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2009 Shinmai ‘New Rice’ and Onigiri from Chef Tanigawa
2008: I wasn't going to post about these onigiri rice balls but then I reread this article about a gift of a big round daikon radish and a bag of new rice that I wrote last year about Chef Tanigawa on the day that he finally agreed to let me ... read more
Japanese Fruit: Hyuganatsu Miyazaki Omiyage Hyuga-no-Kaori Yokan
Itadakimono from NoRecipes: The hyuganatsu is a very mysterious citrus from southern Japan that apparently just appeared in 1820. I became acquainted and enchanted with this fruit this spring thanks to a business associate that is originally from Miyazaki. The taste is uniquely sour and very fragrant. The white pith ... read more
Depachika: Sanma-zushi
Aozakana season is upon us here in Japan. Aozakana literally means 'blue fish'. Aozakana isn't a species but a category. Aozakana are varieties like mackerel (saba), saury (sanma), sardine (iwashi) and so on. The backs of these fish are blue in color and in the autumn and winter they are ... read more
Tsukemono: Kiku Kabura (Chrysanthemum Turnip)
Autumn is chrysanthemum season in Japan and the flower which has literally countless form, shape and color variations makes numerous appearances in Japanese cuisine, both as decoration and as symbol.
This meibutsu tsukmono is from Kamekura a shinise in Kameoka, a small and quaint town west of Kyoto. Kamekura is perhaps ... read more
Dinner at Yoshikawa Ryokan: Tempura Kakiage O-chazuke
The other day I was fortunate enough to be invited for a wonderful tempura kaiseki dinner by some new friends from San Francisco at one of Kyoto's most famous ryokan inns: Yoshikawa Ryokan. While Yoshikawa Ryokan is a fine place to stay, it is perhaps more famous for its tempura ... read more
Kyoto Cuisine
Wagashi: Kamishichiken Oimatsu Bitter Citrus Summer Jelly
Natsumikan is a bitter Japanese citrus fruit in season during the summer months. Several w...
Setsubun Foodie Customs: Kyoto Hisagozushi ‘Onimaki’ Ehomaki
Meet the ‘Demon Roll’ sushi for the day before spring -- Kyoto-style. This makizushi is a ...
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
Happy New Year from KyotoFoodie! Here is a little taste of the New Year in Kyoto: white mi...
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...
