Archive for the ‘Kyoto Cuisine’ Category

Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)

Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)
Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountainous regions of Japan today. It may surprise you to learn, however, that it was in fact invented in Kyoto by the founder of Hatakaku, a restaurant founded nearly 100 years ago, located just north of the Imperial Palace.
Kyoto Restaurant 'Hatakaku' - Botan Nabe (Wild Boar Hotpot) 京都畑かく 牡丹鍋Botan Nabe
I have been meaning…

Mamezen Soba: Kyoto-style Dashi Soymilk Ramen

Mamezen Soba: Kyoto-style Dashi Soymilk Ramen
This entry is part 6 of 7 in the series Do Not Miss
Mamezen is another Kyoto culinary treasure and if you are into noodles and, or soymilk dishes, you should definitely put Mamezen on your list of places to ‘foodie’ when you visit Kyoto. Mamezen serves ramen in a unique soymilk broth: Mamezen Soba. I like the ‘omakase set’…

Wagashi: Kamishichiken Oimatsu Bitter Citrus Summer Jelly

Wagashi: Kamishichiken Oimatsu Bitter Citrus Summer Jelly
Natsumikan is a bitter Japanese citrus fruit in season during the summer months. Several wagashi confection stores in Kyoto are quite famous for their chilled natsumikan jellies, in which the jelly is usually inside the hollowed out whole natsumikan fruit peel. They are a bit expensive but are quite a dramatic presentation so are often given as gifts. Natsumikan (lit.…

Setsubun Foodie Customs: Kyoto Hisagozushi ‘Onimaki’ Ehomaki

Setsubun Foodie Customs: Kyoto Hisagozushi ‘Onimaki’ Ehomaki
Meet the ‘Demon Roll’ sushi for the day before spring — Kyoto-style. This makizushi is a very original, fascinating and extremely beautiful variation of the eho-maki (lucky direction roll) makizushi that is eaten by custom in Japan on Setsubun, February 3rd, the day before spring begins. Setsubun has some wonderful customs and they all seem to be food related. Two…

Mid-Winter Wagashi: Kyoto Toraya Red Plum Blossom with Frost Theme Namagashi Confection

Mid-Winter Wagashi: Kyoto Toraya Red Plum Blossom with Frost Theme Namagashi Confection
A wagashi confection that was created in 1699 by Toraya is a beautiful and unmistakable expression of a mid-winter plum blossom. It is called Shimokobai 霜紅梅, or red plum blossom with frost. This confection, created centuries ago, expresses something that I can only clearly recall seeing once: fruit blossoms in snow.
Mid-Winter Wagashi: Kyoto Toraya Red Plum Blossom with Frost Theme Namagashi Confection 京都 とらや 霜紅梅 生菓子Toraya 'Shimokobai' Tea Ceremony Confection
While it is mid-winter…
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