homecooking: Nebaneba Hiyashi Udon with Natto, Nagaimo and Okra and Grilled Sawara and Mizunasu Tsukemono
In Kyoto summer is here! It’s time for cold noodles and vegetables.
Natto: Have you heard about natto? Natto is fermented soybeans which due its pungent smell has many detractors. Many people dislike, some even hate natto. But here at KyotoFoodie, we [...]
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Hanami Sake: Sake and Sakura Blossoms (花見酒)
Sake flavored with cherry blossoms is a wonderful spring treat in Japan. The sakura bloom only last a few days, so this fleeting pleasure of life must be sought out and enjoyed!
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Sakura Hiyashi Udon Tsukemen (さくら冷やしうどんつけめん)
The sakura zensen, or ‘Cherry Blossom Front’ is moving up Japan from south to north and is now passing through the center of the country where Kyoto is located. The delicate sakura blossoms don’t last long though, just a few days. It has already begun ‘raining’ cherry petals here and tomorrow [...]
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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: Tako Meshi (Octopus Rice) タコ飯
Tako-meshi is a quick and tasty rice dish that combines octopus and rice with the flavors of ginger and shiso.
If you have always wanted to try an octopus dish, but couldn’t quite muster the courage for raw, fermented, etc this might be just the dish to try!
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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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Setsubun: The Day Before Spring, Demons, How to Eat Eho-Maki and Throw Your Beans (節分: 立春、恵方巻、炒り豆、豆撒き)
On February 3rd, people in Japan celebrate Setsubun, the coming of spring. Special sushi rolls called Eho-maki (恵方巻) and eaten while facing the auspicious direction for that year. After dinner, roasted soy beans, or iri-mame are thrown out the front [...]
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Posted in home cooking/recipes on Jan 2nd, 2008
Osechi-ryori: traditional Japanese New Year meal
Osechi (お節料理) is a traditional meal for the Japanese New Year (oshogatsu, お正月) that dates back to the Heian Period, more than 1000 years ago. There are various versions of osechi; from traditional to modern and even exotic (Italian, French, Chinese, etc), but all based on the meal being hozonshoku, [...]
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