Merry Christmas Foodies! This is my holiday season gift to our readers. It's a recipe and I think a pretty good one!
This is a classic Japanese home cooking dish: nikujaga. Nikujaga is based on Western beef stew and I have tried to give a novel Kyoto taste to it. This autumn I have been trying to perfect it and I ...
Miwa's Kyoto Kitchen Recipe An autumn favorite in Japan is kuri-gohan, or rice cooked with chestnuts. Chestnuts are in season now and Miwa got a bag full from Tamba. While roasting and peeling chestnuts takes some time, this is an extremely delicious dish, especially when cooked in a donabe earthenware pot. The flavors are simple and straightforward: rice, chestnut and ...
Aomikan is a green tangerine that are available in Japan from around the end of August though September. There are simply tangerines that have been harvested a few weeks early. They are tart and tangy. I love peeling them, surprisingly the green peel gives way to juicy orange fruit. Aomikan are one of my two favorite citrus for eating and ...
After enjoying akebi as a fruit, I couldn't wait to try it as a vegetable. Again, if you missed this article, the inner flesh of the akebi is eaten as fruit and the outer pod is prepared and eaten like a vegetable, mostly in the Tohoku (North Honshu) region of Japan.
There are a number of ways that the pod may ...
Miwa’s Kyoto Kitchen Recipe This simple side dish combines fresh summer shishito peppers with chirimen jako (dried sardine fry) and is simmered with sake and a lot of soy sauce. The textural juxtaposition of sauteed vegetable and crunchy little fish is delightful. It should be made with plenty of soy sauce as the saltiness perfectly compliments rice.
Home Cooking: Shishito Peppers ...
