Classes
YJC offers 8 courses. All classes focuses on Japanese home cooking. Each class takes 3 hours and hands-on class. Please push button to know more detail.
Recipes
YJC introduces "Easy, Healthy and Delicious" Japanese home cooking recipes for both video and text. Please watch and try them out!
About
YJC is the winner of 2015 & 2016 Certificate of Excellence by TripAdvisor, which was awarded to only the top 10% of service providers.
YUCa’s Table : vol.213
Menu:
– Miso soup (with fried tofu, silken tofu, long onion and eggplant) [Recipe]
– Spicy Tuna onigiri [Recipe]
– Japanese omelette (with hijiki seaweed inside) [Original] [W/ Mayonnaise]
– Natto with nori seaweed paste
Recipe : Spicy Tuna Onigiri
In this video, I will show you how to make Spicy Tuna Onigiri (Japanese Rice Balls). Spicy Tuna Onigiri might be more popular overseas. In this tutorial, I will introduce two kinds spicy tuna onigiri; fresh tuna version and cooked tuna version. Additionally, I’ll also introduce how to eat Onigiri with Japanese breakfast/teishoku style. I hope these recipes will bring you a wonderful time with your friends and family!
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Thank you for watching my interview on NHK World
Thank you for watching my interview on both BIZ STREAM & NEWSLINE IN DEPTH on NHK World!
Although the influence of the pandemic is still continuing, I started my online class with the hope that we can feel the connection between people through cooking and help enrich your life.
To commemorate this broadcast, I decided to hold a special campaign. If you make a reservation using this campaign code, you will get 20% off the tuition fee for online classes. Please take this opportunity to invite your friends and family to experience the online class.
Online Cooking Class : https://yjc.tokyo/category/virtual-japanese-cooking-class
Campaign code : NHK2021BIZ
I look forward to cooking with you online!
YUCa
YUCa’s Table : vol.212
Menu: [Recipe]
– Miso soup with broccoli and eggplant
– Spinach fried rice
– Steamed salmon and broccoli with dashi and lemon sauce
– Tofu salad with avocado and cherry tomato
Recipe : Pregnancy Meals In Japan Vol.1
In this recipe video, I will show you how to make Pregnancy Meals In Japan. It is recommended that you should take folic acid more on a daily basis in the early stage “first trimester” of pregnancy (and also those who want to get pregnant). I will share some of my favorite recipes with using green veggies; spinach, avocado and broccoli. Folic acids are important nutrient for not only who are pregnant but also everyone to prevent from anemia. Please try making these nutritious recipes. I hope you like them!
Soy Products for Japanese Cooking
The soy bean, a rich source of protein, is central to the Japanese diet. Soy products include tofu, soy sauce, and miso. Tofu can also be pronounced dofu, as in Koya-dofu (freeze-dried tofu) or yudofu (tofu hot pot).
Tofu
Tofu in Japan can be a reservation, a far cry from the bland blocks commonly found commonly found elsewhere.
Abura-age (油揚げ) : Pieces of tofu from which excess water has been pressed, and then deep-fried
Agedashi dofu (揚げ出し豆腐) : Tofu that is rolled in a starch (katakuriko0 deep-fried, and covered in a savory soy and dashi sauce
Atsu-age (厚揚げ) : Thick pieces of tofu that are deep-fried
Ganmodoki (がんもどき) : Tofu that is mixed with vegetables from both land and sea, molded into balls, and deep-fried
Hiyayakko (冷奴) : Chilled tofu, popular in summer
Kinugoshi dofu (絹ごし豆腐) : Soft or silken tofu
Koya-dofu (高野豆腐) : Freeze-dried tofu, named after Mount Koya where it was originally made
Momen dofu (木綿豆腐) : cotton tofu or firm tofu, so called because the tofu was traditionally strained through a piece of cotton cloth
Yakidofu (焼き豆腐) : Grilled tofu, often used in hot pots
Yudofu (湯豆腐) : Tofu hot pot, a popular dish in the winter
Zaru dofu (ざる豆腐) : Very soft tofu named for the zaru, a bowl made from bamboo in which it is formed
Other soy products
Daizu (大豆) : Dried soybeans
Edamame (枝豆) : fresh soybeans, usually served boiled and seasoned with sea salt
Kinako (きなこ) : Flour made from toasted soybeans; a popular ingredients in wagashi (Japanese confections)
Miso (みそ) : Fermented paste, which is made from soybeans and sea salt combined with koji. More in detail
Okara (おから) : The pulp left over after steamed soy beans are pressed to make soymilk; low in fat and rich in fiber, okra may be mixed with vegetables, or used as an ingredient in croquette
Natto (納豆) : Fermented soybeans, famous for a their funky aroma and gooey texture.
Tonyu (豆乳) : Soy milk
Yuba (湯葉) : The skin from soy milk that has been heated; best when served on its own with a bit of soy sauce and wasabi, it can also be used to wrap foods or as an ingredient.
* Reference of this article : Food Sake Tokyo (The Terroir Guides)
YUCa’s Table : vol.211
Menu:
– Salmon Mayo Onigiri [Recipe]
– Karaage (Japanese fried chicken) [Recipe]
– Tamagoyaki (Japanese omelette) [Recipe]
– Simmered Hijiki seaweed
– Gari (Sushi ginger pickles) [Recipe]
– Cheese and edamame
– Cherry tomato
Recipe : Salmon Onigiri
In this recipe video, I will show you how to make Salmon Onigiri (Japanese Rice Balls). Salmon Onigiri is one of the popular Onigiri in Japan. To make it home-style, I will introduce 3 different ways and shapes to enjoy Salmon Onigiri. Additionally, I’ll also decorate some onigiri in my bento box. Hope you like it!
YUCa’s Table : vol.210
Menu:
– Miso soup w/nameko mushroom, tofu and long onion
– Japanese rice topped with Yukari [w/Pot] [w/Rice Cooker]
– Kimpira Gobo [Recipe]
– Simmered burdock and chicken
– Potato salad [Recipe]
– Sit-fry eggplant with ponzu and bonito flakes
– Stir-fry potato with green pepper and bacon
Recipe : Gyoza Pastry (Gluten free) Red & Yellow Veggie Version
In this video, I will introduce how to make Gluten-free Gyoza pastry/skin/wrapper. This time, I will use the yellow paprika and tomato powder to make yellow and red color gyoza pastry. I hope you like these recipes!
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