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

Sukiyaki

Categorised in: | Link of this article

Sukiyaki is a Japanese style hot pot and has thinly sliced beef, cooked with various vegetables in a table-pot cast-iron pan. Sukiyaki is one of the famous Japanese cuisine same as Sushi, Tempura and Ramen. We usually eat Sukiyaki with family and friends at home. For this dish, I recommend to prepare good quality and thinly sliced Japanese beef loin. The quality of beef controls the flavor of Sukiyaki. I like Sukiyaki because I can also eat lots of vegetables including grilled tofu. Don’t forget about the flavor of Sukiyaki sauce. This sauce is well mixed with dipping sauce which is beaten raw egg!

Read More

Oshiruko | Red bean soup with mochi

Categorised in: | Link of this article

This time, I will show you how to make Oshiruko (Red bean soup with mochi). This is one of the traditional soup sweets in Japan. I am sure some of you have never imagined there is a soup sweets recipe in Japanese cuisine! You can taste this hidden sweets at Japanese sweets shops or cafes. In this recipe, I will use two kinds of mochi; the block type premade mochi and the handmade mochi made of glutinous rice powder. I also put other mochi recipes on “Recipe by YJC” or YouTube channel. Please try it out and tell me which mochi you like. Enjoy!

Read More

Ohitashi | Blanched vegetables with Dashi

Categorised in: | Link of this article

This time, I will show you how to make Ohitashi (Blanced vegetables with Dashi). This is a side dish of Japanese cuisine. We usually use vegetables and tofu for this dish. You can only use one ingredient to make this. This is really delicate side dish since it is seasoned with only Dashi and drops of soy sauce and mirin. By the way, Dashi soup stock contains bonito flakes so you can omit this ingredients to make vegan version dashi soup stock. This dish would be one of the Japanese vegan side dishes. The tip for this dish is to blanch the vegetables for a quick moment to keep the fresh texture. (So, don’t boil too long!)  This dish is perfect to be served in normal or cold temperature. Enjoy!

Read More

Gyu-don | Simmered beef over the rice

Categorised in: | Link of this article

Do you like Wagyu (Japanese beef)? I DO! Actually, I am not a big meat eater but I enjoy Gyu-don because I use good quality Japanese beef. As you see, the main ingredients are beef and onion. So simple. There are so many gyu-don shops here in Japan. For me, Gyu-don is a comfort and satisfying fast food. The cooking process of this dish is very simple. Please choose the good quality beef as much as possible and simmer until the sauce and the juice from beef and onion all blend. In this recipe, I put mitsuba leaves on top. This is a Japanese parsley and has unique minty flavor. To add extra flavor (and happiness!), I recommend to add soft-boiled or seasoned egg on top. If you are interested in making the seasoned egg, please check here. Enjoy Gyu-don!

Read More

Hamaguri no osuimono | Cherrystone clam soup

Categorised in: | Link of this article

In this video, I’ll introduce how to make Hamaguri no osuimono (Cherrystone clam soup). Osuimono is a type of soup and has very delicate flavor. The flavor from the clam is really important and key for this soup. To add fancy color, I put some pieces of wheat gluten that we eat quite often here in Japan and also mitsuba leaves. Mitsuba is a Japanese parsley and has unique bitter flavor. We have this soup on special occasion. Guess when? Enjoy this soup recipe video and please try it out!
Read More

Taiyaki | Fish shape waffle

Categorised in: | Link of this article

Do you know this fish shape waffle? This is called Taiyaki (鯛焼き). “Tai (鯛)” means a carp and “Yaki (焼き)” means stir-fry or bake in Japanese. To make this shape, you need to buy special waffle machine. You can buy online or electric stores here in Japan to make at home or you can find Taiyaki shops at many places here in Japan. Usually, Taiyaki has red bean paste inside but some shops sell custard cream, matcha cream, sweet potato paste, Chocolate cream, Sesame cream etc. In this recipe, I introduce the traditional Taiyaki which has red bean paste inside. Enjoy!

Read More

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

Display mode

Class Schedule

See all

Instagram

See more photos