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

Trip adviser facebook Google map instagran youtube

Virtual Class Schedule

In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 4(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 1(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 2(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 9(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 10(Fri) 10:00-12:30

    Okonomiyaki & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 13(Mon) 10:00-12:30

    Ramen & Gyoza

See all

Latest Posts

Ranking : BEST 5 Popular Japanese Breakfast Menu

Categorised in: | Link of this article

In this video, I present a ranking of the BEST 5 most popular Japanese breakfast menu items here in Japan. What are the selected five menu items?

Read More

Japanese Kitchen Tools : Measuring Cup

Categorised in: | Link of this article

Measuring cups are useful for anything. Japanese measuring cups have a standard maximum capacity of 200 ml, so please keep this in mind when preparing Japanese dishes. In this video, I used a measuring cup to make mentsuyu (Japanese noodle soup). This soup is a bit thick, so please dilute it with water or hot water to your liking. It can be used as a sauce for noodle dishes such as udon, soba, and somen, as well as for simmered dishes, etc. It is very versatile, so please try making it!

About this kitchen tool 
Japanese Measuring Cup : 計量カップ
https://amzn.to/3B866G2 (Overseas)
https://amzn.to/3xDkPrD (in Japan)

How To Store Cucumber

Categorised in: | Link of this article

Cucumbers are high in potassium, making them an ideal vegetable for detoxification, including improving swelling. It is also effective for rehydration as it is 90% water. They also contain alchorubinase, an enzyme that oxidizes vitamin C. It is recommended that vinegar be added to cucumbers or that they be heated.

Japanese Kitchen Tools : Cooking Chopsticks

Categorised in: | Link of this article

An indispensable part of Japanese cooking is the chopsticks called “Saibashi”. They are longer than the chopsticks used for eating, and are used not only while cooking, but also when dividing food among plates. Normally, only two chopsticks are used, but this time I will introduce the cooking chopsticks along with some dishes where using four of them is convenient.

* Soboro Donburi [Recipe]

About this kitchen tool 
Cooking Chopsticks : 菜箸 (Saibashi)
https://amzn.to/3TF6Hb0  (Overseas)
https://amzn.to/3dvojG0 (in Japan)

How To Store Grain Rice

Categorised in: | Link of this article


There are ways to put it in a rice chest or put chili peppers in it, but what I settled on at home was to put it in a glass jar container and keep it refrigerated. You can enjoy the taste of minor grain rice for one month from the milling date in spring and summer, and for two months from the milling date in fall and winter.

Ranking : BEST 5 Popular Ramen In Japan

Categorised in: | Link of this article

In this video, we introduce the BEST 5 ramen noodles popular among Japanese people in a ranking format. What are the 5 ramen that were chosen out of all the ramen available?

Read More

Japanese Kitchen Tools : Mortar & Pestle

Categorised in: | Link of this article

Mortar and pestle is said to be “Suribachi” and “Surikogi” in Japanese. A characteristic of Japanese mortar and pestle is that it has ridges on the surface of the the mortar make it easy to crush ingredients to some extent without exerting much effort. And because they are made of ceramic, they are lightweight, and final product can be displayed on the dining table as they are.

◎ About this kitchen tool ◎
Japanese Mortar & Pestle : すり鉢&すりこぎ (Suribachi & Surikogi)
https://amzn.to/3hOTTQy (Overseas)
https://amzn.to/3V5i0sW (in Japan)

How To Store Dried Shrimp

Categorised in: | Link of this article

Dried shrimps are a necessary dry food to add color to Japanese cuisine. It is often used as a topping for okonomiyaki and other dishes. Since they are originally dried, their shelf life is set for a long time, but once sealed, they quickly change in texture and taste. In addition, the unique aroma of dried foods may waft through the air, resulting in a strange odor. Freezing is a convenient way to preserve the flavor and aroma. Freezing dried foods may seem surprising, but it is a great way to preserve the flavor.

Japanese Kitchen Tools : Gyoza Spatula

Categorised in: | Link of this article

Do you like gyoza? I love gyoza, so I often make them at home. And I use this gyoza spatula when I do. Of course, you can use a spoon, but this tool is very time-saving because it allows you to quickly put the right amount of ingredients on the gyoza skin and spread it nice and thin. And of course, it can be used not only for dumplings, but also for spreading jam or butter on toast. For Gyoza & Gyoza Pastry recipe, please visit my food blog “YUCa’s Japanese Cooking”!

◎ About this kitchen tool ◎
Gyoza spatula : あんべら An-bera
https://amzn.to/3QT01Uy (Overseas)
https://amzn.to/3TfGVcV (in Japan)

How To Store Tofu

Categorised in: | Link of this article

Tofu is one of the essential ingredients in Japanese food. There are two main types of tofu: silken tofu, which has a smooth texture on the tongue, and cotton (momen) tofu, which has a texture. It can be eaten in a variety of ways, such as cut into pieces and eaten as a topping for chilled tofu or salads, mashed and mixed with other boiled vegetables as a Shiraae, in miso soup, as tofu steak, or even as fried tofu. 

Display mode

Virtual Class Schedule

    See all

    In-person Class Schedule

    See all

    Recipe App

    Photo

    Download

    Instagram

    See more photos