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26/05/2026

Crafted by

19/05/2026

New onion and Carrot dressing

新玉と人参のドレッシング

14/05/2026

Join us

For a feast on the farm .culture on Saturday, May 16.

Yuko will grill chicken yakitori over the barbecue to serve over rice—a Japenese comfort food.

Some mochi will be also available!

11h-15h

Free entrance.

Looking forward to seeing you there!

16日土曜日にオーガニックファームで焼き鳥丼を作ります！
いちご狩りに来られたついでに炭火焼の焼き鳥丼も楽しみませんか？

大福や桜も餅も少しお持ちします。

入場は無料
11時から15時です。

お会いできるのを楽しみにしております✨
culture

07/05/2026

Yuko’s Cooking Class: Homemade Doubanjiang Workshop!

I am excited to announce my upcoming cooking workshops.

In this session, we will focus on Doubanjiang (spicy fermented bean paste), a unique condiment you can only make during this season. Not only will you learn how to make it from scratch, but we will also prepare several delicious dishes using it.

While traditional Chinese Doubanjiang is world-famous, in Japan, we often make it using Koji (rice malt). The star ingredient is the Broad Bean (Fava Bean), which is currently in its peak season! The combination of umami-rich broad beans and Koji creates a truly exceptional flavor.

Although it requires at least six months of fermentation, the wait is absolutely worth it. When I opened the jar I made last year, I was so blown away by the taste that my only regret was: “Why didn’t I make more?!”

I can’t wait to share my “tried-and-true” recipe with you. To showcase its versatility, we will also cook:

- Ebi-Chili (Spicy Shrimp in Tomato & Chili Sauce): Did you know this dish was actually created by a Chinese chef living in Japan? It’s now a beloved staple of Japanese-style Chinese cuisine.
- Spicy Pork and Glass Noodle Soup: Packed with umami, this addictive soup is perfect for both hot and chilly days.
- Spicy Cucumber Pickles: Cucumber season is almost here! This spicy version will be a fantastic addition to your pickle repertoire.

Best of all, you will each take home a jar of the Doubanjiang we make together!

Schedule & Location

Session 1

Date: May 30th (Sat), 12:00 – 14:30
Location: .lx in Campo de Ourique
Price: €75 per person

Session 2

Date: June 7th (Sun), 12:00 – 14:30
Location: Yuko’s Kitchen in Lagoa de Albufeira
Price: €75 per person

How to Book
You can purchase your spot through the link in my Instagram bio. If you prefer to pay via Revolut or MBway, please DM.

Seats are limited, so I recommend booking early!

#海外で和食 #料理教室 #豆板醤

05/05/2026

ポルトガルで起こった日々の面白い出来事を、月一度くらいのペースで
綴っていきます。
気長にお付き合いください。
漫画は夫が描いてくれています！

I’ll be sharing some of the funny little things that happen in my daily life here in Portugal about once a month.
Please sit back, relax, and enjoy the journey with me.
The Manga is created by my husband.

25/04/2026

Another wonderful Saturday. It started with coffee and fresh vegetables at Campo Cultute, followed by a midday cooking session.

We celebrated the flavors of spring, using plenty of seasonal favorites like sweet new onions, broad beans, and peas. We prepared a feast of juicy Japanese hamburgers , savory bean rice, salad, and oeuf mayo, and even crafted a dessert using black sesame amazake.

Afterward, we all got lost in the moment picking and eating loquats from the garden. Truly the best way to spend an afternoon.

この土曜日も、朝はファーマーズマーケットでコーヒー飲んで野菜買ったらランチタイムに料理教室。

今一番旬の新玉ネギやらそら豆、えんどう豆を思い切り使ったメニューは、
ジューシーハンバーグや豆ご飯、サラダやウフマヨ、最後は黒胡麻甘酒を使ったらスイーツ。

さらに庭で枇杷をとって皆で一緒に夢中で食べて、最高の午後でした。

13/04/2026

After watching “Rosanjin’s Stove,” we were struck by a sudden urge for delicious Oniguiri. Despite the late hour, we stayed up to cook a fresh pot of rice and hand-roll some onigiri. Whether they were mixed with Umeboshi or filled with homemade salted Kombu, the warmth of the freshly steamed rice was deeply soul-satisfying.
But the highlight came the next morning. I made a miso paste with my “Everyday Miso” with amazake and brushed it over the leftover salted rice balls before grilling them. The result was spectacular—I felt like I had discovered the “perfect, complete food.” Between the mineral-rich kombu, protein and iron from bonito, shiitake, and sesame in the miso ball and the fermented goodness of the amazake, it’s incredibly delicious and satisfying.I highly recommend everyone try this combination!

ドラマ「魯山人のかまど」を見たら無性に美味しいおにぎりが食べたくなって、ちょっと遅い時間だけどご飯を炊いて夫と一緒におにぎりを作った。梅を混ぜたり、作り置きしていた塩昆布を入れたりして、炊き立てご飯のおにぎりは胃に沁みた。

翌朝残った塩おにぎりに、味噌玉と甘酒を混ぜた味噌ダレをぬって焼いたおにぎりが、それは美味しくて、これ、完全食やん！と一人でワクワク。味噌玉には昆布や鰹節、椎茸胡麻など入って栄養満点だし、そこに飲む点滴の甘酒が入るのだから。これ是非皆さんも試して欲しい！

10/04/2026

Thank you so much for coming to pick up the bento boxes!

今月も季節のお弁当をお買い求めいただき、本当にありがとうございました😊

07/04/2026

Mochi in Spring

春のお餅

#桜餅

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