yuko_an_lisboa (2025)

08/06/2025

Cooking Classes

Saturday, June 21st — 12:00 to 14:30
Location: Yuko’s Kitchen (Lagoa de Albufeira) •• only 2 spots available

Saturday, June 28th — 11:00 to 13:30Location: .lx (Campo de Ourique)

Fee: €70 per person

Theme: Sardines & Ume – Summer Power from Portugal and Japan!

June in Portugal means sardine season — and in Japanese cuisine, sardines are a star ingredient as well.Sardines are a nutritional powerhouse: packed with EPA, DHA, vitamin D, calcium, protein, and iron, all in a naturally balanced form. They support muscle health, boost energy, and their healthy fats help improve circulation, fight fatigue, and clear mental fog — all especially important in the summer heat.

And do you know about umeboshi (Japanese pickled plums)?
These little powerhouses are especially helpful in summer.
They aid digestion, prevent summer fatigue, and pair perfectly with sardines — a true golden duo!

This month’s menu includes:

• Sardines simmered in ume’ Umeni’ (A favorite from last year, and something I truly want to share every June!)
• Sardine tartare (Fresh sardines are delicious raw — let’s enjoy this simple, no-heat recipe together)
•Escabeche ‘ Nanbanzuke’ (Sardines marinated in sweet vinegar — a Japanese summer classic with roots in Portugal)
• Plus one more seasonal vegetable dish using ume

Let’s eat plenty of sardines and power through the summer together!

To reserve a spot, please send me DM.

#海外で料理教室 #ポルトガル #鰯料理

02/06/2025

There are two ways to begin this story and one of them would be: I am now distributing French-made Japanese pots in Portugal!

The quirkier beginning is this: one day last January, I was busy preparing for a miso class .lx ‘s grocery store, when a bearded man – a tourist?- came into the workshop space, and started to ask me about what I was doing. He mentioned that he was making donabe pots by hand in France, which sounded a little unlikely to me, but very intriguing: would he show me his work? Good donabe are hard to find here, I said. This led to an order – I wanted to try them – then to a longer discussion about how we could work together to bring his work to Portugal.

Ben fell into cookware by accident: in 2018, he picked up a book about Japanese donabe on one of his teaching trips to the US, and got super intrigued by this utensil he did not know, used to cook in a way he had never tried before. Over the last 7 years, he has slowly learned to work with clay, and developed a craft practice centered on cooking and hospitality. His pots try to maximize the advantages of cooking in stoneware: gradual heat increase, diffused and homogeneous cooking, high thermal retention. His goal is to developed hand-made cookware for both professional and home-cooks, and a lot of his work is influenced by Japanese family cooking .

To kickstart our partnership, he will be shipping pots ordered through me free of charge…and I am also suggesting to him some shapes that I’d like to see him try his hands on (he is currently working on a miso jar for me : ).

30/05/2025

Thank you so much to everyone who came out to pick up a bento yesterday!
Thanks to you, we completely sold out 🙏✨

This time’s menu featured:
• Grilled fish marinated in sake lees and homemade white miso
• Chicken & tofu tsukune
• Dashi-maki tamago (rolled omelette)
• Spring vegetable rolls
• Shira-ae (tofu & sesame dressed vegetables)
• Chard with sesame vinegar dressing
• Red cabbage yuzu-kosho slaw
• Grilled turnip with sansho tsukudani
• Pea rice

…and more!

We also had some of our homemade creations like:
6-week fermented craft enzyme cola syrup, ponzu, daifuku mochi, Amazake sweets, furikake, and other little goodies.

I’ll announce the date for next month’s bento day as soon as it’s confirmed.
Wishing you a lovely weekend!

昨日はわざわざお弁当を買いにいらしていただき、ありがとうございました。
お陰様で、全て完売させていただきました。

今回のメニューは、
酒粕と自家製白味噌で漬けた魚のグリル
鶏と豆腐のつくね
だし巻き卵
野菜の春巻き
白和
チャードの胡麻酢和え
紫キャベツの柚子胡椒ラペ
カブのグリルと山椒佃煮
豆ご飯

などなどでした。
この他に、６週間発酵させたクラフト酵素コーラシロップや、ポン酢、大福餅、甘酒の美肌デザート、ふりかけなどなど、ちょこちょこと自家製のものもご紹介できて、楽しかったです！

また来月の日取りが分かり次第、報告させていただきますね。
良い週末を！

#ポルトガル #海外で和食 #お弁当ご予約承ります

19/05/2025

今月もMaria Granelにての料理教室がとても楽しく終わりました。　
メニューは
漬け丼
アスパラと人参、椎茸の白和
あらで取った出汁の味噌汁
黒胡麻アイス

