Kyoto Foodie: The Culinary Culture of Kyoto
Posted in in depth, sake, sake brewery (酒蔵), series, shinise on Jun 23rd, 2008
Kyoto Sake: Learning to Make Hannari Brand Umeshu in Fushimi - part 2 (北川本家はんなり梅酒)
Hannari Brand Umeshu: The tastes of Kyoto are subtle and refined, this umeshu was designed to be hannari, or delicate. In addition to classic umeshu, there are four imaginatively ‘Kyoto’ flavored versions; cinnamon, yuzu, green tea and shiso.
Posted in in depth, sake, sake brewery (酒蔵), series, shinise on Jun 18th, 2008
Kyoto Sake: Learning to Make Umeshu (Japanese plum liqueur) in Fushimi - part 1
Umeshu: Japanese plums, called ume (梅) are mainly used to flavor alcohol and vinegar and to make the incredible umeboshi, pickled plum. In early summer, it is popular to make ume flavored alcohol, called umeshu (梅酒) at home, but we were fortunate [...]
Posted in in depth, noddles (麺類), series, shinise on Apr 30th, 2008
Learning to Make Soba Dashi at Honke Owariya
We were privileged to visit one of our favorite Kyoto restaurants, Honke Owariya that is among the oldest restaurants in the world, and learn how to make their incredibly delicious ‘dashi‘ broth for soba noodles. Having about 540 years of experience to draw upon is a fantastically delicious [...]
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Kyoto Foodie: Where and what to eat in Kyoto
Kyoto Foodie: The Culinary Culture of Kyoto
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