5.03.2013

Satsuki : Month of fresh green foliage

Uzuki in Satsuki
flower: Shiro Yamabuki


Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage


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?


Erin & Simon of Never Ending Voyage


Nuka-zuke: rice bran pickled vegetables

Video maker, Mies Heerma made the film of my sweet making class

4.01.2013

Uzuki in Uzuki : Month of Sakura

Sakura in my neighborhood

Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage


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

3.01.2013

Uzuki in Yayoi : Month of peach blossoms

Uzuki in Yayoi

Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage

Lynn's spring chirashi-zushi

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

2.03.2013

Kisaragi : Month of Tsubaki

Uzuki in February

Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at cooking@kyotouzuki.com
Please visit kyotouzuki.com and Pottery Uzuki blogpage

Louise with her Renkon-mushi



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.


1.01.2013

A Very Happy New Year, 2013!


Wishing you all a very happy new year and all the best in 2013!

Let's have a happy cooking session together!
Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to your visit!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage



Iwaizakana: New Year's special foods




the top: kazunoko-prepared herring roes
left: gomame-tiny dried anchovies
right: tataki gobou-sesame dressed burdock roots



O-sechi tiny foods
kuromame: sweet black soy beans
o-namasu:sweet vinegared salad & kikuka daikon radish

12.01.2012

December : Winter begins!

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!!

Let's have a happy cooking session!
Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage


Sean and his Namayatsuhashi → 

11.03.2012

Shimotsuki : Month of Coloured Foliage

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!!

Let's have a happy cooking session!
Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage


From the left: Amber, Ana, Nicola and Miyuki

Autumn rice
Please have a look at Momijigari and Fukiyose

Martina & Christian of WWW.STRUKTURLOS.CH



Asazuke/light pickled kabu(turnip) & daikon(white radish)