Yayoi : in the springtime!

Uzuki in Yayoi:March

Thank you so very much for thinking of Japan and helping us in many ways!

Let's have a happy cooking session and share an enjoyabe time together!

Hirousu : Kyoto style deep-fried tofu balls -- the photo by Magali Tardivel-Lacombe

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 ?

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



Please contact at cooking@kyotouzuki.com
If you like, please visit the website
kyotouzuki.com and
Pottery Uzuki blogpage

Spring sweets
on the left Sakura mochi
on the right Nama-yatsuhashi a la Uzuki

Isabel with her spring sweets

Simmered koya-dofu & yuba(both tofu products) with vegetable amber sauce
the photo by Erin & Simon of Never Ending Voyage

Catherine & Elizabeth

Kisaragi : Feel a sign of spring!

Uzuki in Kisaragi:February

Thank you so very much for thinking of Japan and helping us in many ways!

Let's have a happy cooking session and share an enjoyabe time together!


Please contact at cooking@kyotouzuki.com
If you like, please visit the website
kyotouzuki.com and
Pottery Uzuki blogpage

Aimee

Ivan 　　　 →

Chris & Renee










Here is the letter from Michele Ouellet --
Hello Emi,
My sister-in-law Carmen left Japan today; everyday that she was here we spoke about last week's class and tried to remember details of the experience. First, it was very interesting to be inside a Japanese kitchen. I have Japanese friends but I have never gone past the dining room! It was also nice to watch you work, how you orchestrate all these parallel cooking activities so that everything is ready at the same time. Some of the ingredients we used were new to us, for instance the sansho peppers, those really blew our mind with their numbing, their tingling and their explosions of taste; getting some in the kitchen is very high on both our to-do lists. Each dish was excellent, the combinations were lovely. The atmosphere in the kitchen was pleasant. Carmen has bought Japanese cookbooks since, and my own interest in cooking new dishes was stimulated by this meeting.
Sincerely,
Michele Ouellet

winter kinton(sweets) I named 'a slight sign of spring'!
ingredients: white bean, Yamato-imo/yam potato with sugar and just a little matcha/powder green tea & kintoki carrot

from the left:Tom, Jack, Victoria and Lily

from the left:Will, Siena and Harry

A Happy Dragon Year 2012!

Wishing you all a very happy Dragon Year, 2012!

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!!

I'm looking forward to having a happy cooking session with you this year!

Please contact at cooking@kyotouzuki.com
If you like, please visit the website
kyotouzuki.com and
Pottery Uzuki blogpage

Osechi:New Year's foods

from the top-left, clockwise
kazunoko-prepared herring roe
gomame-tiny dried anchovies
tataki gobou-sesame dressed burdock root
kuromame- sweet black soy beans
in the center sweet vinegar lotus root

Kyo- zouni:Kyoto style New Year's soup

Mushi-zushi:Kyoto style steamed sushi

Kuri kinton/chestnut sweet for the New Year's
Tai-meshi:cooked rice with seabream

Osechi ryori/New Year's ingredients from the left:renkon/lotus root, kintoki carrot, kashiraimo and kuwai

from the left: ebiimo, burdockroot, kintoki carrot, gomame, yuzu, kuwai, yamanoimo and renkon/lotus root

Aymeric & Nikky
pin up en cuisine
Here is the letter from Nikky -- Dear Emi, We're just arriving in Paris. This trip was amazing and now I can say that "Nihon daisuki!" We really enjoyed the cooking class with you and we hope to be back in Japan soon.

Daikon radish & Kintoki carrot salad a la New Year's
The photo by Kate Good

Jan-Willem & Eline

Uzuki in Shiwasu : Thank you so very much!

I thank you all so much for coming to my kitchen and sharing the enjoyable time together this year!

Also thank you so much for thinking of Japan and helping us in many ways!

Please visit the website kyotouzuki.com
Please contact at cooking@kyotouzuki.com


Mary Ray Cate has sent
the beautiful Haiku poetry for the holiday season.

On the hillside lie
Grey skeletons of pinons
Cradling new green trees.

Here is the letter from Stephanie-

Vicki and I would just like to let you know, how very much we enjoyed the afternoon cooking with you. I would also like to say how much I appreciated the extent you went to for myself, by showing and cooking vegetarian foods. Your meal was amongst the best food I have tasted in Japan, and I will try these recipes for myself when I get home. Thank you once again for your hospitality.

If you like,
Pottery Uzuki blogpage as well

more dishes here!

Here are winter dishes by Magali & Jeremie
the top: fried namafu(raw wheat gluten) with shiro miso sauce
the center: brochette of beef-roll, shiro negi(similar to leek, but thinner & softer) and ginkgo nuts

at the bottom:
renkon & ebi o-yaki; Japanese style lotus root galette or lotus root pancake with prawns!

Their pretty nama-yatsuhashi sweets

Magali & Jeremie

Maia's o-bento:boxed meal, she loves Kyoto style o-bento!

Horenso no goma-ae:dressed salad of spinach

Month of autumn tints : Shimotsuki

Autumn rice: cooked rice with mushrooms(shimeji, eringi and shiitake) & crabmeat

Let's have a cooking session, have an enjoyable time together!


Please have a look at
Momijigari
and Fukiyose

Kuri-kinton:chestnut sweet

Uzuki in Shimotsuki:November

Thank you so very much for thinking of Japan and helping us in many ways.


Please visit the website kyotouzuki.com
Please contact at cooking@kyotouzuki.com

If you like,
Pottery Uzuki blogpage as well

more dishes here!

Kikuka-kabu: sweet vinegar pickled turnip - Looks like a chrysanthemum

Clare & Michael

on the right: kuri-gohan/cooked rice with chestnuts
on the left: buri no misozuke/miso marinated yellowtail

Kaminazuki : Month of gods

Let's have a cooking session, have an enjoyable time together!

more dishes here!

Uzuki in October
vase: 'Keikan-ko' flower vase
flower: Murasaki-shikibu

Thank you so very much for thinking of Japan and helping us in many ways.

Please visit the website kyotouzuki.com
Please contact at cooking@kyotouzuki.com

If you like,
Pottery Uzuki blogpage as well

Simmered vegetables & koyadofu with crab-meat sauce
the photo by Christopher

Tom loves chestnuts, Uriel loves all Japanese foods!

Fresh fig & boiled okura salad with sesame-miso(soybean paste)sauce

Kuri no shibukawa-ni: chestnut with syrup
Please have a look at
kuri-kinton

Helena & Jan

Matcha/green tea Shiratama-dango/mochi balls with grapes & red bean paste

an autumn salad: shimeji mushrooms, kaki/persimmons and grapes