Wunderkid Chef Dylan Brawn and I guest cheffed at Mamezen last night (Oct 30, 2010). Mamezen does a gentle and sublime ramen made with Kyoto-style dashi and soy milk which is called Mamezen Soba. We wanted to turn Mamezen Soba on its head and took inspiration from Momofuku’s bacon dashi ramen. We made our broth with homemade coppa and…
In the last 30 years, two-thirds of the tofu producers in Japan have gone out of business. Seven years ago Shingo ‘Johnny’ Ito started Otokomae Tofu, moved to Kyoto to take over a bankrupt tofu factory and now has a total of 3 production facilities in Japan. Otokomae Tofu is surely the best known national tofu brand in Japan. Otokomae…
Iron Chef: Battle Pike Eel and the Man Who Carries the Future of Kyoto Cuisine on His Shoulders
Here is the English dubbed episode of Battle Pike Eel (hamo, 鱧 はも) on YouTube.
Sushi in Kyoto has a long history but it is quite unlike the nigiri sushi that we are used to abroad. Unlike Tokyo, Kyoto was landlocked and that required somehow keeping fish edible after the journey here. Kyoto sushi required some smarts and ingenuity, it also had to be good enough for the emperor! Izuju is a restaurant in Gion…
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