Archive for March, 2008

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

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

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.

Buri-zanmai: Buri Sashimi and Shiso Donburi

Buri-zanmai: Buri Sashimi and Shiso Donburi

Buri-zanmai: Buri Sashimi and Shiso Donburi (ぶり刺身丼)
Buri-zanmai: Buri Sashimi and Shiso Donburi

Buri-zanmai Series (Part 3): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a quick and simple rice dish, Buri Sashimi and Shiso Donburi.
Buri Sashimi and Shiso Donburi:
Donburi is a…

Wagashi: Ryuen Rakuseki and Maccha Rakuseki

Wagashi: Ryuen Rakuseki and Maccha Rakuseki

Wagashi Series: Ryuen Rakuseki and Maccha Rakuseki (柳苑: 楽石・抹茶楽石)
Wagashi: Ryuen Rakuseki and Maccha Rakuseki
Ryuen specializes in a simple and elegant wagashi that combines a center of candied kuri (chestnut) embedded in koshian (sweet azuki bean paste) with a coating of sugar and kuzu (arrow root starch), some with the addition of sugary green tea powder…

Wagashi: Sentaro Rice Flour Kasutera, Soba and Wheat Manju

Wagashi: Sentaro Rice Flour Kasutera, Soba and Wheat Manju

Wagashi Series: Sentaro Rice Flour Kasutera, Soba and Wheat Manju (仙太郎)
Wagashi Series: Sentaro Rice Flour Kasutera, Soba and Wheat Manju
Sentaro‘s kasutera (Castella sponge cake) is a real treat! It’s sophisticated in flavor, caramelly and very mochi-mochi (soft and chewy). Sentaro‘s manju, both soba (buckwheat) and wheat are excellent and unique.

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