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…
2008: I wasn’t going to post about these onigiri rice balls but then I reread this article about a gift of a big round daikon radish and a bag of new rice that I wrote last year about Chef Tanigawa on the day that he finally…
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…
Donabe Takikomi Gohan: Eda Mame ‘Green Soybean’ Gohan, Matsutake Gohan, Grilled Ayu Sweetfish and Homemade Tsukudani
Being requested for more frequent recipes by our readers on KyotoFoodie, last night I made eda mame gohan cooked in a donabe and tried my new experimental tsukudani. While preparing this simple, seasonal and very tasty dish, Tanigawa-san from
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