Posts Tagged ‘ikura

Donabe Genmai Shake Gohan with Ikura and Butter

Donabe Genmai Shake Gohan with Ikura and Butter
Well, well, well. If it isn’t a new KyotoFoodie article! And what have I cooked up for you foodies? Donabe Genmai Shake Gohan: grilled salmon cooked with rice, in Kyoto-style dashi broth, of course, in a special clay nabe pot made especially for cooking rice. The rice is served ‘donburi’ style — in a big bowl, garnished with fresh green…

Sake Kasu Zanmai: Sujiko (Salmon Roe Sac) Kasuzuke

Sake Kasu Zanmai: Sujiko (Salted Salmon Roe Sac) Kasuzuke 筋子粕漬け Sake Kasu Zanmai: Sujiko (Salmon Roe Sac) Kasuzuke 筋子粕漬け
Kasu Chinmi: Ikura is hard to beat, but salmon roe marinated in sake kasu for about a week beats ikura! This is a rather rare dish in Japan. The first time I recall having it was this January at Kichisen. After one bite, I knew that I had to…

Koshogatsu Ryori and Oma Maguro Tuna

Koshogatsu Ryori and Oma Maguro Tuna
Happy New Year Again! Koshogatsu Ryori and Oma Maguro Tuna 小正月料理 大間マグロ Happy New Year Again! Koshogatsu Ryori and Oma Maguro Tuna 小正月料理 大間マグロ
Koshogatsu, or ‘little shogatsu‘ is traditionally observed on January 15th and marks the end of the Japanese New Year celebration. Mochi that has been offered to Shinto gods for the last half month is now quite dried out and is shattered with a hammer for eating…

home cooking: uni-ikura donburi (on soba-gohan)

home cooking: uni-ikura donburi (on soba-gohan)
home cooking: uni-ikura donburi on soba-gohan (うにいくら丼、そばごはん編)

uni-ikura donburi うにいくら丼
This is a rendition of the ever popular Uni-Ikura Donburi, here we serve it on soba-gohan (rice with soba kernels).…

ContactCopyright © Kyoto Foodie: Where and what to eat in Kyoto, All Rights Reserved.