Shiwasu: Month of quiet year-end

Uzuki in Shiwasu: December

Thank you so very much for coming to my cooking class this year!
Wishing you all have a happy & peaceful holiday season!

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage

Please have a look at Janice's Kyoto food article
and Yukari & Shinji Sakamoto 'Food Sake Tokyo'

For vegetable lovers -
Erin and Simon of Never Ending Voyage
Kate of Kind Eats -
Emi’s warmth and vibrant energy is contagious. She is incredibly friendly and welcomed us into her home as if we were old friends visiting from out of town...

From Magali Tardivel Lacombe
Quand je me suis installée à Kyoto, j'ignorais tout de la gastronomie japonaise. Je ne savais même pas ce qu'était le miso ! Pour me repérer dans les supermarchés et mieux comprendre les menus au restaurant, j'ai donc décidé de prendre un cours de cuisine avec Emi. J'ai alors rencontré un petit bout de femme enjouée, attentionnée et passionnée, qui a su m'expliquer en bon anglais les différentes sortes de miso, les usages de la sauce soja, les secrets de la cuisson du riz, les alliances de légumes, l'art d'apprêter le poisson... Et tant d'autres choses encore ! L'expérience m'a tellement plu que j'y retourne régulièrement. Car Emi veille à toujours préparer des ingrédients de saison, avec des produits locaux, de préférence biologiques. Ainsi, chaque cours diffère du précédent, et les changements de saison sont aussi l'occasion d'en savoir plus sur les coutumes japonaises. Je refais ensuite les plats chez moi avec beaucoup de plaisir, et mes amis français avec qui j'ai partagé les recettes arrivent eux aussi à les cuisiner en France. Que demander de plus?

Autumn - winter vegetables

Kiku-kabocha/ kind of pumpkin, renkon/lotus root,
Kintoki carrot, gobo/burdock root and yuzu citrus

Classic Obanzai: Kyoto-style everyday dishes
Cooked hijiki seaweeds, kintoki carrots and thin deep-fried tofu
We call this dish 'hijiki to o-age no taitan' in Kyoto Dialect!

Cooked burdock root & dried tiny anchovies: 'gobo to o-jako no kimpira' in Kyoto dialect!

Shaved burdock roots

'Yuzu Daikon' - light type pickles of daikon radish with yuzu citrus rinds

Dashimaki: Kyoto-style eggrolls

Shimotsuki: Month of mid-Autumn

Uzuki in Shimotsuki: November

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage

Please have a look at Janice's Kyoto food article
and Yukari & Shinji Sakamoto 'Food Sake Tokyo'

For vegetable lovers -
Erin and Simon of Never Ending Voyage
Kate of Kind Eats -
Emi’s warmth and vibrant energy is contagious. She is incredibly friendly and welcomed us into her home as if we were old friends visiting from out of town...

From Magali Tardivel Lacombe
Quand je me suis installée à Kyoto, j'ignorais tout de la gastronomie japonaise. Je ne savais même pas ce qu'était le miso ! Pour me repérer dans les supermarchés et mieux comprendre les menus au restaurant, j'ai donc décidé de prendre un cours de cuisine avec Emi. J'ai alors rencontré un petit bout de femme enjouée, attentionnée et passionnée, qui a su m'expliquer en bon anglais les différentes sortes de miso, les usages de la sauce soja, les secrets de la cuisson du riz, les alliances de légumes, l'art d'apprêter le poisson... Et tant d'autres choses encore ! L'expérience m'a tellement plu que j'y retourne régulièrement. Car Emi veille à toujours préparer des ingrédients de saison, avec des produits locaux, de préférence biologiques. Ainsi, chaque cours diffère du précédent, et les changements de saison sont aussi l'occasion d'en savoir plus sur les coutumes japonaises. Je refais ensuite les plats chez moi avec beaucoup de plaisir, et mes amis français avec qui j'ai partagé les recettes arrivent eux aussi à les cuisiner en France. Que demander de plus?

Modern Shira-ae: Japanese persimmon & water cress/cresson with tofu creamy sauce

Kaminazuki: Month of early-Autumn

Uzuki in Kaminazuki: October

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage

Please have a look at Janice's Kyoto food article
and Yukari & Shinji Sakamoto 'Food Sake Tokyo'

For vegetable lovers -
Erin and Simon of Never Ending Voyage
Kate of Kind Eats -
Emi’s warmth and vibrant energy is contagious. She is incredibly friendly and welcomed us into her home as if we were old friends visiting from out of town...

Here is the letter from Jitchaya -

Dear Emi-san,
Hello, how are you? I'm Jitchaya, I and my husband, Alex took a private class with you in October 2013.
I hope you remember us. Thank you for teaching and sharing tips in the kitchen. We often make our Japanese dinner with your recipes,　
I actually bought the hon-mirin you showed us and now use it in my kitchen.　　I have good news to share. I just cooked some of the dishes I learned from you and got published in a Magazine called Lips Love. It happened to be that I often practice cooking Japanese dishes and have been posting pictures on my Facebook, and one day the editor called me because of seeing the pictures and asked me to cook for the January issue. I was an amateur, but I tried my best. We still talk about our cooking lesson! We're hoping to get back to Kyoto this year again to learn more dishes from you. Thank you very much, arigatogazaimasu, Emi!

Nagatsuki: Month of moonlit night!

Uzuki in Nagatsuki:September

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage

Please have a look at Janice's Kyoto food article
and Yukari & Shinji Sakamoto 'Food Sake Tokyo'

O-dango with red bean paste

Kabocha dango:pumpkin dumplings

We traditionally love tsukimi/moon viewing and have been fascinated with the moon. Particularly the moon in autumn.
It is said the most beautiful full moon appears in mid-September(on August 15th of the luner calendar).
It is called Chushu no Meigetsu/the harvest moon.

