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

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Virtual Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 9(Sun) 10:00-11:00

    Monthly Special

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 22(Sat) 19:30-20:30

    Monthly Special

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In-person Class Schedule

Recipe : Japanese Fruit Sandwich (Fruit Sando) with Strawberry, Banana and Kiwi

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Japanese sweet and sour fruit sandwich are called fruit sando (フルーツサンド). Put your favorite fruit and a little hard whipped cream between the breads and you’re done! This time, I will make a fruit sandwich using strawberry, banana and kiwi. This recipe is recommended not only for breakfast, but also for picnics and snacks. Why don’t you start your day with this sandwich?
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YUCa’s Table : vol.204

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Menu:
– Miso soup with wakame, wheat gluten and komatsuna [Recipe]
– Osekihan (Festive rice) ball [Recipe]
– Salt onigiri [Recipe]
– Stir-fry Hijiki with carrot, burdock and konnnyaku
– Grilled sausage
– Japanese omelette [Original] [W/ Mayonnaise]
– Sesame salad with komatsuna [Recipe]
– Simmered pumpkin with sweetened red beans [Recipe]
– Yogurt with strawberry jam

Recipe : Simmered pumpkin with red beans

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This Japanese vegan side dish is called “kabocha no Itoko-ni” (かぼちゃのいとこ煮) in Japanese.

“Itoko-ni” is a sweet and salty simmered root vegetable and azuki beans that are eaten as local dishes in the Hokuriku region including Toyama prefecture, Nara prefecture, and Yamaguchi prefecture.

It started with a collection of boiled ingredients offered to God, and was originally eaten during Obon, New Year, and festivals. It is still enjoyed by ordinary households, and it is often eaten with cousins ​​during local celebrations.

One of the characteristics is that the ingredients and seasonings to be stewed differ depending on the region, and the generally known style is Nara Prefecture, where pumpkin and azuki beans are cooked sweetly, but it is not boiled but soup, azuki beans and radishes. In some areas, it refers to the miso soup. This kind of regional difference is also an interesting part of “Itoko-ni”.
It is generally known that the ingredients are put in a pot in order from the one that is hard to boil and then easy to boil, and this process means “Oi-oi” (oi means cousin) “. In addition, the theory came from “simmering multiple vegetables”, which is called “Mei-mei” (mei means niece). There is also anothe theory that they are regarded as “cousin” because they are of different types but have close relationships.
Would you like to know the easiest way to enjoy this dish?
Make a simmered pumpkin and put Anko (sweetened red bean paste) at the very end. Stir lightly and it’s done!

From Kitchen In Tokyo : Week 7, 2021

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When I was taking a walk in the neighborhood, I found UME (梅) plum blossoms starting to bloom.
The early plum blossoms are called Kanbai/kambai (寒梅). It means Cold (寒) and Plum (梅) because they bloom at the coldest time of the year.  Spring is just around the corner in Tokyo!

Recipe : Marmalade Chicken, Tuna Salad, Sumashijiru and Rice Balls

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In this recipe video, I’ll introduce Japanese breakfast which is also kids Friendly. Menus are Marmalade Chicken, Tuna salad with Komatsuna, Sumashijiru and Onigiri Rice Balls. Of course, this set meal is also perfect for lunch and dinner. I hope you enjoy this tutorial and give it a try!
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YUCa’s Table : vol.203

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Menu:
– Miso soup with wakame seaweed, fried tofu and cabbage [Recipe

– Yaki Onigiri [Recipe

– Tuna Mayo Onigiri [Recipe]

– Kimpira gobo [Recipe

– Stir-fry bean sprouts and green pepper
– Japanese omelette [Original] [W/ Mayonnaise

– Yogurt with blueberry jam and marmalade jam

* Would you like to cook Japanese cuisine anytime?
☞ Download my recipe app “Recipe by YJC” (iOS, iPad OS and Android)  FREE!

Harikuyo (Memorial Service for Needles)

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Do you sew clothing for yourself using needle and thread?

In Japan, sewing was an essential part of everyday life long time ago.
On February 8, women took a day off from their sewing responsibilities and collected the old needles they had used during the previous year. This memorial service for needles is called “Harikuyo” (針供養).

People stuck the needles into a block of tofu or other soft things like cakes of konnyaku (gelatin made from the root of a plant called devil’s tongue). They gave thanks and offered prayers for the repose of the needles. They also prayed for improvement in their sewing skills.

There are some shrines today that perform memorial services for needles. This important tradition is still kept at schools which teach kimono-sewing skills and also at dressmaking schools.

