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…
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…
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.
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.
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.
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