Posts Tagged ‘shiso

Donabe Genmai Shake Gohan with Ikura and Butter

Donabe Genmai Shake Gohan with Ikura and Butter
Well, well, well. If it isn’t a new KyotoFoodie article! And what have I cooked up for you foodies? Donabe Genmai Shake Gohan: grilled salmon cooked with rice, in Kyoto-style dashi broth, of course, in a special clay nabe pot made especially for cooking rice. The rice is served ‘donburi’ style — in a big bowl, garnished with fresh green…

Cold Summer Noodles: Karami Daikon Beni Shoga Onsen Tamago Hiyashi Soba

Cold Summer Noodles: Karami Daikon Beni Shoga Onsen Tamago Hiyashi Soba
Summer is blinkin hot in Kyoto, so this time of year we need meals that not only nourish but also cool. Cold noodles; soba, udon and somen are a staple. In addition to ice and cold, the Japanese like summer dishes to be quite salty and sometimes to include some kind of bitter taste. I developed this beautiful and tasty…

Summer Matsutake Dobin Mushi

Summer Matsutake Dobin Mushi 夏松茸土瓶蒸し 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.…

homecooking: Nebaneba Hiyashi Udon with Natto, Nagaimo and Okra and Grilled Sawara Fish

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 homecooking: Nebaneba Hiyashi Udon with Natto, Nagaimo and Okura and Grilled Sawara Fish 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,…

Buri-zanmai: Buri Sashimi and Shiso Donburi

Buri-zanmai: Buri Sashimi and Shiso Donburi
Buri-zanmai: Buri Sashimi and Shiso Donburi (ぶり刺身丼) Buri-zanmai: Buri Sashimi and Shiso Donburi
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…

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