Kyoto Foodie: The Culinary Culture of Kyoto
Posted in Japanese culture, shinise, wagashi on May 5th, 2008
Wagashi: Suetomi Kodomo-no-hi (Children’s Day) Mochi
May 5th is Children’s Day in Japan. Two important icons for this day are the Koi-no-bori (flying carp banner) and the kabuto, or armored battle helmet worn by samurai. At Suetomi, we found some delightful and unique koi-no-bori and kabuto themed wagashi, traditional Japanese confections.
Posted in Japanese culture, home cooking/recipes, sake on Apr 8th, 2008
Hanami Sake: Sake and Sakura Blossoms (花見酒)
Sake flavored with cherry blossoms is a wonderful spring treat in Japan. The sakura bloom only last a few days, so this fleeting pleasure of life must be sought out and enjoyed!
Posted in home cooking/recipes, noddles (麺類), series, udon, veg on Apr 4th, 2008
Sakura Hiyashi Udon Tsukemen (さくら冷やしうどんつけめん)
The sakura zensen, or ‘Cherry Blossom Front’ is moving up Japan from south to north and is now passing through the center of the country where Kyoto is located. The delicate sakura blossoms don’t last long though, just a few days. It has already begun ‘raining’ cherry petals here and tomorrow [...]
Posted in fish (魚料理), home cooking/recipes, noddles (麺類), udon, veg on Feb 17th, 2008
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 starts with a rich, bone warming hearty soup. [...]
Posted in Japanese culture, home cooking/recipes, sushi (寿司) on Feb 3rd, 2008
Setsubun: The Day Before Spring, Demons, How to Eat Eho-Maki and Throw Your Beans (節分: 立春、恵方巻、炒り豆、豆撒き)
On February 3rd, people in Japan celebrate Setsubun, the coming of spring. Special sushi rolls called Eho-maki (恵方巻) and eaten while facing the auspicious direction for that year. After dinner, roasted soy beans, or iri-mame are thrown out the front [...]
Ichigo Daifuku: Spring Has Arrived! ‘Good Fortune’ Rice Cake with Fresh Strawberry (苺大福)
Ichigo Daifuku (苺大福) is a modern wagashi (Japanese confection) that combines the traditional daifuku (大福), literally ‘great fortune’, with a fresh strawberry!
Ichigo Daifuku signifies the coming of spring as strawberries come into season at the end of winter.
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Kyoto Foodie: Where and what to eat in Kyoto
Kyoto Foodie: The Culinary Culture of Kyoto
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