- Following 1.2K
- Followers 9.3K
- Engagement 7.05%
- Avg likes 303
- Avg comments 7
About Yuko Fukuda
Yuko Fukuda (@yuko_an_lisboa) is a Cooking School creator on Instagram, also filed under Food & Cooking. The account has 9,262 followers and 879 published posts. Recent posts average 303 likes and 7 comments, an engagement rate of 7.05%.
Yuko Fukuda belongs to the nano tier, the band usually drawn between 1,000 and 10,000 followers. Yuko Fukuda follows 1,176 accounts, so the audience is roughly 7.9 times the size of the list followed. Yuko Fukuda uses an Instagram professional account. Flinque files Yuko Fukuda under Cooking School, with Food & Cooking as a secondary category.
The Instagram bio for Yuko Fukuda runs to 18 words across 4 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Yuko Fukuda dates from October 2026.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
879 Posts
Of the 10 most recent posts shown for Yuko Fukuda, 9 are carousels and 1 is a single image. That mix leans toward carousels. Yuko Fukuda has built a substantial archive of 879 posts. Against the audience, that is roughly 11 followers for each post published. Yuko Fukuda also keeps 10 story highlights on the profile. All 10 carry captions, averaging 223 words each. The captions are written mainly in English. Words that recur across them include japanese, rice, lisbon, local and every. The captions tag #ポルトガル, #田舎暮らし, #frommontreuiltolisboa, #日本の朝ごはん and #wildtomatoes.
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!
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, 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.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. 🤍
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 (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!
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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✨
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 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
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.
#wildtomatoes #野生トマト #ポルトガル #田舎の暮らし
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#japanesecooking #takikomigohan
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
The quirkier beginning is this: one day last January, I was busy preparing for a miso class ‘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: ).
#frommontreuiltolisboa
The quirkier beginning is this: I was walking down R. Coelho da Rocha in Lisbon last January, during a much needed break-away week-end with my better half, and – feeling a sudden urge to buy smoked paprika (you have experienced this, I am sure) – pushed the door of Maria Granel’s lovely grocery store. Browsed, scooped, paid, and was told “there is more downstairs…please go down, but a miso workshop will start soon with cheffe Yuko Fukuda!”
Downstairs was busy with the silent efficiency of pre-workshop prep. I said hello, picked up a vegetable brush, turned to the cheffe, started a conversation about her workshop, introduced myself as a donabe maker, got a curious (but enthusiastic) raised eyebrow in response, “really?!? Good donabe are hard to find here!!”, left my Instagram handle, which led to an order, then a zoom chat, which cemented my first impression that yes, this chance encounter was a very happy one.
Yuko was born in Osaka, and started working professionally in the culinary field in Lisbon in 2008, offering catering services and cooking classes. In 2014, she opened the Japanese restaurant **Tasca Kome**, which she managed until she sold it in 2022. She now focuses on human-scale cooking and teaching projects: cooking classes, bento box projects, pop-ups, and catering services. Her culinary concept focuses on the farm-to-table philosophy, sharing Japanese culture through food, and creating dishes that promote well-being for both body and mind. (Donabe are very much part of that story: they are associated with family meals during the winter months)
I sent Yuko her first donabe in March, then a second in April: she wanted to test them.
Would she be happy to make them available in Lisbon? Yes she would!
To help her advertise my collection, I just sent her a small water-resistant catalogue: I figured it might get some soy-splashes somewhere along the way.
Orders coming through her will be delivered free of transport charge, as if you picked them up in Montreuil.
Happy Monday!
#frommontreuiltolisboa
I host cooking classes in my kitchen located in Lagoa de Albufeira, Sesimbra, about a 40-minute drive from Lisbon.
The theme of the classes is “simple and delicious everyday meals inspired by Japanese flavors,” using seasonal ingredients. Taking advantage of the abundance of high-quality produce in this region, I aim to create meals that are not only flavorful but also energizing and healthy.
In addition to the monthly classes (if you’d like to be notified about upcoming classes, please send me your email address), I also offer private classes upon request.
