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

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Kusa-dango And Kuzumochi

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Kusa-dango and Kudzu mochi. Both sweets are made of edible plant.
Kuzdu-mochi topped with kinako (soybean powder) and Kuromitsu (brown sugar syrup)!

In Japan, we use kudzu powder a lot for sweets and also for savory dish. If you are interested in how the Kudzu is like, please check those of my recipes on either YouTube or my recipe app “Recipe by YJC”.

White Sesame Tofu
Matcha kudzu jelly with Mochi
Black Sesame Kudzu Jelly

Perfect sweets in the beginning of Summer!

Tokyo Guide : Ramen Heaven In Odaiba

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In this Vlog, I will guide you to the Tokyo Ramen Kokugikan “Mai” in Odaiba area. My family and I visited there again and tasted Tsukemen (dipping ramen) and giant Gyoza there! Odaiba is a memorial place for us. Would you like to know why and how was the flavor of those foods? Please enjoy this Vlog and Tokyo scene!!

Tokyo Guide : Toneri-koen & UT Doraemon

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My family and I visited the huge park called Toneri-koen in Tokyo. We brought quick & easy BENTO box and had them under the sky. Then, we moved to the UNIQLO store to see their colab t-shirt with our favorite cartoon Doraemon! Please enjoy this Vlog and see how the city of Tokyo is like!!!

Stay Safe And Healthy!

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Yum yum yum♡
I have just uploaded this week’s recipe on my YouTube channel.
Hope you like this video and try it out!!! Have a nice weekend, everyone!

Stay safe & healthy!
YUCa

Chawanmushi (Steamed Egg Custard)

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In this recipe video, I will show you how to make Chawanmushi (Steamed Eggs Custard). This is very delicate savory egg pudding with lots of fillings. There are several tips that I want to share! Enjoy the video at the end and please try it out!!!

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Botamochi/Ohagi

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Botamochi/Ogahi is a popular Japanese sweets that is made of steamed glutinous rice wrapped with red bean paste.
Yellow one is dried soy bean powder called KINAKO. We don’t use dairy products and egg, so this is Japanese vegan sweets as well.

Traditionally, we eat this sweets twice a year in Japan. When we eat in Spring, this is called Botamochi. It is said that its name comes from the peony (Botan in Japanese) since the shape of red beans were used as a peony flower. We cover the rice with smooth red bean paste and the shape is oval.

In Autumn, this is called Ohagi. It is said that its name comes from the bush clover (Hagi in Japanese) since the shape of red beans were similar to bush clover. So, we use coarse bean paste and the shape is circle/round.

My family love this sweets snd it’s easy snack, so I make all year round!

Tokyo Guide : Tokyo Solamachi (Tokyo Skytree)

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The state of emergency has lifted nationwide in Japan. So, my family and I decided to go outside on weekends. We visited Tokyo Solamachi (shopping mall) which located under the Tokyo Skytree. I will also introduce my favorite shops, what we had for family lunch, what kitchen gadgets I bought this time and so on. Please enjoy this Vlog and see how the city of Tokyo is like!

Vegan Nikujaga

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In this recipe video, I will show you how to make “Vegan Nikujaga”. Nikujaga is easy, simple and popular stew with using Japanese beef. Since There are various recipes depending on the families. (I put my Nikujaga recipe here.) Since Nikujaga is so common and iconic Japanese home meal, I’ll try with different cooking style! So in this video, I use wheat gluten to make vegan version Nikujaga. Enjoy this video and try it out!
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Wheat Gluten

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Have you ever seen them at your supermarket? Would you like to know how to cook them?
Please check my upcoming recipe video on my YouTube channel !

Baby Food In Japan (7-8 Months) Vol.1

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In this vlog, I will introduce Baby food (7-8 months) in Japan. In Japan, babies start eating baby food around 5 months old. As a mom of 2 children, I’ve been enjoying making baby food (and also kids meal) for almost 5 years now. My daughter became 8 months old so I decided to film what she eats now. I hope you enjoy watching this video and try it out!
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