Menu:
– Miso soup with wakame seaweed, fried tofu and cabbage [Recipe]
– Yaki Onigiri [Recipe]
– Tuna Mayo Onigiri [Recipe]
– Kimpira gobo (Stir-fry burdock and carrot) [Recipe]
– Bean sprouts and cucumber salad
– Japanese omelette [Recipe]
– Yogurt with blueberry jam and marmalade jam
Memo:
1. Looking for cookware for babies and toddlers? Please visit YJC Online Store!
2. Are you interested in trying other recipes? Download our free recipe App: “Recipe by YJC“
Tonkatsu for Lunch. The other day, my family and I visited Yamagata prefecture and had lunch at our favorite restaurant in the Shonai airport. Their signature dish is Tonkatsu and we always choose this!
Do you know Tonkatsu (とんかつ)? I remember that my cooking class guests sometimes misunderstood Tonkatsu (=Fried pork fillet) with Tonkotsu (=Pork bone). There are some tips to make crispy and juicy Tonkatsu. If you are interested in making Tonkatsu at home, please check here!
In Yamagata, we visited an aquarium famous for the best jellyfish in Japan. We were all surprised to meet so many kinds of jellyfish in one day.
In this video, I will show you how to make Spicy Tuna Onigiri (Japanese Rice Balls). Spicy Tuna Onigiri might be more popular overseas. In this tutorial, I will introduce two kinds spicy tuna onigiri; fresh tuna version and cooked tuna version. Additionally, I’ll also introduce how to eat Onigiri with Japanese breakfast/teishoku style. I hope these recipes will bring you a wonderful time with your friends and family! Read More
Although the influence of the pandemic is still continuing, I started my online class with the hope that we can feel the connection between people through cooking and help enrich your life.
To commemorate this broadcast, I decided to hold a special campaign. If you make a reservation using this campaign code, you will get 20% off the tuition fee for online classes. Please take this opportunity to invite your friends and family to experience the online class.
Menu:
– Curry flavor veggie and tofu over the rice
– Karaage (Fried chicken) [Recipe]
– Steamed bun [Recipe]
– Japanese omelette [Recipe]
– Steamed broccoli and carrot
– Boiled eggplant seasoned with soy sauce and bonito flakes
Memo:
1. Looking for cookware for babies and toddlers? Please visit YJC Online Store!
2. Are you interested in trying other recipes? Download our free recipe App: “Recipe by YJC“
Mario became 10 years old recently! He came to our house just after my husband and I started living together so he is like our first child (even now!). After him, Luigi, Kengo and Sui joined our family. I am sure Mario didn’t expect our family becomes so big! My family believe Mario is a Lucky Dog. Because he has good luck since he was a child and has been bringing us wonderful things in life. 10 years old means about 70 years old for dog. I hope he will eat well, stay healthy and live long. I found a paper put on the wall and it said “Happy Birthday, Mario!”. I am pretty sure that Kengo did that.
Menu: [Recipe]
– Miso soup with broccoli and eggplant
– Spinach fried rice
– Steamed salmon and broccoli with dashi and lemon sauce
– Tofu salad with avocado and cherry tomato
In this recipe video, I will show you how to make Pregnancy Meals In Japan. It is recommended that you should take folic acid more on a daily basis in the early stage “first trimester” of pregnancy (and also those who want to get pregnant). I will share some of my favorite recipes with using green veggies; spinach, avocado and broccoli. Folic acids are important nutrient for not only who are pregnant but also everyone to prevent from anemia. Please try making these nutritious recipes. I hope you like them!
The soy bean, a rich source of protein, is central to the Japanese diet. Soy products include tofu, soy sauce, and miso. Tofu can also be pronounced dofu, as in Koya-dofu (freeze-dried tofu) or yudofu (tofu hot pot).
Tofu Tofu in Japan can be a reservation, a far cry from the bland blocks commonly found commonly found elsewhere.
Abura-age (油揚げ) : Pieces of tofu from which excess water has been pressed, and then deep-fried
Agedashi dofu (揚げ出し豆腐) : Tofu that is rolled in a starch (katakuriko0 deep-fried, and covered in a savory soy and dashi sauce
Atsu-age (厚揚げ) : Thick pieces of tofu that are deep-fried
Ganmodoki (がんもどき) : Tofu that is mixed with vegetables from both land and sea, molded into balls, and deep-fried
Hiyayakko (冷奴) : Chilled tofu, popular in summer
Kinugoshi dofu (絹ごし豆腐) : Soft or silken tofu
Koya-dofu (高野豆腐) : Freeze-dried tofu, named after Mount Koya where it was originally made
Momen dofu (木綿豆腐) : cotton tofu or firm tofu, so called because the tofu was traditionally strained through a piece of cotton cloth
Yakidofu (焼き豆腐) : Grilled tofu, often used in hot pots
Yudofu (湯豆腐) : Tofu hot pot, a popular dish in the winter
Zaru dofu (ざる豆腐) : Very soft tofu named for the zaru, a bowl made from bamboo in which it is formed
Other soy products
Daizu (大豆) : Dried soybeans
Edamame (枝豆) : fresh soybeans, usually served boiled and seasoned with sea salt
Kinako (きなこ) : Flour made from toasted soybeans; a popular ingredients in wagashi (Japanese confections)
Miso (みそ) : Fermented paste, which is made from soybeans and sea salt combined with koji. More in detail
Okara (おから) : The pulp left over after steamed soy beans are pressed to make soymilk; low in fat and rich in fiber, okra may be mixed with vegetables, or used as an ingredient in croquette
Natto (納豆) : Fermented soybeans, famous for a their funky aroma and gooey texture.
Tonyu (豆乳) : Soy milk
Yuba (湯葉) : The skin from soy milk that has been heated; best when served on its own with a bit of soysauce and wasabi, it can also be used to wrap foods or as an ingredient.
