Kifune Kawadoko at Kibunejaya 貴船の川床 貴船茶屋
This morning, once again, Tanigawa-san from Kichisen called and asked me to accompany him on a little culinary adventure up to Kibune. Kibune is a village in a mountain gorge in the north mountains above Kyoto, it is a top foodie (and date) spot, especially in the sweltering Kyoto summer. In Kibune…
Archive for May, 2009
Kifune Kawadoko at Kibune Chaya
Kyoto Nest Project and Kogetsu Wagashi Omiyage
Kyoto Nest Project and Wagashi Omiyage
Kara Komoro Wagashi: An early summer wagashi shaped like a well dressed member of the imperial court, made of sweet jellied beans.
Kichisen Sabazushi
Kichisen Sabazushi (Mackerel Sushi) 吉泉の鯖寿し
Historically, Kyoto — the inland, landlocked capital — wasn’t much of a sushi town, but sabazushi was and is a very important part of the culinary culture. For centuries, Mackerel was harvested in fishing villages on the Sea of Japan coast and carried for several days on the ‘Mackerel Highway’ to Kyoto. The…
Sakurazushi (Salted Sakura Leaf Tai Sushi)
Sakurazushi: Salted Sakura Leaf Tai (Sea Bream) Sushi 鯛桜寿し
Just when you think that you have tried all the sushi in the world, you discover one in the very ‘un-sushi’ town of Kyoto that takes you aback! Sakurazushi, as made by Kichisen, is tai (sea bream) wrapped in salted sakura leaf. More than sublime!
Boy’s Day Koinobori Chofu
Tango-no-Sekku (Boy’s Day) Koinobori Chofu 端午の節句鯉のぼり調布
May 5th is Boy’s Day, or Tango-no-Sekku in Japan. Colorful koi (carp) fabric streamers, some gigantic, are flown from house roofs and condominium verandas by families with young boys. I found these koinobori chofu at a wagashi shop in Nara the other day, I hadn’t seen anything like this before.
