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Posts Tagged ‘ryorishu’

KyotoFoodie-style Nikujaga Wagyu Tendon Beef Stew Recipe

December 25th, 2009 by Kyoto Foodie

Merry Christmas Foodies! This is my holiday season gift to our readers. It's a recipe and I think a pretty good one! This is a classic Japanese home cooking dish: nikujaga. Nikujaga is based on Western beef stew and I have tried to give a novel Kyoto taste to it. This autumn I have been trying to perfect it and I ...

Tags: dashi, kakushi aji hidden taste, Kyoto Yatsuhashi omiyage, ryorishu
Category: Japanese beef (和牛), Recipe, home cooking/recipes | 8 Comments »

Winter Crab: Kani Miso, Kani Nabe, Kani Zosui

January 24th, 2009 by Kyoto Foodie

Winter Crab: Kani Miso, Kani Nabe, Kani Zosui かにみそ かに鍋 かに雑炊 In Japan winter is the season for crab and the best, fresh sake. We were given two beautiful crabs from the Sea of Japan and after doing kani nabe I wanted to cook the kani miso in the shell with sake over an open flame, so I bought some fresh, ...

Tags: cooking sake, ginjoshu sake, itadakimono, Japanese crab cuisine, kani miso, kani miso korayaki, kani miso korazake, kani zosui, mottainai, muroka sake, ryorishu, winter, zosui
Category: fish (魚料理), home cooking/recipes, nabe sukiyaki (鍋料理), sake | 6 Comments »

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