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
    Feb 10(Mon) 10:00-12:30

    Ramen & Gyoza

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

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Feb 13(Thu) 10:00-12:30

    Home Meal Set

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

    Ramen & Gyoza

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

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Feb 25(Tue) 10:00-12:30

    Ramen & Gyoza

See all

Welcome to “YUCa’s Japanese Cooking”,
a cooking class in Tokyo.

Chef and recipe creator YUCa will guide you through the art of
Simple, easy and delicious Japanese food to you!

The best cooking class in Japan 2018 - 2023 by TripAdvisor! See more detail.

1 : What do Japanese people eat for breakfast?

Categorised in: | Link of this article

In this series, I’ll be sharing questions that our customers have asked!

Q. What do Japanese people eat for breakfast?

A. Generally, many people eat miso soup, white rice, grilled fish, natto, raw eggs or tamagoyaki (rolled omelet), and pickled or boiled vegetables.

In our house, my son and daughter often want to eat different things, but it’s too much work to cater to each of them individually. So, our typical breakfast includes miso soup with plenty of vegetables and silken tofu, tamagoyaki, and both bread and white rice. To keep things interesting, I switch up the types of bread and prepare the rice as onigiri with various fillings or as ochazuke. If I have extra time, I also add grilled salmon and fruit to the meal.

Tokyo Guide : Yanaka Ginza (谷中銀座)

Categorised in: | Link of this article

Yanaka Ginza is a traditional shopping street located in the Taito ward of Tokyo. The Yanaka area itself is known for its old-fashioned, nostalgic atmosphere and has become a popular spot for both locals and tourists. Yanaka Ginza is at the heart of this area and offers a glimpse into the charm of Tokyo’s Showa-era streets.

The shopping street is lined with small, family-run stores, including local food shops, miscellaneous goods stores, and cafes. There are also many food stalls where visitors can enjoy local snacks like deep-fried sweet buns, grilled skewers, and shaved ice, giving a taste of traditional Japanese street food.

Read More

Annual Events and Food in Japan

Categorised in: | Link of this article

Annual Event & Festive Food In Japan

1st – Shogatsu (New Year) : Osechi(-ryori), Fukubukuro, Shimekazari, Fukuwarai
7th – Nanakusa no Sekku (Seventh-Day New Year) : Nanakusa gayu
11th – Kagami Biraki (Opening the Rice-Cake Offerings) : Oshiruko
15th – Koshogatsu (Small Shogatsu) : Red bean rice porridge
20th – Hatsuka shogatsu : Ozoni

3rd – Setsubun (Seasonal Division) : Ehomaki
8th – Harikuyo (Memorial Service for Needles) : Tofu
10th – Hatsu-uma : Inarizushi

3rd – Hinamatsuri/Momo no Sekku (Doll Festival ) : Chirashizushi
21st – Ohigan (Spring Equinox) : Botamochi

Hanami (Cherry-Blossom Viewing) : Sakuramochi, Dango
8th – Hanamatsuri (Flower Festival)

5th – Tango no sekku,(Children’s Day) : Kashiwa-mochi, Chimaki

Koromogae (Seasonal Change of Clothing)
Around 10th – Nyu-bai : Plum syrup, Umeboshi

7th – Tanabata (Star Festival) : Somen

15th – Obon (Bon Festival) : Vegetable Tempura, Rice Dumplings, Udon, Inari Sushi

15th – Tsukimi (Moon Viewing) : Tsukimi Dango
Ohigan, Autumn Equinox : Ohagi

19th – Choyo no Sekku (Chrysanthemum Festival) : Kiku-zake, Kikuka-cha, Kiku-monaka  *Sept.9 on Lunar Calendar
Undokai, Sports Festival : Bento
Ensoku, School Excursion : Bento

15th – Shichi-go-san (Festive Day for Children) : Osekihan, Chitose-ame, Tai no Shio-yaki

13th – Toshikoshi (Crossing over to a New Year)
Around 22nd or 23rd – Toji (Winter Solstice) : Azuki-gayu, Pumpkin
31st – Omisoka (Last day of the year) : Toshikoshi soba

 

Japanese culture : Fukuwarai

Categorised in: | Link of this article

Fukuwarai (福笑い) is a traditional Japanese game often played during the New Year holiday. The name translates to “lucky laugh” or “happy laugh.”

