Japanese Condiment: Furikake

June 18, 2009 9 Comments

Furikake is a condiment for sprinkling on rice in Japan. Conventional furikake is of mediocre quality however once in a while you come across some that is gourmet. Sea of Japan Heshiko Furikake へしこふりかけ
Heshiko is a specialty of the Sea of Japan side of Japan, the other side of the island from Kyoto. It is a preserved dish…

Summer Matsutake Dobin Mushi

June 14, 2009 6 Comments

Summer Matsutake Dobin Mushi 夏松茸土瓶蒸し

Matsutake Mushroom is synonymous with autumn. Although rare, in early summer it can be had as well and is a favorite among aficionados and gourmets. Last night I got a taste of some at Kichisen, the greatest restaurant in the world.…

Donabe Takenoko Gohan (Bamboo Shoot Rice Cooked in Donabe)

April 22, 2009 12 Comments

A rice cooker is convenient and surefire for making good rice every time. A donabe, or gohan-nabe is an earthenware pot for cooking rice. Getting the amount of heat and time right can be tricky, but once mastered, it produces tastier rice and rice dishes. In a donabe, I cooked my fresh, Kyoto takenoko (bamboo shoot) with rice…

Sea Bream Japanese Feast: Tai Sashimi, Tai Meshi, Tai Nitsuke

April 19, 2009 10 Comments

Sea Bream Japanese Feast: Tai Sashimi, Tai Meshi, Tai Nitsuke 鯛

Sea bream, or ‘tai’ in Japanese is one of the best loved fish and an important symbol in Japanese culture. It is in season in the spring and is called the ‘King of Fish’ in Japan. A whole tai is quite expensive and is enough for an entire meal.…

Nukazuke Report: Uri Nukazuke Onigiri

March 16, 2009 4 Comments

Nukazuke Report: Uri Nukazuke Onigiri

Itadakimono: Early spring is the time to enjoy uri, a cucumber-like gourd that is in season here for just a few weeks. The only way I know to eat this vegetable is as tsukemono. In March and April, I often go to Nishiri to buy their uri that is simply and lightly pickled…

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