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

2009 Shinmai ‘New Rice’ and Onigiri from Chef Tanigawa

October 29th, 2009 by Kyoto Foodie

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…

Tags: Kyoto Kaiseki Kichisen, o-koge burned rice, shinmai new rice, Yoshimi Tanigawa
Category: Japanese culture, rice dishes (ご飯類) | No Comments »

Donabe Yaki-kuri Gohan (Roasted Chestnut Rice)

October 7th, 2009 by Kyoto Foodie

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…

Tags: chestnut, donabe earthenware pot, o-koge burned rice, tamba
Category: home cooking/recipes, Miwa's Kyoto Kitchen, Recipe, rice dishes (ご飯類) | 9 Comments »

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

July 27th, 2009 by Kyoto Foodie

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…

Tags: ayu sweetfish, bean, eda mame green soybean, kuzu root, matsutake, shioyaki, takikomi-gohan, tsukudani
Category: chinmi (珍味), fish (魚料理), home cooking/recipes, rice dishes (ご飯類) | 15 Comments »

Kichisen Sansho Chirimen Jako on Gohan Nabe Rice

July 16th, 2009 by Kyoto Foodie

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…

Tags: sansho, sardine
Category: fish (魚料理), rice dishes (ご飯類) | 7 Comments »

How to Season a Japanese Donabe Earthenware Pot

July 6th, 2009 by Kyoto Foodie

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…

Tags: donabe earthenware pot, How To, mugi-genmai-gohan, mugi-gohan, soba-gohan, takikomi-gohan
Category: home cooking/recipes, How To, nabe sukiyaki (鍋料理), rice dishes (ご飯類) | 14 Comments »

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  • teppanyaki (鉄板焼)
  • omiyage
  • kyotofoodie (京都フーディ)
  • Nishiki Market (錦市場)
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