Archive for April, 2008

Learning to Make Soba Dashi at Honke Owariya

Learning to Make Soba Dashi at Honke Owariya

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!

Hanamizake: Sake and Sakura Blossoms

Hanamizake: Sake and Sakura Blossoms

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!

Sakura Hiyashi Udon Tsukemen

Sakura Hiyashi Udon Tsukemen

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…

Buri-zanmai: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish)

Buri-zanmai: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish)

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…

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