Menu:
– Veggie miso soup [Recipe]
– Cauliflower rice
– Tofu topped with nori seaweed and natto (fermented soybeans)
– Sesame salad with spinach
– Steamed vegetables with sesame sauce
– Simmered pumpkin [Recipe]
– Kimchi
Tanabata decoration in the classroom!🎋
Legend has it that Vega and Altair, who are separated by the Milky Way, are allowed to meet only once a year on the night of Tanabata or July 7th. It is said that if you write your wish on a tanzaku (a strip of paper) and hang it on a bamboo grass, your wish will be granted.
My son brought special bamboo grass with Tanzaku and it seems that my son wishes to be like a mom =me ?!
Menu:
– Tonjiru [Recipe]
– Japanese rice with salmon flake, scrambled egg and pickled plum
– Broccoli with sesame sauce
– Kimpira (stir-fried burdock and carrot)
– Simmered konnyaku and fried tofu with yuzu miso sauce
– Fried lotus root
Tonjiru is a comforting and hearty Japanese soup made primarily with pork and miso broth, filled with a variety of vegetables. The word “Ton” means pork, and “Shiru” (or “Jiru”) means soup, making it a pork-based soup.
Unlike traditional miso soup, which typically contains only a few ingredients, tonjiru is packed with vegetables, making it filling and nutritious. Common ingredients include carrots, onions, potatoes, and konjac, along with pork and miso paste for a rich, savory flavor.
Tonjiru is often considered a nostalgic and comforting dish in Japan, reminding people of gatherings and events. It’s a versatile dish, and if you’re not able to eat pork, you can easily substitute it with chicken or skip the meat altogether for a flavorful vegetable-based soup.
Personal memory :
Tonjiru reminds me of my youthful days. I remember that I used to eat this dish outside with everyone at various events. And the most unforgettable memory was when my family visited our grandparents’ house in the country side of Fukushima, we cooked Tonjiru with cousins and relatives and eat outside together! After eating, we all had fresh water melon from their field and played fireworks at night. It was so much fun and one of the precious memories for me! Yes, Tonjiru is definitely special dish for me forever!
Recipe :
– Tonjiru
Good news, everyone!!!
YUCa’s Japanese Cooking received a TripAdvisor’s certificate of excellence 2019!!! This is the 4th time to receive this amazing certificate.
Some of you might know this story already from my first cookbook that we launched in April but I only ran one class a month at the beginning. Then, thanks to the word of mouth, more guests contacted and joined my class little by little. And my class was chosen the No.1 cooking class in Japan 2018 by international travelers . It all happened from your reviews on TripAdvisor.
Thank you for your kind, uplifting and warm reviews, everyone! I strongly believe the power of “Word of mouth”. ✨
YUCa’s Japanese Cooking will pursue our mission “Connect Japan and overseas countries through the Japanese foods and lifestyle” to and continue giving more values to YOU!
THANK YOU VERY MUCH!!!
xoxo,
YUCa
P.S. Special thanks to my family♡
Menu:
– Mixed brown rice and white rice
– Natto (fermented soybeans)
– Miso soup with aosa seaweed
– Eggplant steak with miso sauce [Recipe]
– Sautéed various mushrooms
– Simmered pumpkin [Recipe]
– Pickled cabbage and salted kelp
– Fresh salad
After Biwa (loquat), it’s time to enjoy plum!
I put rock sugar and frozen plum in a glass bottle to make a plum syrup. You can also make plum flavor juice with using this syrup!
This is fun annual event for my family. If you want to know the recipe, please check here!
This recipe is super easy and delicious.
Menu:
– Japanese rice topped with plum flavor sesame seeds and nori seaweed paste
– Sautéed various mushrooms
– Pumpkin salad
– Wagyu steak
– Croquette
– Sautéed green beans
Time to eat the loquat called “Biwa” in Japanese! Thanks to the technology, you can buy most of the fruits all year around here in Japan. But there are some fruits that you can only taste during certain period of the year. And this Biwa is one of them! So, I feel something special for these kind of seasonal fruits.
I made Japanese sweets called “Yokan”. We usually use red bean paste to make Yokan but I found white bean paste in my fridge so I created this sweets!
After mixing water, agar agar and white bean paste to make the 1st layer, I chopped Biwa into small pieces and seasoned with sugar and lemon juice. While marinating it, I prepare another mixture of water, sugar and agar agar. Added Biwa in it and pour the whole mixture on the 1st layer. Move to the fridge to set for an hour! YUMMY
Menu:
– Mixed brown rice with various mushrooms
– Miso soup with tofu, wakame and Japanese spring onion [Recipe]
– Chikuzen-ni (=Simmered veggies and chicken)
– Pickled cucumber and turnips
– Natto *fermented soybeans
– Kiwi
