YUCa’s Japanese Cooking : Photo Gallery
Class Photo
For more class photos, please check here!
About YUCa
YUCa – Founder & Author
Coming from a family of farmers, she grew up consuming local grown food from northern part of Japan. Worked as a food writer in Toronto (Canada) and New York (U.S.A), she came back to Tokyo and worked at a fermented food & vegetarian/vegan cuisine restaurant and kindergarten as a chef. Founded Japanese cooking classes in 2013 and teaches home cooking for guests from all over the world while creating more recipes. Published the “YUCa’s Japanese Cooking ~The first cookbook by YUCa~” (only in English) in April, 2019. Launched recipe app “Recipe by YJC” in February, 2020. Honored as the “Best cooking class in Japan 2018 & 2019”, “Best of the Best 2021 & 2023” by TripAdvisor.
A wife & mother of two children and two toy poodles.
YUCa – ユカズジャパニーズクッキング主宰 & 著者
福島県いわき市出身。親戚に農家が多く、幼少の頃から東北地方の地産地消の食材を食べて育つ。大学卒業後、トロント（カナダ）とニューヨーク（アメリカ）で国際ビジネスを学びながら、フードライターとして執筆活動を開始。帰国後、発酵食・玄米菜食レストランと保育園で実務経験を積み、本格的に料理家の道へ。2013年、外国人向けの日本家庭料理教室を設立。2019年、初の料理本『YUCa’s Japanese Cooking ~The first cookbook by YUCa~』を出版。2020年、レシピアプリ『Recipe by YJC」を発表。2015年より、世界最大級の口コミサイトTripAdvisorより人気の料理教室として『Certificate of Excellence』を7回受賞。2021年と2023年には、同サイトより『Best of the Best』受賞。
2児と犬2匹の母。
福島県いわき市出身。親戚に農家が多く、幼少の頃から東北地方の地産地消の食材を食べて育つ。大学卒業後、トロント（カナダ）とニューヨーク（アメリカ）で国際ビジネスを学びながら、フードライターとして執筆活動を開始。帰国後、発酵食・玄米菜食レストランと保育園で実務経験を積み、本格的に料理家の道へ。2013年、外国人向けの日本家庭料理教室を設立。2019年、初の料理本『YUCa’s Japanese Cooking ~The first cookbook by YUCa~』を出版。2020年、レシピアプリ『Recipe by YJC」を発表。2015年より、世界最大級の口コミサイトTripAdvisorより人気の料理教室として『Certificate of Excellence』を7回受賞。2021年と2023年には、同サイトより『Best of the Best』受賞。
2児と犬2匹の母。
[Award]
Travelers’ Choice Best of the Best 2023 NEW!
Travelers’ Choice 2023 NEW!
Traveler’s Choice Best of the Best 2021
Travelers’ Choice 2020
The BEST cooking class & workshop in Japan 2019 (by TripAdvisor)
Certificate of Excellence 2019
The BEST 3 activity and tours in Japan 2018 (by TripAdvisor)
Certificate of Excellence 2018
Certificate of Excellence 2016
Certificate of Excellence 2015
Travelers’ Choice 2023 NEW!
