Michael Baxter, that’s me, had the very good fortune to be profiled in the September 2010 issue of Travel + Leisure Southeast Asia! Journalist Amy Ma, who I showed around Nishiki Market and ate some Kyoto-style sushi with back earlier in the summer, profiled a number of hot foodie bloggers around Asia and KyotoFoodie got to represent Japan.…
Wagashi Series: Ryuen Rakuseki and Maccha Rakuseki (柳苑: 楽石・抹茶楽石)
Ryuen specializes in a simple and elegant wagashi that combines a center of candied kuri (chestnut) embedded in koshian (sweet azuki bean paste) with a coating of sugar and kuzu (arrow root starch), some with the addition of sugary green tea powder…
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