Merry Christmas Foodies! This is my holiday season gift to our readers. It’s a recipe and I think a pretty good one!
This is a classic Japanese home cooking dish: nikujaga. Nikujaga is based on Western beef stew and I have tried to give a novel Kyoto taste to it. This autumn I have been trying to perfect it and…
Nikuman or beef manju is a very common snack in Japan and something that Japanese are quite passionate about. In the cold months of the year, every convenience store chain has their annual best nikuman lineup in a glass case, steaming hot, next to the cash register. There is everything from primo wagyu-man to exotic pizza-man. Nikuman is of course…
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.…
home cooking: Wagyu Roast Beef with Onion Shoyu Sauce Donburi (和牛ローストビーフ玉ねぎ醤油ソース丼)
Wagyu Roast Beef Donburi is a recent invention of Paku and it kicks!
This novel donburi features fine wagyu (Japanese beef) roast beef, on a bed mugi genmai gohan (barley brown rice) and fresh mizuna and topped off with a shoyu based onion sauce.
Yakiniku (Japanese (Korean) style grilled beef) 京の焼き肉
Foodies everywhere seem to be very interested in Japanese beef, the fabled wagyu (和牛) these days. Kyoto, the ancient capital is actually not much of a ‘beef’ or ‘Japanese steakhouse’ town, but Kyoto does have several ‘old’ and famous beef establishments, for example
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