Kisaragi : Month of Tsubaki

Uzuki in February

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

Louise with her Renkon-mushi



Winter special: renkon-mushi/steamed dish with grated lotus root

In winter we make steamed dish a lot to warm us.
One of my favourite steamed dishes is Renkon-mushi/steamed lotus root dish.
If you're freezing now in Kyoto, or in any other places, please try Renkon-mushi!

Lotus root has a lovely texture: crispy & crunchy and yet somehow soft and a little sticky. It contains a lot of Vitamin C, B1 and B2, that is good to prevent colds.

Renkon-mushi is made with grated lotus root + some fish/seafoods and mushrooms etc.. If you'd like vegetarian's, you can use yuba/soy milk skin or namafu/raw wheat gluten instead of fish/seafoods, then it becomes a perfect vegetarian dish. It is served in a hot thick soup with a little bit of grated ginger.
It will warm you up quickly!

Here is the lovely drawing & words from Anastasia -
Thank you for the great memories and recipes. I can't wait to return to japan.