Thank you so much!

Isabelle, Sabina and Jerome
the photo by Giacinto

I thank you all so much for coming to my kitchen and having the wonderful cookig sessions together this year!
Every lesson I had a very good time.

Wishing you all the lovely and peaceful holidays!

Once again thank you so much!!

Please visit the website
kyotouzuki.com

Yuzu-yu: hot yuzu tea

Here is the letter from Elaine --

Hello Emi,

I just wanted to thank you for our wonderful cooking class we had with you. We all agree that it was one of our highlights to Japan and definitely the most delicious meal we had while on holidays.

I hope to come back to Kyoto and doing another class with you some time soon.

Regards
Elaine Phillip Marlena and Serena Stekhoven

Shungiku mochi
The outside: mochi rice flour, shungiku/green leaves and sugar and kinako/soy bean powder dusted
The inside: red beans and sugar

Emilie and Gerald with their kinton


Shirohana mame/white bean
Azuki/red bean

Uzuki in Shiwasu : the beginning of winter

Uzuki in December

Please visit the website
kyotouzuki.com




From the right: Lisa, Mary and Tracy
with sweet potato& kintoki carrot soup
They love Japanese vegetables!



Yuzu kabura: pickled turnips with yuzu(citrus) flavour
My favourite winter pickles!

ko-kabura:small turnips

Momijigari : Autumn leaves


Momiji/red maple leaves in my neighborhood   →



Please visit the website
kyotouzuki.com

on the right: chawanmushi: steamed savoury egg custard
on the left: autumn rice with chestnuts & ginkgo nuts

from the right:Jane, Susan, Gerald and Petra




Autumn tints at Enkoji-Temple, my favorite place!   →











Here is the letter with her beautiful 'Haiku' from Mary Ray Cate

Red maple, big bell
In search of calligraphy
We meet gentle priest.

Three persimmon leaves
Green, red, gold with orange spots
Gifts from my new friend

Dear Emi-san,
Luke and I enjoyed our cooking class very much. Thank you for a unique and delicious experience. Luke and I look forward to trying the recipes you gave us at home. Ogenki de.

Kuri-kinton:my favourite chestnut sweets with matcha(powder green tea)




Please have a look at Kuri-kinton 2009 as well

Duo of lotus root: lotus root balls and chips
Try with sansho (Japanese pepper) or shichimi (Japanese mixed spice)

Kuri no shibukawani: chestnuts(with inner skin) with syrup
           ↑

Please visitautumn/winter flavorsas well

Video maker, Mies Heerma made the film of my sweet making class. Please have a look at this!

Hing, Lou, Jocelyn and Nguyet

Their aki no obento:autumn boxed meal






Yuzu(citrus) flavoured Kyoto miso sauce dish
Kyoto miso(soy bean paste) is sweeter, milder and smoother than the other kinds of Japanese miso. Its color is creamy beige. Made with fermented rice, it has the mild and natural sweetness.


with simmered satoimo/taro potatoes



Marlena & Serena          ↓

Marlena & Serena in Maiko-san kimono costumes!

Fukiyose : Blown by the Autumn wind

Fukiyose chirashizushi

'Fukiyose' is an autumn view; leaves, nuts etc. blown and gathered in the autumn wind make beautiful scenes. I love this scenery!

This month's chirashizushi (scattered sushi) is Fukiyose chirashi.

Chirashi is a typical home-cooked style of sushi; mixed sushi-rice with cooked ingredients + topping with seasonal fish, vegetables, egg omelettes etc.. You can enjoy different and seasonal chirashizushi through the year.

In November, please make Fukiyose chirashi with autumn ingredients, like you paint the Kyoto autumn landscapes!

Uzuki in November

Please visit the website
kyotouzuki.com






Autumn is here to stay! 

Please visit the website
kyotouzuki.com

Video maker, Mies Heerma made the film of my sweet making class. Please have a look at this!
http://www.youtube.com/watch?v=wHtmjkTBpGM

Lexi & her aunt, Connie
They are wearing Lexi's handmade mufflers, with antique Kimono textile. So beautiful!

burdock roots, kintoki carrots and sweet potatoes



Autumn kakiage tempura




Alexandru is making kimpira gobo      →

Kimpira gobo:light fried burdock & kintoki carrot seasoned with raw sugar, soysauce, red pepper

Dashimaki : Kyoto style egg omelette

Please visit the website
kyotouzuki.com

Dashimaki: Kyoto style egg omelette

Jean-Paul with his perfect dashimaki!

Dashimaki is one of the Kyoto specialities. As this contains lots of dashi/broth, it's very soft & mild. My favourite!

Kaminazuki : fascinated with wild flowers & chirping insects

Uzuki in October

Please visit the website
kyotouzuki.com







Lovely days have continued here, in Kyoto!
Enjoy the fresh and nice autumn vegetables and fruits, they are blessings from the autumn!

Pumpkin balls with vegetable amber sauce
ingredients: pumpkin, dried shiitake(mushrooms) and carrot
garnish: grated ginger

Autumn salad with sesame creamy dressing
1 - fresh fig, nagaimo yam, myoga(ginger flower bud), mitsuba(trefoil)

2 - mizuna(leaves), pumpkin and shimeji(mushrooms)

3 - persimmons, lotusroots, grapes and mitsuba(trefoil)

One of the classic steamed dishes, Chawanmushi:steamed savoury egg custard


Gomadofu:sesame creamy tofu
One of the classic temple vegetarian dishes

Nagatsuki : Autumn is coming!

Uzuki in September

Please visit the website
kyotouzuki.com





Kuri-gohan:cooked rice with chestnuts



Cooked rice with sweet potatoes


Tsukimi-dango a la Uzuki: plain, kuri-an(chestnut paste) and azuki-an(red bean paste) dango






Happily it's getting a little cooler here, in Kyoto. The 'bell-ringing' crickets have started singing and the air feels clear, that means autumn is here!
Let's start enjoying the autumn harvest with thanks to the nature.

Takikomi-gohan: cooked rice with tiny dried shrimps, gobo/burdock roots and carrots


Rice dish is one of the autumn blessings.
New rice has very good flavour & moisture.



Omusubi/rice balls with nori seaweeds