Renkon-mushi: steamed dish of grated lotusroot by Steve
Shimotsuki: Month of Autumn tints
Autumn dishes
Renkon-mushi: steamed dish of grated lotusroot by Steve
With some fish/seafoods or yuba (soymilk skin)
Make autumn coloured maple leaves with kintoki carrot & ginkgo leaves with Kyoto pumpkin using the mold
Grate lotusroot with the copper grater
Shira-ae: creamy tofu dressed salad by Valerie
Carice's Ichigo/strawberry-Daifuku- she made for her colleagues at her kitchen
Renkon-mushi: steamed dish of grated lotusroot by Steve
Kaminazuki: Month of autumn gifts
'Kinton' is an authentic sweet, which is served at the Japanese tea ceremony with a bowl of Matcha green tea. Mainly various coloured Shiro-an (white bean paste) is used for 'Kinton'.
Here is a casual, home-made 'Kinton', made with mashed sweet potato, this is light & healthy!
Fuzuki: Month of Gion Festival
Kyoto summer dish- Kamonasu no Dengaku: deep-fried eggplant/aubergine with white & red miso sauce
Satsuki: Month of fresh green
Classic spring dish - Takenoko no Kinome-ae: Kinome miso dressed bamboo shoots
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