Archive for the ‘vegetarian/vegan’ Category

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.

Kyoto-style Chakin Shibori Sweet Potato with Cinnamon

Kyoto-style Chakin Shibori Sweet Potato with Cinnamon
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…

Donabe Takenoko Gohan (Bamboo Shoot Rice Cooked in Donabe)

Donabe Takenoko Gohan (Bamboo Shoot Rice Cooked in Donabe)
A rice cooker is convenient and surefire for making good rice every time. A donabe, or gohan-nabe is an earthenware pot for cooking rice. Getting the amount of heat and time right can be tricky, but once mastered, it produces tastier rice and rice dishes. In a donabe, I cooked my fresh, Kyoto takenoko (bamboo shoot) with rice…

How to Cook Fresh Bamboo Shoots (Takenoko Akunuki)

How to Cook Fresh Bamboo Shoots (Takenoko Akunuki)
In addition to sakura, springtime is the season for fresh bamboo shoots, or takenoko, in Kyoto. Asahori, or ‘dug up early this morning’ is common to see on signs and labels in the stores. Even though takenoko is very fresh, it still must be precooked to remove the harsh astringency from the young and tender shoot. How…

Nukazuke Report: Nanohana Nukazuke

Nanohana (Rape Blossom) Nukazuke 菜の花ぬか漬け Nanohana (Rape Blossom) Nukazuke 菜の花ぬか漬け
Homemade nukazuke is turning out to be one of my all time favorite foodie discoveries! I cannot stop! I have been pickling springtime vegetables like kokabura (baby turnip), uri and nanohana (rape blossom) in my nuka pot the last few weeks and having great fun.…

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.…
Pages: Prev 1 2 3 4 5 Next

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