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Uzuki showcase in October
flower: hototogisu and itoguruma
My kitchen is full of autumn now! Some kinds of mushrooms, chestnuts, eggplants, pumpkins, sweet potatoes, grapes, ginkgo nuts, persimmons and some fish etc, they are all giving nice flavours to the dishes visitors and I cook. I feel happy every moment during cooking, I can feel autumn closely. And I thank you very much for everything that brings us such a wonderful time.
Autumn salad-shimeji mushrooms, grapes, mizuna, myoga
with sesame-paste dressing