Spring green: center-hana wasabi
left-kinome/Sansho baby leaves
Cindy & Jason
2 of authentic dishes by Cindy and Jason
right: dashimaki with anago(fish)
left: grilled tai(fish)
Natalie's spring chirashi-zushi
Here is the letter from Ben -
Dear Emi,
Nim and I had a fantastic evening. Not only did we learn so much but the warmth of you and your home was incredible.
I can say confidently the night will rank as one of our greatest memories of Japan.
With best wishes and thanks again!
Ben
Wagyu (Japanese beef) with nasu (eggplant) with Kyoto Shiromiso sauce
From Magali Tardivel-Lacombe
Quand je me suis installée à Kyoto, j'ignorais tout de la gastronomie japonaise. Je ne savais même pas ce qu'était le miso ! Pour me repérer dans les supermarchés et mieux comprendre les menus au restaurant, j'ai donc décidé de prendre un cours de cuisine avec Emi. J'ai alors rencontré un petit bout de femme enjouée, attentionnée et passionnée, qui a su m'expliquer en bon anglais les différentes sortes de miso, les usages de la sauce soja, les secrets de la cuisson du riz, les alliances de légumes, l'art d'apprêter le poisson... Et tant d'autres choses encore ! L'expérience m'a tellement plu que j'y retourne régulièrement. Car Emi veille à toujours préparer des ingrédients de saison, avec des produits locaux, de préférence biologiques. Ainsi, chaque cours diffère du précédent, et les changements de saison sont aussi l'occasion d'en savoir plus sur les coutumes japonaises. Je refais ensuite les plats chez moi avec beaucoup de plaisir, et mes amis français avec qui j'ai partagé les recettes arrivent eux aussi à les cuisiner en France. Que demander de plus?
Tai no hako-zushi:boxed sushi of seabream with kinome (sansho baby leaves
Kinome are the baby leaves of the sansho or Japanese pepper. Now is just the season; we can only enjoy them before the leaves grow too big. Kinome has a distinct flavour and an excellent aroma.
I truly love kinome!
Ben's Wagyu/Japanese beef dish
Shirley & Mei
Spring shojin style vegetarian dish
Tai no kinome yaki/grilled seabream with kinome(Sansho-pepper baby leaves)
Kakiage/kind of tempura of prawns & broad beans and mitsuba leaves
Sumiso-ae: spring salad with Kyoto shiromiso sauce
One of Kyoto classics : Dashimaki/Kyoto style eggroll
Zoe
Zoe's flower shumai/kind of steamed dumplings
Agedashi tofu & yuba/soymilk skin
Here is the letter from Déborah and David -
Dear Emi,
After a few days in Tokyo, we are back in France.
Your cooking class stay with us as one of our best memories in Japan.
We had a wonderful time in Kyoto, it's a beautiful city and we hope to come back as soon as possible. Maybe next time we could do a cooking class on japanese breakfast?!
Thank you so much for your generosity and your kindness,
Best regards
Déborah and David
Winter special: renkon-mushi/steamed dish with grated lotus root
In winter we make steamed dish a lot to warm us.
One of my favourite steamed dishes is Renkon-mushi/steamed lotus root dish.
If you're freezing now in Kyoto, or in any other places, please try Renkon-mushi!
Lotus root has a lovely texture: crispy & crunchy and yet somehow soft and a little sticky. It contains a lot of Vitamin C, B1 and B2, that is good to prevent colds.
Renkon-mushi is made with grated lotus root + some fish/seafoods and mushrooms etc.. If you'd like vegetarian's, you can use yuba/soy milk skin or namafu/raw wheat gluten instead of fish/seafoods, then it becomes a perfect vegetarian dish. It is served in a hot thick soup with a little bit of grated ginger.
It will warm you up quickly!
Here is the lovely drawing & words from Anastasia -
Thank you for the great memories and recipes. I can't wait to return to japan.
Uzuki in Shiwasu/December Thank you so very much for thinking of Japan
and helping us in many ways!
♪♪Cooking & eating is delightful♪♪, in my favourite fairy tale,
'Guri and Gura' sing this song. I do feel the same!
And cooking and eating together with somebody is much much more enjoyable!!
Uzuki in Shimotsuki
Thank you so very much for thinking of Japan
and helping us in many ways!
♪♪Cooking & eating is delightful♪♪, in my favourite fairy tale,
'Guri and Gura' sing this song. I do feel the same!
And cooking and eating together with somebody is much much more enjoyable!!
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