Kyoto Foodie is a blog site dedicated to the culinary culture of Kyoto, Japan.
Posted in Japanese culture, shinise, wagashi on Aug 17th, 2008
Wagashi: Daimonji Senbei and Kompeito 京都 大文字 送り火 せんべい こんぺいとう
Daimonji: A festival like non other in the entire world! Daimonji, literally means ‘great (big) character’. On a mid-August night massive bonfires are burned on 5 mountainsides surrounding Kyoto in the form of Chinese characters and pictograms to guide the visiting spirits back to the other [...]
Posted in depachika (デパ地下), ippin ryori (一品料理), veg on Aug 4th, 2008
Depachika: Kamonasu Dengaku (Baked Eggplant with Miso) 賀茂なす田楽
Nasu Dengaku must be one of Japan’s all time greatest dishes!
Posted in Japanese culture, charcoal grilled (炭火焼), fish (魚料理), in depth, rice dishes (ご飯類) on Jul 24th, 2008
Doyo Ushinohi: Unagi Eel Day, July 24th うなぎ土用丑の日
Unagi, or freshwater eel, is a very popular food in contemporary Japan and there is a dedicated ‘Eel Day’ in mid-summer (this year July 24th) on which most Japanese eat unagi.
Posted in Nakagyo-ku (中京区), charcoal grilled (炭火焼), fish (魚料理), shinise on Jul 24th, 2008
Kaneyo Historic Kyoto Unagi Eel Restaurant かねよ 京都鰻屋さん
Kaneyo is a long-loved Kyoto eel joint thoroughly from another time and the grilled eel dishes are excellent.
Posted in Higashiyama ward (東山区), Japanese culture, fish (魚料理), in depth, kaiseki, ryokan/inn (旅館), series, shinise, sushi (寿司) on Jul 15th, 2008
Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka - part 2 (鱧料理)
Hamo ryori is served! Hamo is served five different ways; sashimi, broth, sushi, tempura and grilled. While eating is essential to the ryokan experience, a ryokan is not a restaurant.
Posted in Higashiyama ward (東山区), Japanese culture, fish (魚料理), in depth, kaiseki, ryokan/inn (旅館), shinise, sushi (寿司) on Jul 14th, 2008
Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka (鱧料理)
Mid-summer is the time for the most important festival in Kyoto, the Gion Festival. This festival is informally known as the Hamo Festival because the hamo, or conger pike eel is in season at this time.
Is the meat of the hamo especially tasty? No. But hamo [...]
Posted in wagashi on Jul 5th, 2008
Wagashi: Early Summer Biwa (Loquat) Namagashi 枇杷 (びわ) 生菓子
As early summer becomes midsummer, the days muggy and the nights no longer cool, the loquat, or biwa in Japanese, is a common sight in Kyoto; both in discount supermarkets and fine fruit boutiques and on the streets and sidewalks, fallen from large leafed trees overhanging a [...]
Posted in in depth, sake, sake brewery (酒蔵), series, shinise on Jun 23rd, 2008
Kyoto Sake: Learning to Make Hannari Brand Umeshu in Fushimi - part 2 (北川本家はんなり梅酒)
Hannari Brand Umeshu: The tastes of Kyoto are subtle and refined, this umeshu was designed to be hannari, or delicate. In addition to classic umeshu, there are four imaginatively ‘Kyoto’ flavored versions; cinnamon, yuzu, green tea and shiso.
Posted in in depth, sake, sake brewery (酒蔵), series, shinise on Jun 18th, 2008
Kyoto Sake: Learning to Make Umeshu (Japanese plum liqueur) in Fushimi - part 1
Umeshu: Japanese plums, called ume (梅) are mainly used to flavor alcohol and vinegar and to make the incredible umeboshi, pickled plum. In early summer, it is popular to make ume flavored alcohol, called umeshu (梅酒) at home, but we were fortunate [...]
Posted in Japanese culture, wagashi on Jun 15th, 2008
Wagashi: More Kawaii, Father’s Day Wagashi (お父さん ありがとう)
Father’s Day, ‘Kyoto’ style. Yummy wagashi on the theme of work, fishing and love. Thanks Dad!
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Kyoto Foodie: Where and what to eat in Kyoto
Kyoto Foodie is a blog site dedicated to the culinary culture of Kyoto, Japan.
There are 95 Posts and 577 Comments so far.