
Momiji/red maple leaves in my neighborhood →
Please visit the website
kyotouzuki.com

on the left: autumn rice with chestnuts & ginkgo nuts


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

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!


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

