Uzuki showcase in April
on the right : Irabo tea bowl
on the left: sake bottle-shape flower vase
flower : miyako wasure, ko-demari
Fuki no yuba maki : fuki wrapped with soy milk skin
In spring please enjoy a little bitter with sweet flavors.
Spring vegetables have all a little
bitter, which is vital energy of buds, sprouts and shoots, which is I feel a breath of spring. Fuki, nanohana;rape blossoms, takenoko; bamboo shoots, udo, broad beans, green peas etc. have their own sweet flavors with subtle bitter.
Kinome (Sansho baby leaves) is the best garnish for spring dishes and udo also has a distinct flavor; they are both aromatic.
Please enjoy these spring specials as the window of opportunity is very short!
Broad beans & spinach salad with thick tofu dressing
Udo is a fragrant plant
Spring vegetables: nanohana,udo and green peas Kinome: Sansho pepper baby-leaves
Dengaku : grilled namafu with kinome miso paste
Endo-mame gohan : cooked rice with green peas
Christy and Sophia are making molded rice!
Marjo's spring dishes 
right- Sarah is preparing fuki
left- Nick is tasting his sushi rolls
Emma & Laura
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Emma & Laura
in the Kyoto spring dance,'Miyako Odori' costumes!
