Archive for the ‘Recipe’ Category

Donabe Yaki-kuri Gohan (Roasted Chestnut Rice)

Donabe Yaki-kuri Gohan (Roasted Chestnut Rice)
Miwa’s Kyoto Kitchen Recipe An autumn favorite in Japan is kuri-gohan, or rice cooked with chestnuts. Chestnuts are in season now and Miwa got a bag full from Tamba. While roasting and peeling chestnuts takes some time, this is an extremely delicious dish, especially when cooked in a donabe earthenware pot. The flavors are simple and straightforward: rice, chestnut and…

Japanese Fruit: Aomikan Marmalade

Japanese Fruit: Aomikan Marmalade
Aomikan is a green tangerine that are available in Japan from around the end of August though September. There are simply tangerines that have been harvested a few weeks early. They are tart and tangy. I love peeling them, surprisingly the green peel gives way to juicy orange fruit. Aomikan are one of my two favorite citrus for eating and…

Kyoto-style Chakin Shibori Sweet Potato with Cinnamon

Kyoto-style Chakin Shibori Sweet Potato with Cinnamon
Miwa’s Kyoto Kitchen Recipe This Japanese dessert confection is called Sui-to Poteto (スウィートポテト) in Japanese. That’s the Japanese pronunciation of sweet potato, as you probably guessed. Preparation is simple; steam the sweet potato and mash with butter, sugar, eggs, milk and cinnamon and bake. They are hand formed into delicate balls. We added cinnamon as an homage to Kyoto’s famous…
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