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

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Kid-Friendly Japanese Food: vol.78

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– Soboro Donburi [Recipe]
– Miso soup with wheat gluten, tofu and wakame [Recipe]
– Boiled spinach with Nori seaweed
– Simmered Hijiki seaweed [Recipe]
– Natto with egg yolk and spinach

YUCa’s Table : vol.259

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– Rice [Recipe]
– Miso soup with Fu, tofu and wakame [Recipe]
– Grilled salmon
– Kimpira gobo [Recipe]
– Natto
– Boiled rape blossoms with spicy sauce
– Simmered deep-fried tofu and eggplant

Vegan Gyoza (Soy meat, Chinese cabbage and Chinese chive)

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In this recipe video, I will show you how to make Vegan Gyoza. This is also gluten-free and plant-based dumpling recipe. We will use Soy Meat, Chinese cabbage and Chinese chive.
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YUCa’s Diary : Vlog #29

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– Blue Bottle Coffee Flagship Store in Kiyosumi Shirakawa area
– Kiyosumi Teien (Japanese Garden)
– Grocery Shopping at Japanese Supermarket
– Home Dinner Ideas
– Recipe : Colorful Chocolate Cookies
– Veggie Ramen for lunch


Kid-Friendly Japanese Food: vol.77

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– Onigiri [Recipe]
– Vegan Nikujaga [Recipe]
– Miso soup with egg and wakame seaweed
– Simmered Koya tofu
– Grilled Chicken with Shio Koji and aosa seaweed
– Tofu steak with yuzu miso sauce

Online Japanese Cooking Class in TOKYO

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Join the Live Streaming Online Cooking Class with YUCa!

This is a private & online cooking class with home cooking chef YUCa.
In this live streaming cooking experience, you will connect with YUCa from her private kitchen in Tokyo. She will be guiding you step by step to create popular Japanese foods in the comfort of your home kitchen. All classes are private lessons. You can sign up to a class and learn Japanese cooking whenever you are available!

Class & Menu:

1. Regular class (Duration : 1 hours)
– Monthly Special : Tonkotsu Ramen
Ramen & Noodles
– Okonomiyaki
– Gyoza
Home-style Sushi
Japanese Sweets
Family Cooking : Japanese Baby Food & Toddler Meals
Healthy Japanese Meals : Collaboration class with Kokoro Cares (March & April, 2022)

2. Intensive class (Duration : It depends )
If you have specific menus/dishes you would like to learn, please contact-us.

Business Hours:

[Mon – Fri]  10:00AM ~ 1:00PM
[Sat]  10:00AM ~ 1:00PM  / 9:00PM ~ 11:00PM

Can’t you find a schedule for your time zones?
   Please contact us. we’ll do our best to make it work together!


5,000JPY (including VAT10%) 
*Monthly Special class is 10,000JPY (including VAT10%) and it takes 2 hours.



Reviews from our Guests:

Here are the reviews from some of our online cooking class guests !

How to book:

1. Please visit our virtual class page and 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 link of Google Meet and a full 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!


If you have any allergies, food preferences or restrictions, please let us know in advance. We will be flexible!

The schedule hours default to Japan Standard Time (JST)★.
Please pay attention to the day you sign up for in accordance with your time zone!

NOISIA2: 海外企業からの報酬を受け取る日は時差に注意?

Can’t you find a schedule for your time zones? Don’t worry!
Please contact us. We can do our best to make it work together!

Japanese BBQ Sauce (Yakiniku no Tare)

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In this recipe video, I will show you how to make Japanese BBQ Sauce (Yakiniku no Tare). Japanese BBQ sauce has rich and unique taste from essential Japanese seasonings like soy sauce, sake, mirin and rice vinegar. This is easy and simple recipe so please take a look this tutorial and try it out!

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Fu (Wheat Gluten) 麩

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Fu () is a processed food made mainly from gluten. Gluten is produced by kneading wheat flour with water. Since there is still some starch left after just kneading the flour, it is put in a cloth bag and rubbed in water, and the gluten left in the bag is used for fu.

History of fu:

It is said that the production method of fu was introduced by Zen monks who came from Ming Dynasty China in the early Muromachi Period (1336-1573). Fu, along with tofu, was an ingredient to supplement protein, which was often lacking in vegetarian cuisine at that time.

In those days, the number of domestic wheat crops was small and wheat was expensive, so fu was a food for special occasions at court and temples. For this reason, the culture of fu developed in Kyoto, where temples and shrines and the Imperial Palace are located.

In the Momoyama period (1573-1600), a confection called “Funoyaki” appeared in documents. It is written in the “Chakai-ki” that “Funoyaki” often appeared as a rare sweet at the “Tensho Tea Ceremony 100 Seats” held by Hideyoshi Toyotomi and Sen no Rikyu, and that Rikyu was fond of it. Even today, “funoyaki” is used as a tea confectionery, rolled up like a crepe or shaped like a rusk.

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YUCa’s Diary : Vlog #28

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Japanese Mom Life | TOYOTA MEGA WEB | Toddler Meals | Grocery Shopping | Dinner Recipes

– TOYOTA City Showcase “MEGA WEB” in Odaiba area
– Gyutan Lunch & Children’s Lunches “Okosama Set”
– Grocery Shopping at Japanese Supermarket
– Home Dinner Recipes & Ideas
1. Simmered daikon radish
2. Ginger pork
3. Eggplant and Miso stir-fry


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