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Posts Tagged ‘itadakimono’

Japanese Fruit: Hyuganatsu Miyazaki Omiyage Hyuga-no-Kaori Yokan

October 25th, 2009 by Kyoto Foodie

Itadakimono from NoRecipes: The hyuganatsu is a very mysterious citrus from southern Japan that apparently just appeared in 1820. I became acquainted and enchanted with this fruit this spring thanks to a business associate that is originally from Miyazaki. The taste is uniquely sour and very fragrant. The white pith between the flesh and peel is very thick and is…

Tags: citrus fruit, hyuganatsu, itadakimono, meibutsu, yokan, yuzu
Category: fruit (果物), omiyage, shinise (老舗), wagashi (和菓子) | 8 Comments »

Sweet Young Soybean Zunda Mochi

September 21st, 2009 by Kyoto Foodie

Itadakimono: Toru, one of my best friends is in Kyoto and as always he brings me some zunda mochi. He lives up north in the city of Sendai and Sendai is famous for zunda mochi. I still remember when I arrived in Japan, I went up to Sendai to see Toru and he took me to a famous ‘shinise’ zunda…

Tags: eda mame green soybean, itadakimono, meibutsu, mochi, suribachi mortar, Tohoku region
Category: omiyage, wagashi (和菓子) | 6 Comments »

Kyoto Nest Project and Kogetsu Wagashi Omiyage

May 23rd, 2009 by Kyoto Foodie

Kyoto Nest Project and Wagashi Omiyage
Kara Komoro Wagashi: An early summer wagashi shaped like a well dressed member of the imperial court, made of sweet jellied beans.…

Tags: azuki bean, egg tamago, itadakimono, nest
Category: omiyage, wagashi (和菓子) | 2 Comments »

Kichisen Sabazushi

May 17th, 2009 by Kyoto Foodie

Kichisen Sabazushi (Mackerel Sushi) 吉泉の鯖寿し
Historically, Kyoto — the inland, landlocked capital — wasn’t much of a sushi town, but sabazushi was and is a very important part of the culinary culture. For centuries, Mackerel was harvested in fishing villages on the Sea of Japan coast and carried for several days on the ‘Mackerel Highway’ to Kyoto. The end of…

Tags: itadakimono, kombu, mackerel, pickled mackerel sushi, saba, sabazushi, shiozakura
Category: fish (魚料理), kaiseki, sushi (寿司) | 7 Comments »

Sakurazushi (Salted Sakura Leaf Tai Sushi)

May 7th, 2009 by Kyoto Foodie

Sakurazushi: Salted Sakura Leaf Tai (Sea Bream) Sushi  鯛桜寿し
Just when you think that you have tried all the sushi in the world, you discover one in the very ‘un-sushi’ town of Kyoto that takes you aback! Sakurazushi, as made by Kichisen, is tai (sea bream) wrapped in salted sakura leaf. More than sublime!…

Tags: itadakimono, kinome sansho, sakura, sea bream tai, shiozakura
Category: fish (魚料理), sushi (寿司) | 11 Comments »

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