2008: I wasn’t going to post about these onigiri rice balls but then I reread this article about a gift of a big round daikon radish and a bag of new rice that I wrote last year about Chef Tanigawa on the day that he finally…
Archive for the ‘Japanese culture’ CategoryCulinary culture is an extremely important part of Japanese culture.
Satsuma Imo (Sweet Potato) Caramel
Classic Japanese Candy: Sweet Potato Caramel. I have been a fan of bontan ame candy for some time and have written about it twice on KyotoFoodie. The company that makes it also makes another unique soft candy product made with the produce of Kyoto: sweet potato. I knew about this sweet potato caramel but had never been able to find…
Bontan Ame – Traditional Japanese Gyuhi-Mochi and Pectin Soft Candy
Our regular readers may recall last year that we introduced Bontan Ame, a classic soft Japanese mochi-like candy made in the southern island of Kyushu with a regional citrus called bontan. I don’t eat much candy but in recent months I have become bontan ame crazed! I eat a box of it nearly everyday. Fortunately bontan ame is not terribly…
Wagashi: Cooling Kyoto Kibune River Yokan
Kyoto Strategies and Customs for Feeling Cool in Summer
This yokan wagashi is section of river with swimming fish, floating green leaves and boulders that in addition to being tasty meant to have a cooling effect on the mind of the eater.
Kifune Kawadoko at Kibune Chaya
Kifune Kawadoko at Kibunejaya 貴船の川床 貴船茶屋
This morning, once again, Tanigawa-san from Kichisen called and asked me to accompany him on a little culinary adventure up to Kibune. Kibune is a village in a mountain gorge in the north mountains above Kyoto, it is a top foodie (and date) spot, especially in the sweltering Kyoto summer. In Kibune…
