2008: I wasn't going to post about these onigiri rice balls but then I reread this article about a gift of a big round daikon radish and a bag of new rice that I wrote last year about Chef Tanigawa on the day that he finally agreed to let me document his New Year's Osechi Cuisine. I had no idea ...
Helena Chlepnac from Sushi Fusion from Switzerland was in town studying-up on Kyoto's incredible culinary culture. We had a chance to spend a few days together which culminated in the most luxurious sushi meal, actually, three sushi meals, that I have ever had or even imagined! This was epic sushi! And all thanks to Chef Tanigawa at Kichisen, who gave ...
Tags:
ayu sweetfish,
funazushi,
Furosen,
hamo pike eel,
inari sushi,
kinome sansho,
kombu,
Kyoto Central Wholesale Market,
Kyoto Kaiseki Kichisen,
mackerel,
meibutsu,
pickled mackerel sushi,
sasa bamboo leaf,
sea bream tai,
Shiga Prefecture,
Uehara Sake Brewery,
umeboshi pickled plum,
Yoshimi Tanigawa Category:
fish (魚料理),
home cooking/recipes,
shokunin (職人),
sushi (寿司) | 8 Comments »
Iron Chef: Battle Pike Eel and the Man Who Carries the Future of Kyoto Cuisine on His Shoulders
Here is the English dubbed episode of Battle Pike Eel (hamo, 鱧 はも) on YouTube.
Aoi Matsuri (Hollyhock Festival) Kyoto Kaiseki at Kichisen 吉泉の五月の献立
It is May and the most historic festival in all of Japan, the Aoi Matsuri is upon us. Iron Chef Defeater, Yoshimi Tanigawa of Kyoto's famed Kichisen restaurant artfully uses the symbols and themes of the Aio Matsuri and seasonal leaves and ingredients for Kichisen's May kaiseki menu.
Sea Bream Japanese Feast: Tai Sashimi, Tai Meshi, Tai Nitsuke 鯛
Sea bream, or 'tai' in Japanese is one of the best loved fish and an important symbol in Japanese culture. It is in season in the spring and is called the 'King of Fish' in Japan. A whole tai is quite expensive and is enough for an entire meal. Here ...
