Kisaragi : Month of Tsubaki

Uzuki in February

Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at
Please visit and Pottery Uzuki blogpage

Louise with her Renkon-mushi

Winter special: renkon-mushi/steamed dish with grated lotus root

In winter we make steamed dish a lot to warm us.
One of my favourite steamed dishes is Renkon-mushi/steamed lotus root dish.
If you're freezing now in Kyoto, or in any other places, please try Renkon-mushi!

Lotus root has a lovely texture: crispy & crunchy and yet somehow soft and a little sticky. It contains a lot of Vitamin C, B1 and B2, that is good to prevent colds.

Renkon-mushi is made with grated lotus root + some fish/seafoods and mushrooms etc.. If you'd like vegetarian's, you can use yuba/soy milk skin or namafu/raw wheat gluten instead of fish/seafoods, then it becomes a perfect vegetarian dish. It is served in a hot thick soup with a little bit of grated ginger.
It will warm you up quickly!

Here is the lovely drawing & words from Anastasia -
Thank you for the great memories and recipes. I can't wait to return to japan.