YUCa’s Table : vol.127
Dinner menu:
– Miso soup with tofu and funori seaweed
– Japanese rice
– Grilled white fish with vegetables
– Boiled tofu topped with seaweed
– Sauteed meat in green pepper
– Barley tea
Latest Posts
Zunda Mochi (Mochi with Edamame sauce)
Zundamochi (ずんだ餅) is a typical Japanese confectionery of Yamagata and Miyagi prefectures. It is a dumpling made by mashing boiled edamame (soybeans) and topping it with edamame-an (sweet red bean paste) with sugar. The balance between the sweetness of the edamame-an and the dumplings mixed with tofu makes it an addictive dish.
Read More
YUCa’s Table : vol.125
Lunch menu:
– Miso soup with tofu, fried tofu and wakame seaweed
– Donburi with okura, taro, natto and egg
– Dessert with almond pudding and mango
YUCa’s Table : vol.124
Dinner menu:
– Miso soup with spring onion, tofu and seaweed
– Japanese rice
– Oden (Steamed fish paste, Fried tofu with mochi inside)
– Pumpkin salad
– Tofu salad
– Grapes
Nasu Dengaku (Eggplant Steak with Miso Sauce)
Dengaku (田楽) is a grilled dish of skewered tofu or konnyaku with miso paste. It is also called “dengaku-yaki” or “miso dengaku” and is one of the dishes that have been eaten in various parts of Japan since ancient times. The name “Dengaku” is said to have originated from the Heian period (794-1185) custom of praying for a good harvest in farming villages called “Dengaku-mai”.
In this “Dengaku-mai” dance, the dancers wear white hakama and jump on a single stick. The name “dengaku-mai” comes from the resemblance of the tofu skewered on a stick in this costume.
“Dengaku-mai” declined during the Muromachi period (1333-1573), and is now performed as a folk art at shrines in some areas.
Originally, dengaku was a dish of tofu with miso paste, but gradually variations have been added, such as using vegetables or river fish as ingredients.
YUCa’s Table : vol.123
Lunch menu:
– Somen
– Kakiage Tempura
– Myoga ginger, spring onion
– Coffee jelly
YUCa’s Table : vol.122
Dinner menu:
– Miso soup
– Japanese rice
– Teriyaki salmon
– Kimpira
– Japanese omelet with dried shrimp
– Natto with aosa seaweed
– Small fish and grated daikon radish
Cucumber & Shiso Pickles
Cucumber and Shiso Pickles (きゅうりとしその漬物) is an easy to prepare and tasty side dish. This pickle is a dish that can be eaten even by those who do not like vinegar, since it is a lightly pickled dish made with salt. Eggplant is also included in the dish, so you can enjoy a variety of textures along with the aroma of shiso.
YUCa’s Table : vol.121
Lunch menu:
– Hiyashi chuka
– Apricot
Goma-dofu (Sesame Tofu)
Goma-dofu (ごま豆腐) is a simple side dish made with starch from a plant called kuzu(kudzu) and sesame paste. It is usually served in kaiseki cuisine. Since it has a very plain taste, I will also show you how to arrange it to enjoy as a dessert.
