Menu:
– Miso soup with wakame, spring onion and dried wheat gluten
– Japanese brown rice
– Grilled teriyaki yellowtail
– Egg
– Salad
– Pickled carrot
– Natto (fermented soybeans)
– Yogurt with homemade kumquat jam
– Hoji-cha
Jingu-mae area is always funky and pop culture area. New trends usually are born in this area. After cupcake and pancake shops, there are so many bubble tea and sweets shops including fashionable chocolate shops (and even rolling cake stand!) are now VERY popular in this area. I personally like to visit there to check new trends and to buy delicious donuts at the good town doughnuts. On the way to the donuts shop, I found this ramen shop called the Oreryu Shio-Ramen. “Ore-ryu” means my style. Men usually use “Ore” for themselves. I always research salt ramen, so my husband and I decided to try their ramen.
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All early-bird places have sold out! Thank you for sending us support messages, everyone (who pledged for my first cookbook project)! We are now working on collecting your messages and editing some of them since we have limited of our space! Thank you for your understanding in advance!!! If you are still interested in getting my first cookbook, please be a supporter!
https://www.kickstarter.com/profile/yjc/created
Menu:
– Miso soup with wakame, tofu and bonito flakes
– Japanese brown rice
– Grilled teriyaki salmon
– Salad
– Sauteed beef and vegetables with dark miso sauce
– Yogurt with homemade kumquat jam
Menu:
– Miso soup with kimchi and tofu
– Green pea rice
– Veggie Gyoza
– Salad
– Natto* with mustard *fermented soybeans
– Yogurt with homemade kumquat jam
– Japanese green tea
Menu:
– Miso based soup with pork, kimchi and lots of vegetables
– Japanese brown rice
– Japanese beef steak with salt and pepper
– Sweetened black beans
– Daikon Miso Dengaku [Recipe]
– Natto* with mustard *fermented soybeans
– Yogurt with homemade kumquat jam
It’s time to enjoy Daikon radish. In winter, you especially see many daikon radish at the supermarket. Daikon radish has plain and a bit bitter taste so it’s good for grating, simmering, steaming and grilling etc…This time, I would like to introduce simmered daikon radish with miso sauce on top called “Daikon no dengaku miso”. This is also simple, easy and yummy recipe! You’ll simmer daikon radish with kelp and Japanese rices until it becomes almost transparent color.(it’s kinda magic!) Then, put bonito flakes to add more comfort flavor. After taking out the daikon radish from the pot, we then put special sauce made of dark brown miso called Haccho-miso. This sauce is AMAZING! You can put this sauce for many other dishes. Enjoy Japanese cooking!
Menu:
– Soy sauce based soup with wakame seaweed, spring onion and dried tofu
– Japanese brown rice
– Chicken Nanban [Recipe]
– Salad
– Seasoned soybeans, burdock, konnyaku and carrot
– Natto* with mustard *fermented soybeans
– Green tea
I met some of my cooking class guests who don’t usually eat pork but chicken. In Japan, people tend to eat more pork rather than chicken. Of course, there are so many delicious Japanese foods with using chicken. My family and I like chicken a lot! This is a recipe for chicken lovers like us! Today’s dish “Chicken Nanban” is one of the Japanese home meals. “Nanban” is a type of dish which has been influenced by Portugal or ethnic countries in our history.”Nanban” dishes are usually either fried or used onion and peppers in a sauce. I love this secret sauce! In this recipe, I cut the chicken into bite-size pieces since I have a small child. But normally, we open the chicken with using knife to be thinly. So, it’s your choice. In addition to this fried chicken, we add tartar sauce made with boiled egg, mayonnaise and onion. This tartar sauce goes well with this salty and sweet sauce. So tasty and so special! Please try it out!!
Hello, everyone! I have a news today!! Guess what?
Yes! I am now creating my first cookbook!!! 
It’s been a secret but one of my dreams are publishing a cookbook.
Since this is my first cookbook, I wanted to try something special and fun!!!
1. Entrepreneurial stories – Many of my cooking class guests asked me how I started this cooking class business, challenges I had and what I am now. I couldn’t tell my story in detail during cooking class, but I noticed that so many people are interested in living their dreams. It was not so easy for me in the beginning. Honestly, I once thought that I should stop doing this business etc. I hope you’ll get something new and sparkling things from this book.
2. The first 50 supporters! – Here is the early-bird prize. The first 50 supporters have a chance to write support message for this project. I have been supported by many people since I started my cooking class business. This made me want to try crowd funding and make a special cookbook with my supporters!
3. Rewards – To publish this cookbook, I would like to raise funds. As a reward, I prepared various goods. Those goods are original tote bag, denim bag, Apron and Chopsticks. Of course, those products are sold at my classroom and YUCa’s Japanese Cooking online store only. Now is the time to get those goods as well. Very exclusive!!
Here is the project page (Kickstarter)：
The first cookbook by YUCa
I hope you enjoy this journey with me!
YUCa
