Tohoku Natural Disaster, Nuclear Accident and Kyoto White Miso – Part 1
My friend, Chef Tanigawa, the owner-chef of Kichisen was frustrated to see a total absence of overseas visitors to Kyoto this spring. The disaster in Tohoku is that cause, however the exaggerated media coverage has made the local tragedy into a national economic calamity, with far reaching consequences,…
A happy 2011 to all you foodies out there!
2010 was probably the best year of my life, therefore there were very few KF articles this year, sorry!! KF does still get lots of access, encouraging comments, links and mentions. Thank you!
To ring in the new year, to hope for a year of happiness and contentment, people like to…
Did you know that mochi rice isn’t just for sweets? When you think mochi in Japanese cuisine, most people think of sticky rice steamed and pounded and made into the myriad forms of wagashi confections. Glutinous rice, also known as sticky rice, is called mochigome in Japanese. (Kome is uncooked rice.) Mochigome can be used to cook rice dishes that…
Happy New Year from KyotoFoodie! Here is a little taste of the New Year in Kyoto: white miso soup.
In Kyoto, people like sweet miso soup and the miso soup for O-shogatsu, or Japanese New Year, is especially sweet, surely the sweetest miso soup in all the land. The soup is called o-zoni and this article is about Kyozoni, or…
Merry Christmas Foodies! This is my holiday season gift to our readers. It’s a recipe and I think a pretty good one!
This is a classic Japanese home cooking dish: nikujaga. Nikujaga is based on Western beef stew and I have tried to give a novel Kyoto taste to it. This autumn I have been trying to perfect it and…
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