Say hello to my favorite tofu brand: Otokomae Tofu. Otokomae Tofu is a Kyoto company, new and successful, but not an old and established shinise. It is now a well-known brand throughout the country even with some distribution abroad, but it is a very un-Kyoto company. While Otokomae Tofu may be un-Kyoto, I think that…
Did you know that mochi rice isn’t just for sweets? When you think mochi in Japanese cuisine, most people think of sticky rice steamed and pounded and made into the myriad forms of wagashi confections. Glutinous rice, also known as sticky rice, is called mochigome in Japanese. (Kome is uncooked rice.) Mochigome can be used to cook rice dishes that…
Donabe Takikomi Gohan: Eda Mame ‘Green Soybean’ Gohan, Matsutake Gohan, Grilled Ayu Sweetfish and Homemade Tsukudani
Being requested for more frequent recipes by our readers on KyotoFoodie, last night I made eda mame gohan cooked in a donabe and tried my new experimental tsukudani. While preparing this simple, seasonal and very tasty dish, Tanigawa-san from
Here at the KyotoFoodie House (also known as Beagle House) I have really been getting into gohan nabe. That is a donabe, earthenware pot, for cooking rice. Gohan is the word for rice in Japanese.
Gohan Nabe: Earthenware Pot for Cooking Rice
Rice cooked in a gohan nabe is noticeably tastier than in an electric rice cooker. Of course…
Home Cooking with Aozakana: Iwashi Gohan (Sardine Rice) いわし・鰯ご飯
You’ve got to try this dish! Simple and tasty home cooking with aozakana; just sardines, ginger and rice.
ContactCopyright © Kyoto Foodie: Where and what to eat in Kyoto, All Rights Reserved.
