prep of this week!
Hello, everyone! Thank you for always visiting YJC website!
Sorry that I couldn’t upload the meal prep last week!
I am now working for various projects.
One of them, the preparation for the new class is proceeding well!
A few days delayed but I finished sending the monthly mail magazine for our guests.
It’s always nice to reconnect with our guests and change information monthly. I love it!
Here is this week’s meal prep collection!! Have a healthy and yummy week, everyone!!
Menu:
– Fried lotus roots with curry sauce
– Sauteed eggplant topped with meat sauce
– Tomato sauce with chopped vegetables
– Kimpira with burdock and carrot
– Sauteed green pepper with bonito flakes
– Grilled salmon
– Stir-fry green pepper and minced pork
– Fish cake and cucumper
– Pumpkin salad with raisin and pumpkin seeds
– Various mushrooms marinated with olive oil
Suri-bachi
Welcome to the world of Japanese kitchenware!
This time, I’ll introduce “Suri-bachi” & “Suri-bou”.
“Suri” means to grind, “Bachi” means the bowl and “Bou” means the stick.
This may be a Japanese version Mortar and Pestle!
The differences are that Suri-bachi is earthenware bowl which has ridges on the surface. This is also handy so that you can grind the ingredients easily and quickly.
Suri-bou is usually made of wood. You can also find the fancy version of Suri-bou but I like what I use now because I use this suri-bou for baking as well! 
Other than sesame seeds, I grind other ingredients to make paste. For example, small fish, Daikon radish, Carrot, Taro, Pumpkin, Rice etc…so many!
Nowadays, I make the Japanese style babyfood for my son so I also use smaller size of “Suri-bachi”. So convenient!
