"Hello, Konnichiwa! My name is Yuka, welcome to my page!
I hold cooking workshops in my home kitchen about Japanese Cuisine specialized in fermentation. Fermentation might sound complicated but it actually is so simple and easy, furthermore it accentuate food’s taste and brings so much health benefits to our bodies.
My passion is to share this natural superpower of fermentation and I am confidant you’ll fall in love once you experience what it can do for you.
It might be the first time for you to actually use many different kinds of Miso on your own, and taste condiments using Koji.
Koji is s culture from rice or soybeans, commonly mistaken as type of yeast but it’s different from it. Koji is cooked rice/soybeans that have been inoculated with a fermentation culture, it is the secret ingredients for Soy Sauce, Sake, Miso, Mirin and many more of core Japanese condiments crucial for our cuisine.
In my workshop, I will show you what actually that Koji is, how simple and easy it is to use in your own kitchen and you’ll be able to use in every type of international cuisine in the world, that is my promise to all student.
My home is right in a heart center of Tokyo, 5 minutes walk from “Hiroo Station” just a step to Yebisu, Roppongi, Omote Sando, and Tokyo Tower. I’m looking forward to share time with you, and take home piece of Japan with you to your kitchen all over the world! "