Posts Tagged ‘miso

O-shogatsu Ryori: Kyoto-style Saikyo O-zoni White Miso Soup

O-shogatsu Ryori: Kyoto-style Saikyo O-zoni White Miso Soup
Happy New Year from KyotoFoodie! Here is a little taste of the New Year in Kyoto: white miso soup. In Kyoto, people like sweet miso soup and the miso soup for O-shogatsu, or Japanese New Year, is especially sweet, surely the sweetest miso soup in all the land. The soup is called o-zoni and this article is about Kyozoni, or…

Wagashi: Miso Flavored Chigiri Mochi in Wasanbon Sugar

Wagashi: Miso Flavored Chigiri Mochi in Wasanbon Sugar
This entry is part 4 of 7 in the series Do Not Miss
Kyoto Top-ten Foodie Omiyage Souvenir: Miso Chigiri Mochi This is miso flavored gyuhi mochi from Honda Miso and it is a masterpiece! In addition to the novel and exceptional taste, this is a foodie souvenir that you ought to be able to take back home with you…

Kyoto Honda Miso Ichiwan ‘Instant’ Miso Soup

Kyoto Honda Miso Ichiwan ‘Instant’ Miso Soup
Kyoto Quality Instant Miso Soup: Honda Miso Honten is a shinise miso producer and dealer that has been in business in Kyoto for about 170 years. Honda Miso is located just west side of the Kyoto Gosho Imperial Palace. The Honda Miso retail store occupies a very beautiful old Kyoto machiya townhouse with a full selection of their long loved…

Japanese Fruit Akebi as Sauteed Vegetable (Miso Itame)

Japanese Fruit Akebi as Sauteed Vegetable (Miso Itame)
After enjoying akebi as a fruit, I couldn’t wait to try it as a vegetable. Again, if you missed this article, the inner flesh of the akebi is eaten as fruit and the outer pod is prepared and eaten like a vegetable, mostly in the Tohoku (North Honshu) region of Japan. There are a number of ways that the…

Yakizakana: Grilled Hon Maguro Tuna Misozuke

Grilled Hon Maguro Tuna Misozuke 本まぐろの味噌漬け Hon Maguro Tuna Misozuke 本まぐろの味噌漬け
Misozuke creates a wonderful taste for grilled fish, chicken and even beef. Sake and mirin is added to miso paste, just like the kind used for soup, and then the fish is marinated for a day or two. I used a cut of tuna ‘throat’ for this.…
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