Since my son entered kindergarten, I have more opportunities to sew. To be honest, I’m not good at sewing, but I want to do my best as much as I can. With that in mind, I prepared tofu and konnyaku and offered this event.

From Kitchen In Tokyo : Week 6, 2021

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Konnichiwa! How are you?
It’s still cold here in Tokyo. We don’t have snows here but my hometown (northern part of Japan) snows a lot every winter.

February 3rd is normally the day of Setsubun. Setsubun refers to the day before the beginning of each season. (the first days of spring, summer, fall and winter). The literal meaning of the word Setsubun is “seasonal division”. Out of all the 4 Setsubun days, Risshun (the first day of spring) is the most special day.

To celebrate this special day, my family and I visited the Japanese restaurant and had the huge Ebi-Furai (fried shrimps)! I have never seen and eaten in my life! Just surprised. The shrimp itself was big and also it’s coated with lots of panko (bread crumbs). So, super crispy and fulfilling!

I use small to medium size shrimps in my recipe video but if you are interested in how to make the Ebi Furai (Japanese fried shrimp) & Japanese version Tartar sauce, please check here!

Keep warm & Stay healthy!
YUCa

Recipe : Yaki Onigiri (Japanese Grilled Rice Balls)

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Yaki Onigiri(焼きおにぎり)is one of my favorite onigiri and so as my family! The Yaki Onigiri that is sold at the convenience stores is a bit different that my grand-parents and parents cooked for me when I was a child.

In this video, I will show you how to make Yaki Onigiri (Japanese Grilled Rice Balls) in two different style. One with traditional style and the other Modern style. Please check how to enjoy both tastes!

Dried products for Japanese Cooking

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Kanbutsu (dried products, 乾物) are key staples of Japanese pantry. All have a long shelf life, most are natural and without preservatives; and they can be simply reconstituted in water before use.

Seaweed:

Aonori (青のり): Green laver, often sprinkled on Okonomiyaki and Yakisoba.

Aosa (あおさ): Sea lettuce, good in soups

Hijiki (ひじき): A black sea vegetable rich in minerals and protein

Kaiso (海藻): Generic term for sea vegetables, often added to salads

Kanten (寒天): Aga-agar made from tengusa, a sea vegetabl, and used as a gelatin

Kombu (昆布): Kelp, essential ingredients in dashi soup broth

Nori (海苔/のり): Seaweed, often used for sushi

Wakame (わかめ): A sea vegetable often used in miso soup and salads

Seafood:

Katsuobushi (かつおぶし): Dried bonito flakes

Niboshi (煮干し): Small dried sardines

Sakura ebi (桜えび): Dried sakura shrimp

Sesame seeds:

Goma (ごま): Sesame seeds

Irigoma (炒りごま): Roasted sesame seeds

Kurogoma (黒ごま): Black sesame seeds

Shirogoma (白ごま): White sesame seeds

Surigoma (すりごま): Crushed sesame seeds

Wheat gluten:

Fu (麩): Wheat gluten

Kuruma-fu(車麩): Car wheel shape wheat gluten

Vegetable:

Hoshi shiitake (干し椎茸): Dried shiitake mushrooms

Hoshi warabi (干しわらび): Dried bracken, a type of mountain vegetable (Sansai)

Hoshi zenmai (干しぜんまい): Dried royal fern, a type of mountain vegetable (Sansai)

Kanpyo (かんぴょう): Dried gourd strips

Kikurage (きくらげ): Dried wood-ear mushroom

Kinako (きなこ): Dried soybean powder, a popular ingredient in confections

Kiriboshi daikon (切り干し大根): Dried strips of daikon

Kuzuko (葛粉): Starch made from the kudzu plant, used as a thickening agent, also referred to simply as Kuzu

Beans:

Mame (豆): Generic term for beans

Azuki (小豆): Small red beans, often used in confections (wagashi)

Daizu (大豆): Soybeans

Kintoki (金時): Kidney beans

Kuromame (黒豆): Black beans

Koya dofu (高野豆腐): Freeze-dried tofu

Noodles:

Menrui (麺類): Generic term for noodles

Soba (そば): Buckwheat flour noodles

Somen (そうめん): Thin wheat noodles

Udon (うどん): Thicker wheat noodles


Memo :

1. Are you looking for Japanese cookbooks and kitchenwares etc? Visit YJC store on Amazon!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

* Reference of this article : Food Sake Tokyo (The Terroir Guides) 

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