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

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Virtual Class Schedule

In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 22(Wed) 10:00-12:30

    Home Meal Set

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

    Ramen & Gyoza

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

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 18(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 20(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 21(Fri) 10:00-12:30

    Ramen & Gyoza

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Latest Posts

Salmon Nanbanzuke

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Nanbanzuke (南蛮漬け) is a dish in which fish or meat is deep fried and then marinated in sweet vinegar and aromatic vegetables such as red pepper and leeks. The term “Nanban” comes from the “Nanban trade (南蛮貿易)” that began around the 16th to 17th century, and refers to the people and products of Spain and Portugal, who were the trading partners at that time.

It is said that the escabeche and its unique cooking method introduced from these countries gave rise to the term “Nanbanzuke”.

Nanban-zu(南蛮酢), made by adding soy sauce, sugar, and other seasonings to vinegar, has a familiar sweet and sour taste. It is delicious hot or cold, and the flavor changes depending on how long the fish has been marinated. This time, we will introduce Nanbanzuke using salmon.

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Miso Butter Salmon

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Miso Butter Salmon is known as “Chanchan-yaki,” a local dish of Hokkaido, which is originally a fisherman’s dish in Hokkaido, a region famous for its salmon catches. The “chanchan” in “chanchan-yaki” refers to the sound made during cooking. This dish of salmon and vegetables topped with a sauce rich in miso and butter is hearty and pleasing to the eye.

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Karaage (Japanese Fried Chicken)

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Japanese karaage is simply deep-fried chicken seasoned with mostly soy sauce, sake, ginger and garlic. In Japan, karaage is loved by men and women of all ages, so much so that there are bento boxes that contain only karaage on a bed of white rice. It is also readily available at convenience stores, so it is common to see students and businessmen eating it for a quick pick-me-up. The key to its deliciousness is that it is crispy on the outside and juicy and juicy on the inside.

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Osaka-style Okonomiyaki

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Okonomiyaki is a Japanese-style savory pancake cooked on a large hotplate. Okonomi means “As-you-like-it” and recipes differ depending on the region; traditionally Osaka and Hiroshima. In this recipe video, I will show you how to make Osaka-style Okonomiyaki recipe and its sauce which is the key ingredients of this Japanese-style savory pancake.

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Yakitori

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Yakitori (焼き鳥) is a dish often served with sake and consists of various chicken parts skewered and grilled on a special grill. It is usually served with salt, pepper, or a special soy sauce-based sauce. In this video, we will show you how to make a “yakitori kit” developed by an upscale yakitori restaurant in Japan, and how to eat different parts of the yakitori.

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