How to Clean a Squid Japanese Style
Posted in Japanese culture, Sakyo ward (左京区), chinmi (珍味), fish (魚料理), home cooking/recipes, kaiseki, omiyage, shokunin (職人) on Dec 25th, 2008
How to Clean a Squid Japanese Style (いかの開き方)
Category Archive for 'shokunin (職人)'
Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware
Posted in Nakagyo-ku (中京区), omiyage, shinise (老舗), shokunin (職人) on Oct 3rd, 2008
Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware (京の金網細工 辻和金網店)
Scoop soft tofu from boiling water, strain tea, roast sesame seeds, grill vegetables and fish over an open flame — all with beautiful, handmade traditional Kyoto metal utensils.
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Twitter: What I'm Doing...
- taking in the autumn colors at maruyama park before a meeting. 2008-11-27
- stuck in garage in kamishichiken waiting out a rain storm. 2008-11-24
- New article on KyotoFoodie. Perhaps our most beautiful ever! Autumn wagashi. http://tinyurl.com/5s4cbv 2008-11-23
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Kyoto Foodie: Where and what to eat in Kyoto
Kyoto Foodie is a blog site dedicated to the culinary culture of Kyoto, Japan.
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