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

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Yuka’s Table : vol.43

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Maple syrup pancake
Yogurt with honey
Shiny muscat
Japanese persimmon
Salad with nuts
Blue berry tea

Yuka’s Table : vol.42

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Hot sandwich with ham, bacon and egg
Salad with baby leaf, sunny lettuce, walnut, dried cram berry
Original dressing
Shiny muscat
Carrot juice
Tea *Casablanca of MARIAGE FRERE

Yuka’s Table : vol.41

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Fried egg
Steamed vegetables
Salad with baby leaves, sunny lettuce
Original dressing
Shiny muscat
Earl grey tea

Yuka’s Table : vol.40

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Chocolate Bagle
Scrambled egg with tomato and bacon
Steamed vegetables
Shiny muscat
Yogurt with Muesli
Hot Cocoa

Yuka’s Table : vol.39

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20141118.jpgGreen Smoothie
Matcha Bagle with Red bean paste
Apple and Cinnamon Bagle
Ham and Egg
Steamed Broccoli and sweet corn
Shiny Muscat
English Tea (Orange Pekoe)

Yuka’s Table : vol.38

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MENU : Hiyashi Chuka


Summer is almost over! So I decided to cook the last summer dish “Hiyashi Chuka”.

“Hiyashi” means cold and “Chuka” means China or Chinese-style. This dish was invented in Japan but we use the Chinese noodle, so it is cold the “Hiyashi Chuka”. 

To make the “Hiyashi Cyuka” is really easy and simple!

At first, we put the Chinese noodle into the boiling water for a few minutes. And then, drain the water and wash with cold water.

After that! You can add any vegetables as you want. We usually put the sliced cucumber, julienned strips of thin omelet, pickled ginger, pieces of tomato and sliced ham over the noodle. Then, pour the special soup either soy sauce + vinegar or Sesame based sauce. 
This time, I found Okra, Japanese basil and mini tomato in my fridge. So I cut and sprinkled them.  

One more tip! I like to put Japanese Mayonnaise over the noodle and vegetables! Oishii—!!!

Yuka’s Table : vol.37

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20140903_1.jpgIt’s getting cool weather here in Tokyo. You who have visited Tokyo in a summer season might know but we still have a HOT and HUMID day sometimes… 

And such a hot day, my husband and I tend to eat a cold SOBA. We prefer to eat SOBA rather than Udon. Because we put the SOBA noodle into the cold soup broth and we can eat quickly. (Plus, I will never be sweated!)

20140903_2.jpgWell, what is your favorite toppings?

My husband and I, we usually eat SOBA with various toppings. For example, “Myoga”(Japanese ginger), “White Sesame” (Shiro Goma), “Nori” (Seaweed), “Banno Negi” (Thin green spring onion shoot), “Shiso” (Japanese basil) and “Okura” (Okra) etc. Today, I found a yam in my fridge so I grated and in a small bowl and sprinkled the “Aosa Nori” (Dried sea lettuce) and sesame seeds.

Of course, you can eat the cold SOBA in the winter season but I prefer to eat cold SOBA on hot day! This cold SOBA always reminds me of great summer days in Japan!


Yuka’s Table : vol.36

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MENU: Kakiage Tempura, Mixed rice with green beans and steamed spinach.

When I find small or used vegetables, I always make a Kakiage Tempura. “Kakiage” means, “かき混ぜる Kakimazeru” (muddle, stir) + “揚げる Ageru” (fry) and you can use any vegetable and seafood. For Kakiage Tempura, it’s better to cut all the ingredients into small pieces or match stick sizes. 
And the tip is to enjoy the combination of the ingredients. For example, I like to combine CARROT + SWEET POTATO. I also like to combine with PUMPKINlovely Usually, I combine two of them or three for maximum. Because I believe that you can enjoy the flavor and texture of the ingredients a lot. If you use more ingredients, they will all be mixed together in your mouth…which might be OK for some people but I recommend not to do it! happy01

20140825_4.jpg My favorite way of eating Kakiage Tempura is to enjoy with salt. Sometimes I mix salt with another Japanese spices and serve. And it’s always nice to eat with green teajapaneseteasweat01! I feel that I can enjoy the flavors of each ingredients EVEN MORE! 

* In my cooking class, you can lean how to cook the Kakiage Tempura from the very beginning. For more detail, please check the “Home Party Crispy TEMPURA” course.

Yuka’s Table : vol.35

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MENU: Neba Neba Don  ねばねば丼


For suffering from the summer heat, I felt like eating the “Neba Neba” (means sticky or ropey) dish. I got the “Nagaino”(Japanese taro) and cooked the rice bowl dish topped with several other ingredients; Natto(Fermented soybean), Pickled radish, Takana(Leaf mustard), my favorite Shiso(Green perilla), Egg yolk and White sesame. Pour a little bit of light soy sauce, mix all of it (if you likehappy01good) and enjoy the meal! 




Yuka’s Table : vol.34

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20140427.jpgStewed radish, Braised pumpkin, and Sauteed chinese chive and sprout with Shio-koji and Lotus roots and burdock dish

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