Archive for the ‘series’ Category

Sakura Hiyashi Udon Tsukemen

Sakura Hiyashi Udon Tsukemen
Sakura Hiyashi Udon Tsukemen (さくら冷やしうどんつけめん) Sakura Hiyashi Udon Tsukemen
The sakura zensen, or ‘Cherry Blossom Front’ is moving up Japan from south to north and is now passing through the center of the country where Kyoto is located. The delicate sakura blossoms don’t last long though, just a few days. It has already begun ‘raining’ cherry petals here and tomorrow ought to be…

Buri-zanmai: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish)

Buri-zanmai: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish)
Buri-zanmai Series: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish) ぶり大根 Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish) Buri-zanmai Series (Part 2): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a classic, Buri Daikon.

Buri-daikon is a much loved winter dish in Japan. It combines chopped yellowtail (buri) heads with daikon

Buri-zanmai: Buri Sashimi and Shiso Donburi

Buri-zanmai: Buri Sashimi and Shiso Donburi
Buri-zanmai: Buri Sashimi and Shiso Donburi (ぶり刺身丼) Buri-zanmai: Buri Sashimi and Shiso Donburi
Buri-zanmai Series (Part 3): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a quick and simple rice dish, Buri Sashimi and Shiso Donburi. Buri Sashimi and Shiso Donburi:
Donburi is a popular ‘rice bowl’ dish in Japan. Here we make…

Wagashi: Ryuen Rakuseki and Maccha Rakuseki

Wagashi: Ryuen Rakuseki and Maccha Rakuseki
Wagashi Series: Ryuen Rakuseki and Maccha Rakuseki (柳苑: 楽石・抹茶楽石) Wagashi: Ryuen Rakuseki and Maccha Rakuseki Ryuen specializes in a simple and elegant wagashi that combines a center of candied kuri (chestnut) embedded in koshian (sweet azuki bean paste) with a coating of sugar and kuzu (arrow root starch), some with the addition of sugary green tea powder (maccha). Ryuen‘s wagashi is decidedly classical in…

Wagashi: Sentaro Rice Flour Kasutera, Soba and Wheat Manju

Wagashi: Sentaro Rice Flour Kasutera, Soba and Wheat Manju
Wagashi Series: Sentaro Rice Flour Kasutera, Soba and Wheat Manju (仙太郎) Wagashi Series: Sentaro Rice Flour Kasutera, Soba and Wheat Manju Sentaro‘s kasutera (Castella sponge cake) is a real treat! It’s sophisticated in flavor, caramelly and very mochi-mochi (soft and chewy). Sentaro‘s manju, both soba (buckwheat) and wheat are excellent and unique.…
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