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

Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)

Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)
Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountainous regions of Japan today. It may surprise you to learn, however, that it was in fact invented in Kyoto by the founder of Hatakaku, a restaurant founded nearly 100 years ago, located just north of the Imperial Palace.
Kyoto Restaurant 'Hatakaku' - Botan Nabe (Wild Boar Hotpot) 京都畑かく 牡丹鍋Botan Nabe
I have been meaning…

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.…
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