Kichisen Kaiseki: Japanese New Year Shogatsu Ryori

January 1, 2009 5 Comments

This entry is part 7 of 8 in the series O-shogatsu Ryori

Kichisen Kaiseki: Japanese New Year O-Shogatsu Kaiseki Ryori 京都吉泉お正月懐石料理

A lobster, mochi, kelp, daidai- orange and persimmon offering to god, crab served amid fresh snow covered bamboo grass, red snapper sashimi served in a basket of green bamboo, pine bough and plum blossom; it’s Oshogatsu Ryori…

Kichisen Osechi: Midnight Final Preparation and Meaning

December 31, 2008 15 Comments

This entry is part 6 of 8 in the series O-shogatsu Ryori

Kichisen Osechi: Midnight Final Preparation and Meaning 京都吉泉おせち料理の盛り付け

Kichisen Osechi: Midnight Final Preparation 京都吉泉おせち料理の盛り付け

At Kichisen, the master and students work in the cold through the night like Santa’s workshop getting Japanese New Year’s Osechi ready to send via express chilled delivery to arrive at homes all over Japan on New Year’s Eve…

Osechi: Shopping for Osechi Fish at Kyoto Wholesale Food Market

December 30, 2008 8 Comments

This entry is part 5 of 8 in the series O-shogatsu Ryori

Japanese New Year’s Osechi Ryori: Shopping for Fish at Kyoto Wholesale Food Market with Kichisen Owner Yoshimi Tanigawa

At Kichisen, they start shopping for ingredients for osechi in July. Most all shopping is done at the Kyoto Central Wholesale Market. Every morning, before shopping though is a visit…

Chinmi: How to Make Shiokara

December 27, 2008 12 Comments

Chinmi: How to Make Shiokara 珍味: 塩辛の作り方

Shiokara is made of salted squid semi-fermented in its own guts and is a kind of chinmi, literally ‘rare taste’. Japanese like shiokara on rice or with sake. Shiokara is one taste that you might want to miss when you visit Japan, but we show how to make it in this…