Kyoto Kichisen’s Chef Tanigawa Defeating Masaharu Morimoto on Iron Chef

July 17, 2009 5 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.…

Kichisen Sansho Chirimen Jako on Gohan Nabe Rice

July 16, 2009 7 Comments

Kichisen Sansho Chirimen Jako on Gohan Nabe Rice 吉泉山椒縮緬

Sansho Chirimen Jako is a condiment in Japan that is usually eaten with, or sprinkled on rice. It is made by simmering dried sardine fry (jako) and fresh sansho pepper fruit (sansho-no-mi) in soy sauce, cooking sake and mirin. I got this much sought after sansho chirimen jako from Tanigawa-san at…

Kyoto Mountain Ramen Joint: Wild Boar ‘Inoshishi’ Ramen

July 13, 2009 8 Comments

Meet lumberjack ramen! In the North Mountains above Kyoto, in a village called Keihoku-cho, there is a ramen shop that specializes in wild boar ramen. I passed by this shop some years ago and really wanted to try the ramen but as luck would have it, it was closed that day. Well, today, I finally got to try wild boar…

How to Season a Japanese Donabe Earthenware Pot

July 6, 2009 14 Comments

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 electric…