The local festival


I had a fire ceremony of my neighborfood in November.
This purpose is for wishing our health and good luck.
I worked to decorate them these foods.

Served Mochi(rice cake),orange,sweets,and sake etc for God.

This fish name is Thai(sea bream).
We eat this fish when we celebrate something.

The winter vegetables like Daikon,Gobo,carrot and lotus roots.

Traditional dried foods like yuba(soymilk skin),shiitake,kombu,and squid.

A priest from the local shinto shrine is praying for us.

And the wooden sticks which are written our whishes are burned

in front of us.

After praying is finished and they are burned all, we add the oranges in it.

We eat grilled oranges together.

People say "you can spend in winter with good health if you eat this orange"

The other day,I decolate Suisen(winter flower,narcissus) at my tatami room.

And served Macha(green tea)for my friends.

One day,.I found very fresh Kisu(sillaginoid fish) at my favorite fish store.

I decided to make Kisu Tempura for our dinner.

Prepare the slice pieces.

The taste is very delicate and beautiful!

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.

The Autumn vegetables 2

Autumn is called to be the season for reading,sports,and appetite.

It is time to enjoy the king of mushroms,matsutake(pince mushrooms),

salmon,ginkgo nuts,Pacific sauries,taros,chestnuts.

Tamba area is the famous place for chestnuts.

(northern kyoto prefecture)They are so sweet.

Kuri-Gohan
I like to cook chestnuts with rice.

This is Mukago,which is baby taros.

Mukago is not very popular,so we can get it only in this season.

Mukago-Gohan
This rice has very rich flavor!

These are the ingresients for Dobin-mushi,
which is matsutake mushroom and hamo(coger fish) steamed in

an earthenware teapot.Add mitsuba(japanese persely)and

sudachi(citron) in a last minutes for the flavor.

Enjoy the smell of autumn!

The Autumn vegetables


It is still hot in daytime,however i can feel the autumn's wind in the morning
and evening.

I have changed the autumn flower"Rindo" at the entrace of my house.























I cooked some autumn dish using Renkon(lotus roots) ,
Satoimo(taro patato) and Gobo(burdock).
These vegetables grew up under the ground
and they are popular autumn vegetables.

You will see them at my kitchen in this season.
















"Tataki Gobo"
This is my favorite side-dish.
Boild burdock dressed with sweeten-sour sesame dressing


















This is another Gobo dish. "Gobo no Kakiage"

Renkon(lotus roots)

"Renkon no Kimpila"
This is also my favorite side-dish.

"Tsukune Renkon"

pan cake of grind Renkon and yamaimo

Tempura of lotus roots sandwiching grind shrimp&shiso leaf

Sato imo(Taro potato)

Satoimo mochi" pan cake of taro.

Autumn is the most enjoyable time to eat!!

My summer vacation in August



I visited Okiniwa (the southern iland of japan) for a week.


















Okiniwa has a special culture.It is very different from kyoto.

I enjoyed the beautiful beaches,seeing many world heritages,
and the local foods .

















This is one of the popular dish "Stir-fried Bitter gourd and tofu".




This is also very popular "Okinawa noodle and mixed rice".

This soup is very delicious and the toppings are pork,pickled ginger
andgreen onion.





Tacos are very popular,too.I loved it!


















The various colors of fishes at the food market


















This is one of the famous okinwa sweets.


I had a wonderful summer vacation there.


Just I apologize deeply that i could not have a classes

during this time,

and could not make a few lessons because of my flight problem by typhoon.

Gion festival


July 16

Tonight it is Yoiyama,which is the eve of the grand parade for gion festival.
My house is located around this festival,so I usually visit and see
Hoko and Yama floats after the dinner.


I ate this menu,I often eat Hamo and Ayu very much during Gion festival season.


・Grilled Ayu(fish) with Tadesu(smartweed and vineger sauce)

・Hamo-sushi(grilled pike conger fravored teriyaki)

・Hamo&cucumber salad dressed with sweeten sour sesame dressing)

I was walking around with my neighbors and felt the summer tradition in kyoto.

Tsuki Hoko(Tsuki means "Moon")

Koi yama(Koi means "Carp")

Kamakiri hoko(Kamakiri means"Mantis")

I had a great evening!