KyotoStore is now open!
Cold Summer Noodles: Karami Daikon Beni Shoga Onsen Tamago Hiyashi Soba

Cold Summer Noodles: Tsunamichi’s Zaru Udon, Zaru Soba

Kyoto Soba Wagashi Shinise – Soba Boro Cookie

Spicy Cookbook: Scent of the Mansoon Winds

Kyoto Cafe: Jouvencelle Gion and Maccha Chocolate Fondue

Kyoto Cuisine

Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountaino...

Mamezen is another Kyoto culinary treasure and if you are into noodles and, or soymilk dis...
Recipe

Nanagusagayu is a rice porridge dish traditionally eaten on the morning of January 7th. It...

A happy 2011 to all you foodies out there! 2010 was probably the best year of my life, ...
How To

Persimmons are delicious, but dried persimmons are divine. Totally divine!! Let me qualify...

Last year on February 3rd, the day before spring, I put a grilled sardine head on a holly ...
Kyoto Restaurant + Cafe

This is a guest post from one of my clients: Takaokaya. Takaokaya has been making beautifu...

Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountaino...
Chef

Wunderkid Chef Dylan Brawn and I guest cheffed at Mamezen last night (Oct 30, 2010). Mamez...

In the last 30 years, two-thirds of the tofu producers in Japan have gone out of business....
Ingredients and Condiments

Furikake is a condiment for sprinkling on rice in Japan. Conventional furikake is of medio...

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 (京の金網細工 辻和金...
Product

Say hello to my favorite tofu brand: Otokomae Tofu. Otokomae Tofu is a Kyoto company, new ...

Kyoto Top-ten Foodie Omiyage Souvenir: Miso Chigiri Mochi This is miso flavored gyuhi m...