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About Yuko
Yuko (@yuuucoh) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. The account has 5,365 followers and 697 published posts. Recent posts average 178 likes and 77 comments, an engagement rate of 4.46%.
Yuko belongs to the nano tier, the band usually drawn between 1,000 and 10,000 followers. Set against 214 accounts followed, the audience works out to about 25 followers per account Yuko follows. Yuko uses an Instagram professional account. Flinque files Yuko under Kitchen/cooking, with Food & Cooking as a secondary category.
The Instagram bio for Yuko runs to 19 words. Emoji sit alongside the words. The latest activity Flinque has on record for Yuko dates from December 2025.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
697 Posts
Of the 10 most recent posts shown for Yuko, 8 are videos and 2 are carousels. That mix leans toward videos. Yuko has built a substantial archive of 697 posts. Against the audience, that is roughly 7.7 followers for each post published. Yuko also keeps 3 story highlights on the profile. All 10 carry captions, averaging 287 words each. The captions are written mainly in English. Words that recur across them include recipe, sauce, wonderful, garlic and japanese. The captions tag #onebookthreerecipes, #japanesehomecooking, #ローストチキン, #おもてなし料理 and #rinasfoodchallenge.
Being mindful, though my baby still lives only on milk, (entering his 3rd month), “Sushi Modoki”, a vegan sushi, came into my mind.
Sushi rice ratio:
■ 2 cups rice (around 300g short-grain)
Water: 360 ml (slightly reduced)
Vinegar: 4 tbsp (about 60 ml)
Sugar: 2.5 tbsp
Salt: 1 tsp
💡 Rinse and cook the rice with 360 ml water. Once cooked, while still steaming hot, transfer it to a big bowl (wooden is best, but any wide bowl works), then scatter over the vinegar, sugar, and salt (they don’t have to be fully dissolved).
Then mix with a spatula, using a cutting motion rather than stirring.
Fan so the steam disappears, then mix again (but not too much - just enough, like gently folding a batter so you don’t lose the texture).
Repeat this from different angles - the aim is to have each grain coated, glossy, and no visible steam coming out.
💡 If you’re not using right away, let it rest under a moist cover (ideally with a hint of the vinegar mix, but just water works too).
💡 Shape the sushi rice into small portions - around 15–20g each - just playing with the light pressure of your fingers. Make sure to wet your hands beforehand so the grains won’t stick.
💡 Some substitutions:
-Roasted colorful paprika for tuna, salmon, for tamago (egg)
-Green beans with a touch of lemon zest - for an ikura-like contrast
-Pickled myoga (Japanese ginger buds) - tuna-like accent
And so on… with dill, bean sprouts, soy-simmered shiitake, lotus roots…
A few days, but joining April #rinasfoodchallenge
&
Theme “Sea Surprise” with lovely #ingredientcollective with & 💛
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寿司もどき。
子はおかげさまで元気に3か月に突入。気は早いのですが、離乳食もどき、、なんて口実、最近すっかり酢飯モードです
しっかりめの味が気分で、いつもよりやや強めの配合に。
お米2合に水360g、米酢大さじ4、砂糖大さじ2.5、塩小さじ1。混ぜて完全に溶けなくても大丈夫、炊き立てのお米がちょうどよくなじませてくれます
💡湯気が出ているうちはしっかりひっくり返しながら表面を仰ぎ、さくさくと縦に切るように混ぜることを繰り返し。お米一粒一粒がピカピカとコーティングされるような仕上がりを目指します
パプリカをローストしたマグロ・サーモン・たまご、グリーンピースでいくら風
一緒に楽しめるようになる日「思い浮かべながら
#sushiathome #vegansushi #japanesehomecooking
My appetite has changed so much over the past few months - I’m blaming it all on my hormones.
One thing for sure is that I’m craving sweet things more than ever (and carbs too - especially rice!).
As for sweets, I love easy snacking cakes and cookies.
When it comes to baking with a baby, a single bowl, mix & pour kind of cake is more attractive than ever.
I’ve enjoyed so many of her savory recipes so far, so decided to challenge her banana bread recipe - which sounds rather aggressively rich in my usual mood. But I had a feeling it must be wonderful, and it really was.
Amongst all the banana cakes I’ve baked so far, this one felt especially special.I think I could start a shop featuring this cake.