Traveler’s Choice Best of the Best 2021
Travelers’ Choice 2020
The BEST cooking class & workshop in Japan 2019 (by TripAdvisor)
Certificate of Excellence 2019
The BEST 3 activity and tours in Japan 2018 (by TripAdvisor)
Certificate of Excellence 2018
Certificate of Excellence 2016
Certificate of Excellence 2015
[Our Credentials]
Certified Sushi Decorator
Food Education Specialist
Food Sanitation Supervisor
Superfood Advisor
Fermented Food Specialist
Sake Navigator
[Our Credentials]
Certified Sushi Decorator
Food Education Specialist
Food Sanitation Supervisor
Superfood Advisor
Fermented Food Specialist
Sake Navigator
[SNS]
Facebook : YUCa’s Japanese Cooking
Instagram : YUCa’s Japanese Cooking
YouTube (Recipe Channel) : YUCa’s Japanese Cooking
YouTube (Family Lifestyle Channel) : YUCa’s Diary
[Our Passion]
~ Connect World with Great Recipes of Life~ (素敵な暮らしのレシピで世界をつなぐ)
~ Connect World with Great Recipes of Life~ (素敵な暮らしのレシピで世界をつなぐ)
[Our Philosophy]
~ Enrich Life From Table ~ (食卓から暮らしを豊かに)
[活動内容]
・メディア出演
・料理教室の講師（BtoB、BtoC）
・料理教室ビジネスのコンサルティング
・レシピの研究開発
・日本食レストラン、関連企業向けのメニュー開発
・レシピ動画の制作、レシピ本の執筆
・ライフスタイル動画の制作、ライフスタイル本の執筆
・レシピアプリの運営
・オリジナル商品の開発（調理＆台所道具、ライフスタイル関係）
Message from YUCa
Hello! Konnichiwa!!
Thank you for visiting this site.
I am happy to know that you are interested in learning Japanese home cooking.
Have you ever thought that you would like to cook Japanese home meals at home ?
(You can do it with YUCa! 
)
You can experience HOME VISIT and COOK Japanese Home Meals here in Tokyo, JAPAN!
I started my cooking class to introduce Easy, Healthy and Delicious Japanese Home Meals.
When I was living in abroad, I found many Japanese restaurants didn’t serve the Japanese home meals that we eat here in Japan.
That’s how YJC was established!
YJC introduces Easy, Simple and Delicious Japanese home meals that you can cook at your home many times.
We invite all of you to our private kitchen located in the center of Tokyo. Contact us anytime you want to learn or whenever you are hungry. It’s also easy access to major sightseeing spots. After the class, it’s time to discover what you learned in the class and enjoy more TOKYO & JAPAN!
Come and join us! You’ll definitely feel the Japanese lifestyle!
Looking forward to meeting many of you!!
Eat well & Have a lovely day!
YUCa
Tofu and wakame seaweed miso soup
Recipe is here ! Yuka’s Table : vol.21
夜ごはん：魚をいっぱい食べたい気分。献立は、にんじんとごぼうのきんぴら、さやえんどうの黒ごま和え、納豆、いわしの竜田揚げ、かぼちゃの煮物、常連のニラともやしの炒めもの。白米と玄米のミックス米、かぶの葉とねぎの麦味噌汁。
Dinner: I feel like eating “FISH”! So the dinner of the day is…chopped burdock root and carrot cooked in sugar and soy sauce, sauteed string beans with black sesame, natto, Tatsuta deep frying of the sardine, braised pumpkin, sauteed garlic chive and bean sprouts, mix of white and brown rice, miso soup of long onion and turnip root. Yum-yum!
Yuka’s Table : vol.20
夜ごはん: 主人のプレートをパチリ。（左利きなので、箸置きの位置も逆になっています
） この日の献立は・・・白米と玄米の混合米、ネギとかぶの葉の味噌汁、定番のニラともやしの炒めもの、にんじんとごぼうのきんぴら、いわしの竜田揚げ、厚揚げと豚肉とピーマンの炒めもの、トマト、キムチ。
） この日の献立は・・・白米と玄米の混合米、ネギとかぶの葉の味噌汁、定番のニラともやしの炒めもの、にんじんとごぼうのきんぴら、いわしの竜田揚げ、厚揚げと豚肉とピーマンの炒めもの、トマト、キムチ。Dinner: I took a photo of my husband’s plate. He’s left handed so I put his chopstick rest on the other side. Well, the menus of the day…Mix of white and brown rice, miso soup of long onion and turnip root, sauteed garlic chive and bean sprouts, chopped burdock root and carrot cooked in sugar and soy sauce, Tatsuta deep frying of the sardine, sauteed green pepper, pork and deep-fried tofu, tomato and kimchi!
