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KyotoFoodie-style Nikujaga Wagyu Tendon Beef Stew Recipe

KyotoFoodie-style Nikujaga Wagyu Tendon Beef Stew Recipe
Merry Christmas Foodies! This is my holiday season gift to our readers. It's a recipe and I think a pretty good one! This is a classic Japanese home cooking dish: nikujaga. Nikujaga is based on Western beef stew and I have tried to give a novel Kyoto taste to it. This ... read more

Junk Food in Japan: Otokomae Tofu Mushi Pan Steamed Bread’

Junk Food in Japan: Otokomae Tofu Mushi Pan Steamed Bread’
Mochi Mochi Mushi Pan, a steamed bread with a mochi-like texture is my current favorite Japanese convenience store junk food. (Not that I eat much from convenience stores, but I do enjoy observing their product development and marketing campaigns.) I was very happy to find a new variety of mushi ... read more

Junk Food in Japan: Otokomae Tofu Cream Pan Sweet Bread

Junk Food in Japan: Otokomae Tofu Cream Pan Sweet Bread
I have been captivated by a duo of new junk food products in Japan! Here is the first of the duo. This is convenience store junk food sweet bread flavored with tofu. The tofu is made by a an upstart tofu company in rural Kyoto called Otokomae Tofuten that burst ... read more

Tokyo-style Nigiri Sushi Breakfast at Sushi Dai in Tsukiji Market

Tokyo-style Nigiri Sushi Breakfast at Sushi Dai in Tsukiji Market
The Kyoto Wholesale Food Market is great, not to mention still humane and friendly, but Tsukiji Market in Tokyo has no peer for variety, sheer scale and of course terseness. If you are hungry and into sushi, what sets these two apart is that Tsukiji has a some of the ... read more

Wagashi: Imo Mochi (Sweet Potato Mochi)

Wagashi: Imo Mochi (Sweet Potato Mochi)
I was invited by a farmer friend in rural Kyoto to the Kyoto Prefecture Agriculture, Forestry and Fisheries Festival 2009 and got to see and taste a lot of foodie delights from all over Kyoto Prefecture. Kyoto prefecture isn't just the ancient capital, it goes all the way across Honshu ... 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

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, ...

Hearty Mid-winter Salt Pork Mochi Rice Okowa 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...

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 ‘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...

Kyoto Ice Cream: Gion Kinana – Kinako Ice Cream 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 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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