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
    Feb 14(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Feb 16(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Feb 28(Tue) 10:00-12:30

    Any in-person class available

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

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 9(Thu) 10:00-12:30

    Ramen & Gyoza

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

    Ramen & Gyoza

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Japanese Kitchen Tools : Rice Measuring Cup

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The lightweight cup for Japanese rice is 1 cup (180 ml) and it is called “1 合(Ichi Gou)”. The key to cooking good rice is not to wash the rice too much. Soak the rice once in water, then discard it and stir it without water. A milky, starchy liquid will come out, which is then poured off. Repeat this two or three times until the water becomes slightly clear. Then cook the rice in a regular Japanese lightweight cup with 200 ml of water per cup.

◎ About this kitchen tool ◎
Rice Measuring Cup : 米用計量カップ (Saibashi)
https://amzn.to/3QXf7aT  (Overseas)
https://amzn.to/3BlFmlG (in Japan) 

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