Notes
💡My 2 month old is going through a colic (?) phase and cannot stand being laid flat on the bed - so holding him in a carrier in the kitchen is the only way to keep him happy during those hours. And he sleeps! I was afraid he’d wake up to the sound of mixers and all, but somehow he stays completely focused in his dream.
💡“Extremely ripe bananas” - Could prepare ASAP - by the window in tropical Singapore
💡Greek yogurt instead of mascarpone
💡“Demerara sugar” - nice to meet you!
💡The recipe calls to oil the loaf pan and coat it with sugar before pouring in the batter. I usually do origami with baking paper, but this time I tried a nonstick oil spray. It worked wonderfully, and the sugar gave the sides a beautiful shine✨
My third recipe for #onebookthreerecipes with our wonderful hosts Giorgio and Kym 📚💛
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４月は、おうちで外食気分を楽しむ、という素敵なコンセプトの料理本から
最近、なんでもホルモンのせいにしているのですが、甘いもの（や炭水化物）を欲して止みません
本当は生クリームたっぷりのケーキやパフェを食べたい気持ちですが、おうち生活の今。せめて、リッチなバナナケーキを作ってみることに
また、近頃は黄昏泣きやいわゆる背中スイッチのフェーズに入っており、縦抱っこしないと寝てくれません
そんな中で、火も包丁も使わないお菓子作りは、かなりアリ！なアクティビティだったりします
これが、感動。これまで作ったバナナケーキの中でも、一番好みかもしれません
完熟バナナをマッシュして、ココアパウダーと一緒に生地に混ぜ込みます
ギリシャヨーグルトでリッチな質感に、粒の大きめなデメララシュガーを型と表面にたっぷりまぶして、がりがりと楽しい食感に
ちなみに、ケーキ型にはキッチンペーパーで折り紙のように敷いていたのですが、それすらはばかられるベビーとのベイク。スプレーオイルがとても便利なことを知りました
#bananacake #バナナケーキ #lifewithbaby #赤ちゃんと一緒
This recipe felt like exactly the kind of comforting, no-fuss-yet-so-special dish I needed - something generous, deeply flavorful, and meant to be shared, with what we have on hand.
Continuing from my last reel, I’ve been drawn to recipes that ask you to do little, but with a big reply. Cooking a chicken, rubbing in the spices by hand (every “nook and cranny”... & ), letting it roast gently in the oven…✨ I was so excited, during my new routine of feeding my hungry baby & changing his diapers (how a heavy diaper brings so much smile!).
The chicken is coated in paprika, fennel seeds, crushed garlic, and olive oil, then roasted slowly until the skin turns golden and the meat stays juicy. The lemons soften alongside, becoming almost jammy, adding brightness to the richness. Roasted potatoes in the sauce after the chickens were done.
What I loved most, though, were the drippings - garlicky, spiced, and deeply savory. Spooning them over everything on your plate (and maybe a slice of bread / a plate of rice).
Simple, comforting, and super!! impressive.
My second pick for #onebookthreerecipes with our wonderful hosts Giorgio and Kelly 📚💛📚
——
４月は、おうちで外食気分を楽しむ、という素敵なコンセプトの料理本から。
鶏肉を用意、クラッシュしたパプリカやフェンネルシード、にんにく、オリーブオイルをすり込んで、オーブンでじっくり焼き上げます。皮は香ばしく、中はしっとりジューシーに。坊やもご機嫌。
一緒に焼いたレモンはやわらかく甘みが出て、コクのあるチキンに爽やかさを添えてくれます。
そして何より、焼き上がりに出るガーリックたっぷりの肉汁が絶品。ポテトをローストして。パンや野菜にかけて、最後まで楽しみたくなる美味しさです。
#roastedchicken #ローストチキン #おもてなし料理 #パーティー料理
The concept introduced in this book by Alison Roman sounded wonderful from the start.
I had ordered it in advance of my labour period, imagining it would be the perfect companion for some “dining in” during early motherhood.
Our baby arrived a little earlier than expected, so the fancy pre-birth celebration dine-out we had planned with my mother - who flew from Japan to Singapore to support us - had to be cancelled.
Instead, once she arrived, we enjoyed dining in together, and this became the very first recipe I tried from the book.
I was sleepless, tired, and a little overwhelmed at the time, so I could have used the opportunity to nap while my mother helped with the baby.
But I knew that cooking and eating something I wanted would lift my mood more than sleep.
