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

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Yucas Japanese cooking

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!

Oshichiya (The 7th Night After Giving Birth)

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Every region has a custom to hold some kind of celebration on the night that falls on the seventh day after the baby is born, which is called the “Oshichiya” (お七夜).

In the past, relatives, neighbors, matchmakers, godparents, midwives, and others were invited to a feast, where the baby’s name was announced and the baby was recognized as a member of society for the first time.

This is a remnant of this tradition, and this gathering  is also known as the “celebration of naming.

How to celebrate the Oshichiya

The standard celebration meal for Oshichiya is a red rice (sekihan) served with a fish head. Other auspicious items such as kombu (kelp) and red and white fu (wheat gluten) are also used, but they vary from region to region. You may also serve simmered dishes, sashimi, etc. according to the taste of the guests.

Since it is impossible for the mother to prepare the food for the Oshichiya, it is common to ask the grandparents to help, or to have the food catered.

It would be a pity to take a seven-day-old baby out to a large gathering, so it is best to put the baby in a separate room and allow the guests to see him or her before the feast begins.

Who to invite to the seventh day

The seventh day of life is the time when the mother and the baby are discharged from the hospital, and the mother is easily exhausted. Therefore, today, it is common to invite only the grandparents from both sides of the family for an informal celebration.

If you are invited to the seventh night

Although there is no specific custom, it is a good idea to bring a gift of some kind. It is common to bring a bouquet of flowers, a cake, sake, fruit, a small toy, or baby items.

 

 

Memo:
Are you interested in more about Japanese culture & events? Check here!

How To Store Carrot

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To increase the absorption rate of beta-carotene, it is more effective to cook carrots in oil than to eat them raw, and to cook them in oil rather than stewing them. When eaten raw, with vinegar or lemon is recommended. To store carrots, wipe dry and cut off the leaves at first. Then, wrap each one in a piece of newspaper. After put them in a ziplock or plastic bag, and store upright refrigerate. It can be refrigerated for 2~3 weeks!

Kid-Friendly Japanese Food: vol.87

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Menu:
– Rice topped with Natto
– Miso soup with wakame and ofu
– Simmered yellowtail and radish
– Simmered pumpkin
– Kimpira gobo

Soup Curry

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In this recipe video, I will introduce how to make Soup Curry. Soup curry is one of Japan’s curry dishes. It became popular in Sapporo in the 2000s and has since spread nationwide. This curry is a soup, so it can be eaten quickly and easily during the summer months. This is a great recipe not only for Japanese curry lovers, but also for those who want to store plenty of nutrients with the power of spices and vegetables, or for those who want to get rid of summer fatigue.
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Annual Events and Food in Japan

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Annual Event & Festive Food In Japan

1st – Shogatsu (New Year) : Osechi(-ryori), Fukubukuro, Shimekazari
7th – Nanakusa no Sekku (Seventh-Day New Year) : Nanakusa gayu
11th – Kagami Biraki (Opening the Rice-Cake Offerings) : Oshiruko
15th – Koshogatsu (Small Shogatsu) : Red bean rice porridge
20th – Hatsuka shogatsu : Ozoni

3rd – Setsubun (Seasonal Division) : Ehomaki
8th – Harikuyo (Memorial Service for Needles) : Tofu
10th – Hatsu-uma : Inarizushi

3rd – Hinamatsuri/Momo no Sekku (Doll Festival ) : Chirashizushi
21st – Ohigan (Spring Equinox) : Botamochi

Hanami (Cherry-Blossom Viewing) : Sakuramochi, Dango
8th – Hanamatsuri (Flower Festival)

5th – Tango no sekku,(Children’s Day) : Kashiwa-mochi, Chimaki

Koromogae (Seasonal Change of Clothing)
Around 10th – Nyu-bai : Plum syrup, Umeboshi

7th – Tanabata (Star Festival) : Somen

15th – Obon (Bon Festival) : Vegetable Tempura, Rice Dumplings, Udon, Inari Sushi

15th – Otsukimi (Moon Viewing) : Tsukimi Dango
Ohigan, Autumn Equinox : Ohagi

19th – Choyo no Sekku (Chrysanthemum Festival) : Kiku-zake, Kikuka-cha, Kiku-monaka  *Sept.9 on Lunar Calendar
Undokai, Sports Festival : Bento
Ensoku, School Excursion : Bento

15th – Shichigosan (Seven-Five-Three Festival) : Osekihan, Chitose-ame, Tai no Shio-yaki

13th – Toshikoshi (Crossing over to a New Year)
Around 22nd or 23rd – Toji (Winter Solstice) : Azuki-gayu, Pumpkin
31st – Omisoka (Last day of the year) : Toshikoshi soba

Koromogae (Seasonal Change of Clothing) 衣替え

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As the seasons change from spring to summer, people put away their warmer clothing and take out their lighter, thinner clothing. Some families even use different furniture and household utensils.

Although things have changed considerably from the days when kimonos were worn every day, the custom of changing clothes according to the season still continues.

Schools and workplaces with uniforms also have the custom of changing clothes. Jackets are removed, tops are changed from long-sleeved to short-sleeved, and bottoms are made of light, breathable fabrics such as linen. Also, depending on the industry, many workplaces are encouraging employees to wear no-ties or casual clothes to work only during this time of the year.

In very olden days, it was the custom at the royal court to change into summer attire on April 1 of the lunar calendar and back into winter on October 1. In later years, the Shogun issued precise regulations regarding dress to all samurai and ladies of the court. Commomn people as well were bound by the regulations.

During the Meiji period, the government established official dates for the seasonal change of clothing. To this day, it is still general practive to change from winter to summer clothes on June 1 and back to winter on October 1.

Seasonal Changes in the House

  • Yoshido (葦戸) : Sliding door made of reeds
  • Hanagoza (花茣蓙):Colorful rush matting to lay on top of tatami
  • Kayari (蚊遣り) : Mosquito coils burn in holders of various shapes
  • Uchiwa (団扇) : Round flat fan
  • Kaya (蚊帳) : Mosquito netting is rarely used in Japan nowadays but until dairly recently people slept under these nets during summer.
  • Natsu-noren (夏暖簾) : Noren are long divided curtains often hung in the entryways of shops and restaurants. During the summer, many shop owners noren made of linen or other light babrics.

Memo:
Are you interested in more about Japanese culture & events? Check here!

How To Store Orange

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Oranges are rich in vitamin C, antioxidants, and skin benefits. You may have trouble storing them when they can’t fit in the refrigerator or when you can’t finish eating them. In such cases, I recommend wrapping oranges in newspaper and storing them at room temperature in a cool, well-ventilated, dark place. 1 to 2 weeks will keep them tasty without drying out. Just don’t forget to refrigerate them before eating!

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