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home cooking: uni-ikura donburi (on soba-gohan)
home cooking: uni-ikura donburi on soba-gohan (うにいくら丼、そばごはん編)
This is a rendition of the ever popular Uni-Ikura Donburi, here we serve it on soba-gohan (rice with soba kernels).
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HAPPY NEW YEAR FROM KYOTOFOODIE!
HAPPY NEW YEAR FROM KYOTOFOODIE!
We hope that you have a happy and prosperous -- and of course, delicious 2008!
Paku and Peko
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Shopping for Japanese New Year’s Celebration Food at Nishiki Market in Kyoto
Shopping for Japanese New Year's Celebration Food at Nishiki Market in Kyoto
The New Year's celebration, in Japanese, Oshogatsu (お正月) is the most important celebration of the year, like that of Christmas in Western countries.
The food eaten at Oshogatsu are many and varied. There are numerous traditional dishes that are only ... read more
Thoughts on the Assassination of Benazir Bhutto
Thoughts on the Assassination of Benazir Bhutto
Kyotofoodie is a site dedicated to the decidedly non-political subject of food, specifically the culinary culture of Kyoto, Japan.
Last night, while looking at our site stats and incoming links we learned the former Prime Minister Benazir Bhutto was assassinated. Paku and I were both ... read more
home cooking: Wagyu Roast Beef with Onion Shoyu Sauce Donburi
home cooking: Wagyu Roast Beef with Onion Shoyu Sauce Donburi (和牛ローストビーフ玉ねぎ醤油ソース丼)
Wagyu Roast Beef Donburi is a recent invention of Paku and it kicks!
This novel donburi features fine wagyu (Japanese beef) roast beef, on a bed mugi genmai gohan (barley brown rice) and fresh mizuna and topped off with a shoyu ... read more
Kyoto Cuisine
Kichisen Recipe: How to Make Kyoto-style Shiromiso
Tohoku Natural Disaster, Nuclear Accident and Kyoto White Miso - Part 1 My friend, Chef...
Mamezen Soba: Kyoto-style Dashi Soymilk Ramen
Mamezen is another Kyoto culinary treasure and if you are into noodles and, or soymilk dis...
Recipe
Kichisen Recipe: How to Make Kyoto-style Shiromiso
Tohoku Natural Disaster, Nuclear Accident and Kyoto White Miso - Part 1 My friend, Chef...
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, ...
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
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...
Mamezen Soba: Kyoto-style Dashi Soymilk Ramen
Mamezen is another Kyoto culinary treasure and if you are into noodles and, or soymilk dis...
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...
