Kyoto Foodie is a blog site dedicated to the culinary culture of Kyoto, Japan.
Posted in Higashiyama ward (東山区), Japanese culture, fish (魚料理), in depth, kaiseki, ryokan/inn (旅館), series, shinise, sushi (寿司) on Jul 15th, 2008
Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka - part 2 (鱧料理)
Hamo ryori is served! Hamo is served five different ways; sashimi, broth, sushi, tempura and grilled. While eating is essential to the ryokan experience, a ryokan is not a restaurant.
Posted in Higashiyama ward (東山区), Japanese culture, fish (魚料理), in depth, kaiseki, ryokan/inn (旅館), shinise, sushi (寿司) on Jul 14th, 2008
Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka (鱧料理)
Mid-summer is the time for the most important festival in Kyoto, the Gion Festival. This festival is informally known as the Hamo Festival because the hamo, or conger pike eel is in season at this time.
Is the meat of the hamo especially tasty? No. But hamo [...]
Posted in fish (魚料理), home cooking/recipes, rice dishes (ご飯類), series, sushi (寿司) on Mar 27th, 2008
Buri-zanmai: Buri Sashimi and Shiso Donburi (ぶり刺身丼)
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 [...]
Posted in Japanese culture, home cooking/recipes, sushi (寿司) on Feb 3rd, 2008
Setsubun: The Day Before Spring, Demons, How to Eat Eho-Maki and Throw Your Beans (節分: 立春、恵方巻、炒り豆、豆撒き)
On February 3rd, people in Japan celebrate Setsubun, the coming of spring. Special sushi rolls called Eho-maki (恵方巻) and eaten while facing the auspicious direction for that year. After dinner, roasted soy beans, or iri-mame are thrown out the front [...]
Posted in Nishiki Market, fish (魚料理), home cooking/recipes, ippin ryori (一品料理), sushi (寿司) on Nov 4th, 2007
aozakana(青魚): Seasonal Autumn Fish Dinner
aozakana (青魚) literally, ‘blue fish’ are in season from mid-autumn throughout the winter. These are such species as mackerel (青魚, saba), pacific saury (秋刀魚, sanma), sardine (鰯, iwashi), and jack mackerel (鯵, aji). Their blue colored backs give these well loved fish their Japanese name.
In Japan, the cold months are the [...]
Posted in Sakyo ward (左京区), fish (魚料理), near sightseeing spot, shinise, sushi (寿司) on Sep 1st, 2007
Hanaore Sabazushi (花折鯖寿し)
Hanaore is another very ‘Kyoto’ culinary experience. This famous shop offers only a single, well loved dish — sabazushi. Just three slices of sabazushi and a small bowl of soup will set you back 1,800 yen! Hanaore and sabazushi is a must try!!
The only dish served, sabazushi and the noren (shop curtain)
Hanaore is [...]
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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.
There are 95 Posts and 577 Comments so far.