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!
In this recipe video, I will show you how to make Tamagoyaki (Japanese Omelette/Egg Roll) with Mayonnaise. Usually, Tamagoyaki is a little bit sweet with sugar in it. But this recipe isn’t because we add homemade Japanese mayonnaise! Don’t forget to check out cooking tips that I recommended. Enjoy this recipe video and give it a try!
This vlog introduces the hidden local spot in Tokyo. This time, I will guide you Azabu Juban area. It is a calm area where long-established restaurants and modern shops and cafes coexist. I visited Azabu Juban Shotengai (shopping street/district) and discovered famous local sweets. For more information about each foods etc, please read the article down below!
In this recipe video, I will show you how to make Anmitsu, Japanese-style parfait. During the “Tokyo Vlog : Asagaya pearl center shopping street ” video, I tasted Anmitsu and viewers are interested in this Japanese sweets. That’s why I decided to film this recipe video. Don’t forget to check out cooking tips that I recommended. Enjoy this recipe video and give it a try!
Why don’t you make this Japanese version of parfait called Anmitsu? It’s a Japanese confectionery that uses plenty of agar agar jelly, mochi (rice cakes), various fruits, red bean paste, green tea ice cream and a drizzle of brown sugar syrup as a final touch.
What is Anmitsu ?
Anmitsu (あんみつ) is considered as a summer dessert but we can buy it all year around here in Japan. This Japanese style parfait is made of small cubes of agar agar jelly, red bean paste called anko, mochi, various fruits, ice cream (either vanilla or matcha flavor) and boiled red beans. It’s usually served with brown sugar syrup called Kuromitsu that you pour over the Anmitsu before enjoying this sweets.
What exactly in the Anmitsu
Agar agar jelly (Kanten, 寒天) :
Agar agar jelly is a transparent color jelly made from tengusa, a Red Sea alga. It has no calories and no taste; and takes on the flavor of whatever it is mixed with; it solidifies at room temperature, making it simple to work with.
Red bean paste (Anko, あんこ) :
Sweet bean paste often made from Azuki beans, which is an essential ingredient in Japanese sweets. Red bean paste is either smooth (Koshian) or chunky/grainy (Tsubuan). It’s key ingredients of Anmistu because its name comes from the abbreviation of Anko. *It can be a perfect sweets for vegetarians and vegans.
Rice cake (Mochi, もち) :
A taffy made from sticky rice that has been steamed and pounded. It’s easy to use glutinous rice flour to make mochi. There are two kinds of rice flour; Dango-ko (or Joshinko) and Shiratama-ko. Dango-ko is made from non-sticky rice. *In my recipe, I normally use Shiratama-ko, which doesn’t require a steaming process.
Ice cream (アイスクリーム) :
Another important topping of Anmitsu for summer. Normally, either vanilla or Matcha ice cream. Somehow no sherbets for Anmitsu. *I didn’t use vanilla ice cream this time because to avoid conflict in color from Mochi.
Brown sugar syrup (Kuromitsu, 黒みつ) :
This is another key ingredients of Anmitsu because its name comes from the abbreviation of Kuromitsu. It’s called brown sugar syrup but is almost black in color.
Red bean peas (Aka Endomame, 赤エンドウマメ) :
A few boiled peas are normally topped with Anmitsu. Even in Japan, it’s hard to find those specific peas at the local supermarket. *I used the those peas from a canned Mitsumame.
A variety of fruits (Kudamono, くだもの) :
You can use any fresh fruits or canned fruits to create your Anmitsu.
Anmitsu is a traditional Japanese sweet. Anmitsu may be avoided by young Japanese people since there are various imported sweets everywhere. However, my family and I love Japanese sweets in general so we eat Anmitsu all year around. I always eat ice cream first, but please enjoy in any order you like.
The sweetness and sourness are perfectly harmonized thanks to the brown sugar syrup. Ice cream and Mochi are always perfect match.
You may be able to find canned Anmitsu at your local supermarkets, but please try handmade Anmitsu. It’s always the BEST!
Many variation exist in Anmitsu. It started as mitsumame (みつ豆) for children in Edo period. Nowadays, you can see various fruits in the mitsumame at Japanese cafes or canned mitsumame product. But here are the basic understanding for the world of Anmitsu.
– Mitsumame : Agar agar jelly + Brown sugar syrup (Kuromitsu) + Boiled peas (Endomame)
This vlog introduces what to eat at Shonan & Enoshima. My family and I took the short trip to Kanagawa prefecture, which locates next to Tokyo. We stayed at the beautiful and cozy house found on Airbnb and discovered the area. Please enjoy watching this vlog and check what we had there! For more information about each foods etc, please read the article down below!
