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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: obanzai-menu-en

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。
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[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...

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[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 ...

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[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...

obanzai-menu-en

[August] Obanzai Course Recipes

Posted on August 1, 2014 by sumayacooking

Peach Soup with Dashi GeleeVery refreshing soup for this humid summer in Japan. Matches well with white wines ...

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