でした。
漬け丼っていいお魚がも使ったらさっと作れて美味しくて最高ですよね💕　店でもベスト3に入る人気の一品でした。
白和も、シンプルなのにコクがあっていつまでも食べ続けちゃう。　アラで作った味噌汁は、旨味の塊のスープで心も体も温まる。
黒胡麻アイスも店で出していた大人気の定番でした！

たくさん質問が飛び交って、とても賑やかで楽しいレッスンで、皆さんのニコニコに元気もらいました😃
ありがとうございました！
そして25日のレッスンに来られる皆さん、お会いできるのを楽しみにしています！

Had such a fun time at this month’s cooking class .lx 💕

The menu:
🍚 Zukedon (marinated fish rice bowl)
🥬 Shiraae with asparagus, carrots & shiitake
🍲 Miso soup made from fish scrap dashi
🍨 Black sesame ice cream

Zukedon is always a winner — quick, tasty, and so satisfying (it was a top 3 favorite at my restaurant!).
The shiraae was rich and comforting, the miso soup packed with umami, and the black sesame ice cream… a classic!

So many great questions and happy faces — thank you all! 😄
Can’t wait to see everyone coming on the 25th! ✨

#ポルトガル #海外で和食 #料理教室

21/04/2025

This year, I started offering miso workshops, followed by koji workshops. I’ve been using koji more regularly since then, and I’ve really become addicted to how convenient it is! But as expected, buying koji overseas is expensive.

So, I tried making it using things like insulated bags, but adjusting the temperature was a bit of a hassle. Since I wanted to make sure it turned out well, I decided to use my yogurt maker to increase my supply of rice koji, even if it meant making smaller batches.

There are lots of people who’ve shared how to make it, so I recommend checking out their methods and giving it a try!

Some people asked me which make I use. The one I use and am super happy with is from Rommelsbacher. While it doesn’t allow for precise temperature control like Japanese models, it does have four temperature settings, so you can choose the closest one. The best part is that it comes with a glass container and ceramic containers! It also includes a filter for making Greek yogurt. And unlike using an oven, it doesn’t use as much electricity, which is a huge plus for me.

The rice koji turned out great—and now I’m making natto with it!

I didn’t use the yogurt maker for this, but I recently made homemade doubanjiang too! I’m especially happy because I made it using pesticide-free broad beans grown in my own garden. Now it’s time to let it ferment for 6 months!

今年、味噌のワークショップを始め、その後は麹のワークショップ。麹を使う機会がしっかり増えて、改めてその便利さにやみつきになっているのだけど、やっぱり海外で麹を買うのは高い！
というわけで、保冷バッグなどでも作ってみたけど温度調整がちょっと面倒くさい。やっぱり確実にうまく作りたかったので、一回の量は減るけどヨーグルトメーカーで手持ちの米麹から増やすことにしました！
作り方はいろんな方がアップしているので、それを参考に作ってみてね😃　
私が今回購入してすごく満足しているのは@rommelsbacherのヨーグルトメーカー。日本のやつみたいに細かい温度設定はできないけど、4段階温度の設定があって、一番近い温度を選んで設定できるし、何よりも良いのは、中がガラスの容器と陶器の容器ということ！グリークヨーグルトも作れるフィルターもついてるし、やっぱりオーブンよりも電気使わないのが嬉しい☺️
米麹もうまく作れて、今は納豆作ってます✨

このヨーグルトメーカーは使っていないけど、先日自家製豆板醤も作れました！自分の畑で無農薬で作ったそら豆で作ったから嬉しい。これから6ヶ月熟成させていきます！

#海外で日本食 #海外で発酵料理 #ポルトガル

14/04/2025

This month’s lessons themed around koji .lx and also in my kitchen have wrapped up successfully! Thank you so much to everyone who joined us—it was such a fun time!

We made a variety of gut-friendly and delicious recipes this time, including kimchi and dressings from shio-koji, onion koji using fresh seasonal spring onions, and healthy desserts with amazake. But there’s still so much more you can do with koji! I’d love to share some refreshing summer recipes using koji sometime soon.

I was reminded once again how koji is such a powerful ingredient—you just prepare it in advance, and it instantly adds amazing flavor to any dish. It’s quick, tasty, and supports gut health—truly a triple (or even quadruple!) win.

If you’re interested in a private lesson focused on koji, feel free to reach out!

I’ll be posting information about the May lesson soon, so stay tuned!

