Archive for the ‘rice dishes (ご飯類)’ Category

2009 Shinmai ‘New Rice’ and Onigiri from Chef Tanigawa

2009 Shinmai ‘New Rice’ and Onigiri from Chef Tanigawa
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 agreed to let me document his New Year’s Osechi Cuisine. I had no…

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…

Donabe Eda Mame ‘Green Soybean’ Gohan, Matsutake Gohan, Ayu Shioyaki and Tsukudani

Donabe Takikomi Gohan: Eda Mame ‘Green Soybean’ Gohan, Matsutake Gohan, Grilled Ayu Sweetfish and Homemade Tsukudani 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 Kichisen called and told that…

Kichisen Sansho Chirimen Jako on Gohan Nabe Rice

Kichisen Sansho Chirimen Jako on Gohan Nabe Rice 吉泉山椒縮緬 Kichisen Sansho Chirimen Jako on Gohan Nabe Rice  吉泉山椒縮緬
Sansho Chirimen Jako is a condiment in Japan that is usually eaten with, or sprinkled on rice. It is made by simmering dried sardine fry (jako) and fresh sansho pepper fruit (sansho-no-mi) in soy sauce, cooking sake and mirin. I got this much sought after sansho chirimen jako from Tanigawa-san at…

How to Season a Japanese Donabe Earthenware Pot

How to Season a Japanese Donabe Earthenware Pot
Here at the KyotoFoodie House (also known as Beagle House) I have really been getting into gohan nabe. That is a donabe, earthenware pot, for cooking rice. Gohan is the word for rice in Japanese. Gohan Nabe: Earthenware Pot for Cooking Rice
Rice cooked in a gohan nabe is noticeably tastier than in an electric rice cooker. Of course electric…
Pages: Prev 1 2 3 4 5 6 7 8 Next

ContactCopyright © Kyoto Foodie: Where and what to eat in Kyoto, All Rights Reserved.