Please visit the website- kyotouzuki.com
Uzuki in Shiwasu;last month of the year
Home-made senmai-zuke : Senmai-zuke a la Uzuki
Senmai-zuke is Kyoto winter pickled kabu;turnip
Famous special shops' senmai-zuke is very nice, but expensive.
So I make it myself!
Hiryozu : Deep-fried tofu ball
This is originally from shojin ryori; temple foods
Renkon-mushi: steamed lotus root dish
with some fish and vegetables
clockwise, the top - lotus root,
sudachi(citrus) and yuzu(citrus)
the center - ginkgo nuts
Renkon, lotus root is a mystic vegetable to me.
Maybe this comes from the image of the lotus flower, a symbol of Buddha, a symbol of purity and Buddha is sitting on the flower. What an interesting plant! The noble flower is floating on the swamp, the root grows in the mud below the water’s surface.
Since I was a child renkon has been one of my favorite vegetables.
I love its decent flavor, crunchy texture and its pretty pattern when they are cut in round slices. Lotus roots savor of the earth, I feel somehow. They are nourishing, contain Vitamin C, dietary fiber etc.
They suit various recipes, such as sweet vinegar marinated, deep-fried, and simmered. Also grated lotus root is the wonderful ingredient for a winter steamed dish ‘renkon-mushi‘, deep-fried lotus balls etc..
For the Japanese, renkon is a special vegetable and an essential ingredient for New Year foods called Osechi-ryori as well.
Fuyu no o-bento : winter boxed meal