\nAnother Kyoto\" is a series of events that are based on the themes of \"Kyoto of the Sea,\" \"Kyoto of the Forest,\" \"Kyoto of Tea,\" and \"Otokuni, the Village of Bamboo.
This project is to rediscover and brush up attractive tourist contents in four areas in Kyoto Prefecture while introducing them to people in Japan and abroad.
\nIn this issue, we will introduce recipes that make the most of the delicious ingredients of each area.\u00e2\n <\/p>\n
- \n
- \n Kyoto by the Sea<\/a>\n <\/li>\n
- \n Kyoto in the forest<\/a>\n <\/li>\n
- \n Kyoto of tea<\/a>\n <\/li>\n
- \n Bamboo Village Otokuni<\/a>\n <\/li>\n<\/ul><\/div>\n
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\n \n\n<Recipe Supervision
Vegetarian cook<\/p>\nerico(Eriko Higashikawa)<\/span><\/p>\n
Representative of Neo Vegetarian General Incorporated Association and instructor of macrobiotic watchdog method.
She presides over the Neo Vegetarian Diploma Course.
After 17 years of practicing a complete vegetarian diet with her son, who was severely atopic, and her family, she gave birth to her first child, leading to the invention of the free food category \"Neo vegetarian \u00ae\ufe0f\".
Currently, 132 certified instructors are active nationwide.\n <\/div>\n\n![\"Eriko](\"https:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/02\/erico.png\")
\n <\/div>\n<\/p><\/div>\nRepresentative of Neo Vegetarian General Incorporated Association and instructor of macrobiotic watchdog method.
She presides over the Neo Vegetarian Diploma Course.
After 17 years of practicing a complete vegetarian diet with her son, who was severely atopic, and her family, she gave birth to her first child, leading to the invention of the free food category \"Neo vegetarian \u00ae\ufe0f\".
Currently, 132 certified instructors are active nationwide.<\/p>\n<\/section>\n\n Kyoto by the Sea<\/h3>\n
\n You can enjoy both the sweet aroma and the juicy pulp of the whole fruit!<\/span>
\n Akihime Strawberry Scone Sandwich Parfait\n <\/p>\n\n\n![\"Akihime](\"https:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/03\/umi_kyoto.png\")
\n <\/div>\nView Recipe<\/i><\/div>\n\nmaterial(For two)<\/i>Cooking time: 30 minutes<\/span><\/p>\n
\n- \n
- [Scone dough]<\/li>\n
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- A\u3009\u30fbflour - 100g<\/li>\n
- 20g cane sugar <\/li>\n
- 1 1\/2 teaspoons baking powder<\/li>\n
- Rapeseed salad oil ... 25g<\/li>\n
- B\u3009Strawberry puree ... 30g<\/li>\n<\/ul>\n
- \n
- [Strawberry puree]<\/li>\n
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- In a small saucepan after mixing in a blender.
Bring to a boil and set aside.<\/li>\n - Strawberries ... 100g<\/li>\n
- 20g cane sugar<\/li>\n<\/ul><\/div>\n
If strawberries with high acidity are used, it may affect the puffiness of the dough.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
\n\n\n![\"Yoshihiro](\"https:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/03\/okada.png\")
\n <\/div>\nFarm Okayoshi<\/div>\n\nYoshihiro Okada three<\/span><\/p>\n
We produce and sell strawberries as a group farm of Taniyoshi Farm located in Amino-cho, Kyotango City. The strawberry picking garden is cultivated on a high platform so that visitors can easily pick strawberries without having to stoop down, so everyone from the elderly to children can enjoy picking strawberries with peace of mind.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
\n<How to make it<\/p>\n
\n 0.<\/span>Preheat oven to 190\u00b0C.
\n 1.<\/span>Put all of in a food processor and mix.
\n 2.<\/span>Add the strawberry puree and mix together zestily and lightly.
\n 3.<\/span>Place a 6 cm diameter round on a baking sheet lined baking sheet.2.<\/span>Divide the dough into 4 equal portions and fill the molds.
\n 4.<\/span>Unmold and mold.
