How to Season a Japanese Donabe Earthenware Pot

Here at the KyotoFoodie House (also known as Beagle House) I have really been getting into gohan nabe. That is a donabe, earthenware pot, for cooking rice. Gohan is the word for rice in Japanese. Gohan Nabe: Earthenware Pot for Cooking Rice
Rice cooked in a gohan nabe is noticeably tastier than in an electric rice cooker. Of course electric…
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Nukazuke Report: Uri Nukazuke Onigiri

Nukazuke Report: Uri Nukazuke Onigiri Nukazuke Report: Uri Nukazuke Onigiri
Itadakimono: Early spring is the time to enjoy uri, a cucumber-like gourd that is in season here for just a few weeks. The only way I know to eat this vegetable is as tsukemono. In March and April, I often go to Nishiri to buy their uri that is simply and lightly pickled…
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home cooking: Wagyu Roast Beef with Onion Shoyu Sauce Donburi

home cooking: Wagyu Roast Beef with Onion Shoyu Sauce Donburi (和牛ローストビーフ玉ねぎ醤油ソース丼) wagyu_roast_beef_donburi_kyotostyle-preview.jpg Wagyu Roast Beef Donburi is a recent invention of Paku and it kicks! This novel donburi features fine wagyu (Japanese beef) roast beef, on a bed mugi genmai gohan (barley brown rice) and fresh mizuna and topped off with a shoyu based onion sauce.…
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