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Kyoto Sawai Shoyu Honten Soy Sauce Candy

Kyoto Sawai Shoyu Honten Soy Sauce Candy
Japanese make hard candy with some novel indigenous ingredients and flavors that often sound culinarily dubious but actually taste quite good. This is one, shoyu ame, or soy sauce candy. It is made by a shinise shoyu producer that still makes handcrafted soy sauce the heart of the ancient city, ... read more

Kyoto Honda Miso Ichiwan ‘Instant’ Miso Soup

Kyoto Honda Miso Ichiwan ‘Instant’ Miso Soup
Kyoto Quality Instant Miso Soup: Honda Miso Honten is a shinise miso producer and dealer that has been in business in Kyoto for about 170 years. Honda Miso is located just west side of the Kyoto Gosho Imperial Palace. The Honda Miso retail store occupies a very beautiful old Kyoto ... read more

2009 Shinmai ‘New Rice’ and Onigiri from Chef Tanigawa

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

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

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
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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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