Yuka’s Table : vol.17
夜ごはん: 白米と玄米の混合米、いんげんと油揚げと豆腐の味噌汁、焼鮭、ニラともやしの炒めもの、きんぴらごぼう、こんにゃくと細切りねぎの炒めもの、焼き油揚げのゆず味噌添え、かぼちゃの煮物、そして、キムチ。お気に入りは、焼き油揚げ。大豆の優しい味とサクサクっとした食感がクセになります
Dinner: White and brown rice, Miso soup with kidney beans, deep-fried tofu and tofu, Grilled salmon, Sauteed bean sprouts and leeks, Chopped burdock root cooked in sugar and soy sauce, Sauteed konnyaku and green onion, Grilled deep-fried tofu with yuzu miso, Braised pumpkin and Kimchi. My favorite is the Grilled deep-fried tofu. You can enjoy its soybean taste and crispy food texture
Yuka’s Table : vol.16
夜ごはん: 相変わらず黒プレートにハマっておりまして、おかずを盛り込みました。しいたけの塩麹ガーリック炒め、菜の花の辛子ガーリック炒め、ふきの煮物、こんにゃくの甘辛煮、菜の花のお浸し、いんげんのごま和え、そして、ご飯の代わりに豆腐のとろろ昆布のせ。豆腐自体の調理法は忘れてしまいました。すみません・・・。
Dinner: I get hooked on this black colored plate and enjoy dinner these days. And the menus of the day is…Sauteed shiitake mushrooms with Shio-koji and garlic, Sauteed Rape blossoms with garlic and pepper, cooked butterbur, Salty-sweet konnyaku, boiled rape blossoms, beans dressed with sesame sauce. And instead of eating rice, I cooked tofu with shredded kombu. By the way, I forgot how I cooked (seasoned) this tofu…sorry!
Yuka’s Table : vol.11
夜ごはん：栄養価の高い（そして、ちょっと手抜き料理の）ネバネバ丼。白米に卵黄、塩で湯がいたオクラ、金山寺みそ、味付のり、大葉、長芋、納豆、白ゴマを乗せ、めんつゆをかけて、ぐるぐるっと具材を全部混ぜてから食べました。
Dinner: Neba-Neba Don. (Sticky Donburi !) Put Egg yolk, Boiled Okura, Kinzanji-miso, Sea weed, Perilla, Grated Chinese yam, Natto (=fermented soybeans) and White sesame on the white rice. Poured Men-tsuyu (=Noodle sauce) and mix all of them. Oishii—–!
Yuka’s Table : vol.10
夜ごはん: 主人は出張中のため、冷蔵庫にあった惣菜たちを集めてきました（笑） 『健康美レシピ47』でもご紹介した五穀米とゆかりごはんの油揚げ包み、冷凍庫に入っていた肉団子（笑）。ほうれん草のナムル。安芸いもとゆず味噌。いただきもののふきの煮物。椎茸の味噌漬け。こんにゃくの甘辛煮。
Dinner: Since my husband had traveled for his business (again…), I gathered up daily dishes. Five-grain rice and Yukari rice wrapped up in roasted deep-fried tofu, Meetball (which I found in my fridge), spinach namul(=Korean dishes consisting of seasoned vegetables), Anki potato and yuzu miso, Japanese butterbur, Pickled shiitake mushrooms with miso, Konnyaku covered in the sweet ‘n’ spicy Teriyaki Sauce.
), I gathered up daily dishes. Five-grain rice and Yukari rice wrapped up in roasted deep-fried tofu, Meetball (which I found in my fridge), spinach namul(=Korean dishes consisting of seasoned vegetables), Anki potato and yuzu miso, Japanese butterbur, Pickled shiitake mushrooms with miso, Konnyaku covered in the sweet ‘n’ spicy Teriyaki Sauce. 
