Archive for the ‘series’ Category

Osechi: Kyoto Kichisen Master Chef Yoshimi Tanigawa

Osechi: Kyoto Kichisen Master Chef Yoshimi Tanigawa

Kyoto Kichisen Master Chef Yoshimi Tanigawa 京都吉泉 谷河吉巳
Kyoto Kichisen Master Chef Yoshimi Tanigawa 京都吉泉 谷河吉巳
Yoshimi Tanigawa is an inspired master of Kyoto cuisine who has dedicated his life to food as an art and near spiritual experience. He teaches his students both taste and discipline. He creates pure Kyoto cuisine, without the excessive decoration that has been added in recent decades. At Tanigawa’s Kichisen,…

Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka (part 2)

– WE DON’T RECOMMEND STAYING AT HATANAKA, IT IS OVERPRICED AND THE SERVICE IS BAD. THIS ARTICLE IS TO INTRODUCE HAMO CUISINE, NOT TO RECOMMEND HATANAKA RYOKAN. –
Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka – part 2 (鱧料理)
Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka (鱧 はも 料理)
Hamo ryori is served! Hamo is served five different ways; sashimi, broth, sushi, tempura and…

Kyoto Sake: Learning to Make Hannari Brand Umeshu in Fushimi – part 2

Kyoto Sake: Learning to Make Hannari Brand Umeshu in Fushimi – part 2 (北川本家はんなり梅酒)
Kyoto Sake: Learning to Make Umeshu in Fushimi (北川本家はんなり梅酒
Hannari Brand Umeshu: The tastes of Kyoto are subtle and refined, this umeshu was designed to be hannari, or delicate. In addition to classic umeshu, there are four imaginatively ‘Kyoto’ flavored versions; cinnamon, yuzu, green tea and shiso.

Kyoto Sake: Learning to Make Umeshu in Fushimi – part 1

Kyoto Sake: Learning to Make Umeshu in Fushimi – part 1

Kyoto Sake: Learning to Make Umeshu (Japanese plum liqueur) in Fushimi – part 1
Kyoto Sake: Learning to Make Umeshu (Japanese plum liqueur) in Fushimi
Umeshu: Japanese plums, called ume (梅) are mainly used to flavor alcohol and vinegar and to make the incredible umeboshi, pickled plum. In early summer, it is popular to make ume flavored alcohol, called umeshu (梅酒) at home, but we were fortunate enough to…

Learning to Make Soba Dashi at Honke Owariya

Learning to Make Soba Dashi at Honke Owariya

Learning to Make Soba Dashi at Honke Owariya
Learning to Make 'dashi' at Honke Owariya
We were privileged to visit one of our favorite Kyoto restaurants, Honke Owariya that is among the oldest restaurants in the world, and learn how to make their incredibly delicious ‘dashi‘ broth for soba noodles. Having about 540 years of experience to draw upon is a fantastically delicious thing!

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