Kyoto cuisine takiawase

Kyoto cuisine is one of the most popular types of Japanese cuisine. Kyoto takiawase (a type of simmered dish) is completed through a combination of techniques, including the use of ingredients, dashi, seasoning, and presentation.

This book carefully explains the basics of traditional Kyoto takiawase and its evolved forms.

Kyoto cuisine has attracted worldwide attention for its sophisticated techniques and beautiful presentation, including seasoning techniques, plating, and seasonal garnishes.

This book focuses on takiawase, a type of Kyoto cuisine that requires a series of delicate techniques, from preparing the ingredients to making dashi, seasoning to bring out the umami of the ingredients, cooking, and presentation, and explains the techniques involved. In addition, today's active chefs will demonstrate the basics of traditional Kyoto cuisine and its modern-day evolution.

[Table of Contents] ● Introduction ● The Origins of Kyoto Cuisine ● Mutsuki [January] Sea Bream and Turnip / Herring Wrapped in Kelp and Pine, Bamboo, and Plum Blossoms / Sweet Potato Sticks / Clam Shells / Lily Root Potage ● Kisaragi [February] Daikon Radish in a Square Box and Boiled Beans, Dried Raw Eggs Simmered / Yellowtail and Daikon Radish Rolled / Duck with Kudzu and Shrimp Potatoes / Quail Dumplings and Kujo Green Onions, Millet Gluten / Kumquat and Yuzu Simmered in Sweetened Sauce, Black Beans, Small Plum and Carrots ● Yayoi [March] Young Bamboo Stew /Simmered rice octopus and seaweed with plum and leeks / Rice octopus rissoni / Simmered firefly squid with ginger salad / Sakuraka yogurt ●Uzuki (April) Sakura yam with cherry shrimp sauce / Bamboo shoots and rockfish / Sea bream roe and yuba / Deep-fried fish and mugwort stew / Warabi mochi with custard ●Satsuki (May) Boiled tiger prawns with kudzu and mugwort tofu / Braised pork belly and green plum / Sea bream and bacon stew / Butterbur jelly Chocolate with Butterbur / Hakata Style Conger Eel and Spring Cabbage ● Minazuki Minazuki [June] Sea Bass Simmered in Kelp / Conger Eel Rolled in Yorozu / Softly Braised Abalone with Tiger Prawns and Mint Jelly / Sweetly Simmered Green Plums and New Lotus Root / Softly Braised Octopus with White Zucchini and Avocado ● Fuzuki Fuzuki [July] Summer Duck Loin and Melon with Grapefruit / Eel and Tofu / Tiger Prawns and Conger Eel Roe with Egg and Summer Vegetables / Three kinds of summer vegetable stew / Watermelon juice ● Hazuki [August] Herring and eggplant / Winter melon and conger eel stew / Various octopus simmered in red bean paste / Kamo eggplant and duck buns with sesame sauce / Sweet simmered mozuku seaweed and junsai mushrooms, peach compote ● Nagatsuki [September] Softly simmered abalone and white radish / Conger eel and Kamo eggplant / Pork horn and fig dengaku / Eel and winter melon simmered in kudzu / Avocado ice cream Pear Compote ● Kannazuki (October) Conger Eel Simmered in Matsunoko / Simmered Sweetfish Roe with Dried Figs / Simmered Turnips in Horaku / Autumn Vegetable Tart / Simmered Tiger Prawns with Egg Yolk and Sweet and Sour Mushrooms ● Shimotsuki (November) Simmered Sweet Snapper and Tofu / Shrimp Potato with Crab Sauce / Simmered Autumn Fubuki / Smoked Cod Roe Stew / Shrimp Potato Soft Serve, Shrimp Potato Chocolate ● Shiwasu (December) Crab Hirousu / Pufferfish Simmered in Kudzu Sauce / Simmered Duck Loin and Kumquats / Yellowtail and Daikon Radish / Apple Rice Bowl

● Small Pot Flavor Calendar [January] Cod and Roe with Mizore Hot Pot [February] Carp Soup Hot Pot [March] Clam and Wakame Hot Pot [April] Warabi and Sesame Hot Pot [May] Thin Bean Hot Pot [ [June] Suzuki Tomato Hot Pot [July] Potato and Octopus Curry Hot Pot [August] Summer Vegetable Oden [September] Conger Eel Hot Pot [October] Beef Cheek and Miso Hot Pot [November] Homemade Smoked Salmon Kasu Hot Pot [December] Soft-shelled Turtle and Mozuku Hot Pot

● Basic Dashi (stock) Making Techniques to Determine the Flavor of Your Dishes First Dashi / Second Dashi / Dashi for Simmered Dishes / Sho-in Dashi / Tide Dashi / Soft-shelled Turtle Dashi / Combined Dashi

● Presenting Your Dishes with Tableware Square Plates and Bowls / Bowls with Lids / Footed and High-Footed Dishware / Handled Dishware / Unique Dishware / Glassware / Arranging Dishware and Presentation

● Adding Color to Seasonal Dishes Peeled and decoratively cut pine cone arrowheads / Daikon radish in a box / Plum carrots / Petal lily roots / Rokuho (taro root) / Rokuho (green radish) / Rokuho (small turnip) / Peeled eggplant / Small matsutake mushrooms / Small chrysanthemum turnips / Leaf pumpkins / Cucumbers / Rolled carrots / Petal carrots / Garnishes to enhance dishes / Peeled and decoratively cut pine cones, and the role of garnishes