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

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Tonjiru | Miso soup with veggie and pork

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Tonjiru is one of the comfort food here in Japan. Ton means pork and Shiru (Jiru) means soup. I like this miso based soup dish with so many reasons. Traditional miso soup usually contains 2-3 ingredients only. But from the photo, you’ll see there are so many veggies in this soup. So, you will be full easily just to eat this Tonjiru. Of course, if you cannot eat pork, you can skip it or you can use chicken. Without meat flavor, this soup has rich flavors from veggies.

Tonjiru reminds me of my youthful days. I remember that I used to eat this dish outside with everyone at various events. And the most unforgettable memory was when my family visited our grandparents’ house in the country side of Fukushima, we cooked Tonjiru with cousins and relatives and eat outside together! After eating, we all had fresh water melon from their field and played fireworks at night. It was so much fun and one of the precious memories for me! Yes, Tonjiru is definitely special dish for me forever! I hope you enjoy this dish!!

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YUCa’s Japanese Cooking received a TripAdvisor’s certificate of excellence 2019!

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Good news, everyone!!!
YUCa’s Japanese Cooking received a TripAdvisor’s certificate of excellence 2019!!! This is the 4th time to receive this amazing certificate.

Some of you might know this story already from my first cookbook that we launched in April but I only ran one class a month at the beginning. Then, thanks to the word of mouth, more guests contacted and joined my class little by little. And my class was chosen the No.1 cooking class in Japan 2018 by international travelers . It all happened from your reviews on TripAdvisor.

Thank you for your kind, uplifting and warm reviews, everyone! I strongly believe the power of “Word of mouth”. ✨

YUCa’s Japanese Cooking will pursue our mission “Connect Japan and overseas countries through the Japanese foods and lifestyle” to and continue giving more values to YOU!

THANK YOU VERY MUCH!!!

xoxo,
YUCa

P.S. Special thanks to my family♡

YUCa’s Table : vol.162

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Menu:
– Mixed brown rice and white rice
– Natto (fermented soybeans)
– Miso soup with aosa seaweed
– Eggplant steak with miso sauce [Recipe]
– Sautéed various mushrooms
– Simmered pumpkin [Recipe]
– Pickled cabbage and salted kelp
– Fresh salad

Plum season has come!

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After Biwa (loquat), it’s time to enjoy plum!
I put rock sugar and frozen plum in a glass bottle to make a plum syrup. You can also make plum flavor juice with using this syrup!


This is fun annual event for my family. If you want to know the recipe, please check here!
This recipe is super easy and delicious.

YUCa’s Table : vol.161

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Menu:
– Japanese rice topped with plum flavor sesame seeds and nori seaweed paste
– Sautéed various mushrooms
– Pumpkin salad
– Wagyu steak
– Croquette
– Sautéed green beans

Dorayaki

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How many Japanese sweets can you list up? There are so many sweets here in Japan. Anmitsu (Japanese style parfait), Yohkan (Agar agar jelly made of red bean paste), Mochi (I assume mochi ice cream is popular overseas), Daifuku (Several flavored mochi with normally red bean paste inside), Nerikiri (special sweets usually at tea ceremony which is made of mochi and white bean paste), Taiyaki (fish shape waffle with filling inside), Kudzu mochi, Warabi mochi, Manjyu, Dango, Senbei (Rice crackers) etc. This Dorayaki is one of the famous and traditional sweets that people love! Some of you might know the Japanese cartoon Doraemon. His favorite food is Dorayaki, of course.
The secret of Dorayaki is to use honey. Thanks to honey, the texture of this mini pancake is moist and delicious! Enjoy Japanese cooking!!

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Biwa (Loquat) time has come

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Time to eat the loquat called “Biwa” in Japanese! Thanks to the technology, you can buy most of the fruits all year around here in Japan. But there are some fruits that you can only taste during certain period of the year. And this Biwa is one of them! So, I feel something special for these kind of seasonal fruits.


I made Japanese sweets called “Yokan”. We usually use red bean paste to make Yokan but I found white bean paste in my fridge so I created this sweets!
After mixing water, agar agar and white bean paste to make the 1st layer, I chopped Biwa into small pieces and seasoned with sugar and lemon juice. While marinating it, I prepare another mixture of water, sugar and agar agar. Added Biwa in it and pour the whole mixture on the 1st layer. Move to the fridge to set for an hour! YUMMY

YUCa’s Table : vol.160

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Menu:
– Mixed brown rice with various mushrooms
– Miso soup with tofu, wakame and Japanese spring onion [Recipe]
– Chikuzen-ni (=Simmered veggies and chicken)
– Pickled cucumber and turnips
– Natto *fermented soybeans
– Kiwi 

Happy 4th Birthday, Kengo!

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My son became 4 years old in early June. 🎶
On his birthday, my family went outside for lunch together. After coming back home, he suddenly suggested me to bake his birthday cake together (Yap, it was around 17:00PM 🕔!), so we baked simple sponge cake together. Then, we coated the sponge cake with the coconut milk and maple syrup based whip cream and sprinkled banana and chocolate chips on top🎂.

He made his birthday cake by himself. What a memorable and funny birthday !
Eat well, sleep well and grow healthy…That’s what my husband and I strongly want for him.
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YUCa’s Table : vol.159

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Menu:
– Japanese rice topped with Edamame black sesame seeds
– Sautéed rice noodles with veggies
– Steamed dumpling
– Fried fish
– Eggplant steak with miso sauce [Recipe]
– Nikujaga [Recipe]
– Strawberry

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