last month i had the pleasure of taking a cooking class at uzuki http://www.kyotouzuki.com. emi hiyayama teaches traditional japanese cooking in her home in kyoto, and i highly recommend that anyone who is interested in japanese cooking take her class if you have the chance.
in our class, we made some traditional fall menu items, learning about the ingredients and processes as we went along. not only does emi speak perfect english, but she also is very good at explaining the step by step process for each dish while cooking. our menu was steamed lotus root renkon mushi れんこんむし (with tosted ginko nuts, blanched sawara fish, parboiled lily root or yurine ゆりね, ginger and wasabi and amber sauce); spinach with sesami dressing (one of my personal favorites), grilled yellowtail tuna (with simple but delicious marinade of soy and mirin), tempura battered shitake mushrooms stuffed with prawns, and wonderful rice cooked in a clay pot with black rice. i want to go back for another class next season, or maybe a sweets-making class.
wasabi root, and sharkskin grater
yellowtail tuna marinating, with shitake mushrooms
blanched sawara さわら fish in the background
sawara and the other ingredients that went into the steamed dish
spinach with homemade sesame sauce
rice with black rice, which gives the rice the red color and a wonderful flavor.