In this game, players place facial features such as eyes, eyebrows, a nose, and a mouth onto a blank face shape, similar to a puzzle. The challenge is that the player is blindfolded, resulting in comically misaligned features.

The game is lighthearted and is meant to bring laughter and joy to participants and onlookers. It’s a popular activity among families and children, symbolizing fun and good fortune for the coming year.

Related video: 

Egg Sandwich

Categorised in: | Link of this article

Japanese egg sandwiches, or “Tamago Sando”, are a beloved type of sandwich in Japan known for their simplicity and deliciousness. They typically consist of soft and fluffy bread (often crustless) filled with a creamy egg salad made from mashed boiled eggs, mayonnaise, and sometimes a hint of mustard or seasoning. 

Tamago sando is popular as a quick snack, a bento item, or even a light meal, and it has gained international recognition for its unique taste and texture. It’s a perfect representation of Japan’s ability to elevate simple dishes into something special!

I will introduce two types of Tamago Sando: Japanese omelette-style and tamago salad-style. Which one do you like?

Read More

Tokyo Guide : VERT in Kagurazaka

Categorised in: | Link of this article

Hidden in the heart of Kagurazaka lies a unique tea house crafted by a former pâtissier. Known for its intriguing pairings of tea and sweets, this spot offers an unforgettable experience with a fusion of unexpected elements.

The tea house, VERT, was established by the pâtissier, who spent many years perfecting the art of desserts, with the hope of “sharing the deliciousness of Japanese tea with more people.”

Their entirely reservation-based course begins with a carefully brewed tea and features six to seven pairings of desserts and teas, followed by a rice dish and tea, and concludes with matcha and wagashi (traditional Japanese sweets).

The course, named “Chasoryūsui” (茶湊流水), is a playful twist on the Japanese idiom “kōunryūsui” (行雲流水), meaning “to go with the flow like drifting clouds or flowing water.” It conveys the concept of “enjoying tea freely, as one would in a harbor where people and cultures converge.”

The first pairing was a strawberry daifuku, but not your ordinary kind. It featured fermented strawberries, the gentle sweetness of rose and white bean paste, and the soft texture of mochi—a perfect harmony of flavors.

Read More

Tokyo Guide : Amam Dacotan

Categorised in: | Link of this article

Following the success of its sister shop I’m Donut – known for its wide selection of sweet and savoury doughnuts and legendary long queues – Fukuoka-born Amam Dacotan has finally opened up shop in Omotesando.

Have you ever tried Japanese bread? I’m a huge bread lover, to the point where my family finds it a bit ridiculous, but one bakery I’ve been eyeing for a while is Amam Dacotan. The original store is in Fukuoka and is a sister shop of the popular “I’m Donut,” which still has long lines to this day. Recently, they opened a location in Tokyo, so I had to check it out.

This bakery gained fame during the maritozzo boom in Japan, making beautiful renditions of the traditional Italian pastry filled with fresh cream and various toppings. The Omotesando store, which is so photogenic it hardly feels like a bakery, offers over 140 different freshly baked items every day. One of the most popular items is the “Dacotan Burger,” packed with plenty of purple cabbage and homemade sausage.

While many customers opt for takeout, there are about five tables outside where you can enjoy your treats on-site with a drink. However, I stood in line for about 30 minutes before the shop opened on a weekday, and online reviews mention wait times of up to one to two hours, so I recommend arriving early!

