京都家滋味：秋冬廚房歲時記

by Tomiko Akiyama, Shigeko Ōmura, Chizuru Hirayama

In this book, from the beginning of autumn in September to the end of February in the following year, the people of Kyoto use seasonal celebrations as the warp and locally produced ingredients as the woof to weave together sixty-six delicious daily dishes that are exclusively Kyoto's. In autumn, we eat pickles and tea puffed rice, cooked with grilled tofu and oiled tofu, and grilled matsutake. In the fall, you can enjoy rice with pickles, a couple's meal of grilled tofu and oily tofu, and grilled matsutake mushrooms; in the winter, you can enjoy warm sea bream with turnips and tofu in soup; and you can welcome the new year with a rice cake soup. ...... This is the scenery of the family table in Kyoto in the fall and winter seasons.

240 pages, Paperback

First published June 8, 2020