Kichisen Osechi: What is Osechi Ryori? 京都吉泉 おせち料理
Japanese New Year’s, or O-shogatsu is a celebration with ancient roots and perhaps the most prominent aspect of it is food and drink. Osechi ryori, or New Year’s cuisine is preserved food and is intended to last for several days. Osechi is richly fortified with cultural metaphor and visual symbolism. Traditionally this was ...
Tags:
hozonshoku,
iwaibashi,
Japanese lacquer ware,
jubako,
Kyoto Kaiseki Kichisen,
mochi,
natsu matsutake,
osechi ryori,
otoso,
ozoni,
shogatsu,
winter,
Yoshimi Tanigawa Category:
Japanese culture,
Kyo-yasai (京野菜),
Sakyo ward (左京区),
in depth,
kaiseki | 3 Comments »
Doyo Ushinohi: Unagi Eel Day, July 24th うなぎ土用丑の日
Unagi, or freshwater eel, is a very popular food in contemporary Japan and there is a dedicated 'Eel Day' in mid-summer (this year July 24th) on which most Japanese eat unagi.
-- WE DON'T RECOMMEND STAYING AT HATANAKA, IT IS OVERPRICED AND THE SERVICE IS BAD. THIS ARTICLE IS TO INTRODUCE HAMO CUISINE, NOT TO RECOMMEND HATANAKA RYOKAN. --
Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka - part 2 (鱧料理)
Hamo ryori is served! Hamo is served five different ways; sashimi, broth, sushi, tempura and grilled. While eating is essential to ...
Tags:
gion festival,
Gion Hatanaka Ryokan,
hamo pike eel,
kaiseki,
onsen,
summer Category:
Higashiyama ward (東山区),
Japanese culture,
fish (魚料理),
in depth,
kaiseki,
ryokan/inn (旅館),
series,
sushi (寿司) | 5 Comments »
-- WE DON'T RECOMMEND STAYING AT HATANAKA, IT IS OVERPRICED AND THE SERVICE IS BAD. THIS ARTICLE IS TO INTRODUCE HAMO CUISINE, NOT TO RECOMMEND HATANAKA RYOKAN. --
Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka (鱧料理)
Mid-summer is the time for the most important festival in Kyoto, the Gion Festival. This festival is informally known as the Hamo Festival because ...
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.