Then we offer the moon autumn pampas grass, o-dango/rice dumplings and share the autumn harvest with the moon.

For vegetable lovers -
Erin and Simon of Never Ending Voyage
Kate of Kind Eats -
Emi’s warmth and vibrant energy is contagious. She is incredibly friendly and welcomed us into her home as if we were old friends visiting from out of town...

For noddle lovers
Authentic soba (buck wheat) dish - Tempura soba by Esther & Matthew

Hazuki: Month of mid-Summer

Uzuki in Hazuki:August

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage

Please have a look at Janice's Kyoto food article
and Yukari & Shinji Sakamoto 'Food Sake Tokyo'

For vegetable lovers -
Erin and Simon of Never Ending Voyage
Kate of Kind Eats -
Emi’s warmth and vibrant energy is contagious. She is incredibly friendly and welcomed us into her home as if we were old friends visiting from out of town...

Summer dessert by Paul

Shira-ae:creamy tofu dressed vegetables

Modern shira-ae with fresh figs & green beans

Simmered summer vegetable dish - Kyoto pumpkin & edamame/pod soy beans

Here are classic sesame dishes:

Gomadofu:sesame creamy tofu

Fuzuki: Month of Star Festival

Uzuki in Fuzuki:July

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage

Please have a look at Janice's Kyoto food article
and Yukari & Shinji Sakamoto 'Food Sake Tokyo'

For vegetable lovers -
Erin and Simon of Never Ending Voyage
Kate of Kind Eats -
Emi’s warmth and vibrant energy is contagious. She is incredibly friendly and welcomed us into her home as if we were old friends visiting from out of town...

Kamonasu: Kyoto local eggplant/aubergine

Kamonasu no Dengaku: deep-fied eggplant/aubergine with white & red miso (soy bean paste) sauce

Here are the lovely drawings by Dennis So!

Dishes by Dennis So & Grace Yuen

Akajiso:red shiso

kind of Japanese herbal leaves
this has refreshing flavour

Akajiso juice







Here is the letter from Kim
Hello Emi San,
I'm sorry for only writing you now, since it has been over a month since I took cooking class with you... Time seems to move so fast! I arrived safely back in Belgium and am having lots of fun going through my pictures and memories of Japan.Definately, the memory of your cooking class is one that ranks highly among them, and so, I absolutely want to thank you again for this lovely evening. It's been my pleasure to be invited into your lovely house. The memory will stay with me and so will the great taste of the dishes you taught. I hope you are doing fine and that summer is not too hot in Japan :)
Arrigato gozaimasu and much love from Belgium!
Kim

Kim's o-bento/boxed meal

Here is the letter from Naomi & Claire
Dear Emi-san,
We just wanted to say a big thank you for having us in your home,
and showing us how to cook some delicious dishes! We learnt so much and we are
planning a Japanese feast for our friends.
Naomi & Claire

Minazuki: Month of water

Uzuki in Minazuki
Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage

Please have a look at Janice's Kyoto food article
and Yukari & Shinji Sakamoto 'Food Sake Tokyo'

For vegetable lovers -
Erin and Simon of Never Ending Voyage
Kate of Kind Eats -
Emi’s warmth and vibrant energy is contagious. She is incredibly friendly and welcomed us into her home as if we were old friends visiting from out of town...

Early summer dish: new cabbage with smoked salmon and snap beans

Sansho pepper - this Japanese pepper has a beautiful aroma

Shin shoga(new ginger) has a sharp and refreshing flavour
We make sweet vinegar pickled ginger

Agedashi-dofu(tofu) & nasu(eggplant)

This year's umeshu:Japanese plum/apricot sweet sake liqueur

Satsuki: Month of Verdure

Uzuki in Satsuki

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage

Please have a look at Janice's Kyoto food article
and Yukari & Shinji Sakamoto 'Food Sake Tokyo'

For vegetable lovers
by Kate of Kind Eats

Classic simmered vegetable dish

Kansai style sushi - different type of sushi (usual sushi restaurant's sushi is Edo-mae/Tokyo style)

Takenoko: bamboo shoots

Tororo-soba: buckwheat noodle with mountain yam potato

Erin and Simon of Never Ending Voyage

Aji no Nanbanzuke: kind of Japanese escabeche of horse mackerel & seasonal vegeatables - this marinating sauce has a light and refreshing flavour with rice vinegar & dashi stock. My favourite!

Uzuki: Month of Sakura cherry blossoms

Uzuki in uzuki:April

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage

Please have a look at Janice's Kyoto food article
and Yukari & Shinji Sakamoto 'Food Sake Tokyo'

For vegetable lovers - spring vegetable dishes
by Kate of Kind Eats

Ichigo-daifuku: mochi rice cake with fresh strawberry

For meat lovers -
We cook meat dishes with vegetables that go very well with meat
The dishes become lighter & healthier with good balance!

Gobo/burdock root & beef-slice sweet soysauce flavoured

Niku-dango: simmered meat balls with seasonal vegetables

Mame-gohan with soboro:green pea rice with Japanese style meat sauce

For fish lovers - Grilled sawara(fish) with kinome

Kinome are the baby leaves of the sansho or Japanese pepper. Now is just the season; we can only enjoy them before the leaves grow too big. Kinome has a distinct flavour and an excellent aroma. I truly love kinome!

Spring dessert by Miss Mochi's Adventures