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Kyoto Ice Cream: Gion Kinana – Kinako Ice Cream
Gion Kinana’s fresh-made kinako ice cream, more cream than ice, is the best Japanese ice cream that I have had. Their parfaits are completely amazing too. Kinana is located in Gion, just off of Hanamikoji Street, one of Kyoto’s most scenic and historic neighborhoods. I liked Kinana so much I ... read more
Coppa Broth Ramen – Guest Cheffing at Mamezen
Wunderkid Chef Dylan Brawn and I guest cheffed at Mamezen last night (Oct 30, 2010). Mamezen does a gentle and sublime ramen made with Kyoto-style dashi and soy milk which is called Mamezen Soba. We wanted to turn Mamezen Soba on its head and took inspiration from Momofuku's bacon dashi ... read more
Mamezen Soba: Kyoto-style Dashi Soymilk Ramen
Mamezen is another Kyoto culinary treasure and if you are into noodles and, or soymilk dishes, you should definitely put Mamezen on your list of places to 'foodie' when you visit Kyoto. Mamezen serves ramen in a unique soymilk broth: Mamezen Soba. I like the 'omakase set' which is soymilk ... read more
Kyoto Gion Wagyu Teppanyaki Kappo Sou
Recently I had dinner at Sou, a kappo teppanyaki restaurant in Gion. Dinner was excellent, the wagyu beef was amazing and it was not crazy expensive, so I made an appointment to interview the owner-chef, Mr Tsukada.
Since I started KyotoFoodie I have received numerous inquiries from people asking where to ... read more
Travel + Leisure Southeast Asia Top Food Blogger Profile
Michael Baxter, that's me, had the very good fortune to be profiled in the September 2010 issue of Travel + Leisure Southeast Asia! Journalist Amy Ma, who I showed around Nishiki Market and ate some Kyoto-style sushi with back earlier in the summer, profiled a number of hot foodie bloggers ... read more
Kyoto Cuisine
Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)
Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountaino...
Mamezen Soba: Kyoto-style Dashi Soymilk Ramen
Mamezen is another Kyoto culinary treasure and if you are into noodles and, or soymilk dis...
Recipe
Japanese New Year’s Breakfast Uni Ikura Donburi and Champagne
A happy 2011 to all you foodies out there! 2010 was probably the best year of my life, ...
Hearty Mid-winter Salt Pork Mochi Rice Okowa Recipe
Did you know that mochi rice isn't just for sweets? When you think mochi in Japanese cuisi...
How To
How to Make Hoshigaki (Japanese Dried Persimmons)
Persimmons are delicious, but dried persimmons are divine. Totally divine!! Let me qualify...
My Original Hiiragi Iwashi Design (Whole Sardine and Holly Leaves)
Last year on February 3rd, the day before spring, I put a grilled sardine head on a holly ...
Kyoto Restaurant + Cafe
Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)
Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountaino...
Kyoto Ice Cream: Gion Kinana – Kinako Ice Cream
Gion Kinana’s fresh-made kinako ice cream, more cream than ice, is the best Japanese ice c...
Chef
Coppa Broth Ramen – Guest Cheffing at Mamezen
Wunderkid Chef Dylan Brawn and I guest cheffed at Mamezen last night (Oct 30, 2010). Mamez...
Otokomae Tofu: Interview with Founder and CEO Shingo ‘Johnny’ Ito
In the last 30 years, two-thirds of the tofu producers in Japan have gone out of business....
Ingredients and Condiments
Japanese Condiment: Furikake
Furikake is a condiment for sprinkling on rice in Japan. Conventional furikake is of medio...
What is Ryorishu? Japanese Cooking Sake
Itadakimono: Recently I visited my favorite sake brewery, Uehara Sake Brewery in rural Shi...
Cooking Utensils
Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware
Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware (京の金網細工 辻和金...
Product
Kyoto Otokomae Tofu: Popular Products Review
Say hello to my favorite tofu brand: Otokomae Tofu. Otokomae Tofu is a Kyoto company, new ...
Wagashi: Miso Flavored Chigiri Mochi in Wasanbon Sugar
Kyoto Top-ten Foodie Omiyage Souvenir: Miso Chigiri Mochi This is miso flavored gyuhi m...