A little reminder of how much cooking means to me. (Ah, and I did nap too)
Here, cooked lentils are tossed with lemony, spice-infused olive oil with toasted garlic.
The spiced oil is delightful - easy, fragrant, crunchy, and so delicious.
I cooked the lentils al dente, and the texture was so fun to eat ✨
We made a batch and enjoyed it over several days with curries, chicken, and other mains.
The recipe says it keeps in the fridge for up to 5 days.
I actually made and enjoyed this recipe around two years ago as well, but without the original book on hand.
Reading the full recipe with Alison’s notes, suggested uses, and detailed method reminded me again that respecting the original recipe is always worth it.
My first recipe for April #onebookthreerecipes, with our wonderful hosts Giorgio and Kelly 📚💛
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おうちで外食気分を楽しむ、という素敵なコンセプトの料理本から
先月、母が産後のサポートで来てくれていたボーナスタイムのお料理
昼寝もさせてもらっていたのですが、私にとっては、眠るよりも、食べてみたいと思ったものを作る時間も同じくらいよい気分転換＆休憩になりました
レンズマメをレモン香るのスパイスオイルドレッシングで和和えた、気の利いたサラダ。
以前にも似たレシピを作ったことがありましたが、今回はオリジナルの本を見ながら。
オリーブオイルに、潰したスパイス（コリアンダーシード、フェンネル、クミン）、唐辛子、薄切りニンニクを加えて15分ほど低温で火にかけ、途中でレモンの皮と青ねぎも加えて香りを移したドレッシングに。
アルデンテに茹でたレンズ豆を、最後にレモン果汁とともに和えて。
エキゾチックなスパイスの香りやクランチーな食感が楽しく、カレーやローストチキンなど、いろいろなメインと合わせて連日楽しみました。
#lentils #beans #レンズ豆 #おもてなしレシピ
The past few weeks since the beginning of February have been one of the biggest changes and adventures in my life. We welcomed our baby a little earlier than expected, but he has grown into a very healthy boy with a très bon appetite, keeping us quite sleepless for a while.
It has been quite an emotional roller coaster, with little sleep and an initially challenging start with breastfeeding. But oh, how this lovely little existence keeps growing in our hearts and minds every single moment.
Some pieces of my last few weeks:
・Still so small, yet how much he has grown in the past 50 days. I was finally able to walk down to my favorite bakery with him to get my favorite shio pan (a simple Japanese roll with salt and butter). It made me realize how plump he has become.
・My mother came over for a month to help us start this new life. I have been eating so well - meals and lunches with her are always a delight. We somehow gravitated toward Asian-style meals, with varieties of curries, fragrant rice, black beans, and lots of garlic and ginger (as they are said to support lactation).
・Embroidery - I had forgotten how much I enjoy this hobby, and even how to stitch 😂
・Baking - I find myself snacking on baked goods more than ever now!
Etc, etc... Now that he is letting me sleep a bit more, and I have both hands free thanks to better latching and a more predictable rhythm, I hope to slowly catch up on posts and visit all the beautiful things I’ve missed.
ーーー
お久しぶりです、皆様お元気ですか？
2月初めに元気な男の子を出産し、すっかり赤ちゃんとの生活に突入していました。
予定より少し早い誕生でしたが、母もすぐに駆けつけてくれて、睡眠不足や慌ただしいお世話の日々の中でも、なんだかんだよく料理し、よく食べて過ごしていました。
せっかくシンガポールに来てもらっているので、さまざまなカレーミックスでアジアを旅するような食卓にしたり、薬膳的にショウガやニンニクをたっぷり使ったり、黒豆ももりもりと。
息子もすっかり食いしん坊（のんべえ？）に育ち、毎日確実に大きくなっていく姿に目が離せません。
ようやく近くのパン屋さんにも一緒に出かけられるようになりました。ふっくらもちもちした手足と、塩パン。
また少しずつ更新しつつ、見逃してしまった皆さまの素敵なお料理や、過ぎゆく季節、これから訪れる風景も楽しみに拝見したいと思います。
I love both and I’m team both - but since I’m finally getting close to recreating my beloved “Pietro dressing,” I’m joining on the salad side.
This dressing is a well-known brand in Japanese households. My mother loves it, and my grandma did too. It’s a chunky Italian-Japanese fusion dressing, packed with vegetables and umami.
