Uzuki ・Cooking class in Kyoto: 2017

Akajiso(red perilla leaves)syrup
I make with rice vinegar

Summer tea: cold-brewed green tea
So refreshing!

Kinome has distinct flavour & excellent aroma!
Kinome is the baby leaves of the sansho or Japanese pepper.
The pot rest by Susanne

Classic spring sweet-Sakuramochi

Spring dessert

Kome koji /fermented rice (malted rice) has a nice & natural sweetness.
It contains a lot of enzymes!

Spring vegetables

Wishing you all good health, peace and happiness in 2017