Donabe Takikomi Gohan: Eda Mame 'Green Soybean' Gohan, Matsutake Gohan, Grilled Ayu Sweetfish and Homemade Tsukudani
Being requested for more frequent recipes by our readers on KyotoFoodie, last night I made eda mame gohan cooked in a donabe and tried my new experimental tsukudani. While preparing this simple, seasonal and very tasty dish, Tanigawa-san from Kichisen called and told that he ...
Archive for the ‘chinmi (珍味)’ Category
Japanese Condiment: Kyotona Pepper Greens and Wagyu Beef Tsukudani
Kyotona Pepper Greens and Wagyu Tsukudani 京唐菜佃煮
Tsukudani is a Japanese condiment that is usually made of seaweed that has been simmered in soy sauce, cooking sake and mirin. Kitayama, or the North Mountains of Kyoto are famous for Tsukudani made with mountain vegetables and mushrooms. Some tsukudani shinise stores in the city make tsukudani with wagyu beef.
Tsukudani is easy ...
Japanese Condiment: Furikake
Furikake is a condiment for sprinkling on rice in Japan. Conventional furikake is of mediocre quality however once in a while you come across some that is gourmet.
Sea of Japan Heshiko Furikake へしこ ふりかけ
Heshiko is a specialty of the Sea of Japan side of Japan, the other side of the island from Kyoto. It is a preserved dish made of ...
Sake Kasu Zanmai: Sujiko (Salmon Roe Sac) Kasuzuke
Sake Kasu Zanmai: Sujiko (Salted Salmon Roe Sac) Kasuzuke 筋子粕漬け
Kasu Chinmi: Ikura is hard to beat, but salmon roe marinated in sake kasu for about a week beats ikura! This is a rather rare dish in Japan. The first time I recall having it was this January at Kichisen. After one bite, I knew that I had to try making ...
Whole Ayu Sugatani on Jukkokumai Rice
Midnight Snack: Whole Ayu Sweetfish Sugatani Served on Jukkokumai Rice
The other day I was up in Shiga Prefecture, just over the East Mountains from Kyoto, on the shores of Lake Biwa and I was given a package of whole sugatani ayu, a trout-like sweetfish from Lake Biwa as a gift.