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YUCa's Japanese Cooking | Japanese Cooking Class In English In Tokyo

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Cooking Class in Tokyo : Schedule

    • ○ These dates below are still shineAVAILABLE!shine  (As of April 28th)
    • ○ Please come and visit our YUCa’s Japanese Cooking Facebook page as well! 
    • ○ We changed our cooking class name from January,  2016!
         Yuka’s Japanese Cooking  ☞  YUCa’s Japanese Cooking
    • ○ TripAdvisor Activities in Tokyo, we have been chosen as one of the top activities in Tokyo.
         Thank you so much for your support!!!

    MAY 2016 new (May 1st – 31st)

    May 3rd (TUE) <Special> Japanese home meals (Sukiyaki, Gyoza, Okonomiyaki) course  3-4 places available!
    May 5th (THU)  Japanese home meals (MEAT) course  3-4 places available! 
    May 7th (SAT)   Japanese home meals (Gyoza) course  3-4 places available!
    May 9th (MON) Japanese sweets WAGASHI course 3-4 places available!
    May 10th (TUE) Any course available! 
    May 12th (THU) Japanese home meals (VEGGIE) course  2-3 places available! 
    May 13th (FRI) <Special>Healthy BENTO BOX course + Ichigo Daifuku  1-2 places available!
    May 15th (SUN) Any course available! 
    May 16th (MON) or 17th (TUE) Any course available! 
    May 19th (FRI) or 20th (SAT) Any course available! 
    May 22nd (SUN) Any course available! 
    May 23rd (MON) or 24th (TUE) Any course available!
    May 26th (THU) Japanese home meals (MEAT) course  3-4 places available! 
    May 27th (FRI) <Special>Japanese home meals (Gyoza, Nikujaga, Katsu-curry) course  2-3 places available! 
    May 29th (SUN) Any course available! 
    May 30th (MON) or 31st (TUE) Any course available! 
    *We will not hold the class on 1st, 11th and 21st. Thank you for your understanding.
    *For other dates, please feel free to ask us! Thank you! Arigatou gozaimasu!!

    In the class, you can learn and acquire the Japanese cooking technique and table setting at the same time.
    The group class will be hold with minimum of 2 guests.(*)
    In order to keep this style efficient and effective, we accommodate around 5 guests each class.
    Thanks for your understanding.

    *Private cooking class is subjected to change depending on your request. Please ask us!

    Our class is open for those hours:
    Everyday (Mon-Sun)  10:00 – 13:00

    bellHow to book the class?bell

    Please choose the course listed in “Class & Course” page and fill this form!
    For later schedule, please contact us. We’ll reply you soon!! pc~mail 

Teriyaki Chicken


■Ingredients (2 servings)

1 (200g) Chicken thigh with skin on *Chicken breast is also OK.

1 Tbsp(15ml) Mirin *sweet sake
1 Tbsp(15ml) Soy sauce
1 Tbsp(15ml) Sake
1 Tbsp(15ml) Sugar
½ Tbsp (7.5ml) Vegetable oil or sunflower oil

Green vegetables for decoration


1. Prick the chicken skin with a fork and lightly season the chicken with salt and pepper.

2. Mix the ingredients in (A) and marinate the chicken. Rub the chicken to blend the flavors. Leave for 10 minutes and turn over sometime.

3. Remove the excess moisture from the chicken. Heat the oil in a frying pan over low to medium heat and place the chicken skin side down. Heat over high heat till golden brown and turn over.

4. When both sides turn golden brown, turn the heat down to medium and cover. Steam it for 4 to 5 minutes. Turn the heat back to high and pour the leftover sauce.

5. Cut into bite-size pieces and place on a serving dish.

Bamboo shoots are now in season!

In Japan, we see many bamboo shoots at the supermarket and also on TV.

You’ll see many fresh bamboo shoots piled up at the supermarket. And, you also see the small bags with rice bran besides them. (It’s cute and of course, it’s FREE!) The rice bran can absorb the astringent taste when boiling the bamboo shoots. That’s why they usually are displayed together at the store.
You can also buy the precooked bamboo shoots to save cooking time.

