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- We are implementing a new site design and article styles at the moment. We are not enjoying it either. Sorry.
Setsubun Foodie Customs: Kyoto Hisagozushi ‘Onimaki’ Ehomaki
Meet the ‘Demon Roll’ sushi for the day before spring -- Kyoto-style. This makizushi is a very original, fascinating and extremely beautiful variation of the eho-maki (lucky direction roll) makizushi that is eaten by custom in Japan on Setsubun, February 3rd, the day before spring begins. Setsubun has some wonderful ... read more
Mid-Winter Wagashi: Kyoto Toraya Red Plum Blossom with Frost Theme Namagashi Confection
A wagashi confection that was created in 1699 by Toraya is a beautiful and unmistakable expression of a mid-winter plum blossom. It is called Shimokobai 霜紅梅, or red plum blossom with frost. This confection, created centuries ago, expresses something that I can only clearly recall seeing once: fruit blossoms in ... read more
Osechi Ryori: French Osechi by Restaurant Okumura
In 2009 we brought you authentic Kyoto osechi New Year's cuisine and while Japanese style is the norm there are some restaurants that do Western, Chinese or fusion-type osechi. I had a chance to meet Chef Shinzo Okumura of Restaurant Okumura who is said to have invented 'French Kaiseki' and ... read more
O-shogatsu Ryori: Kyoto-style Saikyo O-zoni White Miso Soup
Happy New Year from KyotoFoodie! Here is a little taste of the New Year in Kyoto: white miso soup.
In Kyoto, people like sweet miso soup and the miso soup for O-shogatsu, or Japanese New Year, is especially sweet, surely the sweetest miso soup in all the land. The soup is ... read more
KyotoFoodie-style Nikujaga Wagyu Tendon Beef Stew Recipe
Merry Christmas Foodies! This is my holiday season gift to our readers. It's a recipe and I think a pretty good one!
This is a classic Japanese home cooking dish: nikujaga. Nikujaga is based on Western beef stew and I have tried to give a novel Kyoto taste to it. This ... read more
Kyoto Cuisine
Setsubun Foodie Customs: Kyoto Hisagozushi ‘Onimaki’ Ehomaki
Meet the ‘Demon Roll’ sushi for the day before spring -- Kyoto-style. This makizushi is a ...
Mid-Winter Wagashi: Kyoto Toraya Red Plum Blossom with Frost Theme Namagashi Confection
A wagashi confection that was created in 1699 by Toraya is a beautiful and unmistakable ex...
Recipe
O-shogatsu Ryori: Kyoto-style Saikyo O-zoni White Miso Soup
Happy New Year from KyotoFoodie! Here is a little taste of the New Year in Kyoto: white mi...
KyotoFoodie-style Nikujaga Wagyu Tendon Beef Stew Recipe
Merry Christmas Foodies! This is my holiday season gift to our readers. It's a recipe and ...
How To
How to Season a Japanese Donabe Earthenware Pot
Here at the KyotoFoodie House (also known as Beagle House) I have really been getting into...
How to Cook Fresh Bamboo Shoots (Takenoko Akunuki)
In addition to sakura, springtime is the season for fresh bamboo shoots, or takenoko, in K...
Kyoto Restaurant + Cafe
Dinner at Yoshikawa Ryokan: Tempura Kakiage O-chazuke
The other day I was fortunate enough to be invited for a wonderful tempura kaiseki dinner ...
Kyoto Mountain Ramen Joint: Wild Boar ‘Inoshishi’ Ramen
Meet lumberjack ramen! In the North Mountains above Kyoto, in a village called Keihoku-cho...
Chef
Kyoto Kichisen’s Chef Tanigawa Defeating Masaharu Morimoto on Iron Chef
Iron Chef: Battle Pike Eel and the Man Who Carries the Future of Kyoto Cuisine on His Shou...
Izuju: The Best Kyoto Style Sushi in Kyoto
Sushi in Kyoto has a long history but it is quite unlike the nigiri sushi that we are used...
Ingredients and Condiments
Japanese Condiment: Furikake
Furikake is a condiment for sprinkling on rice in Japan. Conventional furikake is of medio...
What is Ryorishu? Japanese Cooking Sake
Itadakimono: Recently I visited my favorite sake brewery, Uehara Sake Brewery in rural Shi...
Cooking Utensils
Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware
Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware (京の金網細工 辻和金...
Product
Wagashi: Miso Flavored Chigiri Mochi in Wasanbon Sugar
Kyoto Top-ten Foodie Omiyage Souvenir: Miso Chigiri Mochi This is miso flavored gyuhi m...
Kyoto Sawai Shoyu Honten Soy Sauce Candy
Japanese make hard candy with some novel indigenous ingredients and flavors that often sou...