Called 'korabo' in contemporary Japanese -- collaboration and co-branding, is getting some traction among the often stodgy old merchants of Kyoto too. Though perhaps a purist at heart, I am quite a fan of some of these collaborations. I was quite amazed to see my absolute favorite shichimi seven spice dealer, Gion Hararyokaku, doing a collaboration with the mediocre Shinshindo ...
"I want to be crisp." Very 'Kyoto' and 'un-Kyoto'; it's 'do it yourself' anko paste in monaka cookies! Not only that, the monaka cookie is the shape and design of a maiko's lipstick compact. This wagashi turned out to be a lot of fun and solves a vexing problem for monaka aficionados.
’Do It Yourself' Azuki and Monaka 京べに
Happy Birthday Dear ...
Sushi in Kyoto has a long history but it is quite unlike the nigiri sushi that we are used to abroad. Unlike Tokyo, Kyoto was landlocked and that required somehow keeping fish edible after the journey here. Kyoto sushi required some smarts and ingenuity, it also had to be good enough for the emperor! Izuju is a restaurant in Gion ...
Tags:
Gion neighborhood,
hamo pike eel,
inari sushi,
kinome sansho,
kombu,
mackerel,
pickled mackerel sushi,
sasa bamboo leaf Category:
Chef,
Higashiyama ward (東山区),
Kyoto Cuisine,
Kyoto Restaurant + Cafe,
fish (魚料理),
near sightseeing spot,
shinise (老舗),
sushi (寿司) | 24 Comments »
