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Archive for the ‘Nakagyo ward (中京区)’ Category

Places to foodie in Nakagyo-ku. The Nakagyo ward of Kyoto, Nakagyo-ku (中京区), in Japanese.

Kyoto Restaurant Recommendation: Shiawase Gohan (Happy Meal)

January 1st, 2015 by Kyoto Foodie

This is a guest post from one of my clients: Takaokaya. Takaokaya has been making beautifully handcrafted bedding and cushions in Kyoto since 1919.  Third generation proprietor, Koichi Takaoka is going to tell us about one of his favorite Kyoto restaurants: Shiawase Gohan. Takaoka-san says: Shiawase Gohan (幸せごはん) means happy meal, or happy food. Shiawase Gohan opened about three…

Tags: guest post, Izakaya
Category: ippin ryori (一品料理), Kyoto Restaurant + Cafe, Nakagyo ward (中京区) | No Comments »

Setsubun Foodie Customs: Kyoto Hisagozushi ‘Onimaki’ Ehomaki

February 3rd, 2010 by Kyoto Foodie

Meet the ‘Demon Roll’ sushi for the day before spring — Kyoto-style. This makizushi is a very original, fascinating and extremely beautiful variation of the eho-maki (lucky direction roll) makizushi that is eaten by custom in Japan on Setsubun, February 3rd, the day before spring begins. Setsubun has some wonderful customs and they all seem to be food related. Two…

Tags: eho-maki, Hisagozushi, makizushi, oni, setsubun
Category: Japanese culture, Kyoto Cuisine, Nakagyo ward (中京区), shinise (老舗), sushi (寿司) | 8 Comments »

Mid-Winter Wagashi: Kyoto Toraya Red Plum Blossom with Frost Theme Namagashi Confection

January 23rd, 2010 by Kyoto Foodie

A wagashi confection that was created in 1699 by Toraya is a beautiful and unmistakable expression of a mid-winter plum blossom. It is called Shimokobai 霜紅梅, or red plum blossom with frost. This confection, created centuries ago, expresses something that I can only clearly recall seeing once: fruit blossoms in snow.

Toraya 'Shimokobai' Tea Ceremony Confection

While it is mid-winter…

Tags: gyuhi mochi, Kyoto Toraya Confectionery, namagashi, shinbikiko, shiroan white bean paste
Category: Kyoto Cuisine, Nakagyo ward (中京区), wagashi (和菓子) | 13 Comments »

Kyoto Sawai Shoyu Honten Soy Sauce Candy

November 3rd, 2009 by Kyoto Foodie

Japanese make hard candy with some novel indigenous ingredients and flavors that often sound culinarily dubious but actually taste quite good. This is one, shoyu ame, or soy sauce candy. It is made by a shinise shoyu producer that still makes handcrafted soy sauce the heart of the ancient city, just a few minutes walk from the Gosho Imperial Palace.…

Tags: ame, ameya candy shop, kakushi aji hidden taste, omiyage, shoyu soy sauce
Category: Nakagyo ward (中京区), Product, shinise (老舗) | 6 Comments »

Dinner at Yoshikawa Ryokan: Tempura Kakiage O-chazuke

October 11th, 2009 by Kyoto Foodie

The other day I was fortunate enough to be invited for a wonderful tempura kaiseki dinner by some new friends from San Francisco at one of Kyoto’s most famous ryokan inns: Yoshikawa Ryokan. While Yoshikawa Ryokan is a fine place to stay, it is perhaps more famous for its tempura cuisine. Many Kyotoites go there just for tempura dinner. Now,…

Tags: kaiseki ryori, kakiage tempura, ochazuke, persimmon, sabazushi, tempura
Category: kaiseki, Kyoto Restaurant + Cafe, Nakagyo ward (中京区), ryokan/inn (旅館), shinise (老舗) | 6 Comments »

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  • ‘Nanakusagayu’ Seven-herb Rice Porridge — January 7th O-kayu Breakfast Custom
  • Kyoto Restaurant Recommendation: Shiawase Gohan (Happy Meal)
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  • Snacking on the Nakasendo
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  • How to Make Hoshigaki (Japanese Dried Persimmons)
  • Shiozakura Dashi Taki Soba Gohan Kumiage Yuba Donburi
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  • Kyoto Ice Cream: Gion Kinana – Kinako Ice Cream

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  • sushi (寿司)
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  • teppanyaki (鉄板焼)
  • omiyage
  • kyotofoodie (京都フーディ)
  • Nishiki Market (錦市場)
  • home cooking/recipes
  • Japanese beef (和牛)
  • sake
    • sake brewery (酒蔵)
  • nabe sukiyaki (鍋料理)
  • area
    • Sakyo ward (左京区)
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    • Kita ward (北京区)
  • Japanese culture
  • series
  • noodles (麺類)
    • ramen (ラーメン)
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    • udon (うどん)
  • in depth
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  • How To
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