Since moving to Singapore, I’ve had moments of both luck and no luck finding this dressing at Japanese grocery stores. So I started trying to build the flavor myself, tasting carefully and reading ingredient labels over and over. And finally, I’m really close.
A lovely, lovely dressing with loads of roughly chopped ingredients - almost like an edible salad in dressing form. It works beautifully with all kinds of salads: leafy, roasted, meat-rich… anything.
■ Recipe (makes ~350 ml)
Onion 120 g, Carrot 60 g, Garlic 1 clove, Black olives 20 g
★ Heat
Sake 40 ml, Mirin 60 ml, honey 2tbs, Light soy sauce 100 ml, Neutral oil 150 ml, Salt 1½ tsp
Add off heat
Vinegar 150 ml
-Blitz onion, carrot, and garlic until smooth. Pulse in olives, keeping some texture.
-Heat ★ ingredients until dissolved, remove from heat, and stir in vinegar.
- Let cool, mix with vegetables, add black pepper, and store chilled. Gets even better second day onwards!
💡Besides this dressing, some ways I enjoy salads lately:
- With Nives’ roasted seed topping (pumpkin seeds in my case), sautéd with chili, salt, and olive oil. Such a delight on so many salads. Her original recipe reposted on my profile!
- With fruit - I love having fruit in my salads🍐🍇🍎
——
お題は、サラダ
色々大好きで、何かしら日々の食卓で楽しんでいるサラダですが、ここ数年、改めてピエトロドレッシング愛を感じています。
こちらでは必ずしも常に手に入るわけではなく、たまに自作していましたが、段々近づいてきたので覚書
材料
玉ねぎ120g、にんじん60g、にんにく1片、ブラックオリーブ20g
★ 酒40ml、みりん60ml、はちみつ大さじ2、醤油100ml、油150ml、塩小さじ1と1/2、酢150ml
玉ねぎ、にんじん、にんにくを撹拌し、最後にオリーブを加えて軽くブーン。酢以外の★を鍋で加熱して溶かし、火からおろしたら酢を加える。すべて合わせ、黒胡椒を加えて全体をなじませる
#saladtime #再現レシピ #ピエトロ #ドレッシング
My adventure with western leeks, the final episode of this month’s trilogy for January #onebookthreerecipes, with our wonderful hosts Giorgio and Ron 📚💛
Leeks again, but this time young leeks, in a completely different expression - crunchier, smokier, and somehow very spring-like, with the pretty contrast of vibrant green, lightly grilled leeks and a refreshing, punchy sauce.
Young leeks are gently poached first, then lightly coated with neutral oil and charred on a hot griddle, giving them pretty grill marks and just a hint of bitterness and depth.
They’re paired with sauce gribiche, a classic French-style sauce - which was also a first-time encounter for me - made with chopped eggs, capers, cornichons, herbs (parsley and tarragon), and Kewpie mayonnaise.
Nothing complicated, but combinations I would never have imagined, where every element plays its part.
As suggested in the recipe, I can imagine this so easily as part of a long summer lunch, eaten slowly with crusty bread and a glass (or two) of chilled white wine.
I kept things simple and served this just as it was, with some bread.
Honestly, it didn’t need anything else.
Some notes
💡Young leeks are such a delight. More crisp, vibrant, and full of character.
💡I had completely forgotten about my griddle pan, which I bought last year when I got this book. The light charring adds wonderful smokiness and really lifts the whole dish. I should use this pan more often.
💡This would be ideal for gatherings, as both the leeks and the sauce can be prepared in advance.
——
西洋ネギを楽しむ睦月。
英国の料理家ジョー・ウッドハウスによる、モダンでシンプルな野菜料理本からの一皿
今月は、同じネギでも、蒸す・焼く・合わせるソースによって、ここまで表情が変わるのかと驚かされました
下茹でしてから軽くグリルした西洋ネギは、とても柔らかく、若々しい緑と甘みのバランスが絶妙
そこに、卵とケッパー、ピクルス、ハーブの効いたグリビッシュソースを合わせると、一気にごちそう感が増します
少し気が早いのですが、春を感じました
レシピ覚書き
ネギは柔らかくなるまで下茹でし、氷水で冷まして水気を切る。表面に軽く油を塗り、フライパンやグリルで焼き色をつける。刻んだゆで卵、ケッパー、ピクルス、ハーブをマヨネーズと和えてソースを作り、プレートに敷き、上にネギをのせる。
前もって作り置きもでき、前菜にも軽いランチにも
#leeks #poireaux #前菜 #おもてなし料理
Osechi is prepared for January 1st and enjoyed over the first few days of the New Year.
