Winter is coming close

It is getting cold and the all maples have changed the color in kyoto.
I am preparing my winter jackets and gloves.

I cooked this fish dishes recentely,because  we can get a lot of good fishes
in cold season in Japan.

This is Buri(yellow tail).This younger fish is Hamachi.
Buri has very rich taste and good maching with a Daikon(radish).

Boil the Daikon in a hot water.It is the water which is after I rince the rice.

Quick boil the Buri in another hot water.

Combine together Daikon & Buri and simmer with soysauce and sugar
for an hour.

This is very tasty and feel winter flavor.

This green vegetable is the leaf of the Daikon.
I cut it small pieces and stair fry with a little bit soy flavor.

This is a Daikon rice.

Also we eat a lot of japanese potatoes in this season.

This is Ebi-imo,which is a kind of  potatoes in winter time.
The texture is a little bit sticky and i love it.

This is Ebi-imo glatin.Cooked with white miso(sweet miso) sauce.

Satoimo  This is one of the popular potatoes.

This dish name is Kinukatsugi.
Kinu means "cloth" and katsugi means "wearing".
So we serve it with the skin and peel ourselves when we eat.
It is very simple cooking and just steamed or boiled with salt
Enjoy the flavor itself of the satoimo.

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