Archive for the ‘home cooking/recipes’ Category

Chazuke with Leftover Yakizakana

Chazuke with Leftover Yakizakana
Chazuke with Leftover Yakizakana Chazuke with Leftover Yakizakana
Sprinkle some chopped leftover grilled fish on rice, pour on some hot tea and you’ve got chazuke, a quick meal that has been eaten in Japan for more than 1,000 years.…

Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring)

Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring)
Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring with Eggs) 焼き魚: 子持ち丸干しにしん Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring with Eggs) 焼き魚: 子持ち丸干しにしん
In Japan there are literally more ways to prepare fish than one can easily imagine. Yakizakana, grilled fish, is one of my all time favorites. Sakana-no-hoshimono, dried fish, is extremely tasty and quick and easy to make. I discovered this one the other day, it is a…

Shiokara Report: Enjoying Homemade Squid Shiokara

Shiokara Report: Enjoying Homemade Squid Shiokara
Shiokara Report: Enjoying Homemade Chinmi Squid Shiokara いかの塩辛 Shiokara Report: Enjoying Homemade Chinmi Squid Shiokara いかの塩辛
Shiokara is a favorite of Miwa and she made some recently and it is ready for eating. Shiokawa 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.…

How to Clean a Squid Japanese Style

How to Clean a Squid Japanese Style
How to Clean a Squid Japanese Style (いかの開き方) How to Clean a Squid Japanese Style (いかの開き方)

Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon

Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon
Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon いわしのつみれ入り 味噌うどん Sardine 'Meatballs': Iwashi Tsumire Iri Miso Udon いわしのつみれ入り 味噌うどん
Ground sardines make a rich and wonderfully nourishing focal point to miso soup with udon noodles. Hand chopped or pureed in a food processor with ginger and scallions then gently simmered in broth mellows the heavy sardine taste.…
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