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yuko_an_lisboa, Campo de Ourique, Campo de Ourique (2026)

10/10/2026

日本語で行うポルトガル料理のセッション。
やり始めてから、反対に、日本で日本食を楽しむ海外の人たちのワクワクがよくわかる！
まず、せっかくその国にいるんだから、現地の料理をただ食べるだけじゃなくて、料理するということも
体験してみたい。そして何よりも、本物の良い素材が、現地の値段で買える。味見して、後から気に入ったものを
スーパーなどでお土産に安心して買える。
その国の空気を感じながら作る。そして同じ場に居合わせた人たちとの思いがけない出合いになったりもする。

日本語でやるから、細かい質問もできるし、日本に帰ったら、日本の食材でどんなふうに応用を効かせることができるかも知ることができる。

ご希望があれば、いつでもプライベートレッスンでもできますので、お気軽にお声がけくださいね✨

Since I started sharing Portuguese cooking experiences in Japanese with visitors from Japan, I’ve come to understand the excitement of joining local cooking workshops abroad!

It’s about more than just eating. It’s about discovering local ingredients, tasting, cooking together, learning how to use them, and connecting with people along the way.

I’d love to create this kind of experience in Japan someday, too!

06/10/2026

発酵は楽しい！
海外に住み始めた多くの日本人が、自家製を始めるのがよくわかる。
買うととてつもなく高いから、自家製してみたら、すごく楽しくてはまっちゃう。
熟成していくのを見るのもワクワク。味見して、その美味しさにため息。

糠漬けは、糠が手に入らないと諦めていたら, Rice'N Sado 🌾 の素晴らしい無農薬米に出会い、糠床を
つくり始めて、少しずつワークショップでも紹介できるようになって嬉しい。
味噌作りのワークショップはもう定番で、一度作り始めた人は、毎年自分の手で作る味噌が大好きになる。子供も一緒に作ったら、もっと楽しくて美味しくなるし、もっと味噌汁が好きになってくれる！
長い時間待てない場合は1日でシュワシュワに完成しちゃう水キムチ。RicenSadoの分づき米で作ると、ミネラルいっぱいですごく元気なのができる。
お味噌のワークショップでは、味噌漬けや、おにぎり用の味噌だれ、味噌炒めもご紹介。
あー、こういう発酵のワークショップの時間って、なぜかみんな幸せな気持ちになるんだよね。なんでだろうね。

Fermentation is fun!

I totally understand why so many Japanese people living abroad start making their own fermented foods. They’re often so expensive to buy, but once you start making them yourself, it’s surprisingly fun — and addictive!

Watching them slowly mature, tasting them along the way, and discovering how delicious they become is such a joy.

I had given up on making nukazuke because I couldn’t find rice bran, until I discovered the wonderful pesticide-free rice from Rice'N Sado 🌾 .Now I’ve had my own nukadoko for the last 2 years and can even share it in my workshops.

Miso-making has become a regular favourite too. Once people make their own miso, they often want to make it every year. And making it together with children makes it even more fun — and helps them fall in love with miso soup!

For those who can’t wait months, there’s water kimchi — fizzy, lively and ready in just one day. Made with Rice’n Sado’s semi brown rice, it’s full of minerals and goodness.

We also explore miso marinades, onigiri miso sauce and miso stir-fries.

There’s just something about making fermented foods together that makes everyone happy. 🤍

04/10/2026

Autumn Cooking class

October is finally here!

After a long break, my cooking classes are back this autumn! Let’s celebrate and enjoy the flavors of the autumn and winter seasons together.

Date & Time: Saturday, 24th October at 12:00
Location: Maria Granel | Mercearia biológica Zero Waste Maria Granel (Campo de Ourique, Lisbon)
Capacity: 6 spots left

Session 2 ( sold out!)
Date & Time: Sunday, 8th November
Location: Yuko’s Kitchen (Lagoa de Albufeira)

Menu

- Deep-fried Scabbard Fish and Pear with Dashi Broth (Agedashi)
- Autumn Vegetables and Fruit with Tofu-Sesame Dressing (Shiraae)
- Simmered Pumpkin with Umeboshi
- Rice Cooked with Aubergine and Ume Vinegar (Takikomi Gohan)
- Grilled Sardines Stuffed with Japanese Herbs & Umeboshi (fingers crossed sardine season isn’t closed yet!)

The deep-fried scabbard fish agedashi is a dish I recently served at a pop-up in Lisbon. It used to be a very popular set-meal option at my former restaurant, Tasca Kome. Making it again after so long reminded me how delicious it is, especially paired with autumn fruit!

