Archive for the ‘Vegetable’ Category

How to Make Nukazuke: Pickling Vegetables

How to Make Nukazuke: Pickling Hinona Turnips 日野菜蕪 ぬか漬け How to Make Nukazuke: Pickling Hinona Turnips 日野菜かぶ ぬか漬け
Nukazuke Report: Our nukadoko pickling bed started to get pungent, I knew it was time to pickle our first vegetables. I chose hinona, a traditional vegetable from neighboring Shiga prefecture. It is a very long and narrow turnip.…

Karami Daikon Radish and Soba

Grated Karami ‘Hot’ Daikon Radish and Soba 辛味大根 Grated Karami 'Hot' Daikon Radish and Soba 辛味大根
Itadakimono: A few days ago I was given a large bunch of karami daikon by Iron Chef Defeater, Yoshimi Tanigawa, the owner and chef of Kichisen. Karami daikon is generally quite small and is grated and eaten with soba noodles. It is hot and bitter, a little goes a long way.…

How to Make Nukazuke: Fermenting Nukadoko

How to Make Nukazuke: Fermenting the Nukadoko (Nuka Bed) ぬか床の発酵 How to Make Nukazuke: Fermenting the Nukadoko (Nuka Bed) ぬか床の発酵
Nukazuke Report: Our nukadoko is coming along well. The season is cold now so fermenting took some time. I added half a can of Japan’s best beer: Yona Yona Ale and kept the pickle pot warmish for a few days. We added a lot of turnip greens, not to eat…

How to Make Nukazuke: Nukadoko Pickling Bed

How to Make Nukazuke: Nukadoko (Nuka Bed) ぬか床の作り方 How to Make Nukazuke: Nukadoko (Nuka Bed) ぬか床の作り方
We have some favorite shops in Kyoto for nukazuke tsukemono pickles but really wanted to be able to make our own at home. Traditionally every household in Japan made their own pickles, still many do. Nukazuke is quick and easy to make once you have a pickling pot full of fermenting ‘…

Kichisen Kaiseki: Japanese New Year Shogatsu Ryori

This entry is part 7 of 8 in the series O-shogatsu Ryori
Kichisen Kaiseki: Japanese New Year O-Shogatsu Kaiseki Ryori 京都吉泉 お正月懐石料理 Kichisen Kaiseki: Japanese New Year O-Shogatsu Kaiseki Ryori 京都吉泉 お正月懐石料理
A lobster, mochi, kelp, daidai- orange and persimmon offering to god, crab served amid fresh snow covered bamboo grass, red snapper sashimi served in a basket of green bamboo, pine bough and plum blossom;  it’s Oshogatsu Ryori…
Pages: Prev 1 2 3 4 5 6 7 8 Next

ContactCopyright © Kyoto Foodie: Where and what to eat in Kyoto, All Rights Reserved.