Ohisashiburi Foodies!
Shiozakura Dashi Taki Soba Gohan Kumiage Yuba Donburi: Now that is a mouthful! So, what exactly is it? In short, it is a rice dish topped with condensed soy milk and finished with soy sauce and wasabi. This dish is healthy and creamy yummy, it can easily be made vegan.
Soba Gohan: Japanese short grain rice with fresh…
Gion Kinana’s fresh-made kinako ice cream, more cream than ice, is the best Japanese ice cream that I have had. Their parfaits are completely amazing too. Kinana is located in Gion, just off of Hanamikoji Street, one of Kyoto’s most scenic and historic neighborhoods. I liked Kinana so much I went back for ice cream and parfaits like 10 times…
Soba Boro is a traditional Japanese cookie that is made with soba (buckwheat) flour and lots of egg. The texture is similar to biscotti. It is a traditional Japanese confection and unlike many Japanese confections, it is quite cheap. It is also non-perishable so if you are looking for a light weight, easily transportable foodie souvenir on your visit to…
Learning to Make Soba Dashi at Honke Owariya
We were privileged to visit one of our favorite Kyoto restaurants, Honke Owariya that is among the oldest restaurants in the world, and learn how to make their incredibly delicious ‘dashi‘ broth for soba noodles. Having about 540 years of experience to draw upon is a fantastically delicious thing!
Wagashi Series: Sentaro Rice Flour Kasutera, Soba and Wheat Manju (仙太郎)
Sentaro‘s kasutera (Castella sponge cake) is a real treat! It’s sophisticated in flavor, caramelly and very mochi-mochi (soft and chewy). Sentaro‘s manju, both soba (buckwheat) and wheat are excellent and unique.
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