Sanae was born in Kyoto and brought up with delicious provincial food. As such, she is an expert in cooking Kyoto dishes. She doesn’t mind cooking black soybeans for more than ten hours as a New Year dish and never fails to make umeboshi, plum pickles, every summer for the health of her family. Regional vegetables are the things she most regularly cooks, including even leaf vegetables in a small garden for pot dishes in winter. She can’t stop talking about recipes, especially for noodles, and she hopes to share her passion for Kyoto’s best food with people from around the world.
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