Here at the KyotoFoodie House (also known as Beagle House) I have really been getting into gohan nabe. That is a donabe, earthenware pot, for cooking rice. Gohan is the word for rice in Japanese.
Gohan Nabe: Earthenware Pot for Cooking Rice
Rice cooked in a gohan nabe is noticeably tastier than in an electric rice cooker. Of course…
Oyako Donburi: Nishijin Chicken Shinise Toriiwaro 西陣・鳥岩楼 鳥水だき
Toriiwaro, a shinise located in the old weaving district of Kyoto, offers a single dish for lunch and a single dish for dinner. Toriiwaro’s chicken broth is the heart and soul of their chicken cuisine. Chicken itself is a relative newcomer to the Japanese culinary scene and this 150 year…
Kyoto Nabeyaki Udon and Soba Shinise 京都 かく谷老舗
Dashi broth, udon noodles, chicken, egg, mushrooms and shrimp tempura are all placed in a covered earthenware nabe pot and boiled vigorously over high heat for several minutes. This dish is called nabeyaki udon, it is served piping hot in the nabe pot that it was cooked in. Kakutani’s nabeyaki…
Where to Buy Wild Boar Meat for Botan Nabe in Kyoto 猪肉 ぼたん鍋
The mountains surrounding Kyoto are rich with game, some of which are a traditional part of the culinary culture. Wild boar nabe is a winter delicacy. Usually people visit a restaurant that specializes in the dish when they want to enjoy this cuisine. It is…
Suppon Nabe: Japanese Turtle Hot Pot Stew すっぽん鍋
Winter is nabe season in Japan and there is nothing like a bubbling nabe hot pot to warm the body with a rich and hearty meal. Suppon, or soft shell turtle, is considered to be the most elegant fare for nabe. Suppon was the favorite of imperial courts through out…
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