December : Winter begins!

Uzuki in Shiwasu/December
Thank you so very much for thinking of Japan
and helping us in many ways!

♪♪Cooking & eating is delightful♪♪, in my favourite fairy tale,
'Guri and Gura' sing this song. I do feel the same!
And cooking and eating together with somebody is much much more enjoyable!!

Let's have a happy cooking session!
Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage


Sean and his Namayatsuhashi → 

Shimotsuki : Month of Coloured Foliage

Uzuki in Shimotsuki

Thank you so very much for thinking of Japan
and helping us in many ways!

♪♪Cooking & eating is delightful♪♪, in my favourite fairy tale,
'Guri and Gura' sing this song. I do feel the same!
And cooking and eating together with somebody is much much more enjoyable!!

Let's have a happy cooking session!
Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage


From the left: Amber, Ana, Nicola and Miyuki

Please have a look at Momijigari and Fukiyose

Martina & Christian


Asazuke/light pickled kabu(turnip) & daikon(white radish)


Marley with her pretty sweets



↑ 
Adriana & Angela's early autumn sweets!
↓ 




Kaminazuki : Month of the beautiful moon!

Uzuki in Kaminazuki: October
Tsukimi dango: rice dumplings for the autumn moon-viewing!

In Japan, it is said that the most beautiful moon appears in autumn.
We truly love 'tsukimi'(moon-viewing in English)!
Since old times, the full moon in the 8th month
and the waxing moon in the 9th month (both in the lunar calendar) have been appreciated.

On the 27th of October this year, we’ll celebrate a beautiful waxing moon.
On this day, tsukimi dango or rice dumplings with some autumn treasures, like chestnuts or edamame pod soybeans are offered to the moon.
We share the autumn harvest with the moon.

Dango is a kind of casual sweet food, and often served with red bean paste (azukian). This month’s paste is edamame paste called 'zunda'. Zunda is a beautiful green and can be a healthy topping for dango dumplings. Have a beautiful moon-viewing and enjoy tsukimi dango!


Hirousu: Deep-fried tofu balls

Hirousu: Deep-fried tofu ball

Sometimes Kyoto-ben (regional dialect) is unique,
and is quite different from standard Japanese. We say 'okini' for 'thank you', not 'arigato', for example.

Today's dish is deep-fried tofu balls called 'ganmodoki' in general.
But, in Kyoto, we call it ‘hirousu’, which is said to have originated
from the Portuguese word, 'filhos'.
This dish is also sometimes referred to as 'hiryozu'. 'Hiryozu' literally means 'flying dragon’s head', because some ingredients in it look like the eyes of a dragon, its whiskers or scales etc.

Tofu has a delicate flavor, it is good to taste its beautiful flavor simply, but this deep-fried tofu is also surprisingly good! The outside is crispy and inside is still soft and it keeps tofu’s flavor very well. The secret of this soft texture is the yamanoimo (sticky yam potato) which makes this ball softer & smoother.
Please put your favorite vegetables into the mashed tofu so that you can enjoy the different flavors and textures that meld well with tofu’s mild flavor. Not only tofu lovers, but also people who are unfamiliar with tofu will love this tofu dish.
I’m sure you will too! Enjoy it!

left on the basket: yamanoimo

-----------------------------
Ingredients:
Momen/firm tofu 350grams
Grated yamanoimo/yam potato 2 table spoons
(For the substitution, please use whipped eggwhite and heavy soymilk)
Starch 1 tea spoon
Salt a pinch

a. Dried Kikurage mushrooms 7grams
b. Thin julienne strips of carrots 20grams
c. Lightly boiled, small pieces of yurine/edible lily roots 15grams
d. Boiled ginkgo nuts a few pieces
---------------------------------------------------------------------
Directions:
1. Place a couple of plates (put some weight) on tofu for around 30 minutes
to remove excess water
2. Strain and mash 1. in the grinding bowl
3. Add 2 table spoons of grated yamanoimo, 1 tea spoon of starch and a pinch of salt
in the tofu(2.)and mix very well to make a smooth texture
4. Soak Kikurage in cold water and when Kikurage gets soft, cut into thin julienne strips
5. Put Kikurage(4.) b., c. and d. in 3. and mix very well again
6. Make 5. into four balls     
7. Deep-fry 6. till they get golden brown

Prepare hot soup and serve
1. Put 200ml of dashi soup stock, 20ml of regular soysauce, 20ml of light soysauce
and 40ml of mirin/sweet rice wine in a pan and warm it
2. Put each ball in a bowl
3. Pour hot soup
4. Garnish grated daikon radish and a piece of myoga/ginger bud   

Hazuki : Month of flower, Mukuge

Uzuki in Hazuki


Let's have a happy cooking session!
Please contact at cooking@kyotouzuki.com

Gillian & Jason's obento of One-Giant-Step.com

Fuzuki : Month of Star dust

Thank you so very much for thinking of Japan and helping us in many ways!

