Aoi Matsuri (Hollyhock Festival) Kyoto Kaiseki at Kichisen 吉泉の五月の献立
It is May and the most historic festival in all of Japan, the Aoi Matsuri is upon us. Iron Chef Defeater, Yoshimi Tanigawa of Kyoto’s famed Kichisen restaurant artfully uses the symbols and themes of the Aio Matsuri and seasonal leaves and ingredients for Kichisen’s May kaiseki menu.
Archive for the ‘Japanese culture’ CategoryCulinary culture is an extremely important part of Japanese culture.
Aoi Matsuri Kyoto Kaiseki
Karinshu: Japanese Quince Liqueur
How to Make Karinshu (Japanese Quince Liqueur) 花梨酒
Karin, a variety of quince, is fairly common to see in the fruit section of grocery stores in the winter in Japan. I knew that people steeped it in shochu alcohol to make karinshu, like umeshu (plum liqueur) but had never made it or even tasted it. We made some…
Vinegar Shinise: Fruit Vinegar Chocolate Valentine’s Day Bonbons
Fruit Vinegar Chocolate Valentine’s Day Bonbons from Vinegar Shinise! 内堀醸造 酢ボンボン
Happy Valentine’s Day Peko! You’re my favorite foodie! This year I skipped the usual maccha chocolate and got Peko fruit flavored vinegar chocolates from a vinegar shinise company in Gifu that has a small stand at Takashimaya Department Store in Kyoto. The novel flavors of blueberry, orange…
Itadakimono: Kumiage Yuba and Yuba Donburi
Kumiage Yuba and Yuba Donburi 汲み上げ湯葉 湯葉どんぶり
We were given a gift of kumiage yuba from a yuba company up in Otsu recently and made donburi with it on Peko’s famous rice. Simply flavored with soy sauce and wasabi, this is veg, healthy, and not just tasty, but creamy tasty! Have you heard of yuba?
Setsubun Ehomaki, Mame-maki and Grilled Sardine
Setsubun Dinner and How to Eat Eho Maki 恵方巻き
Eho is the direction of the god of fortune and happiness and she changes her direction every year. The ehomaki, rolled sushi, with 7 lucky ingredients, is eaten without pause or chatter while facing the auspicious direction of the year. We are hoping for an extra happy and prosperous…
