Comments on: O-shogatsu Ryori: Kyoto-style Saikyo O-zoni White Miso Soup

By: Michal

Michal — Wed, 06 Jan 2010 07:39:11 +0000

Yummmm!!!! Look so delicious. Great photo too. We too shared a delicous Japanes feast all the way over here in New Zealand
at our favourite restuarant Sake Bar 601. Nothing like beautiful sake and tenderly made food to make you happy.
My husband and I are comign to Kyoto in February (very soon-so excited!!) and have been back revsiting our favourite articles of yours. It really is an amazing resource so thank you.
Any suggestions on must eats would be gratefully appreciated.

Many thanks,
Michal and Chris

By: Mora

Mora — Mon, 04 Jan 2010 17:29:33 +0000

OMG you have the best new year’s tradition I’ve ever heard of. Sign me up! Thanks for the ozoni recipe. I think it’s time you pull all of your recipes together and publish them in a cookbook. Really! The market is ready for a book that is targeted at those of us who already have a sound foundation in Japanese cooking and cuisine. We know how to make rice or other basic preparations. I’d love to have a cookbook that presents dishes such as those you’ve posted…the real home cooking of Japan. By the way, great photo. Best to Cherie and Miwa.

By: food librarian

food librarian — Mon, 04 Jan 2010 05:04:45 +0000

Lovely! Happy New Year. I’ve never had this type of ozoni. It look so delicious!!! – mary

By: Amato

Amato — Sun, 03 Jan 2010 08:19:57 +0000

You dont need a ice cream maker for ice, just use arrowroot starch, it prevents ice crystals from forming in ice cream, you dont need to stirr very often and the ice creak will be vry cramy.
I would love to see some ice cream with this miso on your blog!
I have some great sake left and think about making it into icecream too.
There is a recipe on my blog, its already translated(http://wagashi-net.de/blog/wagashimaniac/2010/01/matcha-eis/). I`m from Germany.

Happy New Year!

By: Peko Peko

Peko Peko — Sun, 03 Jan 2010 05:28:54 +0000

A happy new year to you all! Hello Meg, Yes, when I was eating my soup I was thinking that it is more like sauce or gravy than soup. I think some Kyoto people boil it down even to thicken it. Hello pierre, Thanks for coming to visit all the way from Paris France! I checked out your site, very nice. I have an article about French kaiseki osechi this year that you might like. Hello Marc @ NoRecipes ちゃん, I never imagined that I would pay $15 (actually about $17) for 500 grams of miso paste. That is crazy! I spent New Year's Day by my lonesome with the Cheri Beagle and didn't have any osechi this year. (Last year I was given quite a box of osechi from a certain restaurant which I didn't think I really deserved at the time. This year I kind of thought that I might have earned one, but none came. ha ha.) I made this ozoni and has a nice tara (cod) miso nabe for dinner. Here is a pik of my traditional Oshogatsu breakfast which I mentioned in my comment on your Osechi post. "I do have a really great Japanese New Year’s custom. I get up and have uni and ikura donburi with a bottle of Veuve Clicquot for breakfast, and then go back to bed. It is essential to spend like $30 each on both the uni and ikura."

By: Marc @ NoRecipes

Marc @ NoRecipes — Sat, 02 Jan 2010 21:56:00 +0000

Mmmm I love saikyo miso, They sell it here (though I’m sure not as good as the stuff you got), but it’s obscenely expensive so I usually end up cutting it with regular shiro miso. Did you guys do a full osechi spread this year?

By: pierre

pierre — Sat, 02 Jan 2010 20:59:43 +0000

Hello peko
For me this food looks so good thanks for the sharing !!
I am Pierre a french foodie with a blog dedicated to creative french food come and visit me you are very welcome door is always open !! cheers from Paris France
Pierre

By: Meg

Meg — Sat, 02 Jan 2010 17:29:27 +0000

This ozoni looks delicious. I’ve never seen such a white and creamy Japanese soup!
Happy New Year, Peko!

By: perry

perry — Sat, 02 Jan 2010 12:45:26 +0000

that looks… so good.

By: Wagashi: Miso Flavored Chigiri Mochi in Wasanbon Sugar | Kyoto Foodie: Where and what to eat in Kyoto

Sat, 02 Jan 2010 06:40:23 +0000

[...] and has a hint of butter too. The miso paste that is used is Kyoto’s famous white miso (Saikyo shiro miso) which has little salt and is not as pungent as darker and longer fermented miso [...]

By: Peko Peko

Peko Peko — Sat, 02 Jan 2010 03:20:43 +0000

Hello Kat, And a Happy New Year to you!

By: kat

kat — Fri, 01 Jan 2010 23:42:18 +0000

happy new year!