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Setsubun Depachika: Shopping for Eho-maki and Sardines at Japanese Department Store Food Court

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

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

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

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

Wagashi: Kyoto Toraya’s Year of the Tiger Namagashi

Wagashi: Kyoto Toraya’s Year of the Tiger Namagashi
This is the Year of the Tiger and I got my tiger themed new year namagashi from Toraya again, same as last year. It is called Sachi Tora (幸とら), or Happy Tiger. Like last year's ox, this delightful design is quite abstract and uses cinnamon to create both flavor and ... read more
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Kyoto Cuisine

Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot) 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 Soba: Kyoto-style Dashi Soymilk Ramen

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

Recipe

‘Nanakusagayu’ Seven-herb Rice Porridge — January 7th O-kayu Breakfast Custom ‘Nanakusagayu’ Seven-herb Rice Porridge — January 7th O-kayu Breakfast Custom

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

Japanese New Year’s Breakfast Uni Ikura Donburi and Champagne 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

How to Make Hoshigaki (Japanese Dried Persimmons) 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) 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) 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) 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 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 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 Japanese Condiment: Furikake

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

What is Ryorishu? Japanese Cooking Sake 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

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 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 Wagashi: Miso Flavored Chigiri Mochi in Wasanbon Sugar

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

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