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…
Archive for February, 2008
Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi – Part 5
Buri-zanmai: Buri Kama Shioyaki (Salt Grilled Fatty Yellowtail Collar)
Buri-zanmai Series: 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…
homecooking: Tako Meshi (Octopus Rice)
homecooking: Tako Meshi (Octopus Rice) タコ飯
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
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 (鶏つくね煮込みほうとううどん、ほうぼう煮魚、花菜)
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…