Read More

Isobe-yaki (磯部焼き)

Categorised in: | Link of this article

Isobe-yaki is a traditional Japanese dish that typically consists of grilled or pan-fried food, often mochi (rice cake), which is brushed with a savory sauce and then coated with nori (dried seaweed). The term “Isobe” refers to the practice of grilling or frying food with the addition of seaweed, while “yaki” means grilled or cooked.

Here’s a breakdown of its common components:

  1. Mochi: The most typical base for Isobe-yaki is mochi, which is a sticky, glutinous rice cake. It’s often grilled until it becomes crispy on the outside while remaining soft on the inside.
  2. Soy Sauce-Based Glaze: The mochi (or other ingredients) is brushed with a sauce made from soy sauce, mirin, and sometimes sugar, giving it a slightly sweet and savory flavor.
  3. Nori: After being grilled and glazed, the mochi is wrapped in a sheet of nori (dried seaweed), adding a salty and umami taste that complements the sweetness of the sauce.

Although Isobe-yaki is often associated with mochi, the dish can also be made with other ingredients, such as fish, taro, or vegetables, all prepared in a similar manner—grilled and then coated in soy sauce and wrapped with nori.

This dish is popular as a snack or side dish and is sometimes served at Japanese festivals or during the colder months. It has a warm, comforting flavor that blends the savory taste of soy sauce with the umami of nori and the chewy texture of the grilled mochi.

Tokyo Guide : Ukiyoe Immersive Art

Categorised in: | Link of this article

Ukiyo-e is a traditional Japanese art form that flourished during the Edo period (17th–19th centuries). It consists mainly of woodblock prints and paintings depicting scenes of everyday life, landscapes, kabuki actors, beautiful women, and historical events. The name “ukiyo-e” (浮世絵) translates to “pictures of the floating world,” reflecting the vibrant urban culture of the time.

I recently visited this exhibition “Ukiyoe Immersive Art” with my family. Ukiyo-e, which I had perceived as small, flat artworks, was projected onto a massive screen, with the characters and landscapes moving alongside sounds. It felt as if we had stepped right into the world of the artwork. To my surprise, even the kids were drawn into the world of ukiyo-e. (My daughter was even dancing for some reason!)

There were also sections where visitors could experience games from that era, which seemed to be a lot of fun for kids living in modern times. It seems to have become one of the exhibitions they’d like to visit again.

This exhibition runs until March 31, and it’s a must-see for anyone interested in ukiyo-e. Even if you’re not familiar with it, the unique and dynamic presentation style and its immersive world are sure to draw you in. I highly recommend checking it out during your stay in Japan!

For more about this exhibition, please check their information!
https://www.ukiyoeimmersiveart.com/tokyo/en

Read More

Tokyo Guide : Yamamotoyama in Nihonbashi

Categorised in: | Link of this article

Yamamotoyama (山本山) is a long-established Japanese company known primarily for its high-quality tea and nori (seaweed) products. Founded in 1690 (Genroku 3), it has a rich history and has been an integral part of Japanese food culture since the Edo period.

They have a shop in Nihonbashi area and I ordered their signature menu, “Nihonbashi”!

The long, slender bento box consists of three layers. At the very bottom is Koshihikari rice, a quintessential representation of Japanese white rice. On top of that is a half-sized sheet of roasted nori (seaweed). Another layer of white rice follows, topped with two distinct halves: one side features nori seasoned with dried baby sardines, olive oil, and salt; the other side showcases two types of nori—shredded nori drizzled with homemade soy sauce and crumbled seaweed in its pre-sheet form. With each bite, a variety of seaweed flavors unfolded in my mouth.

As a finishing touch, a single piece of mashed Nanko umeboshi (pickled plum) sat atop the dish, adding a nice accent and serving as a refreshing palate cleanser. If you want to fully enjoy the authentic taste of Japan’s unique seaweed, I highly recommend it!

Read More

Display mode

Virtual Class Schedule

    See all

    In-person Class Schedule

    See all

    Recipe App

    Photo

    Download

    Instagram

    See more photos