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Posts Tagged ‘autumn’

Wagashi: ‘Sagano’ Chrysanthemum Theme Namagashi

September 7th, 2009 by Kyoto Foodie

Autumn is upon us in Kyoto and one of my favorite wagashi makers looks to the rural Western Hills of Kyoto’s Sagano district for inspiration for a delicate and handmade chrysanthemum shaped namagashi. Kyoto Autumn Theme Wagashi 嵯峨野生菓子 While I haven’t seen any chrysanthemums in bloom yet this year, mine are just budding, the theme of culinary delights in Kyoto…

Tags: anko, autumn, mochi, namagashi
Category: wagashi (和菓子) | 13 Comments »

Itadakimono: Maru Daikon and Shinmai

December 9th, 2008 by Kyoto Foodie

Itadakimono: Maru Daikon and Shinmai (Round Daikon Radish and New Rice) 頂き物: 丸大根と新米
Giving and receiving gifts is an essential aspect of Japanese culture. Gifts are usually small and often given spontaneously. On the way back from an appointment today I stopped in at Kisen to return a very old and precious book on Kyo-ryori to the owner that I…

Tags: autumn, itadakimono, Kyoto Kaiseki Kichisen, maru daikon, new rice, shinmai new rice, Yoshimi Tanigawa
Category: Japanese culture, Kyo-yasai (京野菜), omiyage, tsukemono (漬け物) | 7 Comments »

Negi Udon Shop, Yorozuya in Gion, Kyoto

December 7th, 2008 by Kyoto Foodie

Negi Udon Shop, Yorozuya in Gion, Kyoto 祇をん 萬屋 九条ネギうどん
For lunch Miwa took me to Yorozuya, a tiny noodle shop in Gion that is known for it’s Kyoto scallion udon. If you come to Yorozuya for lunch, you might find yourself sitting next to a maiko also enjoying a bowl of udon heaped with scallions.…

Tags: ankake, autumn, gion, kabuki, kujo negi, maiko, negi udon, scallion, Yorozuya
Category: Higashiyama ward (東山区), Kyo-yasai (京野菜), soba buckwheat, udon (うどん) | 3 Comments »

Kyoto Autumn Leaves and Ginkgo Leaf Shaped Wagashi

December 6th, 2008 by Kyoto Foodie

Kyoto Autumn Leaves and Ginkgo Leaf Shaped Namagashi  いちょう 生菓子
I collected some fallen ginkgo leaves on the grounds of a shrine and a church in northern Kyoto for this article, while shooting these photos I was particularly struck at how similar the namagashi really resembled the actual leaves, both in form and in color.…

Tags: autumn, ginkgo, icho, Kagizen Yoshifusa, kuzu root, namagashi
Category: Higashiyama ward (東山区), shinise (老舗), wagashi (和菓子) | 5 Comments »

Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon

November 24th, 2008 by Kyoto Foodie

Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon いわしのつみれ入り 味噌うどん
Ground sardines make a rich and wonderfully nourishing focal point to miso soup with udon noodles. Hand chopped or pureed in a food processor with ginger and scallions then gently simmered in broth mellows the heavy sardine taste.…

Tags: aozakana, autumn, iwashi ryori, kyo yasai, kyoto vegetable, meatball, mibuna, sardine
Category: fish (魚料理), home cooking/recipes, Kyo-yasai (京野菜), udon (うどん) | 11 Comments »

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