A bit of intensive kitchen time at year end, so the New Year itself can be enjoyed quietly and peacefully.
Each item carries a wish, with meanings for health, prosperity, and happiness in the year ahead.
Virtual tour: #Osechi #おせち #お正月料理
About juubako
Osechi is traditionally served in juubako, three-tier boxes.
They are not only for the New Year, but are also useful for gatherings throughout the year, holding seasonal dishes and shared moments beyond January.
This set traveled to a gathering where friends from Japan enjoyed familiar flavors from home, while others discovered Japanese traditions and tastes for the first time.
I noticed that non-Japanese guests especially enjoyed the sweeter items, so I adjusted the balance this year.
💡 What usually goes into each tier
Top tier: celebratory small dishes (more sweets this time, in Singapore)
Middle tier: fish, seafood, and pickled items
Bottom tier: simmered vegetables
💡 Flavors and keeping
Traditional osechi uses almost no oil, and no garlic, ginger, or onions.
Instead, everything relies on dashi, soy sauce, and the natural umami of each ingredient.
To help the food keep for several days, vinegar and sugar are used more generously than usual.
In Japan, winter cold allows osechi to be kept at room temperature, often in naturally cool corridors.
In Singapore, everything stayed refrigerated at all times - a small but important adaptation.
ーーー
今年のおせち、無事に重詰めまでたどり着きました
一年の締めくくりにおせちを完成させる時間は、少し気合い入りますが、毎年特別なものです
日々の料理では常連の油・にんにく・生姜・玉ねぎなどの香味野菜もほとんど使わず、出汁や醤油、素材そのものの旨味を大切にした、静かで滋味深い味わい
改めて、日本料理は水性であり、その背景には豊かで新鮮な旬の食材の味があることに思いを馳せられます
今回のおせちは、いくつかの集まりへ
日本の味に馴染みのある方には懐かしく、海外の方には日本の食文化に触れていただけるきっかけになってくれました
特にこちらの方は特に甘いものを喜んでくださる方が多く、ほぼ甘味のお重も用意しました
日本では冬の寒さのおかげで常温保存ができましたが、シンガポールではすべて冷蔵庫で管理
手に入るもので。土地に合わせて形を変えながら続いていくのも、おせちらしさだと感じます
#washoku #季節の手仕事
What an epic recipe indeed!
Tarragon was completely new to me, though I’ve long been curious after seeing it paired with chicken in so many of your posts.
I tried two tarragon-and-chicken recipes from his book, first sharing a reel with the roasted chicken.
Here it brings a soft, anise-ish aroma that melts so naturally into the mustard and cream, creating the loveliest fragrant sauce.
It felt like a small masterclass in how a simple roast chicken becomes just a little magical.
The chapter is in Autumn, and the recipe suits the season perfectly: golden skin, bubbling cream, garlic tucked underneath, and a sauce sooo good…!!
Some notes and a few new expressions:
-I loved how approachable the method was. After roasting the chicken lightly for 20–30 minutes, the tarragon-mustard cream and white wine are poured all over the bird, then it goes back into the oven at a lower heat for another 30–40 minutes. It transforms everything into something tender, aromatic, and deeply comforting.
-Again… that tarragon-mustard-cream mixture becomes a sauce you genuinely want to save every drop.
-I am starting to see how cooking chicken in oven is such a wonderful adventure. I wish to try with whole chicken some time!
-New English expressions🇬🇧: “work it into all the nooks and crannies”, “bubbling stocks”, “proper dollop of mustard”.
A luxurious-feeling recipe that requires so little effort. I already know I’ll repeat it.
My third recipe for November #onebookthreerecipes with our wonderful hosts Giorgio and Lina 📚💛
-——
英国の料理家ジュリアス・ロバーツの本より、素敵なローストチキンのレシピ
タラゴンというハーブを使ったクリームソースがとてもおいしく、大感動でした！
もう一品は、後ほどお写真の投稿にてご紹介したいと思います
レシピ覚書き
鶏に塩をして室温で1時間ほど置く。皮にオリーブオイルをよく揉み込み、潰したにんにくを下に忍ばせ、240度で20〜30分ほど軽くロースト。取り出して白ワインを回し入れ、刻んだタラゴンとマスタード、クリームのソースを全体にかけ、160度でさらに30〜40分焼く。焼き上がったら15分休ませて、召し上がれ
#tarragon #ローストチキン
In modern life, including myself,we rarely make our own dashi (there are thousands of wonderful dashi products) - but if there’s a chance, making your own dashi is just so special!
