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Sumaya Traditional Kyoto-style Cooking School
きちんとつくる、きちんと食べる。毎日を美しく、健やかにする。
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Category: feature-en

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Cooking Party in Kyoto

Posted on February 25, 2015 by sumayacooking

 We held a Cooking Party at Sumaya!! 4 people joined our event from Spain, Russian and Japan. We cooked Miso s...

ねっちりホクホクの里芋に味噌の旨みを合わせました。鶏味噌のしっかりとした味は、ごはんはもちろん、温燗の日本酒や白ワインとも好相性です。
feature-en/obanzai-menu-en

[Early October] Obanzai Course Recipes

Posted on October 3, 2014 by sumayacooking

Sticky taros with Chicken-Miso paste Stew of Pork and Cabbage Marinade of Grilled Pacific Sauries Scallop Ball...

feature-en/obanzai-menu-en

[Late September] Obanzai Course Recipes

Posted on September 19, 2014 by sumayacooking

Grilled autumn salmon with mashed potatoes on top Nimono of stuffed abura-age (deep-fried bean curd) Eggplant ...

feature-en/obanzai-menu-en

[Early September] Obanzai Course Recipes

Posted on September 9, 2014 by sumayacooking

Sunomono of Taro and Mozuku Nimono of Eggplant Grilled Autumn Salmon with Yuzu Flavour Mochi(rice cake) of Lot...

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