February 4th is the first day of the spring according to the Japanese lunar calendar.
It is still very cold here, in Kyoto in February, but we feel the spring is in the air!
Kisaragi: Spring is in the air!
February 4th is the first day of the spring according to the Japanese lunar calendar.
It is still very cold here, in Kyoto in February, but we feel the spring is in the air!
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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