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Cold Summer Noodles: Tsunamichi’s Zaru Udon, Zaru Soba
When my mother first introduced me to cold pasta with pesto as a tasty antidote to the summertime heat, it was an epiphany to me. It is the first food I remember that was meant to not only give sustenance but also to cool. Tabbouleh was probably next. Japanese cold ... read more
Kyoto Soba Wagashi Shinise – Soba Boro Cookie
Soba Boro is a traditional Japanese cookie that is made with soba (buckwheat) flour and lots of egg. The texture is similar to biscotti. It is a traditional Japanese confection and unlike many Japanese confections, it is quite cheap. It is also non-perishable so if you are looking for a ... read more
Spicy Cookbook: Scent of the Mansoon Winds
Scent of the Monsoon Winds. That is the piquant title of a new cookbook written by Michal Haines from New Zealand. And what a cookbook it is! A globe spanning cross-cultural collection of recipes, old and new, with the unifying element: spice.
I had the pleasure of meeting Michal and her ... read more
Kyoto Cafe: Jouvencelle Gion and Maccha Chocolate Fondue
I have received requests for more Kyoto cafe reviews. Here is one of my favorites: Jouvencelle.
Japanese Western-style cakes and confections, called yogashi, in Japanese, I am not a fan of. They are nearly alaways fluffy, puffy, airy things, short on taste and soul. Western-style cakes and confections available in cafes ... read more
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. Seven years ago Shingo ‘Johnny’ Ito started Otokomae Tofu, moved to Kyoto to take over a bankrupt tofu factory and now has a total of 3 production facilities in Japan. Otokomae Tofu is ... 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 Recommendation: Shiawase Gohan (Happy Meal)
This is a guest post from one of my clients: Takaokaya. Takaokaya has been making beautifu...
Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)
Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountaino...
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...
