Archive for the ‘fish (魚料理)’ Category

homecooking: Nizakana Flounder Simmered with Shishito

homecooking: Nizakana Flounder Simmered with Shishito
Nizakana: Flounder Simmered with Shishito (カレイの煮付け) Nizakana: Flounder Simmered with Shishito (カレイの煮付け)
Nizakana can be made with any kind of fish and is well suited for smaller fish that can be simmered whole. Flounder with eggs, komochi, is a favorite in Japan. The mild-mannered Japanese shishito peppers adds color, nutrition and a contrast of flavors.…

Buri kama Shioyaki (Salt Grilled Yellowtail Collar)

Buri kama Shioyaki (Salt Grilled Yellowtail Collar)
Buri kama Shioyaki (ぶりかま塩焼き) Buri kama Shioyaki Salt Grilled Yellowtail Collar (ぶりかま塩焼き)
I killed my first buri-kama of the year tonight. It was a lunker! I grilled it shioyaki style and squeezed on lots of sudachi.…

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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