Uzuki: Month of fully bloomed Sakura

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: Spring is in the air!

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!

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

Kaminazuki: Month of autumn gifts

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!

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

Yayoi: Month of 'Momo no hana'