Yukimasa Rika
  • Yukimasa Rika 
  • By this author: 4 Latest posted: 2018.02.14
Culinary expert; chief executive officer, REKIDS. Born in 1966 in Fukuoka Prefecture. Graduated from the University of California, Berkeley. After returning to Japan, found work as a commercial producer with Japanese advertising giant Dentsu and began writing cookbooks on the side. At age 42, left Dentsu to start up her own online education business. Has appeared on the NHK World cooking show Dining with the Chef since 2011. Yukimasa has published more than 50 cookbooks, which have sold upwards of 800,000 copies and have been translated into Chinese and Korean. Author of Reshipi no iranai washoku no hon (Japanese Cooking Without Recipes), Konya wa ienomi (Drinks at Home Tonight), and many other works.
“Temaki-zushi”: Get Creative with Roll-Your-Own Sushi2018.02.14

If you’re looking for a no-hassle way to have a Japanese-style party, temaki-zushi—literally meaning “hand-rolled sushi”—could be the answer. The only cooking involved is preparing sushi rice, which is just fresh-cooked rice flavored here with sushi vinegar, regular vinegar, and salt. Although raw fish is commonly used, there are no hard-and-fast rules about what can or can’t go in the sushi; prac…
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“Oyakodon”: The Simple Pleasure of Chicken, Egg, and Rice2018.02.07

Oyakodon is a healthy dish made with only egg, onion, chicken, and rice. The soft and creamy half-cooked egg combined with lightly sweetened sauce will melt in your mouth, and you’ll empty the bowl before you know it. Oyakodon is so beloved in Japan that there are restaurants specializing in it, but it is actually a very simple dish that can easily become a staple in your repertoire.
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“Kinpira”: A Colorful, Flavorful Veggie Side-Dish for Any Meal2018.01.31

The following recipe is a spin on kinpira, a popular izakaya (Japanese-style pub) dish, using two ingredients that are available just about anywhere in the world: carrot and potato. Although kinpira is commonly associated with gobō, or burdock root, it works surprisingly well with the humble potato. With a delightful texture, this is a great recipe to fall back on when you need that extra dish.
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Sukiyaki: Gather Round the Pot for a Warming, Filling Meal2018.01.17

The first recipe in the series is sukiyaki, known the world over as the title of a popular Japanese song. It looks sumptuous and tastes delicious, but is a snap to cook: just simmer beef and vegetables in a sauce made with sugar, mirin (sweet cooking sake), soy sauce, and sake. Switch out ingredients to your liking in this flexible dish, a perfect one to share with friends and family in colder mon…
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