Shimotsuki : Month of Autumn gift

Autumn dishes -
photos by Wiktor Staniecki

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen !

Please visit kyotouzuki.com

It is my cooking class' 11th anniversary this year!
I'd like to express my deepest gratitude to you all!


Autumn ingredients

For vegetable lovers -
Erin and Simon of Never Ending Voyage

Stacy of Stacy Faces

Some of my recipes have been invited to 'EXPO Worldrecipes 2015 in Milano' -
Could you have a look at

'EXPO Worldrecipes 2015'


Expo Milano 2015 - Contributor - worldrecipes

From Magali Brieussel
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?

Please have a look at
Pottery Uzuki blogpage, if you like.


Kaminazuki: Month of the waxing moon

Veggie 'Kinton' by Zoe
'Kinton' is a classic & formal type of sweet.
Using vegetables, this is kind of a new-wave 'Kinton'.  

ingredients: outside - pod soy beans and sweet potato
inside - white beans and Kaki/persimmon

In Japan, it is said that the most beautiful moon appears in autumn.
We truly love 'tsukimi'(moon-viewing)!
Not only Jugoya(the harvest moon) but also Jusanya(the waxing moon) has been appreciated. Jusanya is also called Mame-meigetsu (bean harvest moon) as pod soybeans are offered to the waxing moon.


Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen !

Please visit kyotouzuki.com

It is my cooking class' 11th anniversary this year!
I'd like to express my deepest gratitude to you all!


For vegetable lovers -
Erin and Simon of Never Ending Voyage
Kate of Kind Eats -
Emi’s warmth and vibrant energy is contagious. She is incredibly friendly and welcomed us into her home as if we were old friends visiting from out of town...
Stacy of Stacy Faces

Some of my recipes have been invited to 'EXPO Worldrecipes 2015 in Milano' -
Could you have a look at

'EXPO Worldrecipes 2015'


Please have a look at
Pottery Uzuki blogpage, if you like.


Nagatsuki: Month of beautiful Moon

Uzuki in Nagatsuki

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen !

Please visit kyotouzuki.com

It is my cooking class' 11th anniversary this year!
I'd like to express my deepest gratitude to you all!



Japanese style Gazpacho? - Dashi(Basic Japanese soup stock 'katsuobushi' bonito fish flakes used) based cold tomato soup
You can use vegan stock in place of Dashi stock


My original & favourite sauce!
on the right: Sesame creamy dressing - smooth sesame paste based sauce
on the left: Yuzu-kosho dressing - hot, but a nice & fresh citrus flavoured dressing
Both dashi (soup stock) is used
You can substitute vegan stock for dashi stock

Here is a letter from Judi
We had a wonderful time!
We loved that creamy sesame dressing! We found dashi ingredients in a Japanese market,
we can make it at home!
Judi


For vegetable lovers -
Erin and Simon of Never Ending Voyage
Kate of Kind Eats -
Emi’s warmth and vibrant energy is contagious. She is incredibly friendly and welcomed us into her home as if we were old friends visiting from out of town...
Stacy of Stacy Faces

Tofu hamburger with grated cucumber


Vegan soup stock
Konbu(seaweeds) stock
on the right roasted soy bean stock
on the left dried Shiitake mushroom stock


Some of my recipes have been invited to 'EXPO Worldrecipes 2015 in Milano' -
Could you have a look at

'EXPO Worldrecipes 2015'


Please have a look at
Pottery Uzuki blogpage, if you like.




Minazuki: Month of hydrangea

Uzuki in Minazuki

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen !

It is my cooking class' 11th anniversary this year!
I'd like to express my deepest gratitude to you all!


Kamonasu (Kyoto eggplant/aubergine) season has started!
Please have a look at here


Kamonasu no Dengaku

For vegetable lovers -
Erin and Simon of Never Ending Voyage
Kate of Kind Eats -
Emi’s warmth and vibrant energy is contagious. She is incredibly friendly and welcomed us into her home as if we were old friends visiting from out of town...
Stacy of Stacy Faces

Shin shoga(new ginger) has a sharp and refreshing flavour
We make sweet vinegar pickled ginger


Sansho Japanese pepper has a lovely & lemony aroma!