Shiraae is a timeless Japanese staple where seasonal produce is tossed in a velvety sauce made of tofu and white sesame. Once you master this foundational sauce, you can pair it with all kinds of seasonal ingredients throughout the year.

This is also the time of year when harvested summer pumpkins reach peak ripeness and sweetness. Simmering pumpkin with umeboshi (pickled plum) creates an incredible balance of flavours you won’t want to miss. And before eggplant season comes to an end, we’ll cook it right into the rice for a rich, seasonal treat!

Please note that your booking is confirmed upon payment.

To reserve your spot, DM me or purchase your ticket via the link on my bio!

Wishing you a wonderful day✨

02/10/2026

“It’s not just for breakfast—honestly, I’d love to eat meals like this every evening too.”

Sitting in front of a traditional Japanese inn (ryokan) breakfast, my family and I often end up saying the same thing. Preparing a spread like this at home every single day is far too time-consuming, which is precisely why taking a short trip just to enjoy such a breakfast feels like the ultimate reward. I’m sure many people feel the same way.

For a long time, I had been dreaming of introducing this kind of traditional Japanese breakfast here in Portugal—a slightly decadent yet wholesome meal, rich in fermented foods and local produce, that leaves you feeling light and nourished rather than heavy.

That was when I met Susana and Sérgio from Quinta do Miguel in Meco. I was instantly enchanted by the beauty of their villa, and I felt so comfortable around their warm hospitality and shared values. Our conversations flowed so effortlessly that ideas just kept coming. I thought to myself how incredible it would be to serve a Japanese breakfast in such a serene setting. When I pitched the idea to them, they were immediately interested.

That is how this breakfast project was born. We have hosted it twice so far, welcoming guests not only from the local neighborhood, but also visitors who traveled all the way from Lisbon and Cascais. It brought me so much joy to see everyone taking their time over the meal, listening to the birds in the garden, chatting with fellow guests, and simply savoring the slow pace of the morning.

As winter approaches, we will transition to serving indoors, but I am confident that will offer a different, equally charming way to experience the villa. I look forward to continuing this gathering at a gentle pace, about once a month.

#ポルトガル #日本の朝ごはん #田舎暮らし

30/09/2026

いつもの朝の散歩道に空き地がたくさんあるのだけど、そこにミニトマトの苗ができていることに気がついた。鳥などがどこかから運んできたんかもしれない。

毎朝この前を通るのが楽しみで、日々たくさんのトマトがどんどん赤くなっていく。今年の夏は、3ヶ月の間に雨が1、2日パラっと降っただけで、本当にずっとお天気だった。

私は畑の野菜たちにせっせと水やりしているのに、このトマトたちはお水一切なしで、何百個と実を付ける。
自然の力ってすごい。これがまさに自然農法のお手本なのかもしれない。
誰もこのトマトに気づいていないのか、トマトたちは熟しては朽ちていくので、そのパワーを少しお裾分けさせていただいた。皮は硬めで、しっかりとした野生のトマトらしい香りと味。

私もこんなふうに野菜を育てられるようになりたい。

I noticed some cherry tomato plants growing in an empty lot along my usual morning walk—probably brought here by birds.
Passing by every morning has become the highlight of my day, watching so many tomatoes turn bright red one after another.
We hardly had any rain this summer—maybe a few light drops for just a day or two over three whole months, with clear skies every day. While I busy myself watering the vegetables in my own garden, these tomatoes haven’t received a single drop of hand-watering, yet they’ve borne hundreds of fruits.
The power of nature is truly amazing. This might just be the perfect example of natural farming.
It seems no one else has noticed them, as the ripe tomatoes just fall and decay over time, so I decided to harvest a little bit of their energy for myself. The skin is a bit firm, with a rich, bold taste and scent that feels uniquely wild.
I hope I can learn to grow vegetables like this someday.

#野生トマト #ポルトガル #田舎の暮らし

28/09/2026

先日、この地域の魚介類専門店に行った時に見つけた Pé-de-burricoってい名前の大きめの貝。日本にはないっぽい。アサリよりも随分大きくて、実は硬め。

今貝類の値段がすごく上がっていて、なかなかお気軽には手を出せないんだけど、肝臓ケアのためにも時々取り入れたいし、、やっぱり好きなので時々買う。

たっぷりめの酒と生姜で酒蒸ししたら、中身をとって汁と分ける。
その蒸し汁を使ってご飯炊く。足りない水分は水を足して、お好みでお醤油とか塩で味を整えて炊く。
炊き上がったら、分けてあった貝の身と刻み生姜、刻んだ三つ葉を加えてさっくりと混ぜる。
お上品な炊き込みご飯出来上がり。

海苔で巻いていただいたら最高👍

I recently came across these large clams called Pé-de-burrico at a local seafood shop. I don’t think they’re found in Japan. They’re much bigger than clams, with a slightly firmer texture.

