Wagashi: Chadango and Minazuki (茶だんご みなづき)
Minazuki is an early summer wagashi that from centuries ago commoners ate on the day that royals ate — ice.
Archive for June, 2008
Wagashi: Chadango and Minazuki
homecooking: Nebaneba Hiyashi Udon with Natto, Nagaimo and Okra and Grilled Sawara Fish
homecooking: Nebaneba Hiyashi Udon with Black ‘Kuromame’ Natto, Nagaimo and Okra and Grilled Sawara and Mizunasu Tsukemono
In Kyoto summer is here! It’s time for cold noodles and vegetables.
Natto: Have you heard about natto? Natto is fermented soybeans which due its pungent smell has many detractors. Many people dislike, some even hate natto. But here at KyotoFoodie,…
Kyoto Sake: Learning to Make Hannari Brand Umeshu in Fushimi – part 2
Kyoto Sake: Learning to Make Hannari Brand Umeshu in Fushimi – part 2 (北川本家はんなり梅酒)
Hannari Brand Umeshu: The tastes of Kyoto are subtle and refined, this umeshu was designed to be hannari, or delicate. In addition to classic umeshu, there are four imaginatively ‘Kyoto’ flavored versions; cinnamon, yuzu, green tea and shiso.
Wagashi: Kuromitsu Dango
Wagashi: Kuromitsu Dango (黒みつだんご)
Kuromitsu Dango is a simple and tasty wagashi that combines mochi, syrupy kuromitsu and powdery kinako.
Kyoto Sake: Learning to Make Umeshu in Fushimi – part 1
Kyoto Sake: Learning to Make Umeshu (Japanese plum liqueur) in Fushimi – part 1
Umeshu: Japanese plums, called ume (梅) are mainly used to flavor alcohol and vinegar and to make the incredible umeboshi, pickled plum. In early summer, it is popular to make ume flavored alcohol, called umeshu (梅酒) at home, but we were fortunate enough to…
