Posts Tagged ‘autumn

Wagashi: ‘Sagano’ Chrysanthemum Theme Namagashi

Wagashi: ‘Sagano’ Chrysanthemum Theme Namagashi

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

Itadakimono: Maru Daikon and Shinmai

Itadakimono: Maru Daikon and Shinmai (Round Daikon Radish and New Rice) 頂き物: 丸大根と新米
Itadakimono: Maru Daikon and Shinmai (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

Negi Udon Shop, Yorozuya in Gion, Kyoto

Negi Udon Shop, Yorozuya in Gion, Kyoto 祇をん 萬屋 九条ネギうどん
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 Wagashi

Kyoto Autumn Leaves and Ginkgo Leaf Shaped Wagashi

Kyoto Autumn Leaves and Ginkgo Leaf Shaped Namagashi  いちょう 生菓子
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

Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon

Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon いわしのつみれ入り 味噌うどん
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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