Especially in last 3 weeks, a lots of people have visited my kitchen
because of sakura season.
I have been opening classes almost every evening.
Then I introduced mainly Takenoko(bamboo shoots) and spring vegetables.
But also noodles dish was very popular.

This is the Niku Udon (noodles with sweet-soy flavored beef).
The soup is so tasty and I love this.
Especially the Udon is very popular in Kansai.

This is vegetable Tempura.
My favorite is Pumpkin and Shiitake mushroom.

This is Dashimaki Tamago.(The omelet including Dashi)
This menu is that I have been introdusing since 2002.
Making this with the omelet pan is so fun!

This is Warabi which is one of the mountain wild vegetables.
We will eat them in middle of April to early summer time in kyoto often.

Today I cooked 2 kinds of dishes using this Warabi .

Warabi no Sunomono

Warabi salad dressed with sweeten-vinegar.

Another one is the cooked Warabi &Hirousu(deep-fried Tofu with vegetables)
with Dashi soup.

I took this yellow rose picture at my terace yesterday.
They have just started to bloom. This is the signal of May is coming soon for me.
Isn't it pretty?

Takenoko (Bamboo shoots) Taste of spring



Nishiyama(west mountain) in Kyoto , that is one of the famous Takenoko area.

I have been introducing Takenoko Gohan in my classes using the fresh bamboo shoots
hearvested in that morning there.

This is Shirako (Type of bamboo shoots).The taste is mild and soft.
The only good quality's one,you can put the rice directly without boiling.
You can taste very fresh flavor and texture of Takenoko.

Cooking rice, striped Bamboo shoots& deep fried tofu with Dashi.

Decorate with Kinome(sansho pepper leaf) in Ohitsu (traditional wooden rice box).


















This is another dish,Kinome-ae.

Cooked Takenoko with dashi marrinated with grated Kinome leaf,sweet miso,
sake and mirin.

This is small sardine Tempura.

 

Tofu salad with sesame dressing.This dressing is one of the popular dressing 

in my classes.

 

In spring time,we can get Shin-Jagaimo( potato)and Shin-Tamanegi(onion).

They have just hervested right now,so thet are very juicey and soft.

They are good for simmerd or deep-frying and salad.

I cooked potatoes with skin in Dashi flavored soysauce and sugar.

 You will enjoy the potatoes itself taste with this simple cooking.

This small onion is cooked  in consome soup for an hour.

I love it ,so tasty!!

This is Kiyamachi street near my house.

It is just best season for Sakura here in central Kyoto.

Why don't you take a walk in evening after cooking.

They have lights.It is beautiful atomosphere.