Archive for the ‘non-Japanese’ Category

Diamond Lil: My Italian Grandmother and My First Taste of Food with Heart and Soul

Diamond Lil: My Italian Grandmother and My First Taste of Food with Heart and Soul
Lillian Minerva, aged 95. My Italian American Grandmother. I don’t think that Lil was known on Facebook or in the blogosphere, so I want to mention her here today. (Her occupation was that of a typist, she worked long before word processors and computers became commonplace in the office.) Lil was my maternal grandmother and she died suddenly this morning…

Spicy Cookbook: Scent of the Mansoon Winds

Spicy Cookbook: Scent of the Mansoon Winds
Scent of the Monsoon Winds. That is the piquant title of a new cookbook written by Michal Haines from New Zealand. And what a cookbook it is! A globe spanning cross-cultural collection of recipes, old and new, with the unifying element: spice. I had the pleasure of meeting Michal and her coffee roaster husband Chris when they visited Kyoto recently.…

Imo Jochu Nama Choco Ganache at Kyoto Daimaru Department Store Valentine Chocolat Promenade

Imo Jochu Nama Choco Ganache at Kyoto Daimaru Department Store Valentine Chocolat Promenade
This year my Valentine’s Day sweet was sweet potato shochu filled chocolate ganache! Regular readers of KyotoFoodie may recall that I was given some delightful fruit vinegar bonbons last Valentine’s Day from Takashimaya. I don’t have a valentine this year so I bought my own. I was encouraged to skip Takashimaya’s Valentine’s Day chocolate exhibition and instead visit the other…

Osechi Ryori: French Osechi by Restaurant Okumura

Osechi Ryori: French Osechi by Restaurant Okumura
This entry is part 8 of 8 in the series O-shogatsu Ryori
In 2009 we brought you authentic Kyoto osechi New Year’s cuisine and while Japanese style is the norm there are some restaurants that do Western, Chinese or fusion-type osechi. I had a chance to meet Chef Shinzo Okumura of Restaurant Okumura who is said to have invented ‘French…

Wagashi: Angel Hair Keiran Somen (Fios de Ovos)

Wagashi: Angel Hair Keiran Somen (Fios de Ovos)
This entry is part 3 of 7 in the series Do Not Miss
Wagashi: Kyoto Tsuruya Keiran Somen 京都鶴屋 鶏卵素麺 鶴寿庵 Wagashi: Kyoto Tsuruya Keiran Somen 京都鶴屋 鶏卵素麺 鶴寿庵 fios de ovos
For this unusual wagashi just two ingredients; sugar and egg yolk, and some ancient Portuguese technique are needed to make Keiran Somen, literally ‘chicken egg angel hair noodles’.…
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