Helena Chlepnac from Sushi Fusion from Switzerland was in town studying-up on Kyoto’s incredible culinary culture. We had a chance to spend a few days together which culminated in the most luxurious sushi meal, actually, three sushi meals, that I have ever had or even imagined! This was epic sushi! And all thanks to Chef Tanigawa at Kichisen, who gave…
Donabe Takikomi Gohan: Eda Mame ‘Green Soybean’ Gohan, Matsutake Gohan, Grilled Ayu Sweetfish and Homemade Tsukudani
Being requested for more frequent recipes by our readers on KyotoFoodie, last night I made eda mame gohan cooked in a donabe and tried my new experimental tsukudani. While preparing this simple, seasonal and very tasty dish, Tanigawa-san from
Midnight Snack: Whole Ayu Sweetfish Sugatani Served on Jukkokumai Rice
The other day I was up in Shiga Prefecture, just over the East Mountains from Kyoto, on the shores of Lake Biwa and I was given a package of whole sugatani ayu, a trout-like sweetfish from Lake Biwa as a gift.
Wagashi: Ayugashi or Waka-ayu, Early Summer Sweetfish (Ayu) Shaped Confection (鮎菓子 若鮎)
Meet ayugashi! A river fish shaped confection with waffle for a skin, bubbly soft mochi for innards and facial and fin features branded on with hot iron.
Wagashi: More Kawaii, Father’s Day Wagashi (お父さん ありがとう)
Father’s Day, ‘Kyoto’ style. Yummy wagashi on the theme of work, fishing and love. Thanks Dad!
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