Miwa’s Kyoto Kitchen Recipe An autumn favorite in Japan is kuri-gohan, or rice cooked with chestnuts. Chestnuts are in season now and Miwa got a bag full from Tamba. While roasting and peeling chestnuts takes some time, this is an extremely delicious dish, especially when cooked in a donabe earthenware pot. The flavors are simple and straightforward: rice, chestnut and…
Here at the KyotoFoodie House (also known as Beagle House) I have really been getting into gohan nabe. That is a donabe, earthenware pot, for cooking rice. Gohan is the word for rice in Japanese.
Gohan Nabe: Earthenware Pot for Cooking Rice
Rice cooked in a gohan nabe is noticeably tastier than in an electric rice cooker. Of course…
Summer Matsutake Dobin Mushi 夏松茸土瓶蒸し
Matsutake Mushroom is synonymous with autumn. Although rare, in early summer it can be had as well and is a favorite among aficionados and gourmets. Last night I got a taste of some at Kichisen, the greatest restaurant in the world.
A rice cooker is convenient and surefire for making good rice every time. A donabe, or gohan-nabe is an earthenware pot for cooking rice. Getting the amount of heat and time right can be tricky, but once mastered, it produces tastier rice and rice dishes. In a donabe, I cooked my fresh, Kyoto takenoko (bamboo shoot) with rice to make…
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