Comments on: Wagashi: Cooling Kyoto Kibune River Yokan

By: Linda

Linda — Tue, 14 Jul 2009 22:42:55 +0000

I have heard from a friend in Kyoto that this yokan is made with kudzu (arrowroot)…and the photo credit says “Kyoto-Kameya-Yoshinaga Kibunegawa” and my friend said this is a very expensive one and made with the real kudzu from the mountains where the root is carefully dug up.A very well known company…we always ge the best from Kyoto Foodie! There are others not made with kudzu so are less expensive, and I gather, easily found in stores. My friends favorite is wrapped in kudzu leaves. Hope this helps, Paul!

I was shocked that arrowroot comes from kudzu, a pernicious weed in North America, covering and killing many forests. Hopefully Japan’s is a different variety.

By: Paul Hays

Paul Hays — Fri, 10 Jul 2009 05:26:54 +0000

Totally cool in so many ways.
Are you able to buy it many places? I am coming to Kyoto in the next week or so and certainly want to try some. Maybe bring back to Sanda for omiage.

By: kt

kt — Thu, 09 Jul 2009 01:05:43 +0000

You can not enjoy this to the most if you are in air conditioned cool room. If you understand what I am saying, maybe you got Japanese sense of seasons.

Hee. I understand what you’re saying, but… … sometimes I still want the air conditioning.

By: How to Season a Japanese Donabe Earthenware Pot | Kyoto Foodie: Where and what to eat in Kyoto

Mon, 06 Jul 2009 07:10:23 +0000

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By: Linda

Linda — Fri, 03 Jul 2009 22:42:45 +0000

That is totally beautiful and would be too sad to eat! Is it a white kidney bean yokan, and a mizu yokan??? (made with more water?

I was in a temple in Kyoto where on a wood panel, a calligraphic skeleton was painted. My friend explained it was supposed to give you a shiver on a hot day!