The East Japan earthquake happened on March 11th.
My deep thoughts are with all the people in the devastated areas.
Right now I've received lots of emails from people over the world that tell
they are with us, Japan.
Thank you so very much for thinking of Japan and helping us in many ways.
Please contact at cooking@kyotouzuki.com
Please visit the website kyotouzuki.com
Pottery Uzuki blogpageas well

Video maker, Mies Heerma made the film of my sweet making class. Please have a look at this!
Sakura-mochi; a Kyoto spring classic

The slight saltiness of sakura leaves makes a good contrast with
the sweet red bean paste.
Generally the pink colouring is used for the mochi rice dough to show sakura's pink, however, I prefer not to use artificial additives.
Mame-gohan:green pea rice with salt pickled sakura (cherry blossom)

Nanohana (rape blossoms) no sumiso-ae: boiled nanohana with Kyoto shiro-miso(sweet & mild type soy bean paste) & rice vinegar sauce
Shellfish & nanohana is the best spring combination!
Creamy beige Kyoto shiro-miso is sweeter, milder and smoother than the other kinds of Japanese miso(soy bean paste). Made with the double amount of fermented rice, this miso has a sweetness that is mild and natural.
Pastel green soup
Ingredients: green peas, Kyoto shiro miso(soy bean paste), yuba(soy milk skin)
and combu broth
sakura shaped daikon-radish for the garnish
This is very much a spring soup-dish!


Kyoto sweet: Nama-Yatsuhashi
rice crepe with red bean paste, cinnamon & soy bean powder


Creamy tofu dressed fuki
ingredients: tai/seabream, nanohana/rape blossoms, shiitake mushrooms with grated daikon radish