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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 stick and put it next to my front door. That was to prevent the ‘Oni’ demon from entering my house and getting my new year off to a bad start.
I didn’t like ... read more
Setsubun Depachika: Shopping for Eho-maki and Sardines at Japanese Department Store Food Court
Depachika, the basement floor of department stores in Japan, is where some of the best food in the land can be had and at fairly reasonable prices. These food courts are difficult to beat as they are a mix of the best of the best shinise stores as well as ... read more
Setsubun Wagashi: Oni-ni-Kanabo from Kyoto Confectionery Sentaro
At Setsubun, people in Japan are thinking eho-maki sushi rolls, grilled sardine and roasted soybeans to prevent misfortune and increase happiness. No one thinks of wagashi. Sentaro, a shinise confectionery in Kyoto, made their own unique and tasty Setsubun demon theme roll, but you don't get sushi from a confectionery, ... read more
Setsubun Foodie Customs: Kyoto Hisagozushi ‘Onimaki’ Ehomaki
Meet the ‘Demon Roll’ sushi for the day before spring -- Kyoto-style. This makizushi is a very original, fascinating and extremely beautiful variation of the eho-maki (lucky direction roll) makizushi that is eaten by custom in Japan on Setsubun, February 3rd, the day before spring begins. Setsubun has some wonderful ... read more
Mid-Winter Wagashi: Kyoto Toraya Red Plum Blossom with Frost Theme Namagashi Confection
A wagashi confection that was created in 1699 by Toraya is a beautiful and unmistakable expression of a mid-winter plum blossom. It is called Shimokobai 霜紅梅, or red plum blossom with frost. This confection, created centuries ago, expresses something that I can only clearly recall seeing once: fruit blossoms in ... 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 ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)
Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountaino...
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...
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...
