Comments for Kyoto Foodie: Where and what to eat in Kyoto

Comment on Hearty Mid-winter Salt Pork Mochi Rice Okowa Recipe by Mora

Mora — Wed, 17 Mar 2010 17:19:41 +0000

Love this segment and the recipe. Thanks for all your hard work to keep your loyal fans well fed and happy in the kitchen!

Comment on Wagashi: Kyoto Toraya’s Year of the Tiger Namagashi by Arun

Arun — Tue, 16 Mar 2010 17:19:07 +0000

This is the cutest themed sweet ever! I like how they’ve broken the rule of similar taste by adding the cinnamon. c:

Comment on Hearty Mid-winter Salt Pork Mochi Rice Okowa Recipe by Kitty

Kitty — Mon, 15 Mar 2010 22:40:49 +0000

OMG! YUMMMMM!!!!! Thank you! I love your blog!

Comment on Japanese Fruit: Hyuganatsu Miyazaki Omiyage Hyuga-no-Kaori Yokan by Marcus

Marcus — Mon, 15 Mar 2010 02:11:55 +0000

A tip for Hyuganatsu fans – Hyuganatsu and kiwi is a match made in heaven. Made a coulis based on the two to go with a chocolate cheesecake the other day. Delicious.

Comment on Nishiki Market Best: Soy Milk Doughnut by teng joven

teng joven — Sun, 14 Mar 2010 01:28:54 +0000

i tried this when i was in kyoto!! super love these donuts!! do you franchise??

Comment on Sake Kasu Zanmai: What is Sake Kasu? by Stephina

Stephina — Sat, 13 Mar 2010 10:22:00 +0000

thank you for the information and imspiration! I melted some machine pressed sake kasu I got as a parting gift from a factory tour in Aboshi (outside of Himeji) with some yuzu marmelade and made an egg custard! Have I been drinking too much, or is this oshii des?

Comment on Wagashi: ‘Kyobeni’ D.I.Y. Azuki and Monaka by Christina

Christina — Thu, 11 Mar 2010 05:33:51 +0000

Hi -

I am wondering if someone can tell me where I can buy the Monaka shells only?? I live in Australia and would really like to order some if I can find them..

Many thanks

Christina

Comment on Hearty Mid-winter Salt Pork Mochi Rice Okowa Recipe by macha

macha — Mon, 08 Mar 2010 05:39:43 +0000

mochigome + shio buta ! deliciously deadly combi!

Comment on KyotoFoodie Obama Inauguration Party – Sake Kasu Roll Cake and Doburoku Sake by Will Auld

Will Auld — Sun, 07 Mar 2010 02:30:27 +0000

Peko-P,

Hi, just doing a little look see on Doburoku and stumbled on this post.

I need, really… need, to comment on the discussion. As Nora, I live pretty close to SakeOne and love the Murai family Tokubetsu Honjozo. It is very delicate. I also tried SakeOne’s nama about a month ago and was blown away. I enjoy their genshu G but am not a supper fan of their standard series. Tasting this nama was a very nice surprise. It may vary from time to time but the one I had was a nama junmai ginjo genshu. Wow, that is kind of like ordering at Starbucks

A correction though, Shochu is not legally the same as sake here in Oregon. You can not buy it at a regular store like you can sake, wine and beer. You can only buy it through the Oregon liqueur stores. This much I know for sure. As for restaurants / bars I assume that the same restrictions would apply and you would need a license that specifically covers more than sake, wine and beer.

Thanks!

Comment on Kyoto Ice Cream: Sakura Mochi Ice Cream by Paul Hays

Paul Hays — Sat, 06 Mar 2010 22:37:03 +0000

Peko,

JUst read the bon Appetit article about tofu, with a very nice mention of you and the blog. Good on you – really validates what you are doing when they notice you at that level!

Can’t wait to get back and have you show me around some of those Tofu shops.

Comment on Ohashi-no-Ohshita Chopstick Workshop and Store by Basyir

Basyir — Sat, 06 Mar 2010 10:14:18 +0000

amazing… i love it.

Comment on Kichisen Osechi: Midnight Final Preparation and Meaning by meté alpay

meté alpay — Fri, 05 Mar 2010 09:51:52 +0000

execellent work..
I’m from Turkey;and did work with Japonese people(JGC) in Algeria.
and discovered how talented Japonese Chefs are..and would like to learn the “OSHECHİ” preperation and style..and implement it to Turkish popular and Gourmet food..
may be you may recommend some books or school…
many thanks
Arigato kazayumas