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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. 

Kikizake: Sake and Shochu Tasting Event

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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Demise: Narazuke Moriguchizuke Tsukemono

demise-narazuke-moriguchizuke-tease

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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Wagashi: Suetomi Kodomo-no-hi (Children’s Day) Mochi

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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Learning to Make Soba Dashi at Honke Owariya

Learning to Make '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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Survey: Win Fine Japanese Junk Food! Make KyotoFoodie Better!

Win Junk Survey!

Hello everybody out there in FoodieLand and BloggieLand!

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Hanami Sake: Sake and Sakura Blossoms (花見酒)

Hanami Sake: Sake and Sakura Blossoms

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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Sakura Hiyashi Udon Tsukemen (さくら冷やしうどんつけめん)

Sakura Hiyashi Udon Tsukemen

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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Buri-zanmai Series: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish) ぶり大根

Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish)

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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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)

Train Food and Seasonal Everything in Japan: Sakura Onigiri, Nanohana Tempura Onigiri

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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