Shellfish have become so expensive lately that they’re not exactly something I can buy casually, but I love them, and I’d like to include them in my diet from time to time for a little liver support too.

I steamed them with plenty of sake and ginger, then removed the meat and reserved the cooking liquid.

I used the flavorful broth to cook the rice, adding water as needed and seasoning with a little soy sauce or salt.

Once the rice was cooked, I gently mixed in the reserved clam meat, finely chopped ginger, and mitsuba.

And there you have it — a delicate, elegant clam takikomi gohan.

Wrapped in nori and eaten like onigiri… absolutely delicious! 👍

#ポルトガル #田舎暮らし #海外で料理の仕事

24/09/2026

今が旬で、フレッシュなものが市場で売られているお豆、カタリーノという名前で、日本のうずら豆の一種らしい。
この季節は市場に行くと、農家さんたちが一生懸命さやから剥きながら袋詰めして売っている。
このお豆はふっくらしていて炊いても本当に美味しいのだけど、今日はまたミゲール君に教えてもらった、オーブンで香味野菜と一緒にじっくり焼く方法で作ってみた。
今回はストウブの鍋でが良いサイズだったので、それで。

蓋を開けたら、ブワーッとお野菜とお豆の香りが立ち込めてきて、美味しそう！味付けはお塩だけで、あとは豆と野菜の旨み。
これだけでいただいてもとても美味しかったし、付け合わせにしたり、それから翌日はチキンカレーにしてみたけど、とろみがついて最高だった。

そして、和バージョンもやってみたよ。
昆布とココナッツシュガー、醤油などで味付けしてオーブンでじっくり。冷ますと味が中までしっかり入ってすごく良いご飯のお供。
昆布は豆と一緒に炊くと、消化を助けてくれると言われてる。

Fresh Catarino beans are in season.

They’re a local variety similar to Japanese pinto beans. At the market, you can see farmers hard at work shelling them by hand.

I slow-roasted them in my Staub pot with aromatic veggies, a trick I learned from Miguel. Just a pinch of salt, letting the natural flavors shine!

It was amazing on its own, but using the leftovers in a chicken curry the next day made it so rich and thick!

I also made a Japanese version with kombu, coconut sugar, and soy sauce. So good with rice. (Kombu helps digest beans better)

#ポルトガル #季節の料理 #田舎暮らし
m&m&m
STAUB Portugal

22/09/2026

先日ファーマーズを手伝ってくれたミゲール君が、この夏何回も作ってはまっているという鰯の料理を教えてくれた。
中東の料理で、鰯にパセリやコリアンダーなどのたくさんのハーブと、スパイスや塩レモンなどを挟んで焼くというもの。
すっごく美味しそうだからすぐに作って食べてみたい！
でも私は庭や自分のキッチンにあるもので和バージョン。

鰯の中に、たっぷりの紫蘇、ニラ、ネギ、シシトウ、カリカリ梅、松の実などを刻んだものをたっぷり入れて、さっと焼く。

これは本当に美味しかった！　鰯の脂が薬味と馴染んで最高。本当は茗荷があったらこれも入れたかった！

紫蘇と鰯ががある間にあと何回か私も作ろう。

The other day, Miguel shared a Middle Eastern sardine recipe he made many times this summer—sardines stuffed with tons of herbs, spices, and preserved lemon, then grilled.

It sounded so good I had to make it immediately, but with a Japanese twist using ingredients from my kitchen and garden.
I stuffed the sardines with chopped shiso, Chinese chives, green onions, shish*to peppers, crunchy pickled plum (karikari ume), and pine nuts, then gave them a quick sear.
It was absolute heaven! The rich sardine fat blended perfectly with the fresh aromatics. Wish I had some myoga to add, too! Definitely making this again while shiso and sardines are still in season.

m&m&m
#季節の料理 #ポルトガル #夏のごはん

20/09/2026

今年はゴーヤが豊作だった。
植えた場所がゴーヤに良く合っていたのかも。
数年前に、いつも畑のことを教えてくれる日本の近所のおばちゃんに、
「ゴーヤ失敗する人初めて見たわ」
て言われるくらい不出来だったこともあったから、本当に嬉しい！
おばちゃんによると、ゴーヤの赤くなった種は、子供の頃はお菓子代わりにねぶって食べていたそうだ。
確かに、上品で優しい甘さがあって美味しい。そして、外のグリーンと中の黄色と赤が、それは夏らしい鮮やかさで美しい。

