Archive for February, 2008

Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi – Part 5

This entry is part 1 of 7 in the series Kitagawa Honke Sake Brewery
Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi – Part 5 Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi - Part 5 Fushimi, Kyoto still has some beautiful places and offers a glimpse into what Fushimi must have been like before industrialization. I took my camera around the neighborhood and visited Okinaya, a…

Buri-zanmai: Buri Kama Shioyaki (Salt Grilled Fatty Yellowtail Collar)

Buri-zanmai: Buri Kama Shioyaki (Salt Grilled Fatty Yellowtail Collar)
Buri-zanmai Series: Buri Kama Shioyaki (Salt-grilled Fatty Yellowtail Collar) Buri Kama Shioyaki (Salt-grilled Fatty Yellowtail Collar) Buri-zanmai Series (Part 1): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make Buri Kama Shioyaki. Buri Kama Shioyaki:
Kama is the ‘collar’ of a fish, the area between the gill cover and the pectoral fin. This area and…

homecooking: Tako Meshi (Octopus Rice)

homecooking: Tako Meshi (Octopus Rice)
homecooking: Tako Meshi (Octopus Rice) タコ飯 Tako Meshi (Octopus Rice) Tako-meshi is a quick and tasty rice dish that combines octopus and rice with the flavors of ginger and shiso. If you have always wanted to try an octopus dish, but couldn’t quite muster the courage for raw, fermented, etc this might be just the dish to try!…

Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi – Part 4

Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi – Part 4
This entry is part 4 of 7 in the series Kitagawa Honke Sake Brewery
Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi – Part 4 Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi - Part 4 I visited the Kitagawa Honke sake brewery to see the pressing of the mash for Daiginjo.…

homecooking: Chicken Tsukune Nikomi Udon, Hobo Nizakana and Nanohana

homecooking: Chicken Tsukune Nikomi Udon, Hobo Nizakana and Nanohana
homecooking: Chicken Tsukune Nikomi Udon, Hobo Nizakana and Nanohana (鶏つくね煮込みほうとううどん、ほうぼう煮魚、花菜) homecooking: Chicken Tsukune Udon, Hobo Nizakana and Nanohana Chicken Tsukune Nikomi Udon: Udon, Japanese-style chicken meatballs and vegetables simmered in chicken stock-miso soup Hobo Nizakana: Red Gurnard Simmered in Sweet Shoyu-sake Broth Nanohana: Lightly Steamed Rape Blossoms with Sesame Sauce This is a wonderful, late winter dinner that starts with a rich, bone warming hearty soup.…
Pages: 1 2 Next

ContactCopyright © Kyoto Foodie: Where and what to eat in Kyoto, All Rights Reserved.