Some of my recipes have been invited to 'EXPO Worldrecipes 2015 in Milano' -
Could you have a look at

'EXPO Worldrecipes 2015'


Please visit kyotouzuki.com and Pottery Uzuki blogpage

Expo Milano 2015 - Contributor - worldrecipes

Soybean rice by Julia


Satsuki: Month of lovely greens

Uzuki in Satsuki
Photo by Ariane


Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen !

It is my cooking class' 11th anniversary this year!
I'd like to express my deepest gratitude to you all!


Nukazuke: Vegetable pickles of rice bran bed

on the right: Wasabi flowers
on the left: Fuki - looks like celery or rhubarb, but the flavour is different, fuki has an aromatic flavour!

Spring shojin style vegetarian dish-
Yuba/soy milk skin, fuki and shiitake mushrooms


Spring dish by Kasia & Dominique

For vegetable lovers -
Erin and Simon of Never Ending Voyage
Kate of Kind Eats -
Emi’s warmth and vibrant energy is contagious. She is incredibly friendly and welcomed us into her home as if we were old friends visiting from out of town...
Stacy of Stacy Faces

Some of my recipes have been invited to 'EXPO Worldrecipes 2015 in Milano' -
Could you have a look at

'EXPO Worldrecipes 2015'


Please visit kyotouzuki.com and Pottery Uzuki blogpage


Uzuki: Month of fully bloomed Sakura

Uzuki in uzuki: April
Fully bloomed Sakura in my neighborhood

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen !

It is my cooking class' 11th anniversary this year!
I'd like to express my deepest gratitude to you all!



Please contact at cooking@kyotouzuki.com

left: sesame dressed green asparagus & Japanese orange by Nina & Dan
right: Renkon(lotusroot) & seafood pancake with renkon chips

Yuzu
Agedashi of salmon: deep fried salmon with dashi(stock) based soup

Spring Chirashi-zushi: scattered sushi
Chirashi-zushi is a Kyoto style home-cooked sushi


Dashimaki: Kyoto-style egg rolls
In Kyoto, Dashimaki egg rolls are a popular breakfast dish as well as a common feature in Obento lunch boxes. Dashimaki also go well with sake or even wine, beer!
The flavour of the Dashi (soup)stock and egg blends together to yield a rich yet mild taste. The Dashi stock also makes the texture of these egg rolls much softer than usual omelet!

For vegetable lovers -
Erin and Simon of Never Ending Voyage
Kate of Kind Eats -
Emi’s warmth and vibrant energy is contagious. She is incredibly friendly and welcomed us into her home as if we were old friends visiting from out of town...
Stacy of Stacy Faces

Some of my recipes have been invited to 'EXPO Worldrecipes 2015 in Milano' -
Could you have a look at

'EXPO Worldrecipes 2015'


Yayoi: Month of early Spring

Uzuki in Yayoi: March

Nanohana: rape colza blossoms
Nanohana brings spring on to the table!

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen !

Katy's vegetarian dishes

Michael's green asparagus & prawns tempura
Anne-Catherine's kinton: formal sweets
Craig's sushi

It is my cooking class' 11th anniversary this year!
I'd like to express my deepest gratitude to you all!


Please contact at cooking@kyotouzuki.com

For vegetable lovers -
Erin and Simon of Never Ending Voyage
Kate of Kind Eats -
Emi’s warmth and vibrant energy is contagious. She is incredibly friendly and welcomed us into her home as if we were old friends visiting from out of town...
Stacy of Stacy Faces

Some of my recipes have been invited to 'EXPO Worldrecipes 2015 in Milano' -
Could you have a look at

'EXPO Worldrecipes 2015'



Please visit kyotouzuki.com and Pottery Uzuki blogpage

Expo Milano 2015 - Contributor - worldrecipes

From Magali Brieussel
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?