In this recipe video, I will introduce how to make the Japanese baby food for 9 to 10 months old baby. From this month, babies can eat several seasonings like miso, soy sauce, mayonnaise and salt. I will use those seasonings and make several baby foods. I hope this recipe video will help you to make easy and nutritious baby foods. Hope you enjoy watching this video and try it out! Read More
Japanese tradition for 1 year old baby : Erabitori
One year passed so fast. My husband and I always talk and laugh a lot about her birth day last year. That day, I had an initial labor pain mid night (around 1am!), but I was trying to forget it because it was two weeks before the scheduled date. So I went asleep until 6am. I was convinced that my daughter would be born today, so I hurriedly started editing my YouTube (It was a Yakisoba recipe video!) until the taxi arrives at 9am. Then, after eating delicious lunch at the hospital, I gave birth Sui-chan within 1 hour! What a busy and funny birth day!!! It was and would be a memorable day forever!
At Sui-chan’s 1st birthday, my family and I did Japan’s traditional fortune game called “erabitori”. We put several items on the floor and wait until Sui-chan picks up the first item.
Those items are… – Globe (we didn’t have balloon in the house 😅) – Measure – Mirror and comb – Book (we didn’t have dictionary in the house 😅) – Spoon and chopsticks – Pen and brush – Money – Scissors – Calculator – Telephone
This vlog introduces what to eat at the new shopping mall Rayard Miyashita Park in Shibuya. I hope you enjoyed the previous Vlog which showed the new Miyashita Park and new Sequence Miyashita Park hotel. In the same facility, there is a lot of fancy and unique shops and new restaurants. Please check what we experiencedthere! For more information about each shops etc, please read the whole article from down below!
In this recipe video, I will show you how to make Chicken with Miso Mayo Sauce. I use three kinds Miso (white miso, brown miso and dark brown miso) and two kinds Japanese mayonnaise to make my original sauce. Don’t forget to check out cooking tips that I recommended. Enjoy this recipe video and give it a try!
Miso (味噌) is a fermented paste, which is made from soybeans and sea salt combined with koji (麹, a type of mold starter). The koji in miso can be made from any grains like brown or white rice, barley or soy beans. 80% of miso sold is kome-koji(米麹, rice koji) based.
Miso is one of the key ingredients in Japanese cuisine. Personally, I like miso because miso is a versatile seasoning and also a fermented food. I make my own miso every year at home. Once it sets, the fermentation starts and can take from 3 months to 3 years! I usually wait for 8 months. The longer the fermentation process, the darker and the more intense the flavor of miso becomes.
There are mainly 9 types of Miso in Japan. To make it easy and simple, I introduce three colors and three base ingredients of Miso.
Miso by Three Colors
1. White Miso (Shiro Miso 白味噌)
Shiro Miso is light yellow, smooth paste made from soybeans and rice koji. It generally tastes mild and light in flavor and contains the most carbohydrates of all miso and therefore it tastes the sweetest.
Sample ratio: 40% – soybean 60% – rice or barley
2. Yellow/Brown Miso (Awase Miso 合わせ味噌)
It is a combination of Red Miso and White Miso. This is the traditional miso to make miso soup everyday at home.
3. Dark Brown/Red Miso (Aka Miso 赤味噌)
The longer fermentation period (around 1 to 3 years) of White Miso produces Red Miso. It gets darker color and deep aromatic flavor and salty miso. Red Miso contains the highest levels of protein of all types of miso.
Sample ratio: 70% – soybean 30% – rice or barley
Miso by Three Base Ingredients
1. Rice Miso (Kome Miso 米味噌) : Miso made from soybeans, salt, and rice koji (米麹)
2. BarleyMiso (Mugi Miso 麦味噌) : Miso made from soybeans, salt, and barley koji (麦麹). It has a very dark color and quite salty but very rich taste. In addition, it has grainy and malty in taste. Fermentation period is one to three years. Barley miso is the most common in Kyushu region, southern parts of Japan.
3. Soybean Miso (Mame Miso 豆味噌): Miso made from soybeans, salt, and the koji produced from soybeans (豆麹).
Special Miso by Region:
Sendai Miso (仙台みそ) – Miso from the Sendai area. Often called red miso. Haccho Miso (八丁みそ) – Miso from Aichi prefecture. It has a distinctive soybean flavor but surprisingly less salty. Dark brown color and its fermentation period is at least 3 years. Shinshu Miso (信州みそ) – Miso from Nagano prefecture. Rice-based miso. Saikyo Miso (西京みそ) – Miso from Kyoto. Rice-based miso and typically on the sweeter side. Kinzanji Miso (金山寺みそ) – Miso from Kyoto. It contains fermented grains and vegetables. Often slightly sweet and used as a condiment for vegetables.
There is no appropriate substitute for miso. However, vegimite or marmite would be the similar.
Miso should be kept in the fridge to stop the fermentation process and preserve its freshness. Miso doesn’t freeze so you can also store it in the freezer and use whenever you need right away. You can keep the miso up to one year once after open the package.