yuko_an_lisboa (2025)

14/09/2025

Monthly Bento day!

17th Wednesday at 12-14hhair.lisbon in Campo de Ourique

Price : 18€

Only by reservations

Menu:
Beef rolls with green beans
Mackerel with miso
Ajitama egg
Vegetable spring roll
and more seasonal vegetable dishes

-vegetarian versions will be available, too!

We will also have
-Daifuku Mochi
- Everyday miso
- ’s amazing soy sauce

Reservations for bento are already filling up, so if you’d like one, please send me a DM as soon as possible!

#ポルトガル #お弁当 #和食

12/09/2025

Thank you so much for coming to the ’s market yesterday to buy our Oniguiri rice balls and daifuku mochi!
I really love this market where, starting with the organizer’s wonderful organic vegetables, every single vendor pours passion and care into their products. The sense of connection with the customers and the encounters we have there always make it such a special day.

This time, our rice balls came in three flavors:
• Shiso salmon
• Onion miso chicken soboro
• Aubergine (made with what we harvested at campo culture)with sesame miso

We wrapped them in handmade original stamped paper created by my partner which also decorated our table beautifully!

We’ll be back at the market on October 9th—see you then!

昨日はファーマーズマーケットにおにぎりや大福餅を買いにいらしていただきありがとうござました！
主催者の素敵なオーガニック野菜を始め、すべての出店者さんがその商品に情熱とこだわりを持っているこのマーケットが大好きです。お客さんたちとの一体感もそこでの出会いもいつも素晴らしくて、素敵な1日になりました。

おにぎりは、
-紫蘇サーモン、玉ねぎ味噌チキンそぼろ、茄子胡麻味噌の3種類。

今回は手作りのオリジナルスタンプの紙で包んでテーブルを飾らせていただきました！

次回は10月9日に出店します！

08/09/2025

Our monthly cooking class in will feature some autumn-inspired dishes this time:

- Chikuzen-ni – one of the most famous Japanese simmered dishes, made with chicken and colorful root vegetables. Comforting and loved by everyone.
- Vegetable Spring Rolls – always popular in bentos! This will be the first time I share this recipe.
-Tako-meshi (Octopus Rice) – while Portugal has its own version, Japan also has octopus rice, flavored with dashi.
- Pumpkin Pudding – pumpkin season has arrived! Using Hokkaido pumpkin, I’ll show you how to make an easy, rich, and delicious pudding.

📅 September 20 .lx in Campo de Ourique

September 27 – Yuko’s Kitchen at Lagoa de Albufeira ( only 1 spot left)

🕛 12:00–14:00

€70

As seats are limited, please choose a date and get your spot early by sending me DM✨💕

#ポルトガル #料理教室 #地産地消 #季節のお料理

27/08/2025

Since we’re setting up a Japanese food area at the Festa de Corroios, I’ve been participating yesterday and today.
I decided to make and serve Japanese curry we used to prepare back in my restaurant days, for the first time in a long while. The roux is made with lots of onions, mushrooms, carrots, apples, spices, and butter, then blended with a broth made from chicken bones. At the restaurant this dish was very popular—some people even came just for the curry. (Back then, I also used beef shank bones in the bouillon.)

Later, as sushi, sashimi, and other Japanese dishes became the main focus, the curry was discontinued.

Today This time I made it with charcoal-grilled chicken, serving it with sides of fermented shibazuke pickles, purple cabbage and black bean Kuromame, carrot ume-acar,and mini peppers dressed with a shiso pesto.

