Comments on: Tsukemono: Aka Kabura Nukazuke from Nishiki Market

By: Naomi Most

Naomi Most — Sat, 21 Feb 2009 04:29:35 +0000

Wow, what a comprehensive treatment of rice-bran pickles. I’m inspired! I just finished a wonderful batch of beni shouga and I’ve made kim chee and daikon pickles. Time to try something new. Thanks for the excellent reporting and perfect pictures.

–Naomi

By: Peko-P

Peko-P — Sun, 15 Feb 2009 17:06:52 +0000

Hello Kayoko, Well, thank you. That is quite a compliment, coming from a Kyoto native! Yes, I live in Kyoto. I would be glad to meet up sometime. Perhaps you could introduce me to some of your favorite restaurants.

By: Kayoko

Kayoko — Sun, 15 Feb 2009 15:53:31 +0000

Hi. I was born and raised in Kyoto and have decent knowledge of Japanese food. But you are excellent. You know so much about Japanese food. Do you live in Kyoto? I would like to meet with you sometime and talk more about Japanese food.

kayoko

By: Peko-P

Peko-P — Sun, 15 Feb 2009 05:58:18 +0000

Here is a photo of Takakuraya's bag that Miwa made me snap. It has the names of the 24 seasons in Japan -- and I thought that there were only four!