In my hometown Fukushima, my father and relatives still enjoy getting the bamboo shoots from the bamboo forest. When I was a child, I also enjoyed getting them with families. What a good memory!


Since I like to cook and eat the seasonal vegetables, I bought the boiled bamboo shoot and cooked several appetizers! I still have the rest of it, so I am thinking to make Japanese style pasta and mixed rice with using several other vegetables.

Let’s enjoy the seasonal vegetables!

Bamboo shoot salad topped with bonito flakes

017Cooked bamboo shoot topped with dried shrimp and sansho pepper sauce

YUCa’s Table : vol.104


Dinner menu:
– Japanese rice
– Miso soup with various tofu and spring onion
– Karaage (Japanese style fried chicken)
– Salad
– Grilled green peas
– Pickled daikon radish and plum
– Sautted daikon radish
– Iyokan orange

Black Sesame Kudzu Jelly

■Ingredients (4 pieces)

280ml Soymilk *Milk is also OK!
2 Tbsp Water
2 Tbsp Kudzu starch
2 Tbsp Black sesame paste
3 Tbsp Sugar


1. Combine kudzu starch and water in a pot and dissolve the kudzu starch completely.

2. Add black sesame paste and sugar, then mix well. Pour soymilk into the pot and stir until all the mixture become completely smooth.

3. Heat the pot with low heat and continue stirring the mixture with using spatula. When the mixture gets thickened, churn it quickly for about a minute. (Totally about 5 minutes) Turn off the heat.

4. Pour in each dishes and let them cool off. Store them in a fridge for about an hour to chill and solidify.

YUCa’s Table : vol.103


Dinner menu:
– Japanese rice
– Miso soup with shiitake mushroom and green onion
– Tofu croquet
– Grilled eggplant with miso sauce
– Pickled plum, daikon radish
– Sauteed daikon radish
– Iyokan orange

Sakura Mochi

■Ingredients (4 servings):

50g Domyoji *Glutinous rice powder
70g Water
15g Sugar
1/4 tsp Red food coloring
80g Red bean paste
4 sheets Salted sakura leaves


1. Mix Domyoji, Sugar, Red food coloring in a bowl. Add water and soak them for about an hour.

2. Lightly wash the sakura leaves to freshen. Then, place them on the kitchen paper.

3. Make 4 balls of red bean paste. Move to the fridge.

4. Pour water (about 1/4 high of the deep pot) in the pot and bring to a boil.

5. Place the wet cloth in the steamer. Then, put Domyoji separately in 4 places.

6. Set the steamer on the pot and steam Domyoji for 15 minutes.

7. Wrap each Domyoji with red bean paste inside. Cover each Mochi with sakura leaves.

Inari Sushi

Inari Sushi
■Ingredients (6 pieces)

Vinegared rice cooked with 75g Japanese rice
1 Tbsp Rice vinegar
½ Tbsp Sugar
Pinch of Salt
3 Slices Abura-age(Fried tofu)

100ml Soup stock
2 Tbsp Sugar
2 Tbsp Mirin
1 Tbsp Soy sauce

Options for Vinegared rice:
1 Tbsp White sesame seed
½ Yuzu peel

1. Remove the oil from the Abura-age by pouring hot water over it. Then, cut them in half.

2. Pour all the ingredients of (A) in a pot and heat it with low flame.
Place the Abura-age in a pot and put a fallen-lid directly on the food to be evenly boiled.
Simmer until the Abura-age absorbs all the soup. (It usually takes about 20 minutes.)
Turn off the heat and cool it down.

3. Mix rice vinegar, sugar and salt in a small bowl.
Pour the sauce over the rice and gently mix it all together.

4. Then, add the white sesame seed with the Vinegared rice.
* If you can get the Yuzu, grate its peel and mix with Vinegared rice as well.

5. Open each pocket of Abura-age and stuff about a half full with the rice.
Fold its top to close the pocket.

YUCa’s Table : vol.102


Breakfast menu:
– Miso soup with fried tofu and spring onion
– Yaki-onigiri (Grilled rice ball)
– Yaki-onigiri with Japanese basil and miso
– Grilled cod fish
– Sausage
– Braised pumpkin
– Mini tomato
– Sauteed shiitake mushroom
– Japanese omelet
– Pickled plum