今日と明日、ローカルの大規模フェスFesta de Corroiosの端っこに日本食エリアを作るということで、参加してます。

レストラン時代に出していた欧風カレーを久しぶりに作った。大量の玉ねぎと木の子、人参とりんごとスパイス、バターでルーを作って、鶏ガラで取ったスープで伸ばしていく。(店では牛のスネ肉の骨も使ってた)これが店ではとても人気で、これを食べるために通う人もいた。
後に寿司や刺身や和食がメインになり始めてカレーは打ち切りになったけど、がっかりして来なくなったお客様もいたなぁ。

今日は、炭火焼きにした鶏肉を入れたスタイル。
乳酸発酵させた柴漬け、紫キャベツと黒豆のラペ、人参の梅アチャール、ミニパプリカの紫蘇ベーゼ和えを添えて。

#海外のフェス #ポルトガル #欧風カレー

15/08/2025

It’s been almost 3 years since I started making and eating fermented foods every day, and I’m so glad I began this journey. Even though I’m far from Japan, living here in Portugal, I now find myself eating more traditional Japanese meals than many people back home.

With vegetables from my garden or local farmers, homemade miso and koji seasonings, and even pickles I prepare myself, I can enjoy delicious meals every single day—without any complicated cooking. Fresh fish is available locally in Sesimbra, and I can even get high-quality meat by delivered to Sesimbra.

Thanks to these fermented foods, my digestion has been happy and healthy every day for the past three years—proof that my gut loves this lifestyle.

And here’s the thing: you don’t need to make your own koji to start. A good soy sauce or miso already holds the magic of fermentation. Add some pickles and your meal becomes even more powerful.

That’s why I love sharing these ideas in my cooking classes every month. The August 23rd class .lx is almost full—just a few spots left, so message me soon if you’d like to join!

発酵食品を作って摂る生活を初めてそろそろ3年になるけど、本当に出会ってよかった！
日本から離れたポルトガルの地にいるにもかかわらず、なんだか今は一般的な日本人よりも
昔ながらの和食を食べる日も多いなぁという不思議なことに。
自分で作った野菜、または地元の農家さんの野菜を中心に、自家製お味噌や麹調味料でおかず作って、漬物も作っていたら、難しいことは何にもしなくても、美味しいご飯が毎日食べれる。新鮮なお魚も地元のものがあるし、いつも使わせていただいているお肉の配達もセジンブラまでしてもらえることになった。だから、外食をほとんどしなくなった。だって毎日のご飯がとても楽しいから！

こんな生活のおかげで、この約3年、1日たりともお通じに困ったことはありません。
腸が毎日元気に動いてくれているのを感じる。
麹で何か作るのはハードル高いなぁと思う人は、自分で色々醗酵食品を作らなくても、時間をかけて作られたいいお醤油やお味噌自体がもう素晴らしい醗酵調味料なので、それだけですごく体が喜ぶご飯作れる。これにお漬物でも足したらさらにパワーアップ。
そんなご飯をもっと紹介したくて、毎月いろんな料理を教室でご紹介しています！
今月8月23日の教室はあと数名で満席です。ご希望の方は今のうちにご連絡くださいね！

#発酵調味料で腸からキレイに #海外で和食 #料理教室

06/08/2025

Cooking Classes
Theme:
“Koji Magic – Making Everyday Cooking Effortless and Joyful!”

My passion for koji-based cooking hasn’t cooled down since last month, and I’ve come up with even more delicious ways to use it!
This time, we’ll be creating a new seasoning called Shirodashi Koji (white broth koji), and even making a mouthwatering, gluten-free okonomiyaki using rice—yes, rice!

Do you know okonomiyaki? It’s a soul food from Osaka, where both my husband and I are from. It’s no exaggeration to say we grew up eating it!
Even if you’re not gluten-free, I think you’ll love this dish,you’ll want to make it again and again.

We’ll also make homemade toppings: a mayo made from onion koji, and a rich Chūnō sauce (Japanese-style brown sauce) that’s usually time-consuming or full of additives when store-bought. Our version will be simple, clean, and made entirely with natural ingredients.

In addition, we’ll prepare several seasonal vegetable dishes, and for dessert—a refreshing Peach & Amazake Chilled Soup.
Using amazake (sweet fermented rice drink), this dessert requires no sugar or dairy but is wonderfully light and satisfying. It’s perfect for children too. In traditional Japanese medicine, peaches are known to nourish and hydrate the body, help restore energy, and support skin health—making them ideal for summer fatigue or dryness. Unlike most fruits, peaches also gently warm the body, which is great for those who are sensitive to the cold.

