Welcome to “YUCa’s Japanese Cooking”, a cooking class in TOKYO.
Chef and Recipe creator YUCa will guide you through the art of Easy, Simple and Delicious Japanese food to you! Honored as the BEST Cooking class in Japan by international travelers 2018 & 2019 by TripAdvisor!
Menu: – Miso soup with silken tofu and wakame seaweed – Brown color character onigiri – Tamagoyaki (Japanese omelette) mixed with sausage and spinach [Recipe] – Hijiki seaweed salad [Recipe] – Kimpira Gobo [Recipe]
Menu: – Japanese brown rice – Miso soup with okura, tofu and nameko mushrooms [Recipe] – Simmered daikon radish – Grilled salmon – Japanese omelette [Recipe] – Pickled red turnips [Recipe] – Natto with okura
Menu: – Japanese rice – Clear soup with pork, mizuna and Chinese cabbage – Simmered pumpkin – Tofu hamburg steak – Stir-fry eggplant and pork – Simmered Chinese cabbage and tuna salad – Nori seaweed and Chinese cabbage salad
It’s getting so cold in the morning and evening that I can almost feel my white breath coming out. Winter is coming little by little. At this time of year, Adzuki red beans are especially delicious. The other day, I made a pudding with soy milk and leftover sweetened Adzuki red bean paste called Anko. (I used agar-agar, so the texture may be more of a jelly than a pudding.)
It’s very easy to make! Put the 1 cup of soy milk and a half cup of grainy Anko in a small saucepan and heat it up a little, then add the 1g of agar-agar powder (or 10g of Gelatin powder, if you prefer) and let it dissolve. Be careful not to overheat at this point! Turn off the heat, transfer to a container, wait until it comes to room temperature, and then put it in the refrigerator. Spoon as much as you like, place on your favorite dish, top with Kuromitsu (or molasses) and Kinako soybean powder.
In this recipe video, I will introduce how to make Vegan Corn Soup with using soy milk. This is a recipe for a soup without oil or dairy products, using the macrobiotic method of frying the onions in water.