The World's Greatest Sake and 'Ume' Plum Blossoms 上原酒造 不老泉・杣の天狗
Sake Blossoms: On a late winter morning in Kyoto you can find delicate flakes on a stone pavement and pause to investigate whether they are snow or plum petals. Of course the presence of a penetrating fragrance tips you off. Several years ago, while walking my dog on a snowy night, ...
Posts Tagged ‘winter’
Tsukemono: Aka Kabura Nukazuke from Nishiki Market
Nukazuke: Japanese Rice Bran Fermented Pickles 京漬物 錦・高倉屋
Meet nukazuke, a traditional Japanese tsukemono that is fermented in rice bran with a bit of salt. Nukazuke is full of vitamins and can be extremely pungent. Most any kind of vegetable can be used, even meat can be pickled by this method! It is easy to make at home and only takes ...
Winter Crab: Kani Miso, Kani Nabe, Kani Zosui
Winter Crab: Kani Miso, Kani Nabe, Kani Zosui かにみそ かに鍋 かに雑炊
In Japan winter is the season for crab and the best, fresh sake. We were given two beautiful crabs from the Sea of Japan and after doing kani nabe I wanted to cook the kani miso in the shell with sake over an open flame, so I bought some fresh, ...
Koshogatsu Ryori and Oma Maguro Tuna
Happy New Year Again! Koshogatsu Ryori and Oma Maguro Tuna 小正月料理 大間マグロ
Koshogatsu, or 'little shogatsu' is traditionally observed on January 15th and marks the end of the Japanese New Year celebration. Mochi that has been offered to Shinto gods for the last half month is now quite dried out and is shattered with a hammer for eating by humans. The ...
Wagashi: Kyoto Toraya’s Year of the Ox Namagashi
Wagashi: Kyoto Toraya's Year of the Ox Namagashi 京都とらや のどかな朝
There is a blend of sophistication, beauty, simplicity and cuteness in namagashi, especially Kyoto namagashi, that is just unlike anything else in the foodie universe. In food and non-food related design, the traditional Japanese sense is something from another, bygone world, but still seems so essential even in our time.