May 17th, 2008 by Kyoto Foodie
Survey Results
Hello Foodies and to all of you that took the Win Fine Japanese Junk Food, THANK YOU VERY MUCH!!
We will go through the survey submissions and announce the results in the near future. We will also of course be sending out some prizes to participants that gave us great ideas. Stay tuned!
Special thanks to Sparklette in Singapore for telling all her readers on her Want Some Kyoto Treats? post about the survey! Sparklette.net is a beautifully designed blog about the art, culture and cuisine of Singapore.
Posted in kyotofoodie | No Comments »
May 13th, 2008 by Kyoto Foodie
Kikizake: Sake and Shochu Tasting Event
Kikizake: A very large tasting event was held featuring premium sake breweries and shochu distilleries over the weekend which Peko was lucky enough to attend.
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Tags: Lake Biwa, sake tasting
Posted in day trip from Kyoto, sake, sake brewery (酒蔵) | 6 Comments »
May 6th, 2008 by Kyoto Foodie
Demise: Narazuke Moriguchizuke Tsukemono
The food courts of department stores in Japan are a near other-worldly experience. The offerings are exquisite in taste and beauty and nearly boundless in regional and seasonal variation. In addition to the regular stores, there are ‘demise‘, small stands that sell a product from a different region or local, small shop and these demise change every week. Paku found some amazing narazuke from a tsukemono house in Nagoya the other day at Takashimaya Department Store. Her favorite is ginger.
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Tags: demise, department store, moriguchi daikon, moriguchizuke, nagoya, narazuke, pickles, sakekasu
Posted in day trip from Kyoto, omiyage, shinise, tsukemono (漬け物) | 4 Comments »
May 5th, 2008 by Kyoto Foodie
Wagashi: Suetomi Kodomo-no-hi (Children’s Day) Mochi
May 5th is Children’s Day in Japan. Two important icons for this day are the Koi-no-bori (flying carp banner) and the kabuto, or armored battle helmet worn by samurai. At Suetomi, we found some delightful and unique koi-no-bori and kabuto themed wagashi, traditional Japanese confections.
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Tags: Boy's Day, Children's Day, festival, kabuto, Koi-no-bori, namagashi, spring
Posted in Japanese culture, shinise, wagashi | 11 Comments »
Apr 30th, 2008 by Kyoto Foodie
Learning to Make Soba Dashi at Honke Owariya
We were privileged to visit one of our favorite Kyoto restaurants, Honke Owariya that is among the oldest restaurants in the world, and learn how to make their incredibly delicious ‘dashi‘ broth for soba noodles. Having about 540 years of experience to draw upon is a fantastically delicious thing!
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Tags: dashi, kombu, Kyoto water, shaved fish, soba
Posted in in depth, noddles (麺類), series, shinise | 11 Comments »
Apr 24th, 2008 by Kyoto Foodie
Survey: Win Fine Japanese Junk Food! Make KyotoFoodie Better!
Hello everybody out there in FoodieLand and BloggieLand!
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Tags: junk food, survey, video, win junk!
Posted in kyotofoodie | 2 Comments »
Apr 8th, 2008 by Kyoto Foodie
Hanami Sake: Sake and Sakura Blossoms (花見酒)
Sake flavored with cherry blossoms is a wonderful spring treat in Japan. The sakura bloom only last a few days, so this fleeting pleasure of life must be sought out and enjoyed!
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Tags: sake, sakura, spring
Posted in Japanese culture, home cooking/recipes, sake | 15 Comments »
Apr 4th, 2008 by Kyoto Foodie
Sakura Hiyashi Udon Tsukemen (さくら冷やしうどんつけめん)
The sakura zensen, or ‘Cherry Blossom Front’ is moving up Japan from south to north and is now passing through the center of the country where Kyoto is located. The delicate sakura blossoms don’t last long though, just a few days. It has already begun ‘raining’ cherry petals here and tomorrow ought to be a downpour.
The sakura is an important symbol for the samurai, and why so is a deep subject. Amid contemplating the sakura blooming, fading and disappearing on a momentary gust of wind, a foodie may ask, “ah, but what to eat?”
Sakura!
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Tags: noodles, sakura, spring, tsukemen
Posted in home cooking/recipes, noddles (麺類), series, udon, veg | 15 Comments »
Apr 2nd, 2008 by Kyoto Foodie
Buri-zanmai Series: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish) ぶり大根
Buri-zanmai Series (Part 2): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a classic, Buri Daikon.
Buri-daikon is a much loved winter dish in Japan. It combines chopped yellowtail (buri) heads with daikon radish and ginger, slowly simmered in water, sugar, sake and shoyu. Simmering the buri heads produces an unbelievably gelatinous saucy dashi. Everything is covered in this delectable sauce and the chunks of slow simmered buri meat that is teased away from the bone is creamy soft and sweet and the daikon is impregnated through-and-through with buri-dashi.
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Tags: buri, daikon, yellowtail, yuzu
Posted in fish (魚料理), home cooking/recipes, series | 8 Comments »
Mar 29th, 2008 by Kyoto Foodie
Train Food and Seasonal Everything in Japan: Sakura Onigiri, Nanohana Tempura Onigiri (さくらおにぎり・菜の花天婦羅おにぎり)
Just before catching a bullet back to Kyoto, I ducked into the omiyage/gourmet food court at Shinagawa Shinkansen Station (in Tokyo) to get some omiyage for Paku and some ‘bento’ for my two and a half hour train ride back to ‘old’ Japan.
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Tags: nanohana, omiyage, onigiri, rice, sakura, tempura, train food
Posted in Japanese culture, omiyage, rice dishes (ご飯類), veg | 9 Comments »
