Miwa’s Kyoto Kitchen Recipe This Japanese dessert confection is called Sui-to Poteto (スウィートポテト) in Japanese. That’s the Japanese pronunciation of sweet potato, as you probably guessed. Preparation is simple; steam the sweet potato and mash with butter, sugar, eggs, milk and cinnamon and bake. They are hand formed into delicate balls. We added cinnamon as an homage to Kyoto’s famous…
Helena Chlepnac from Sushi Fusion from Switzerland was in town studying-up on Kyoto’s incredible culinary culture. We had a chance to spend a few days together which culminated in the most luxurious sushi meal, actually, three sushi meals, that I have ever had or even imagined! This was epic sushi! And all thanks to Chef Tanigawa at Kichisen, who gave…
Donabe Takikomi Gohan: Eda Mame ‘Green Soybean’ Gohan, Matsutake Gohan, Grilled Ayu Sweetfish and Homemade Tsukudani
Being requested for more frequent recipes by our readers on KyotoFoodie, last night I made eda mame gohan cooked in a donabe and tried my new experimental tsukudani. While preparing this simple, seasonal and very tasty dish, Tanigawa-san from
Kyotona Pepper Greens and Wagyu Tsukudani 京唐菜佃煮
Tsukudani is a Japanese condiment that is usually made of seaweed that has been simmered in soy sauce, cooking sake and mirin. Kitayama, or the North Mountains of Kyoto are famous for Tsukudani made with mountain vegetables and mushrooms. Some tsukudani shinise stores in the city make tsukudani with wagyu beef.…
Here at the KyotoFoodie House (also known as Beagle House) I have really been getting into gohan nabe. That is a donabe, earthenware pot, for cooking rice. Gohan is the word for rice in Japanese.
Gohan Nabe: Earthenware Pot for Cooking Rice
Rice cooked in a gohan nabe is noticeably tastier than in an electric rice cooker. Of course…
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