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


Kaminazuki: Month of autumn gifts

Sweet potato 'Kinton'
'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


Kisaragi: Month of Camellias



 
flower: Shibori (camellia)
with Kuroneko-yanagi 

Happy Sheep Year - 2015!


Wishing you all a happy, healthy and peaceful New Year!