Cooking with Yoshiko

💚 Thank you for this wonderful review! 💚

There is nothing more rewarding than hearing that someone has fallen in love with matcha after trying ours 🍵

Our organic ceremonial-grade matcha is first-flush, stone-ground in Japan, and known for its smooth, rich flavour and vibrant green colour.

Many people are surprised by how naturally sweet and creamy good-quality matcha can taste.

Whether you're enjoying it for the flavour, the mindful ritual, or the wellness benefits, matcha is one of those simple daily habits that can bring a little joy to every day.

👉 https://cookingwithyoshiko.com/shop/matcha/

Thank you again for your support and kind words 💚

Thank you so much, Ian, for joining our Japanese Basics Cooking Class: Intensive and for your lovely five-star review ✨

So happy to hear you had such a fun time and enjoyed learning how the meal came together with our cooking guidance and tips 💚

Ready to join our next class?
Book your spot here: 🔗
https://classbento.com.au/japanese-basics-cooking-class-intensive?utm_source=cookingwithyoshiko.com

A huge thank you to Tania for the lovely review! 💛 And thanks to everyone who joined our Japanese Izakaya Cooking Class — we had so much fun cooking, tasting, and sharing lots of laughs together. 🍱✨

Want to join the next one? Come along and learn how to make a variety of delicious small plates inspired by Japan’s relaxed izakaya dining style.

📅 Next class: Saturday, June 27
🎟️ Book your spot: https://classbento.com.au/japanese-izakaya-cooking-class?utm_source=cookingwithyoshiko.com

Thank you, Robert, for the kind review! 💛 And a big thank you to everyone who joined our Japanese Izakaya Cooking Class. It was such a great evening filled with delicious food, lots of laughter, and learning new dishes together.⁠
⁠
If you’d like to be part of the fun, come along to our next Japanese Izakaya Cooking Class and discover how to make a variety of tasty small plates inspired by Japan’s relaxed izakaya dining culture. 🍱✨⁠
⁠
📅 Next class: Saturday, June 27⁠
Book here: ⁠
https://classbento.com.au/japanese-izakaya-cooking-class?utm_source=cookingwithyoshiko.com

Tofu Kinoko Ankake 🍄🤍

“Kinoko” means mushrooms in Japanese, and today’s dish features a comforting ankake sauce made with shiitake, enoki, and shimeji mushrooms.

Ankake is a lightly thickened sauce that adds warmth, depth, and a beautiful silky texture to the dish—perfect for cozy home cooking.

On the table today:
▫️ Mozuku vinegar salad
▫️ Pumpkin salad
▫️ Eggplant & aburaage in miso broth
▫️ Rice with white konnyaku and furikake

A nourishing, balanced meal with a variety of vegetables, seaweed, and fermented ingredients.

Do you like mushrooms? Which ones are your favourite? 🍄✨

Pink flowers, a matcha latte, and a quiet moment with Paddy by my side 🌸🍵🐾

A simple pause in the day, but one that feels grounding and restorative.

One of the things I appreciate about matcha is its balance — it feels both calming and gently energising at the same time.

It’s also naturally rich in antioxidants, which makes it a thoughtful addition to a mindful daily routine.

Interested in incorporating organic ceremonial grade matcha for optimal health and beauty advantages? Check out the link below to shop!

https://cooking-with-yoshiko.square.site

Isobe Yaki style Dango🍡🌿

One of the most interesting parts of cooking is reimagining traditional dishes in ways that make them more accessible and aligned with modern dietary preferences!

This version of Isobe Yaki uses tofu shiratama dango — a lighter, higher-protein take on the classic dango. Made with just a couple of key ingredients, it’s a simple approach that still delivers on texture and flavour.

The result is soft, chewy dumplings with a satisfying bite, lightly grilled, brushed with soy sauce, and wrapped in nori for that signature umami finish.

It’s a great example of how small ingredient swaps can retain the essence of a traditional dish while making it more approachable for everyday cooking.

If you’d like to try it yourself, you can explore the full recipe and step-by-step guide here:
https://cookingwithyoshiko.com/tofu-shiratama-dango-isobe-yaki-style-recipe/

A simple, nourishing way to bring variety and creativity into your kitchen.

Noodles are always a good idea ☀️🥢

When you want something quick, light, and refreshing, a simple noodle bowl does the job perfectly.

Today’s bowl features rice noodles tossed with homemade arame pesto (from our Healthy Gut Cooking Class), creamy avocado, and fresh tomato. Just mix everything together and it’s ready in minutes—easy, nourishing, and full of flavour.

Arame seaweed adds a deep umami taste and is naturally rich in fucoidan, a compound being studied for its potential role in immune support and overall wellness 💚

Simple food that feels good to eat.