on the right: Sesame creamy dressing - smooth sesame paste based sauce
on the left: Yuzu-kosho dressing - hot, but a nice & fresh citrus flavoured dressing
Both dashi (soup stock) is used
You can substitute vegan stock for dashi stock
Tofu hamburger with grated cucumber
Vegan soup stock
Konbu(seaweeds) stock
on the right roasted soy bean stock
on the left dried Shiitake mushroom stock
Nukazuke: Vegetable pickles of rice bran bed
on the right: Wasabi flowers
on the left: Fuki - looks like celery or rhubarb, but the flavour is different, fuki has an aromatic flavour!
Spring shojin style vegetarian dish-
Yuba/soy milk skin, fuki and shiitake mushrooms
Fully bloomed Sakura in my neighborhood
left: sesame dressed green asparagus & Japanese orange by Nina & Dan
right: Renkon(lotusroot) & seafood pancake with renkon chips Spring Chirashi-zushi: scattered sushi
Chirashi-zushi is a Kyoto style home-cooked sushi
Kisaragi: February
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!
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
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!