今月の麹がテーマのレッスンも無事終わりました！お越しいただいた皆さん、楽しかったですね！ありがとうございました😊

今回は塩麹からキムチやドレッシングを作ったり、今季節の新玉ねぎで玉ねぎ麹を作ったり、甘酒でヘルシーデザートを作る、美味しい腸活レシピを紹介しましたが、麹でできることはまだまだたくさん！近いうちにまた麹を使った夏の料理もご紹介したいです。

麹って用意しておけばそれだけで味が決まるから本当にパッと美味しいものがすぐにできちゃうし、しかも腸活にもなる一石二鳥どころか3丁にも4丁にもなる、心強い調味料だなと改めて思いました！

麹がテーマのプライベートレッスンに興味ある方もぜひご連絡くださいね。

5月のレッスンのご案内はまた近いうちにアップします！

#海外で料理教室 #麹ご飯

03/04/2025

Portugal has been having such unpredictable weather lately!
One moment, the sun is shining, and it feels amazing, and the next, the rain is back. But the soil in the fields and the lush green forests seem absolutely delighted.

This week’s lunch order was Zuke-don (marinated rice bowl), so I prepared a meal using local, seasonal vegetables—something that would nourish both the body and soul while being gentle on the stomach.My philosophy when it comes to food is “Meals that fills both heart and body..”

It’s great when the first bite makes you go “Wow, this is delicious!”, but what I really aim for is that moment after you’ve finished eating, when you sigh and think, “That was so good. That meal just felt right.”
I want my food to seamlessly blend into daily life, leaving both your skin and your body feeling radiant. It’s a high goal—to create meals that bring beauty from the inside out—but it’s one I’m committed to for life!

Here’s what was on the menu this week:
✨ Zuke Chirashi Don (with a vegan option available)
✨ Red cabbage, kumquat & walnut salad with red wine vinegar marinade
✨ Potato & wood ear mushroom stir-fry with shichimi & garam masala
✨ Pickled beets (Japanese-style gari)
✨ Glass noodles & vegetable steamed stir-fry
✨ Oven-roasted mini spring onions

I hope this food brought warmth and joy to those who enjoyed it!

ポルトガルは不安定なお天気が続きますね。わぁ晴れた！気持ちいい！と思ったらまた雨が続き。でも畑の土や森の緑たちは、とても嬉しそう。

今週のランチのご注文は漬け丼でしたので、その他ローカルの季節の野菜たちを使って、心も体も満たされるような、不安定な天候の中、できるだけ胃が疲れないご飯を用意しました（植物油は最小限に。多分メニュー全体で大さじ２くらい！）。
私のご飯のテーマは「心と体を満たすご飯」。一口食べた瞬間に「うまっ！」ていうのもいいけど、全部食べ終わった時に「はぁ、美味しかった。なんだか気持ちのいいご飯だったなぁ’」とちょっと幸せになるようなご飯を目指しています。毎日の生活に溶け込んで、お肌も体も心も綺麗になるような食事、というのはとても高い目標ですが、人生のテーマにして精進していくつもりです！

今週のメニューはこんな感じでした

・漬けチラシ丼（ヴィーガンバージョンもあり）
・紫キャベツと金柑、胡桃の赤ワインヴィネガーマリネサラダ
・ジャガイモとキクラゲの七味がラムマサラ炒め
・ビーツのガリ風
・春雨の野菜の蒸炒め
・ミニ新玉ねぎのオーブン焼き

20/03/2025

昨日のお弁当ディ、お天気が悪い中お越しいただいた方、ありがとうございました！おかげさまで完売いたし、足りないくらいでした。

メニューは
牛しぐれ煮
アトランティックサーモンの酒粕焼
野菜春巻き
味玉
梅味噌人参
酢の物
のり塩ポテト
などなど

今回は全体的に春らしい優しい味にしました。
来月はそら豆やえんどう豆がたくさん出ているかな？楽しみです！

Thank you to everyone who came to our Bento Day yesterday despite the bad weather! Thanks to your support, we completely sold out—there wasn’t even enough to go around!

Our menu included:
• Gyū shigureni (simmered beef)
• Sake lees-grilled Atlantic salmon
• Vegetable spring rolls
• Ajitama egg
• Ume-miso carrots
• Vinegared Wakame and Cucumber
• Nori-salt potatoes
…and more!

This time, I went for a gentle, spring-inspired flavor overall.
Next month, will we see plenty of broad beans and green peas? I can’t wait!

#ポルトガル #海外でお弁当 #海外で和食

18/03/2025

Bento day tomorrow on 19th March!

Pick up time : 12h-14h
Where : Rua Almeida e Sousa 22A, 1350-011 Lisboa (Campo de Ourique) soon-to-open Japanese hair salon, Creativelabo from hair
Price : 18€

I stil have a few boxes available due to some cancellations.

I will also have some mochi and Ponzu sauce.

Please DM me if you’d like to come over to pick up your bento lunch box 👍💕

yuko_an_lisboa

08/06/2025

02/06/2025

30/05/2025

19/05/2025

21/04/2025

14/04/2025

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