Comments on: Kakutani: Kyoto Nabe Yaki Udon and Soba Restaurant

By: psteier

psteier — Sun, 12 Apr 2009 17:03:53 +0000

Wood on traditional Japanese buildings was often charred to prevent insect damage. Lacquering was sometimes used for this purpose by the well-to-do.

By: Peko-P

Peko-P — Sat, 14 Feb 2009 15:06:50 +0000

Hi Arun,

There is no legal definition of shinise. In Kyoto, it is generally used by stores, restaurants and inns that have been in business for about 100 years. However, some people, business school professors and so on, think that in our time it would appropriate to call a store that has been in business for just 20 or 30 years, a shinise. That is not anything that I have heard anyone in Kyoto say though.

To me, it is a place that has been in business for decades, well loved and is in an old, Japanese style ‘machiya’ building. The wood is usually not painted or stained but is nearly black from decades of weather.

By: Nate

Nate — Fri, 13 Feb 2009 09:34:25 +0000

Hoo, the nabeyaki udon looks so ono (Hawai’ian for tastes good)!

By: Wagashi: ‘Eco-friendly’ Kinako Mochi | Kyoto Foodie: Where and what to eat in Kyoto

Fri, 13 Feb 2009 05:47:36 +0000

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By: Arun

Arun — Thu, 12 Feb 2009 21:46:10 +0000

That udon looks awesome, I’m getting hungry now! The Japanese are quite obsessed with plastic showcase food aren’t they? Also, I know you’ve used this word many times before, but what is the definition of shinise?