Shiwasu: Thank you so much for having my cooking class this year!

Uzuki in Shiwasu

Thank you so much for coming to my class this year!

I'll have New year's holidays from Dec. 29th through Jan. 5th.

Cooking is so delightful and cooking with somebody is so enjoyable!

Hoping to cook with you together next year!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage


Classic vegetarian's: gomadofu (sesame & soymilk tofu with kuzu starch)
Renkon: Lotus root balls & chips

Please have a look at Janice's Kyoto food article
and Yukari & Shinji Sakamoto 'Food Sake Tokyo'

Shimotsuki: Month of autumn gifts

Uzuki in Shimotsuki
'Fukiyose' is an autumn view; leaves blown and gathered in the wind make beautiful scenes. I love this scenery - the leaves are playing with the wind together

Autumn - winter o-bento/seasonal boxed meal
Ohagi: traditional sweet

Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage

Please have a look at Janice's Kyoto food article
and Yukari & Shinji Sakamoto 'Food Sake Tokyo'


Laura of Cherishing the cherry blossoms

Kaminazuki: Month of autumn foliage

Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at cooking@kyotouzuki.com
Uzuki in Kaminazuki

Modern style of Shira-ae: seasonal fruit & vegetable salad with creamy tofu dressing
Shira-ae is one of the classic temple style vegetarian dishes

Please visit kyotouzuki.com and Pottery Uzuki blogpage

Dashimaki: Kyoto style eggroll
Please have a look at Janice's Kyoto food article
and Yukari & Shinji Sakamoto 'Food Sake Tokyo'

Aurora & Daniel's letter with a photo

Hello Emi! How are you?
Just want to say thank you so much for the great day we spent at your lovely house and for the yummy cooking lessons.
We will remember our time in Kyoto and your amazing cooking class with great fondness.
Kindest regards,
Aurora and Daniel Bohan

Autumn o-dango: tiny pumpkin & Matcha green tea dumplings with azuki-an/red bean paste
Tofu & vegetable hamburger

Nagatsuki: Month of the beautiful Harvest Moon!

Uzuki in Nagatsuki
Chushu no Meigetsu: the Harvest Moon on Sept. 19th, 2013!

Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage

We traditionally love tsukimi/moon viewing and have been fascinated with the moon. Particularly the moon in autumn.
It is said the most beautiful full moon appears in mid-September(on August 15th of the luner calendar).
It is called Chushu no Meigetsu/the harvest moon.

Then we offer the moon autumn pampas grass, o-dango/rice dumplings and share the autumn harvest with the moon.

'Uzuki', my cooking class name is the old name for April, to be precise, the fourth month of the lunar calendar.
Also I named it 'Uzuki' with the meaning of 'a rabbit (u) and the moon (zuki)', as ancient Japanese believed rabbits live on the moon and pound rice cakes.


Please have a look at Tsukimi dango

Kamonasu no Dengaku:Kyoto style eggplant/aubergine with shiro miso sauce

Hazuki: August

Uzuki in Hazuki;August
flower: soutan mukuge or sokobeni mukuge

Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage



Steve's dishes with 'Kodama'(from Mononoke-hime!)

Fuzuki: Month of Star Festival

Uzuki in Fuzuki;July

Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage


Here is the letter from Ben -
Dear Emi,
Nim and I had a fantastic evening. Not only did we learn so much but the warmth of you and your home was incredible.
I can say confidently the night will rank as one of our greatest memories of Japan.
With best wishes and thanks again


Amazu shoga: sweet vinegared ginger

O-bento/boxed meal of chicken & egg

Asazuke: light vegetable pickles

Ben's sushi

Rice-vinegar drink with Japanese cherries

Minazuki : Month of hydrangeas

Uzuki in Minazuki:June

Please have a look at
Minazuki and
Nagoshi no Harae

Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage


Sansho seedpods have a lovely, aromatic and fresh flavour!

Tanja & Frank

Akajiso/red perilla juice So refreshing!

This year's umeshu
Please have a look at umeshu

Kakiage/kind of tempura of prawns & broad beans and mitsuba leaves

Summer sweet:
Shiratama dango, matcha(green tea)kanten(agar-agar)jelly with some fruits and matcha icecream


Satsuki : Month of fresh green foliage

Uzuki in Satsuki
flower: Shiro Yamabuki


Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage


Cindy & Jason

2 of authentic dishes by Cindy and Jason
right: dashimaki with anago(fish)
left: grilled tai(fish)

Natalie's spring chirashi-zushi


Nuka-zuke: rice bran pickled vegetables

Uzuki in Uzuki : Month of Sakura

Sakura in my neighborhood

Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage


Tai no hako-zushi:boxed sushi of seabream with kinome (sansho baby leaves

Kinome are the baby leaves of the sansho or Japanese pepper. Now is just the season; we can only enjoy them before the leaves grow too big. Kinome has a distinct flavour and an excellent aroma.
I truly love kinome!

Ben's Wagyu/Japanese beef dish
Shirley & Mei

Tai no kinome yaki/grilled seabream with kinome(Sansho-pepper baby leaves)

Uzuki in Yayoi : Month of peach blossoms

Uzuki in Yayoi

Let's have a happy cooking session together!

Cooking is so delightful and cooking with somebody is so enjoyable!

Looking forward to your visit!

Please contact at cooking@kyotouzuki.com

Please visit kyotouzuki.com and Pottery Uzuki blogpage

Lynn's spring chirashi-zushi

Sumiso-ae: spring salad with Kyoto shiromiso sauce


One of Kyoto classics : Dashimaki/Kyoto style eggroll

Zoe

Zoe's flower shumai/kind of steamed dumplings

Agedashi tofu & yuba/soymilk skin

Here is the letter from Déborah and David -
Dear Emi,
After a few days in Tokyo, we are back in France.
Your cooking class stay with us as one of our best memories in Japan.
We had a wonderful time in Kyoto, it's a beautiful city and we hope to come back as soon as possible. Maybe next time we could do a cooking class on japanese breakfast?!
Thank you so much for your generosity and your kindness,
Best regards
Déborah and David