homecooking: Nebaneba Hiyashi Udon with Natto, Nagaimo and Okra and Grilled Sawara and Mizunasu Tsukemono
In Kyoto summer is here! It’s time for cold noodles and vegetables.
Natto: Have you heard about natto? Natto is fermented soybeans which due its pungent smell has many detractors. Many people dislike, some even hate natto. But here at KyotoFoodie, we [...]
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Posted in in depth, noddles (麺類), series, shinise on Apr 30th, 2008
Learning to Make Soba Dashi at Honke Owariya
We were privileged to visit one of our favorite Kyoto restaurants, Honke Owariya that is among the oldest restaurants in the world, and learn how to make their incredibly delicious ‘dashi‘ broth for soba noodles. Having about 540 years of experience to draw upon is a fantastically delicious [...]
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Sakura Hiyashi Udon Tsukemen (さくら冷やしうどんつけめん)
The sakura zensen, or ‘Cherry Blossom Front’ is moving up Japan from south to north and is now passing through the center of the country where Kyoto is located. The delicate sakura blossoms don’t last long though, just a few days. It has already begun ‘raining’ cherry petals here and tomorrow [...]
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homecooking: Chicken Tsukune Nikomi Udon, Hobo Nizakana and Nanohana (鶏つくね煮込みほうとううどん、ほうぼう煮魚、花菜)
Chicken Tsukune Nikomi Udon: Udon, Japanese-style chicken meatballs and vegetables simmered in chicken stock-miso soup
Hobo Nizakana: Red Gurnard Simmered in Sweet Shoyu-sake Broth
Nanohana: Lightly Steamed Rape Blossoms with Sesame Sauce
This is a wonderful, late winter dinner that starts with a rich, bone warming hearty soup. [...]
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Uichiro: Kamo Nanban, Kisetsu-no-gozen, Soba Kanten Jelly (宇一朗 へぎそば・越前そば)
Paku and I were invited to Uichiro, an elegant handmade soba and udon restaurant yesterday by one of Paku’s foodie friends. Uichiro is in a beautiful old machiya (traditional Kyoto house), has excellent food, great atmosphere and very friendly service.
I had kamo nanban (鴨南蛮そば), [...]
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Tsunamichi: Country Style Teuchi (Handmade) Soba and Udon in Kyoto (綱道: 手打ちそば、手打ちうどん、うんどん)
The island of Shikoku is Udon country. And 27 years ago, a man from Shikoku quit his job as a salary man and started Tsunamichi with the intent of making the best damn handmade noodles in Kyoto.
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Owariya — 540 Year Old Soba Restaurant 本家尾張屋
Owariya, a purveyor to the Imperial Household, has a history that goes back over five hundred and forty years. It is the oldest noodle shop in Kyoto.
Over the centuries, Owariya has served emperors and shoguns as well as the monks of many of the temples of Kyoto.
Owariya is [...]
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Saba Yuzu Kosho Nabe (Mackerel Yuzu Pepper Hotpot) 鯖柚子胡椒鍋
Winter is the season of both aozakana (literally, blue fish) and nabe (Japanese ‘hotpot’). Saba (mackerel) is a very unusual addition to nabe, and this includes black pepper! This is actually a family recipe from Paku’s house. (Yuzu was Peko’s addition) We both felt that while this [...]
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Posted in noddles (麺類), soba on Sep 9th, 2007
Ukiya Soba — Natto-tamago Soba in Ponto-cho (有喜屋、先斗町)
summary: Ukiya is second to none for soba. Soba is the famed buckwheat noodle of Japan. Ukiya’s soba is handmade (手打ち, teuchi) every morning. Ukiya’s famous dish is the very unique Ukiten Soba.
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NOTICE: Unfortunately KyotoFoodie no longer recommends this restaurant.
The company that owns Rokudenya still has some excellent restaurants in Kyoto but Rokudenya is history. The manager of Rokudenya seems to delight in being unbelievably rude to customers, and the staff has followed his lead. The food is not what is once was either, it seems that [...]
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