Uzuki: Month of Sakura cherry blossoms

Uzuki in uzuki:April

Cooking is so delightful and cooking with somebody is so enjoyable!
Looking forward to cooking with you in my private kitchen!

Please contact at

Please visit and Pottery Uzuki blogpage

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

For vegetable lovers - spring vegetable dishes
by Kate of Kind Eats

Ichigo-daifuku: mochi rice cake with fresh strawberry

For meat lovers -
We cook meat dishes with vegetables that go very well with meat
The dishes become lighter & healthier with good balance!
Gobo/burdock root & beef-slice sweet soysauce flavoured
Niku-dango: simmered meat balls with seasonal vegetables
Mame-gohan with soboro:green pea rice with Japanese style meat sauce

For fish lovers - Grilled sawara(fish) with kinome

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!

Spring dessert by Miss Mochi's Adventures