Each person’s preferences and requests are different, so if you have specific dishes you’d like to learn, please let me know (though there may be cases where I can’t accommodate every request). For example, how to make dashi (Japanese soup stock) and dishes that use it, vegetable-focused meals, simple side dishes, dishes for entertaining guests, easy sushi-making, curry rice with spices, daifuku (mochi),cakes, and more. If you’re not sure what you’d like to learn, I can suggest some options for you!
Since my kitchen is small, I can host from one person up to five people at a time, but I can also travel to your location (travel fees will apply). Please feel free to contact me for more details. Pricing will be provided in my reply.
I look forward to the opportunity to share a delicious and enjoyable time with you all!
たくさんのお問い合わせをいただくようになりましたので、ここでプライベート料理教室の説明をさせていただきます！
セジンブラのLagoa de Albufeiras という、リスボンから車で40分くらいの私の厨房で料理教室をしています。
テーマは、季節の素材を使った簡単で美味しい和を意識した毎日食べたいご飯。美味しい素材に溢れているこの土地で、素材を活かした元気で健康になるご飯を提案しています。
月に一度開催している教室のほかに(開催のお知らせが欲しい方はメールで先にお知らせしますのでメールアドレスをお送りください)、ご希望があれば、プライベートの教室もお受けしています。
ご要望をいただく内容は皆さん様々ですが、どんな料理をものを作りたいかご希望がある場合は教えてください(答えられない場合もあります)。
例えば、出汁の作り方や、出汁を使った料理、野菜がメインの料理、簡単お惣菜、おもてなし料理、うちでも簡単な寿司を作りたい、スパイスで作るカレーライス、大福やケーキ、などなど、何かご希望があったらお知らせください。なければこちらで提案いたします！
小さな厨房ですので、一度に最大で5名までお受けしていますが、出張でも行っておりますので(出張費が別でかかります)お問い合わせください！料金は返信でお送りいたします。
それでは、皆様と美味しい時間を共有できる機会がありますように！
Yuko Fukuda's engagement
Yuko Fukuda's engagement rate on Instagram is 7.05%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 14 followers. An average post collects 303 likes and 7 comments, close to 43 likes for each comment.
Engagement rate
7.05%
- Avg likes
- 303
- Avg comments
- 7
- Interactions : followers
- 1 : 14
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Frequently asked questions
These answers about Yuko Fukuda are generated from the Instagram profile data Flinque holds for the account.
Who is Yuko Fukuda?
Yuko Fukuda (@yuko_an_lisboa) is a Cooking School creator on Instagram, also filed under Food & Cooking. Yuko Fukuda uses an Instagram professional account. The Instagram bio for Yuko Fukuda runs to 18 words across 4 lines.
How many followers does Yuko Fukuda have?
Yuko Fukuda has 9,262 followers on Instagram (9.3K). Yuko Fukuda follows 1,176 accounts, so the audience is roughly 7.9 times the size of the list followed. Yuko Fukuda has built a substantial archive of 879 posts.
What is Yuko Fukuda's engagement rate?
Yuko Fukuda's engagement rate on Instagram is 7.05%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 14 followers. An average post collects 303 likes and 7 comments, close to 43 likes for each comment.
What does Yuko Fukuda post about on Instagram?
Flinque files Yuko Fukuda under Cooking School, with Food & Cooking as a secondary category. Of the 10 most recent posts shown for Yuko Fukuda, 9 are carousels and 1 is a single image. The 10 recent Instagram captions Flinque holds for Yuko Fukuda repeatedly use the words japanese, rice, lisbon, local and every. Yuko Fukuda's captions carry hashtags such as #ポルトガル, #田舎暮らし and #frommontreuiltolisboa. Yuko Fukuda writes those captions mainly in English. Yuko Fukuda keeps 10 story highlights, which open with a free Flinque account.
How do I contact Yuko Fukuda for a collaboration?
Yuko Fukuda's contact details are not published on Flinque's public profile. The Instagram bio links to 3 external sites, and a free Flinque account opens those links. Brands with a free Flinque account can shortlist Yuko Fukuda and use Flinque's outreach tools wherever a contact route is on file.
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