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

Virtual Class Schedule

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In-person Class Schedule

Yuka's Japanese Cooking
2-34-8, Nishiogu116-0011
Apr 20(Sun) 10:00-12:30
Ramen & Gyoza
Yuka's Japanese Cooking
2-34-8, Nishiogu116-0011
Apr 21(Mon) 10:00-12:30
Ramen & Gyoza
Yuka's Japanese Cooking
2-34-8, Nishiogu116-0011
Apr 23(Wed) 10:00-12:30
Okonomiyaki & Gyoza
Yuka's Japanese Cooking
2-34-8, Nishiogu116-0011
Apr 24(Thu) 10:00-12:30
Ramen & Gyoza
Yuka's Japanese Cooking
2-34-8, Nishiogu116-0011
Apr 25(Fri) 10:00-12:30
Ramen & Gyoza
Yuka's Japanese Cooking
2-34-8, Nishiogu116-0011
May 5(Mon) 10:00-12:30
Ramen & Gyoza

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Latest Posts

Japanese-style Chicken Broth

October 28, 2018

Categorised in: Soup | Link of this article

In this video, I introduce how to make Japanese-style chicken broth. This broth is perfect for making Ramen which I usually teach in my cooking class in Tokyo. I’ve also put “Soy sauce based Ramen“, “Seasoned Egg” and “Egg noodles” recipe videos before. Please don’t forget to check them as well!

Dashi (Kelp & Bonito flakes ver.)

February 18, 2016

Categorised in: Soup | Link of this article

Dashi (だし) is the most important soup/broth to create the authentic Japanese palate. Umami-rich ingredients like kelp (Kombu), Bonito flakes, and dried sardines are all key ingredients of dashi. This time, I introduce the dashi with kelp and bonito flakes.