Kyoto Foodie: Where and what to eat in Kyoto

Unagi Kimo (Eel Liver) うなぎ肝

Eel liver is even more nutritious than eel flesh, and quite tasty too!

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Doyo 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.

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Kaneyo Historic Kyoto Unagi Eel Restaurant かねよ 京都鰻屋さん

Kaneyo is a long-loved Kyoto eel joint thoroughly from another time and the grilled eel dishes are excellent.

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Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka - part 2 (鱧料理)

Hamo ryori is served! Hamo is served five different ways; sashimi, broth, sushi, tempura and grilled. While eating is essential to the ryokan experience, a ryokan is not a restaurant.

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Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka (鱧料理)

Mid-summer is the time for the most important festival in Kyoto, the Gion Festival. This festival is informally known as the Hamo Festival because the hamo, or conger pike eel is in season at this time.
Is the meat of the hamo especially tasty? No. But hamo [...]

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Takashimaya Department Store Food Court: Ika Meshi (squid stuffed with rice)

Well, once again the department store food court turns up some yummies! Paku and I bought this, I think it was from a demise (出店) from Ishikawa Prefecture, it is called ika meshi. Ika means ’squid’ and meshi is one of several ways to say [...]

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Buri-zanmai Series: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish) ぶり大根

Buri-zanmai Series (Part 2): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a classic, Buri Daikon.

Buri-daikon is a much loved winter dish in Japan. It combines chopped yellowtail (buri) heads with daikon [...]

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Buri-zanmai: Buri Sashimi and Shiso Donburi (ぶり刺身丼)

Buri-zanmai Series (Part 3): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a quick and simple rice dish, Buri Sashimi and Shiso Donburi.
Buri Sashimi and Shiso Donburi:
Donburi is a popular ‘rice bowl’ dish in Japan. Here we [...]

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Buri-zanmai Series: Buri Kama Shioyaki (Salt-grilled Fatty Yellowtail Collar)

Buri-zanmai Series (Part 1): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make Buri Kama Shioyaki.
Buri Kama Shioyaki:
Kama is the ‘collar’ of a fish, the area between the gill cover and the pectoral fin. This area [...]

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homecooking: Chicken Tsukune Nikomi Udon, Hobo Nizakana and Nanohana (鶏つくね煮込みほうとううどん、ほうぼう煮魚、花菜)

Chicken Tsukune Nikomi Udon: Udon, Japanese-style chicken meatballs and vegetables simmered in chicken stock-miso soup
Hobo Nizakana: Red Gurnard Simmered in Sweet Shoyu-sake Broth
Nanohana: Lightly Steamed Rape Blossoms with Sesame Sauce
This is a wonderful, late winter dinner that starts with a rich, bone warming hearty soup. [...]

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