Spring flavours!

Please visit the website- kyotouzuki.com

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




Emma & Laura
in the Kyoto spring dance,'Miyako Odori' costumes!