Osechi: Kyoto Kichisen Master Chef Yoshimi Tanigawa

December 29, 2008 6 Comments

This entry is part 2 of 8 in the series O-shogatsu Ryori

Kyoto Kichisen Master Chef Yoshimi Tanigawa 京都吉泉谷河吉巳

Yoshimi Tanigawa is an inspired master of Kyoto cuisine who has dedicated his life to food as an art and near spiritual experience. He teaches his students both taste and discipline. He creates pure Kyoto cuisine, without the excessive decoration…

Chinmi: How to Make Shiokara

December 27, 2008 12 Comments

Chinmi: How to Make Shiokara 珍味: 塩辛の作り方

Shiokara is made of salted squid semi-fermented in its own guts and is a kind of chinmi, literally ‘rare taste’. Japanese like shiokara on rice or with sake. Shiokara is one taste that you might want to miss when you visit Japan, but we show how to make it in this…

How to Clean a Squid Japanese Style

December 25, 2008 11 Comments

How to Clean a Squid Japanese Style (いかの開き方)

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Itadakimono: Maru Daikon and Shinmai

December 9, 2008 7 Comments

Itadakimono: Maru Daikon and Shinmai (Round Daikon Radish and New Rice) 頂き物: 丸大根と新米

Itadakimono: Maru Daikon and Shinmai (頂き物: 丸大根と新米)

Giving and receiving gifts is an essential aspect of Japanese culture. Gifts are usually small and often given spontaneously. On the way back from an appointment today I stopped in at Kisen to return a very old and precious book on Kyo-ryori to the owner that I…