ゴーヤチャンプルーを作りまくった夏。
ポルトガルで売られている硬い豆腐が炒めるのにちょうど良くて、どんな肉やシーフードとも良く合って、とても美味しくてはまった。
ゴーヤチャンプルーは、もしかして私の好きな料理ベスト5に入るんじゃないかと、この年になって気づいた！

種をたくさん自家採取して、来年もまた会えますように🙏

We had a huge bitter melon harvest this year.
Maybe the spot where I planted them just suited them perfectly.
A few years ago, the neighborhood lady in Japan who always gives me gardening advice told me, "I've never seen anyone fail at growing bitter melon before!"—it was that much of a flop back then, so I'm truly thrilled!
According to her, when she was a kid, they used to suck on the red seeds as a sweet treat.
She was right—they have a refined, subtle sweetness and taste delicious. Plus, the contrast between the green outside and the vibrant yellow and red inside is so gorgeous and summer-like.

This summer was all about making bitter melon champuru non-stop.

The firm tofu sold here in Portugal is absolute perfection for stir-frying. It pairs well with any meat or seafood, and I've gotten completely hooked on it.

At this stage in my life, I suddenly realized that bitter melon champuru might actually be in my top 5 favorite dishes!

I harvested plenty of seeds so I can meet them again next year.

18/09/2026

季節の手仕事をポルトガルの地で。

梅の木がないポルトガルでは、アプリコットや、グリーンゲージ(ポルトガルではRainha Cláudia という名前)のスモモ系で梅干しを作る。

アプリコットは、春のひどい嵐で庭の枝が折れてしまい、まだ青い状態のもので漬けてみた。　固いけど酸っぱさがあるから、良い感じのカリカリ梅になった！　(１枚目の写真)

そのあとグリーンゲージは甘くて売れたものを塩漬けにして、酸味が足りないから少しクエン酸も加えて1ヶ月ほど漬けた。
これは、干した後に赤紫蘇と一緒に漬けたけど、なぜか全然染まらない。でもねっとり感は完熟梅に近くて、そこにスモモのフルーティー感が増してとても美味しい！　個人的にはこっちが美味しくて好き。(写真２枚目と３枚目)

このカリカリ梅に蜂蜜を加えてはちみつ梅を作ったら、これがとっても美味しくて。　漬け汁も最高で、これは後で素麺などに使ったり、胡瓜のスライスと一緒に和えてサラダにしたら最高で、ポップアップのディナーや焼き鳥丼にも使った。

さらに、赤紫蘇と一緒に刻んで昨日のファーマーズマーケットで出したおにぎりにも使ったのだけど、桜みたいな色で可愛いくて、程よい酸味もついて、焼いたサーモンの脂を緩和する良い役目にも。

来年もまた色々たくさん漬けたいな、とすでにワクワクしている！

Seasonal handcrafting in Portugal.

Since there are no Ume plum trees here in Portugal, I make umeboshi (pickled plums) using apricots or a type of plum called Rainha Cláudia in Portugal.

This spring, a severe storm broke some branches off the apricot tree in my garden, so I decided to pickle the apricots while they were still green. Though firm, they had a nice tartness, making them turn into wonderfully crunchy Umeboshi ! (1st photo)

Later on, I salt-pickled some sweet, fully ripened Rainha Cláudia. Since they lacked acidity, I added a bit of citric acid and let them cure for about a month. Afterwards, I dried them and pickled them with red shiso (akajiso), but for some reason, they didn't absorb the red color at all. Still, their soft, jammy texture is very close to ripe ume, blended with a rich, fruity plum flavor that makes them absolutely delicious! Personally, this one is my favorite. (2nd and 3rd photos)

I also made honey ume by adding honey to the crunchy apricots, and it turned out incredible. The pickling juice is brilliant too—I've used it for cold somen noodles and tossed it with sliced cucumbers for a refreshing salad. I even incorporated it into dishes for popup dinners and on top of yakitori bowls!

On top of that, I chopped them up with red shiso to use in the onigiri I served at yesterday's farmers' market. It gave them a lovely, cherry-blossom pink hue, a gentle tartness, and did a fantastic job cutting through the richness of the grilled salmon.

I’m already so excited thinking about all the different batches I want to pickle again next year!

#季節の手仕事 #ポルトガル

yuko_an_lisboa

10/10/2026

06/10/2026

04/10/2026

02/10/2026

30/09/2026

28/09/2026

24/09/2026

22/09/2026

20/09/2026

18/09/2026

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