Donabe Takikomi Gohan: Eda Mame ‘Green Soybean’ Gohan, Matsutake Gohan, Grilled Ayu Sweetfish and Homemade Tsukudani
Being requested for more frequent recipes by our readers on KyotoFoodie, last night I made eda mame gohan cooked in a donabe and tried my new experimental tsukudani. While preparing this simple, seasonal and very tasty dish, Tanigawa-san from
Posts Tagged ‘kuzu root’
Donabe Eda Mame ‘Green Soybean’ Gohan, Matsutake Gohan, Ayu Shioyaki and Tsukudani
Kyoto Wagashi: Ayu and Kuzu-yaki from Heianden
First Ayugashi of 2009! 平安殿のあゆ くず焼き
Ayugashi, one of my all time favorite wagashi is available now. It, like the actual ayu sweetfish will be in season for another month or so. I had my first of the year today from perhaps my favorite ayugashi maker, Heianden.
Aoi Matsuri Kyoto Kaiseki
Aoi Matsuri (Hollyhock Festival) Kyoto Kaiseki at Kichisen 吉泉の五月の献立
It is May and the most historic festival in all of Japan, the Aoi Matsuri is upon us. Iron Chef Defeater, Yoshimi Tanigawa of Kyoto’s famed Kichisen restaurant artfully uses the symbols and themes of the Aio Matsuri and seasonal leaves and ingredients for Kichisen’s May kaiseki menu.
Kyoto Autumn Leaves and Ginkgo Leaf Shaped Wagashi
Kyoto Autumn Leaves and Ginkgo Leaf Shaped Namagashi いちょう 生菓子
I collected some fallen ginkgo leaves on the grounds of a shrine and a church in northern Kyoto for this article, while shooting these photos I was particularly struck at how similar the namagashi really resembled the actual leaves, both in form and in color.
Wagashi: Mame-mochi and Kuzu-manju
Wagashi: Demachi Futaba Mame-mochi and Kuzu-manju
Demachi Futaba is one of Kyoto’s most popular shinise mochi shops, famous for tasty confections and long lines! It is common to see taxis waiting while tourists make a last minute purchase of Kyoto yummies before jumping on a bullet train and going back home. Backpacker tourists can often be seen down…
