Uzuki in Shiwasu/December
Thank you so very much for thinking of Japan
and helping us in many ways!
♪♪Cooking & eating is delightful♪♪, in my favourite fairy tale,
'Guri and Gura' sing this song. I do feel the same!
And cooking and eating together with somebody is much much more enjoyable!!
Let's have a happy cooking session!
Please contact at cooking@kyotouzuki.com
Please visit kyotouzuki.com and Pottery Uzuki blogpage
Sean and his Namayatsuhashi →
Uzuki in Shimotsuki
Thank you so very much for thinking of Japan
and helping us in many ways!
♪♪Cooking & eating is delightful♪♪, in my favourite fairy tale,
'Guri and Gura' sing this song. I do feel the same!
And cooking and eating together with somebody is much much more enjoyable!!
Let's have a happy cooking session!
Please contact at cooking@kyotouzuki.com
Please visit kyotouzuki.com and Pottery Uzuki blogpage
From the left: Amber, Ana, Nicola and Miyuki
Please have a look at Momijigari and Fukiyose
Martina & Christian
Asazuke/light pickled kabu(turnip) & daikon(white radish)
Marley with her pretty sweets
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Adriana & Angela's early autumn sweets!
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Uzuki in Kaminazuki: October
Tsukimi dango: rice dumplings for the autumn moon-viewing!
In Japan, it is said that the most beautiful moon appears in autumn.
We truly love 'tsukimi'(moon-viewing in English)!
Since old times, the full moon in the 8th month
and the waxing moon in the 9th month (both in the lunar calendar) have been appreciated.
On the 27th of October this year, we’ll celebrate a beautiful waxing moon.
On this day, tsukimi dango or rice dumplings with some autumn treasures, like chestnuts or edamame pod soybeans are offered to the moon.
We share the autumn harvest with the moon.
Dango is a kind of casual sweet food, and often served with red bean paste (azukian). This month’s paste is edamame paste called 'zunda'. Zunda is a beautiful green and can be a healthy topping for dango dumplings. Have a beautiful moon-viewing and enjoy tsukimi dango!
Sometimes Kyoto-ben (regional dialect) is unique,
and is quite different from standard Japanese. We say 'okini' for 'thank you', not 'arigato', for example.
Today's dish is deep-fried tofu balls called 'ganmodoki' in general.
But, in Kyoto, we call it ‘hirousu’, which is said to have originated
from the Portuguese word, 'filhos'.
This dish is also sometimes referred to as 'hiryozu'. 'Hiryozu' literally means 'flying dragon’s head', because some ingredients in it look like the eyes of a dragon, its whiskers or scales etc.
Tofu has a delicate flavor, it is good to taste its beautiful flavor simply, but this deep-fried tofu is also surprisingly good! The outside is crispy and inside is still soft and it keeps tofu’s flavor very well. The secret of this soft texture is the yamanoimo (sticky yam potato) which makes this ball softer & smoother.
Please put your favorite vegetables into the mashed tofu so that you can enjoy the different flavors and textures that meld well with tofu’s mild flavor. Not only tofu lovers, but also people who are unfamiliar with tofu will love this tofu dish.
I’m sure you will too! Enjoy it!
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Ingredients:
Momen/firm tofu 350grams
Grated yamanoimo/yam potato 2 table spoons
(For the substitution, please use whipped eggwhite and heavy soymilk)
Starch 1 tea spoon
Salt a pinch
a. Dried Kikurage mushrooms 7grams
b. Thin julienne strips of carrots 20grams
c. Lightly boiled, small pieces of yurine/edible lily roots 15grams
d. Boiled ginkgo nuts a few pieces
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Directions:
1. Place a couple of plates (put some weight) on tofu for around 30 minutes
to remove excess water
2. Strain and mash 1. in the grinding bowl
3. Add 2 table spoons of grated yamanoimo, 1 tea spoon of starch and a pinch of salt
in the tofu(2.)and mix very well to make a smooth texture
4. Soak Kikurage in cold water and when Kikurage gets soft, cut into thin julienne strips
5. Put Kikurage(4.) b., c. and d. in 3. and mix very well again
6. Make 5. into four balls
7. Deep-fry 6. till they get golden brown
Prepare hot soup and serve
1. Put 200ml of dashi soup stock, 20ml of regular soysauce, 20ml of light soysauce
and 40ml of mirin/sweet rice wine in a pan and warm it
2. Put each ball in a bowl
3. Pour hot soup
4. Garnish grated daikon radish and a piece of myoga/ginger bud
Thank you so very much for thinking of Japan and helping us in many ways!
♪♪Cooking & eating is enjoyable♪♪, in my favourite fairy tale, 'Guri and Gura' sing this song. I do feel the same!
And cooking and eating together with somebody is much much more enjoyable!!
Let's have a happy cooking session!
Please contact at cooking@kyotouzuki.com
Please visit kyotouzuki.com
Pottery Uzuki blogpage
Uzuki in Fuzuki: July
Kyoto classic summer dish: Kamonasu no Dengaku
Fried eggplant/aubergine with miso(soy bean paste)sauce
left: Kyoto shiro-miso;sweeter flavour miso sauce
right: Aka-miso;saltier, stronger flavour miso sauce
Which one would you like?
Red-shiso (herb leaves)
Red-shiso juice
Inari-zushi :usuage(thin deep-fried tofu) wrapped sushi
Uzuki in Uzuki:April
Thank you so very much for thinking of Japan and helping us in many ways!
Let's have a happy cooking session and share an enjoyabe time together!
Please contact at cooking@kyotouzuki.com
If you like, please visit the website
kyotouzuki.com and
Pottery Uzuki blogpage
Mame-gohan/cooked rice with fresh green peas
Sakura in Kyoto the photo by Alice Mosdell
Good brothers, James & Jared are cooking spring dishes together!
Spring salad of nanohana(rape colza blossoms)and scallops with karashi-sumiso/Kyoto-style miso sauce-dressing by Jane Lawson
Hirousu: Kyoto-style deepfried tofu ball
Narelle & Felicity
Brandon & Chris
Catherine & Elvin
Spring vegetarian dishes by Courtney & Jason, Elise & Eivind
from the left: Courtney, Eivind, Elise and Jason
Here is the letter with a photo from Jane & Andy.
Dear Emi,
We have had a great time cooking some of your recipes,unfortunately lotus root is out of season. The diakon,carrot and mizuna with sesame dressing served with Australian ocean trout marinated in your recipe and grilled.was a great success as was the red rice. I also served chawan mushi, some pickles and homemade miso soup which was all very good. The family came around and were very impressed.The photo tells the story.The beef rolls will have to wait a few months as the leeks are not good at present. We had fun cooking and remembering our time cooking with you.
We hope you enjoy the viewing cherry blossom. It is starting to get cooler here and the daylight is much shorter now.
Thanks again for sharing your recipes with us.
Jane and Andy
Spring sweets
on the left Sakura mochi
on the right Nama-yatsuhashi a la Uzuki
Debora & Rene