Menu

-Okonomiyaki with rice and cabbage

-Onion koji mayo

-Homemade Chūnō sauce (Japanese-style brown sauce) with koji

-Some more summer vegetable dishes

-Peach and Amazake sweet

Class Dates & Locations

Sunday, August 17
Yuko’s Kitchen at Lagoa de Albufeira
12:00 – 14:30
SOLD OUT

Saturday, August 23lx at Campo de Ourique
12:00 – 14:30

Price: €70 per person (all inclusive)

Spaces are limited, so please send me a DM on Instagram if you’d like to reserve a spot!

今回は、白だし麹を使ってグルテンフリーのお米で作るトロトロお好み焼き(小麦粉使うやつよりもむしろもっとトロトロで美味しい❣️)や、麹マヨ、すぐ作れる中濃ソースまで作っちゃいます！

そして、砂糖なしの甘酒ピーチスープのデザートは最近美味しくてリピートしまくりです。

ご興味ある方はぜひDMで教室お申し込みください💕

25/07/2025

Thank you so much for coming to the farmers market by yesterday!

This time, we had three types of onigiri:

Chicken with ginger,

Salmon with shiso and sesame,

Steamed eggplant with miso.

The rice was a delicious organic variety grown by in Portugal.
I’m so happy to be able to use locally grown rice for onigiri!

As always, the miso was by ,500-day aged miso — full of deep, rich flavor.

For the daifuku, I made four flavors: strawberry, yuzu, matcha, and black sesame.
The highlight was definitely the strawberry — the day before, I picked them at the organizer’s farm .culture and they were so sweet it felt like they were already sugared!

I hope to see you all again in September!

昨日はFriends of a farmerのファーマーズマーケットにお越しいただきありがとうございました。

今回のおにぎりは、鶏しょうがそぼろ、鮭とシソ胡麻、蒸し茄子の味噌和えの３種類でした。
ご飯はのポルトガルで栽培された、とても美味しいオーガニック米を使用。この国で栽培されたお米をおにぎりでも使えるのはとっても嬉しい！

お味噌はいつも通り、田中さんの500日熟成のものです。

大福は、いちご、柚子、抹茶、黒胡麻を４種類作りましたが、中でもイチゴは前日に主催者のcampo cultureの畑に本当に、砂糖をかけたように甘いイチゴを摘みに行き、それらを使うことができたのが最高でした！

また9月に皆様にお会いできますように。

#ポルトガル

03/07/2025

Cooking Class
Theme:
Let’s make quick and delicious meals using fermented seasonings like koji and miso!
When it’s hot, spending long hours in the kitchen or using the stove can feel exhausting—but we still want to eat something tasty and energizing, right?
That’s where koji and miso, packed with umami, come in handy! Using these seasonings, you can create flavorful dishes in no time. I’ll introduce recipes that are great for both entertaining guests and meal prepping. If you keep homemade umami-rich condiments on hand, you’ll be able to whip up a variety of meals with ease.

Menu:

- Chilled Spicy creamy Noodles with grilled Chicken
- Steamed Aubergine in Japanese Dressing
- Tomato and Cherry Marinated Salad
- Pickled Cucumber
- Anmitsu (Japanese-style dessert with mochi, azuki beans and fruits)… a dish we should enjoy during summer!

Dates:

Saturday, July 19lx(Campo de Ourique, Lisbon)
11:00–13:00
Saturday, July 26
Yuko’s Kitchen in Lagoa de Albufeira (Sesimbra) …only one more spot available
11:00–13:00
Fee:
€70 per person

Spots are already filling up, so if you’d like to join, please send me DM as soon as possible.

#海外で料理教室 #ポルトガル #夏の料理

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

14/09/2025

12/09/2025

08/09/2025

27/08/2025

15/08/2025

06/08/2025

25/07/2025

03/07/2025

03/04/2025

20/03/2025

18/03/2025

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