¡Kyo Ryori(Kadokawa Sofuia Bunko J 500 - 6 - Japanology Collection)
¡Sen Sumiko / [Cho] Goto Kazuko / [Cho]
Description
[Machine Translation] A cookery researcher and her son, who were born and raised in Kyoto, talk about the taste and spirit of Kyoto, including seasonal side dishes that they have grown accustomed to, as well as dishes related to events and seasonal sweets. They cook with seasonal ingredients from the land and water of the land. This is the basis of Japanese cuisine, which is to enjoy the bounty of the earth with a sense of reverence for nature. The book also includes vivid photographs of events and customs unique to Kyoto during the twelve months of the year, along with a detailed description of the dishes and ingredients served on beautifully crafted tableware. The book also includes cooking instructions.
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