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- We are implementing a new site design and article styles at the moment. We are not enjoying it either. Sorry.
KyotoFoodie-style Nikujaga Wagyu Tendon Beef Stew Recipe
Merry Christmas Foodies! This is my holiday season gift to our readers. It's a recipe and I think a pretty good one!
This is a classic Japanese home cooking dish: nikujaga. Nikujaga is based on Western beef stew and I have tried to give a novel Kyoto taste to it. This ... read more
Junk Food in Japan: Otokomae Tofu Mushi Pan Steamed Bread’
Mochi Mochi Mushi Pan, a steamed bread with a mochi-like texture is my current favorite Japanese convenience store junk food. (Not that I eat much from convenience stores, but I do enjoy observing their product development and marketing campaigns.) I was very happy to find a new variety of mushi ... read more
Junk Food in Japan: Otokomae Tofu Cream Pan Sweet Bread
I have been captivated by a duo of new junk food products in Japan! Here is the first of the duo. This is convenience store junk food sweet bread flavored with tofu. The tofu is made by a an upstart tofu company in rural Kyoto called Otokomae Tofuten that burst ... read more
Tokyo-style Nigiri Sushi Breakfast at Sushi Dai in Tsukiji Market
The Kyoto Wholesale Food Market is great, not to mention still humane and friendly, but Tsukiji Market in Tokyo has no peer for variety, sheer scale and of course terseness. If you are hungry and into sushi, what sets these two apart is that Tsukiji has a some of the ... read more
Wagashi: Imo Mochi (Sweet Potato Mochi)
I was invited by a farmer friend in rural Kyoto to the Kyoto Prefecture Agriculture, Forestry and Fisheries Festival 2009 and got to see and taste a lot of foodie delights from all over Kyoto Prefecture. Kyoto prefecture isn't just the ancient capital, it goes all the way across Honshu ... read more
Kyoto Cuisine
Wagashi: Kyoto Toraya’s Year of the Tiger Namagashi
This is the Year of the Tiger and I got my tiger themed new year namagashi from Toraya aga...
Setsubun Foodie Customs: Kyoto Hisagozushi ‘Onimaki’ Ehomaki
Meet the ‘Demon Roll’ sushi for the day before spring -- Kyoto-style. This makizushi is a ...
Recipe
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...
O-shogatsu Ryori: Kyoto-style Saikyo O-zoni White Miso Soup
Happy New Year from KyotoFoodie! Here is a little taste of the New Year in Kyoto: white mi...
How To
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 ...
How to Season a Japanese Donabe Earthenware Pot
Here at the KyotoFoodie House (also known as Beagle House) I have really been getting into...
Kyoto Restaurant + Cafe
Dinner at Yoshikawa Ryokan: Tempura Kakiage O-chazuke
The other day I was fortunate enough to be invited for a wonderful tempura kaiseki dinner ...
Kyoto Mountain Ramen Joint: Wild Boar ‘Inoshishi’ Ramen
Meet lumberjack ramen! In the North Mountains above Kyoto, in a village called Keihoku-cho...
Chef
Kyoto Kichisen’s Chef Tanigawa Defeating Masaharu Morimoto on Iron Chef
Iron Chef: Battle Pike Eel and the Man Who Carries the Future of Kyoto Cuisine on His Shou...
Izuju: The Best Kyoto Style Sushi in Kyoto
Sushi in Kyoto has a long history but it is quite unlike the nigiri sushi that we are used...
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
Wagashi: Miso Flavored Chigiri Mochi in Wasanbon Sugar
Kyoto Top-ten Foodie Omiyage Souvenir: Miso Chigiri Mochi This is miso flavored gyuhi m...
Kyoto Sawai Shoyu Honten Soy Sauce Candy
Japanese make hard candy with some novel indigenous ingredients and flavors that often sou...