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

Trip adviser facebook Google map instagran youtube

Class Schedule

See all

Latest Posts

Taimeshi | Red sea bream and rice

Categorised in: | Link of this article

In this video, I’ll introduce how to make Taimeshi. Taimeshi is a rice dish with red sea bream and this is a local cuisine from Ehime prefecture. The other day, my family hold a first meal ceremony called “Okuizome” for our daughter. In this event, I made grilled sea bream dish for her and found another sea bream in a bag! So, I decided to make this dish since it’s easy, simple and yummy! Enjoy Taimeshi recipe video and please try it out!!!
Read More

Onigiri

Categorised in: | Link of this article

Onigiri is a rice ball and soul food in Japan. Since it’s so common in Japan, I’ve kinda forgotten to introduce this recipe in my channel. After filmed this video, I noticed that onigiri is simple yet very deep. I mean, you can create and customize various onigiri(s). This time, I focused for introducing how to make triangle, circle shape onigiri and also the simple and easy toppings. If you would like to know more arrangement for onigiri, please let me know! I will film another recipe video! Enjoy Onigiri recipe video and please try it out!!!

Read More

Tamago sando | Egg sandwich

Categorised in: | Link of this article

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!!!
Read More

Dango (Rice dumplings)

Categorised in: | Link of this article

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!!!
Read More

Soboro donburi

Categorised in: | Link of this article

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!

Read More

Miso dengaku with konnyaku

Categorised in: | Link of this article


In this video, I’ll introduce how to make Miso dengaku with konnyaku. Do you know Konnyaku? Konnyaku is made of special potato and has gummy texture. The only nutrition is fiber so it is used as a diet food. I hope you are available to buy this ingredient at the asian supermarkets in your town. In this recipe, we use a dark brown miso which has rich and thick saltiness. This miso sauce has rich flavor and goes well with various ingredients like tofu, seafoods and vegetables etc. Enjoy the video and please try it out!!!
Read More

Christmas cake for Mario & Luigi

Categorised in: | Link of this article

Christmas is coming so soon! I hope you have already watched my “Strawberry short cake” recipe video in the list of sweets section. This year, I decided to make Christmas cake for my furry family member, Mario and Luigi. They are toy poodles. (Mario is 8 years old and Luigi is 5 years old). I use potato, sweet potato, broccoli, carrot, nori seaweed and ground chicken. How about making special cake for your dog, too? Enjoy the video and please try it out!
Read More

Teriyaki Chicken

Categorised in: | Link of this article

Teriyaki dish (including teriyaki sauce) is one of the most common Japanese foods overseas. I was so amazed to see my friends from abroad and my cooking class guests like Teriyaki dish. But somehow, it’s not so common here in Japan.
Teriyaki sauce is easy to make so you can easily cook some Teriyaki dishes as main dish. The magic number to make teriyaki sauce is 1:1:1:1. You can just combine 4 of Japanese main seasonings; Soy sauce, Mirin, Sake and Sugar.
Since Teriyaki sauce has a bit plain flavor, I recommend to sprinkle the “Shichimi” (Seven herbs and spices) on top as a final touch. Please try it out!

Read More

Yuzu syrup

Categorised in: | Link of this article

In this video, I’ll introduce how to make Yuzu syrup. Yuzu is a Japanese citrus that has between lemon and orange flavors. These days, yuzu is known as worldwide. Some of you have tasted yuzu zest on Japanese foods or yuzu flavor sweets etc. The other day, I bought a lot of small size yuzu. So I decided to make a yuzu syrup to preserve and enjoy them for long time. The recipe is also very simple. Please try it out!!!
Read More

Kimpira gobo | Stir-fry burdock

Categorised in: | Link of this article

Kimpira gobo is traditional Japanese home meal. “Kimpira” came from the Japan’s old story. The main character Kimpira was strong and courageous man, so Kimpira represents strong and courageous in Japan. “Gobo” is a root vegetable called burdock in English and has lots of fiber. For cooking, Kimpira means a stir-fried veggie dish seasoned with say sauce, mirin, sake and sugar. Kimpira gobo is cooked with burdock only but we use carrot quite often. I usually slice the veggies like sharpening pencils. But you can cut veggies into various sizes and shapes. When I feel like biting chunks, I cut them into big pieces. I want to eat this dish everyday. I hope you enjoy this simple and easy dish!

Read More

Display mode

Class Schedule

See all

Instagram

See more photos