Oyako Donburi: Nishijin Chicken Shinise Toriiwaro 西陣・鳥岩楼 鳥水だき
Toriiwaro, a shinise located in the old weaving district of Kyoto, offers a single dish for lunch and a single dish for dinner. Toriiwaro’s chicken broth is the heart and soul of their chicken cuisine. Chicken itself is a relative newcomer to the Japanese culinary scene and this 150 year…
Posts Tagged ‘donburi’
Oyako Donburi: Nishijin Chicken Shinise Toriiwaro
Itadakimono: Kumiage Yuba and Yuba Donburi
Kumiage Yuba and Yuba Donburi 汲み上げ湯葉 湯葉どんぶり
We were given a gift of kumiage yuba from a yuba company up in Otsu recently and made donburi with it on Peko’s famous rice. Simply flavored with soy sauce and wasabi, this is veg, healthy, and not just tasty, but creamy tasty! Have you heard of yuba?
Doyo Ushinohi: Unagi Eel Day, July 24th
Doyo Ushinohi: Unagi Eel Day, July 24th うなぎ土用丑の日
Unagi, or freshwater eel, is a very popular food in contemporary Japan and there is a dedicated ‘Eel Day’ in mid-summer (this year July 24th) on which most Japanese eat unagi.
Kaneyo Historic Kyoto Unagi Eel Joint
Kaneyo Historic Kyoto Unagi Eel Restaurant かねよ 京都鰻屋さん
Kaneyo is a long-loved Kyoto eel joint thoroughly from another time and the grilled eel dishes are excellent.
Buri-zanmai: Buri Sashimi and Shiso Donburi
Buri-zanmai: Buri Sashimi and Shiso Donburi (ぶり刺身丼)
Buri-zanmai Series (Part 3): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a quick and simple rice dish, Buri Sashimi and Shiso Donburi.
Buri Sashimi and Shiso Donburi:
Donburi is a…
