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Archive for the ‘Japanese culture’ Category

Culinary culture is an extremely important part of Japanese culture.

Shogatsu: Mochibana Japanese New Year Decoration

January 12th, 2009 by Kyoto Foodie

Mochibana Japanese New Year Shogatsu Decoration 餅花
Mochibana is a Japanese New Year’s decoration that uses white and pink colored mochi wrapped around willow branches to simulate blossoms. Shogatsu signals the coming of spring in Japan, and spring is plum, peach and cherry blossoms. Why do people use mochi rather than real flowers?…

Tags: mochi, mochibana, Oshogatsu decoration, winter, yukiguni
Category: Japanese culture, rice dishes (ご飯類), wagashi (和菓子) | 9 Comments »

Kichisen Osechi: Midnight Final Preparation and Meaning

December 31st, 2008 by Kyoto Foodie

This entry is part 6 of 8 in the series O-shogatsu Ryori

Kichisen Osechi: Midnight Final Preparation and Meaning 京都吉泉 おせち料理の盛り付け
At Kichisen, the master and students work in the cold through the night like Santa’s workshop getting Japanese New Year’s Osechi ready to send via express chilled delivery to arrive at homes all over Japan on New Year’s Eve…

Tags: Japanese lacquer ware, karasumi, Kyoto Kaiseki Kichisen, osechi ryori, winter
Category: chinmi (珍味), fish (魚料理), Japanese culture, Kyo-yasai (京野菜), Sakyo ward (左京区) | 15 Comments »

Osechi: Shopping for Osechi Vegetables at Kyoto Wholesale Food Market

December 31st, 2008 by Kyoto Foodie

This entry is part 3 of 8 in the series O-shogatsu Ryori

Japanese New Year’s Osechi Ryori: Shopping for Vegetables at Kyoto Wholesale Food Market with Kichisen Owner Yoshimi Tanigawa
At Kichisen, they start shopping for ingredients for osechi in July. Most all shopping is done at the Kyoto Central Wholesale Market. After ordering seafood, Kichisen master Tanigawa heads over…

Tags: Kyoto Central Wholesale Market, Kyoto Kaiseki Kichisen, kyoto vegetable, osechi ryori, Yoshimi Tanigawa
Category: Japanese culture, kaiseki, Kyo-yasai (京野菜), near sightseeing spot, ramen (ラーメン) | 4 Comments »

Osechi: What is Osechi Ryori?

December 29th, 2008 by Kyoto Foodie

This entry is part 4 of 8 in the series O-shogatsu Ryori

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…

Tags: hozonshoku, iwaibashi, Japanese lacquer ware, jubako, Kyoto Kaiseki Kichisen, mochi, natsu matsutake, osechi ryori, otoso, ozoni, shogatsu, winter, Yoshimi Tanigawa
Category: in depth, Japanese culture, kaiseki, Kyo-yasai (京野菜), Sakyo ward (左京区) | 5 Comments »

Osechi: Kyoto Kichisen Master Chef Yoshimi Tanigawa

December 29th, 2008 by Kyoto Foodie

This entry is part 2 of 8 in the series O-shogatsu Ryori

Kyoto Kichisen Master Chef Yoshimi Tanigawa 京都吉泉 谷河吉巳
Yoshimi Tanigawa is an inspired master of Kyoto cuisine who has dedicated his life to food as an art and near spiritual experience. He teaches his students both taste and discipline. He creates pure Kyoto cuisine, without the excessive decoration…

Tags: calligraphy, Court Knife Ceremony, Daitokuji Temple, gion, Ikamaryu Shikibocho, ikebana, kyosaku keisaku encouragement stick, Kyoto Kaiseki Kichisen, osechi ryori, Shimogamo Shrine, tea ceremony, Toraichi Takibata, UNESCO World Heritage Site, Yoshimi Tanigawa
Category: Japanese culture, kaiseki, Sakyo ward (左京区), series | 6 Comments »

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