Online Class : Healthy Japanese Meal
Class Detail
Online Class : Healthy Japanese Meal
Welcome to YUCa’s Japanese Cooking Online!
In this 60 minutes live streaming experience,
YUCa will be guiding you step by step to create popular Japanese foods from your kitchen.
The experience will be an hour and we will make 3 healthy Japanese home meal dishes with using mainly Japanese fermented foods. This class aims to introduce healthy cooking and we don’t use any oil!
In this online class, we will first introduce ourselves, get out all the ingredients, and talk about everything we need to do. Then we will begin the recipe, talk through questions, and check in on how everyone is doing. Once we’re finished decorating all those dishes, we will have a Q&A session and talk about some tips for customization and variation.
Menu:
– Steamed chicken topped with miso sauce
– Tofu salad with ponzu dressing
– Grilled rice ball with cheese and bonito flakes
Ingredients
Tofu
Soy sauce
Rice vinegar
Mirin
Yuzu juice *Lemon juice is also OK!
Kelp
Bonito flakes
Japanese rice
Cheese
Miso
Sugar
Sesame oil
White sesame seeds
Long onion
Cherry tomato etc
Utensils
Pot
Pan
Small bowls or containers
Strainer
Spatula *Spoon is also OK
Chopsticks *Tongs are also OK
Cellophane *Optional
How To Book
1. Please fill the request form down below. Then, push “Send your request” button.
2. We will send a reply with the link for the payment. If you do not receive a reply from us within two days, please resubmit your request again.
3. Once you book the class, you’ll receive a list of ingredients and utensils.
Not to worry — we keep it simple, you probably already have all the things you need in your kitchen!
4. As we get closer to the big day, you’ll receive notes from us to help you to connect virtually on the day you book.
5. See you from the kitchen!
Cancellation Policy
No refund will be given for any reason after payment.
If you cannot receive a session at the date and time of your reservation for unavoidable reason,
we are available to change the schedule.