It can be completely plant-based with kelp or mushrooms, but the most common style uses kombu and bonito flakes. With just a few ingredients and about 15 minutes, you can create a broth full of depth and umami, compared to hours of simmering needed like in other cuisines.
Dashi can be enjoyed by itself as soup (with a bit of salt, sake, mirin / soy sauce), miso soups, and varieties of other cooked dishes.
The aroma and the deep umami is just so comforting, somehow I have the feeling that this aroma is the best paired with Hinoki / cypress trees (probably because Japanese restaurants have hinoki counters).
Anyways, a quick idea. I made a super rich & concentrated one in the video, but you would need around 20% or less ingredients for usual dashi.
0. Ingredients
- Kombu (kelps): Any dried ones would work.
- Katsuo bushi (bonito flakes): I got my freshly flaked ones from the fish market (I would never do this in my usual life).
- Water: So that above ingredients would be around 2-3% of grams to water
1. Soak kelp in water (as long as you like), and let it simmer to boil for 10 min or so, take them out & foams if any.
2. Add the bonito flakes, heat for 1-2 min in medium heat, and strain.
★Do not boil neither ingredients too much, or else it will come off too strong (& kelp slimy, bonito flakes with strong iron flavors)
★You can reuse the ingredients for lighter dashi once or twice.
🐟🐟🐟
なんという贅沢でしょうか。
朝から築地に出向き、昆布やさん＆鰹節やさんでその日の出汁の調達をするなんて。
一時帰国を満喫しすぎて、最初は呆れていた家族も、そろそろノーリアクションです笑
せっかくなので、もう本当にラグジュアリーな量の鰹節を入れて楽しんでいます。
一方で、出汁ガラがいっぱいです。ふりかけや佃煮も消費しきれず。。
何かおすすめありましたら是非教えてください✨
#japanesehomecooking #japanesecooking #dashi #katsuobushi #japaneselifestyle
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Yuko's engagement
Yuko's engagement rate on Instagram is 4.46%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 22 followers. Comments stay close to likes on Yuko's posts, at 178 likes and 77 comments on average, about 2.3 likes per comment.
Engagement rate
4.46%
- Avg likes
- 178
- Avg comments
- 77
- Interactions : followers
- 1 : 22
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Research Yuko further
Flinque ranks Instagram creators in Food & Cooking, categories Yuko is filed under, and its free tools measure the same figures for any public account.
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Frequently asked questions
These answers about Yuko are generated from the Instagram profile data Flinque holds for the account.
Who is Yuko?
Yuko (@yuuucoh) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. Yuko uses an Instagram professional account. The Instagram bio for Yuko runs to 19 words.
How many followers does Yuko have?
Yuko has 5,365 followers on Instagram (5.4K). Set against 214 accounts followed, the audience works out to about 25 followers per account Yuko follows. Yuko has built a substantial archive of 697 posts.
What is Yuko's engagement rate?
Yuko's engagement rate on Instagram is 4.46%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 22 followers. Comments stay close to likes on Yuko's posts, at 178 likes and 77 comments on average, about 2.3 likes per comment.
What does Yuko post about on Instagram?
Flinque files Yuko under Kitchen/cooking, with Food & Cooking as a secondary category. Of the 10 most recent posts shown for Yuko, 8 are videos and 2 are carousels. The 10 recent Instagram captions Flinque holds for Yuko repeatedly use the words recipe, sauce, wonderful, garlic and japanese. Yuko's captions carry hashtags such as #onebookthreerecipes, #japanesehomecooking and #ローストチキン. Yuko writes those captions mainly in English. Yuko keeps 3 story highlights, which open with a free Flinque account.
How do I contact Yuko for a collaboration?
Yuko's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Yuko and use Flinque's outreach tools wherever a contact route is on file.
Links
Yuko's own Instagram profile is the one outbound link Flinque publishes for the account, and the bio link opens after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with Yuko.