While Japan is a Buddhist culture and vegetables are eaten at nearly every meal, strict vegetarianism is rare. Vegans will have a very difficult time in Japan because nearly every Japanese food, especially soups, sauces and condiments usually contain fish in the stock.
Say hello to my favorite tofu brand: Otokomae Tofu. Otokomae Tofu is a Kyoto company, new and successful, but not an old and established shinise. It is now a well-known brand throughout the country even with some distribution abroad, but it is a very un-Kyoto company. While Otokomae Tofu may be un-Kyoto, I think that…
Kyoto Quality Instant Miso Soup: Honda Miso Honten is a shinise miso producer and dealer that has been in business in Kyoto for about 170 years. Honda Miso is located just west side of the Kyoto Gosho Imperial Palace. The Honda Miso retail store occupies a very beautiful old Kyoto machiya townhouse with a full selection of their long loved…
Autumn is chrysanthemum season in Japan and the flower which has literally countless form, shape and color variations makes numerous appearances in Japanese cuisine, both as decoration and as symbol.
This meibutsu tsukmono is from Kamekura a shinise in Kameoka, a small and quaint town west of Kyoto. Kamekura is perhaps best known for its senmaizuke, a Kyoto winter favorite…
After enjoying akebi as a fruit, I couldn’t wait to try it as a vegetable. Again, if you missed this article, the inner flesh of the akebi is eaten as fruit and the outer pod is prepared and eaten like a vegetable, mostly in the Tohoku (North Honshu) region of Japan.
There are a…
Miwa’s Kyoto Kitchen Recipe This Japanese dessert confection is called Sui-to Poteto (スウィートポテト) in Japanese. That’s the Japanese pronunciation of sweet potato, as you probably guessed. Preparation is simple; steam the sweet potato and mash with butter, sugar, eggs, milk and cinnamon and bake. They are hand formed into delicate balls. We added cinnamon as an homage to Kyoto’s famous…
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