Osechi: What is Kyo-ryori (Kyoto Cuisine)?

December 28, 2008 6 Comments

This entry is part 1 of 8 in the series O-shogatsu Ryori

What is Kyo-ryori? (Kyoto Cuisine) 京料理京懐石吉泉

In Kyoto, it is said that the three most sophisticated cuisines in the world are French, Chinese and Japanese; and among these three, Kyoto Cuisine, or Kyo-ryori is the pinnacle of sophistication, visual beauty and subtlety of taste. Kyo-ryori is not just…

How to Clean a Squid Japanese Style

December 25, 2008 11 Comments

How to Clean a Squid Japanese Style (いかの開き方)

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Itadakimono: Maru Daikon and Shinmai

December 9, 2008 7 Comments

Itadakimono: Maru Daikon and Shinmai (Round Daikon Radish and New Rice) 頂き物: 丸大根と新米

Itadakimono: Maru Daikon and Shinmai (頂き物: 丸大根と新米)

Giving and receiving gifts is an essential aspect of Japanese culture. Gifts are usually small and often given spontaneously. On the way back from an appointment today I stopped in at Kisen to return a very old and precious book on Kyo-ryori to the owner that I…

Meeting a Real Live Sake Samurai!

October 19, 2008 2 Comments

Sake Samurai 2008

Today I had the honor of meeting a very rare breed, a Sake Samurai!…

Ohashi-no-Ohshita Chopstick Workshop and Store

September 24, 2008 7 Comments

Omiyage and Experience: Chopstick Workshop and Store (箸工房お箸のおおした)

Omiyage and Experience: Kyoto Kodaji Chopstick Workshop and Store (お箸のおおした箸工房)

This is a chopstick workshop and store that offers traditional, eco and modern Japanese chopsticks for sale and a quick lesson on how to make your own. Located in one of Kyoto’s most scenic and quaint districts, just drop in on your way up to Kiyomizu or Kodaiji temples!…

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