Archive for the ‘charcoal grilled (炭火焼)’ Category

Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring)

Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring)

Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring with Eggs) 焼き魚: 子持ち丸干しにしん
Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring with Eggs) 焼き魚: 子持ち丸干しにしん
In Japan there are literally more ways to prepare fish than one can easily imagine. Yakizakana, grilled fish, is one of my all time favorites. Sakana-no-hoshimono, dried fish, is extremely tasty and quick and easy to make. I discovered this one the other day, it is a…

Unagi Kimo (Eel Liver)

Unagi Kimo (Eel Liver)

Unagi Kimo (Eel Liver) うなぎ肝
Unagi Kimo (Eel Liver) うなぎ肝
Eel liver is even more nutritious than eel flesh, and quite tasty too!

Doyo Ushinohi: Unagi Eel Day, July 24th

Doyo Ushinohi: Unagi Eel Day, July 24th

Doyo Ushinohi: Unagi Eel Day, July 24th うなぎ土用丑の日
Ushinohi: Unagi Eel Day, July 24th うなぎ土用丑の日
Unagi, or freshwater eel, is a very popular food in contemporary Japan and there is a dedicated ‘Eel Day’ in mid-summer (this year July 24th) on which most Japanese eat unagi.

Kaneyo Historic Kyoto Unagi Eel Joint

Kaneyo Historic Kyoto Unagi Eel Joint

Kaneyo Historic Kyoto Unagi Eel Restaurant かねよ 京都鰻屋さん
Kaneyo Historic Kyoto Unagi Eel Joint (かねよ 鰻屋さん)
Kaneyo is a long-loved Kyoto eel joint thoroughly from another time and the grilled eel dishes are excellent.

Yakiniku in Kyoto (Japanese style grilled beef)

Yakiniku in Kyoto (Japanese style grilled beef)

Yakiniku (Japanese (Korean) style grilled beef) 京の焼き肉
Yakiniku (Japanese style grilled beef) 焼き肉
Foodies everywhere seem to be very interested in Japanese beef, the fabled wagyu (和牛) these days. Kyoto, the ancient capital is actually not much of a ‘beef’ or ‘Japanese steakhouse’ town, but Kyoto does have several ‘old’ and famous beef establishments, for example

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