Comments on: Ueda Sōko Ryū – Autumn Kaiseki

By: Tam

Tam — Thu, 26 Nov 2009 13:12:51 +0000

The momiji musubi sound PERFECT. *Salivating*

By: mellie

mellie — Tue, 24 Nov 2009 23:47:55 +0000

No worries 3hungrytummies – I’m a big fan of Japanese cooking

Hi there Myy – stay tuned, recipe coming shortly.

Hi there Vee – yes, the kaiseki is seasonal an is organised by Adam at Ueda Soko Ryu, who teaches the art/practise of Japanese Tea Ceremony. If your friend is interested in learning about tea, you can contact Adam through the details on his website. That being said, I’ll shortly be posting about mochi making (a New Years tradition), and will have some opportunities for interested people to attend. Stay tuned!

By: Vee @ Munching (in) Melbourne

Vee @ Munching (in) Melbourne — Tue, 24 Nov 2009 23:40:21 +0000

That looks lovely! I assume these kaisekis are seasonal? (No duh) How do you know when they will be held, how much are they, how does one get in on it? I think they’d make a lovely treat for a friend of mine! =o)

By: Myy

Myy — Tue, 24 Nov 2009 11:34:07 +0000

What’s the recipe for the tofu frittata? it looks amazing!

By: Wendy Tokunaga

Wendy Tokunaga — Tue, 24 Nov 2009 02:34:38 +0000

A supreme autumn kaiseki. http://tinyurl.com/yl55zoz