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home cooking: Wagyu Steak Donburi
home cooking: Wagyu Steak Donburi
The land of fish happens to produce the finest beef in the world as well. Japanese have a knack for perfecting things, whether it be fax machines, cameras, or the production of beef.
You have probably heard of Japan's excuisite beef, Wagyu (和牛) literally 'Japanese beef'. ... read more
aozakana: Seasonal Autumn Fish Dinner
aozakana(青魚): Seasonal Autumn Fish Dinner
aozakana (青魚) literally, 'blue fish' are in season from mid-autumn throughout the winter. These are such species as mackerel (青魚, saba), pacific saury (秋刀魚, sanma), sardine (鰯, iwashi), and jack mackerel (鯵, aji). Their blue colored backs give these well loved fish their Japanese name.
In Japan, ... read more
Gion Koishi — Kakigori, summer time treat in Gion
Gion Koishi -- Kakigori (shaved ice) in Gion (祇園小石)
Hard to believe that 'shaved ice' could be elegant and sophisticated, so Kyoto!
Gion Koshi, ameya (candy shop) is surely the best known place in Gion, and probably Kyoto for kakigori (shaved ice). Shaved ice in Japan actually has a very long history, ... read more
Issen Yoshoku — The Origins of Western Food in Japan
Issen Yoshoku (壹銭洋食)
The Origins of Western Food in Japan
Issen Yoshoku is located in Gion and serves a variation of the popular dish, okonomiyaki. Issen Yoshiku combines a comical interior with a one dish menu. It is a popular destination for locals and tourists. While somewhat kitschy, at Issen Yoshoku you ... read more
Ukiya Soba: Natto-tamago Soba in Pontocho
Ukiya Soba -- Natto-tamago Soba in Ponto-cho (有喜屋、先斗町)
summary: Ukiya is second to none for soba. Soba is the famed buckwheat noodle of Japan. Ukiya's soba is handmade (手打ち, teuchi) every morning. Ukiya's famous dish is the very unique Ukiten Soba.
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Kyoto Cuisine
Wagashi: Kamishichiken Oimatsu Bitter Citrus Summer Jelly
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Setsubun Foodie Customs: Kyoto Hisagozushi ‘Onimaki’ Ehomaki
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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
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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
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 sum...
Kyoto Cafe: Jouvencelle Gion and Maccha Chocolate Fondue
I have received requests for more Kyoto cafe reviews. Here is one of my favorites: Jouvenc...
Chef
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....
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...
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...
