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

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Virtual Class Schedule

In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 4(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 1(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 2(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 9(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 10(Fri) 10:00-12:30

    Okonomiyaki & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 13(Mon) 10:00-12:30

    Ramen & Gyoza

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YUCa’s Diary : Week 6, 2021

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It’s still cold here in Tokyo. We don’t have snows 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.

ここ東京はまだ寒いです。雪はありませんが、私の故郷(日本の北部)は毎年冬に雪がたくさん降ります。 2月3日は通常節分です。節分とは、各季節の始まりの前日を指します。 (春、夏、秋、冬の最初の日)。節分という言葉の文字通りの意味は「季節の分裂」です。節分4日間の中で、立春(春の初日)が最も特別な日です。

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

この特別な日を祝うために、家族で日本食レストランへ行き、これまでに見たことのない巨大なエビフライを食べてきました。 エビ自体もとても大きくて、パン粉がさらにたっぷりついています。外はサクサク、中はふわふわ。私のレシピ動画では中サイズの海老を使用していますが、海老フライと日本版タルタルソースの作り方に興味のある方は是非、こちらのレシピをご覧ください!

Recipe : Yaki Onigiri (Japanese Grilled Rice Balls)

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Yaki Onigiri(焼きおにぎり)is not so famous among worldwide but this is one of hidden popular onigiri in Japan. In this recipe, I will show you how to make two types of grilled rice balls. One is to place a white rice ball on the net grill and grill it while dipping it in soy sauce (the traditional style), and the other is to pre-season it with soy sauce, dried bonito flakes, mirin, etc. and place it on the net grill or pan and grill it to your desired hardness (the modern style).

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

Harusame (はるさめ): Thin noodles made from bean starch (or potato starch)


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) 

Kid-Friendly Japanese Food : vol.11

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Menu:
– Onigiri [Recipe]
– Veggie miso soup with mushroom, cabbage and tofu
– Teriyaki Salmon [Recipe]
– Japanese omelette [Recipe]
– Goma-ae (Sesame salad) with cucumber and cabbage [Recipe]
– Fried potato
– Cheese
– Yogurt with blueberry jam

Memo:
1. Looking for cookware for babies and toddlers? Please visit YJC Online Store!
2. Are you interested in trying other recipes? Download our free recipe App: “Recipe by YJC”

YUCa’s Diary : Week 5, 2021

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In Tokyo, it snowed for the first time this year. It was only a few hours, but the kids were very excited about the snow. Sui-chan may not have known what was happening. It rarely snows in Tokyo, so I hope it will fall again!
東京では、今年最初の雪が降りました。ほんの数時間でしたが、子供たちは雪に大興奮。すいちゃんは何が起こっているのかわかっていなかったかもしれません。東京で雪が降ることは滅多にないので、また降るといいなぁ!

YUCa’s Table : vol.202

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Menu:
– Miso soup with spinach, tofu and daikon radish [Recipe]
– Japanese rice [w/Pot] [w/Rice Cooker]
– Tofu steak [Recipe]
– Kimpira gobo (Stir-fry burdock and carrot) [Recipe]
– Shira-ae (Tofu salad) [Recipe]
– Japanese pickles [Recipe]
– Japanese omelette [Original] [w/Mayonnaise]
– Strawberry

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

Recipe : Miso Soup & Tofu Steak

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This is my first collaboration episode with my friend Tomoko, a culinary curator based in LA and the host of the new-ish YouTube channel “Japanese Food Ambassador”. Introducing miso soup in our style. On my side, I will make tofu steak in addition to miso soup and explain about Japanese breakfast. Please look forward to the presentation method for kids! I hope you enjoyed this special episode and commented!

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Kid-Friendly Japanese Food : vol.10

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Menu:
– Tamago Sando (Egg sandwich)
– Mini Onigiri
– Soup with pasta and veggies
– Banana
– Yogurt with blueberry and orange jam

Memo:
1. Looking for cookware for babies and toddlers? Please visit YJC Online Store!
2. Are you interested in trying other recipes? Download our free recipe App: “Recipe by YJC”

YUCa’s Diary : Week 4, 2021

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A photo of my daughter. Sui-chan is 1 year and 3 months old now. She eats better than her brother. Around this month, my son used to play with LEGO and wear bibs all the time, but as you can see, she always has food in her hands.
娘と久しぶりのツーショット。娘は1歳3ヶ月になりました。お兄ちゃんよりもよく食べます。息子がこのヶ月の頃はよだれ掛けをしながらLEGOで遊ぶのが定番スタイルでしたが、ご覧の通り、娘は常に両手に食べ物を持っているのが定番スタイルです。

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