Summer Matsutake Dobin Mushi 夏松茸土瓶蒸し
Matsutake Mushroom is synonymous with autumn. Although rare, in early summer it can be had as well and is a favorite among aficionados and gourmets. Last night I got a taste of some at Kichisen, the greatest restaurant in the world.
Posts Tagged ‘shiso’
Wagashi: Ayugashi or Waka-ayu Sweetfish Shaped Confection
Wagashi: Ayugashi or Waka-ayu, Early Summer Sweetfish (Ayu) Shaped Confection (鮎菓子 若鮎)
Meet ayugashi! A river fish shaped confection with waffle for a skin, bubbly soft mochi for innards and facial and fin features branded on with hot iron.
homecooking: Nebaneba Hiyashi Udon with Natto, Nagaimo and Okra and Grilled Sawara Fish
homecooking: Nebaneba Hiyashi Udon with Black 'Kuromame' Natto, Nagaimo and Okra and Grilled Sawara and Mizunasu Tsukemono
In Kyoto summer is here! It's time for cold noodles and vegetables.
Natto: Have you heard about natto? Natto is fermented soybeans which due its pungent smell has many detractors. Many people dislike, some even hate natto. But here at KyotoFoodie, we think that good ...
Buri-zanmai: Buri Sashimi and Shiso Donburi
Buri-zanmai: Buri Sashimi and Shiso Donburi (ぶり刺身丼)
Buri-zanmai Series (Part 3): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a quick and simple rice dish, Buri Sashimi and Shiso Donburi.
Buri Sashimi and Shiso Donburi:
Donburi is a popular 'rice bowl' dish in Japan. Here we make a decidedly nouveau, winter-themed ...