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
    Jul 24(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 26(Fri) 10:00-12:30

    Ramen & Gyoza

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

    Ramen & Gyoza

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

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Aug 7(Wed) 10:00-12:30

    Ramen & Gyoza

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

    Any in-person class available

See all

Latest Posts

Dorayaki

Categorised in: , | Link of this article

Dorayaki (どら焼き) is a Japanese sweet consisting of a moist pancake batter with red bean paste sandwiched in between. The key to the moist dough, one of the characteristics of Dorayaki, is the starch syrup. While the standard size is a palm-sized dorayaki, I will introduce mini-sized dorayaki that can be eaten in bite-size portions.

Read More

Sakura Mochi

Categorised in: , | Link of this article

Sakura Mochi (桜餅) is a Japanese confectionery associated with cherry blossoms and is made by wrapping rice cake sweets in cherry leaves. This wagashi is made with a special flour called domyoji flour and steamed to give it a unique texture.

There are two types of what are called “sakura mochi,” one invented in the Kanto region and spread mainly in eastern Japan, and the other invented in the Kansai region and spread throughout Japan.

Although it is a confectionary eaten year-round, today it has become one of the essential sweets for the Dolls’ Festival, partly because it is colored pink to resemble cherry blossoms with food red, as the name implies.

Read More

Dango (Kushi Dango)

Categorised in: , | Link of this article

 

Dango (団子) is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子).
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.
Read More

Display mode

Virtual Class Schedule

    See all

    In-person Class Schedule

    See all

    Recipe App

    Photo

    Download

    Instagram

    See more photos