\n 5.<\/span>Bake in a preheated oven at 180\u00b0C for about 15-20 minutes.\n <\/p>\n<Parfait arrangement<\/p>\n
\n Serve with remaining puree, cream of your choice, strawberry scones, 10 strawberries per person, chocolate for garnish, etc.\n <\/p>\n
Watch the video<\/i><\/span><\/a><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n\n Kyoto in the forest<\/h3>\n
\n Root vegetables are also a popular healthy vegetable!<\/span>
\n Potage of French Chrysanthemum and Turmeric\n <\/p>\n\n\n![\"Chrysanthemum](\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/mori_kyoto.png\")
\n <\/div>\nView Recipe<\/i><\/div>\n\nmaterial(4-6 servings)<\/i>Cooking time: 25 minutes<\/span><\/p>\n
\n- \n
- 1 to 2 tablespoons coconut oil or thick white sesame oil<\/li>\n
- French chrysanthemum (skin and thinly sliced) - 300g<\/li>\n
- Onion (thinly sliced) - 100g<\/li>\n
- 1 clove garlic<\/li>\n
- 1 \u00bd teaspoon turmeric<\/li>\n<\/ul>\n
- \n
- Water ... 700cc<\/li>\n
- 200 cc coconut milk<\/li>\n
- Kyoto-style white miso (Saikyo miso) - 60g<\/li>\n
- White soy sauce (or white dashi) - 2 tablespoons<\/li>\n
- salt and pepper ...a pinch<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/p><\/div>\n\n\n\n
![\"Shinya](\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/takahashi.png\")
\n <\/div>\nfrom the farm
Kyotamba Takahashi Farm<\/div>\n\nShinya Takahashi three<\/span><\/p>\n
As a farmer x natural chef in Kyotamba Town, I grow crops without pesticides or fertilizers. We also cater California-style macrobiotic meals using the organic crops we grow.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
\n<How to make it<\/p>\n
\n 1.<\/span>Place coconut oil, French chrysanthemum, onion, and garlic in a saucepan over medium heat and saute until onion is translucent.
\n\t\t\t\t\t\t\t\t\t\t\t\t2.<\/span>Add turmeric and saute for 1 minute more.
\n 3.<\/span>Add water and coconut milk, bring to a boil, reduce heat and simmer for about 10 minutes.
\n 4.<\/span>After seasoning with white miso and white soy sauce and blending, season with salt and pepper to taste.\n <\/p>\nWatch the video<\/i><\/span><\/a><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n\n Kyoto of tea<\/h3>\n
\n Enjoy the full flavor of the ingredients!<\/span>
\n Japanese ajillo with shiitake mushrooms & green tea patties\n <\/p>\n\n\n![\"mushroom](\"https:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/03\/ocya_kyoto.png\")
\n <\/div>\nView Recipe<\/i><\/div>\n\nmaterial(3-4 servings)<\/i>Cooking time: 15 minutes<\/span><\/p>\n
\n- \n
- 4 medium-sized shiitake mushrooms, sliced into thin strips<\/li>\n
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- 3 cloves garlic, thinly sliced<\/li>\n
- 4 tablespoons thick sesame oil<\/li>\n
- 1 hawk's claw ... 1<\/li>\n
- 1 cup hijiki (rehydrated)<\/li>\n
- Sake or white wine ... 50cc<\/li>\n
- 1 dried plum ... 1<\/li>\n
- Miso paste ... 1 tablespoon<\/li>\n
- 1 tablespoon roasted black sesame seeds<\/li>\n<\/ul>\n
- \n
- Putty for arrangement<\/li>\n
- walnuts ... 30g<\/li>\n
- Miso paste - 20g<\/li>\n
- Matcha green tea - 1\/2 teaspoon to adjust<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/p><\/div>\n\n\n\n
![\"Kazutaka](\"https:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/03\/yamada.png\")
\n <\/div>\nMushroom field<\/div>\n\nKazutaka Yamada three<\/span><\/p>\n
In Minamiyamashiro Village, we grow shiitake mushrooms with a rich aroma and firm texture. We are also working to develop processed products such as pasta sauce so that more people can enjoy the delicious shiitake mushrooms.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
\n<How to make it<\/p>\n
\n 1.<\/span>Put thick white sesame oil, garlic, and hawk's claw in a heavy pot over medium heat. When the aroma rises, add log shiitake mushrooms, stir, and cover with a lid.
\n 2.<\/span>Reduce heat to low and cook for about 5 minutes. Do not open the lid during this time.
\n 3.<\/span>Open the lid, add sake, pickled plums, miso, and hijiki mushrooms, stir-fry over medium heat, and when the water is gone, remove from heat and add roasted black sesame seeds.\n <\/p>\n<Patty Arrangement<\/p>\n
\n Add walnuts, miso, and matcha green tea to about half of the finished Japanese ajillo and run through a food processor to make a paste, and the patties are ready to serve.\n <\/p>\n
- 4 medium-sized shiitake mushrooms, sliced into thin strips<\/li>\n
- [Strawberry puree]<\/li>\n
- \n Kyoto in the forest<\/a>\n <\/li>\n
![\"bamboo](\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/take_kyoto.png\")
\n <\/div>\n![\"Saku](\"http:\/\/www.leafkyoto.net\/leaf\/wp-content\/uploads\/2021\/04\/yamada02.png\")
\n <\/div>\n