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…
Nanohana (Rape Blossom) Nukazuke 菜の花ぬか漬け
Homemade nukazuke is turning out to be one of my all time favorite foodie discoveries! I cannot stop! I have been pickling springtime vegetables like kokabura (baby turnip), uri and nanohana (rape blossom) in my nuka pot the last few weeks and having great fun.
Late Winter Kasu Jiru Soup with Chicken, Turnips and Nanohana 小蕪菜の花鳥肉粕汁
Meet Kasu Jiru: Kasu-jiru is soup made with sake lees. The sake taste is pronounced and the sweet, fruiting bouquet of fermented sake mash is obvious as well. We made this with late winter veggies and chicken.
Train Food and Seasonal Everything in Japan: Sakura Onigiri, Nanohana Tempura Onigiri (さくらおにぎり・菜の花天婦羅おにぎり)
Just before catching a bullet back to Kyoto, I ducked into the omiyage/gourmet food court at Shinagawa Shinkansen Station (in Tokyo) to get some omiyage for Paku and some ‘bento’ for my two and a half hour train ride back to ‘old’ Japan.
homecooking: Chicken Tsukune Nikomi Udon, Hobo Nizakana and Nanohana (鶏つくね煮込みほうとううどん、ほうぼう煮魚、花菜)
Chicken Tsukune Nikomi Udon: Udon, Japanese-style chicken meatballs and vegetables simmered in chicken stock-miso soup
Hobo Nizakana: Red Gurnard Simmered in Sweet Shoyu-sake Broth
Nanohana: Lightly Steamed Rape Blossoms with Sesame Sauce
This is a wonderful, late winter dinner that…
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