♪♪Cooking & eating is enjoyable♪♪, in my favourite fairy tale, 'Guri and Gura' sing this song. I do feel the same!
And cooking and eating together with somebody is much much more enjoyable!!

Let's have a happy cooking session!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com
Pottery Uzuki blogpage

Uzuki in Fuzuki: July

Kyoto classic summer dish: Kamonasu no Dengaku
Fried eggplant/aubergine with miso(soy bean paste)sauce
left: Kyoto shiro-miso;sweeter flavour miso sauce
right: Aka-miso;saltier, stronger flavour miso sauce
Which one would you like?




Red-shiso (herb leaves)



Red-shiso juice

Inari-zushi :usuage(thin deep-fried tofu) wrapped sushi

Minazuki : Month of Water

Minazuki : special uiro/rice cake for June


Minazuki

Uzuki in Minazuki/June

Thank you so very much for thinking of Japan and helping us in many ways!

♪♪Cooking & eating is enjoyable♪♪, in my favourite fairy tale, 'Guri and Gura' sing this song. I do feel the same!
And cooking and eating together with somebody is much much more enjoyable!!

Let's have a happy cooking session!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com
Pottery Uzuki blogpage

Sansho : Japanese pepper



Mita & Nao





Fried katsuo/bonito(fish) with seasonal vegetables




Junjie & Hon-Cheng nice friends!



Soramame:
broad beans; now they are in the season!


Sansho : Japanese pepper at the back,
at the front: home-made amazu shoga/sweet pickled ginger
I love it!


Nukazuke:rice bran pickled vegetables ↑

Uzuki in Satsuki : fascinated with fresh greens!!

May brings lots of fresh vegetables!


Stacy

Magali & Jeremie had a tea ceremony at Uzuki pottery studio!
As for 'tea ceremony at Uzuki pottery',
please contact at Pottery Uzuki

Grilled takenoko/bamboo shoots


Tai no Kinome-yaki/Grilled seabream kinome flavoured

Kinome & Takenoko: one of the finest duos!
on the right: takenoko/bamboo shoots
on the left: kinome/sansho baby leaves(sprigs)


Takenoko no kinome-ae: kinome dressed bamboo shoots


We have now takenoko or bamboo shoots. As you might know, bamboo shoots turn into bamboo stalks quickly. So the window of the opportunity is very short, too. The taste of takenoko is plain with the subtle flavor.
Bamboo shoots and kinome have quite different characters each other. They meet in May and make a very good harmony together. Indeed kinome and bamboo shoots are the finest duo of May.

Takenoko: bamboo shoots



Boil bamboo shoots with rice bran & red pepper to make the flavour more beautiful!
If you could get a new born, very fresh one, there's no need even to boil!

Uzuki : Month of Sakura!

Uzuki in Uzuki:April

Thank you so very much for thinking of Japan and helping us in many ways!

Let's have a happy cooking session and share an enjoyabe time together!

Please contact at cooking@kyotouzuki.com
If you like, please visit the website
kyotouzuki.com and
Pottery Uzuki blogpage

Mame-gohan/cooked rice with fresh green peas

Sakura in Kyoto the photo by Alice Mosdell

Good brothers, James & Jared are cooking spring dishes together!

Spring salad of nanohana(rape colza blossoms)and scallops with karashi-sumiso/Kyoto-style miso sauce-dressing by Jane Lawson

Hirousu: Kyoto-style deepfried tofu ball


Narelle & Felicity

Brandon & Chris

Catherine & Elvin





Spring vegetarian dishes by Courtney & Jason, Elise & Eivind




from the left: Courtney, Eivind, Elise and Jason









Here is the letter with a photo from Jane & Andy.

Dear Emi,

We have had a great time cooking some of your recipes,unfortunately lotus root is out of season. The diakon,carrot and mizuna with sesame dressing served with Australian ocean trout marinated in your recipe and grilled.was a great success as was the red rice. I also served chawan mushi, some pickles and homemade miso soup which was all very good. The family came around and were very impressed.The photo tells the story.The beef rolls will have to wait a few months as the leeks are not good at present. We had fun cooking and remembering our time cooking with you.

We hope you enjoy the viewing cherry blossom. It is starting to get cooler here and the daylight is much shorter now.

Thanks again for sharing your recipes with us.

Jane and Andy

Spring sweets
on the left Sakura mochi
on the right Nama-yatsuhashi a la Uzuki

Debora & Rene