Japanese Condiment: Furikake

June 18, 2009 9 Comments

Furikake is a condiment for sprinkling on rice in Japan. Conventional furikake is of mediocre quality however once in a while you come across some that is gourmet. Sea of Japan Heshiko Furikake へしこふりかけ
Heshiko is a specialty of the Sea of Japan side of Japan, the other side of the island from Kyoto. It is a preserved dish…

Kyoto Vegetable Garden: Kyoto Cucumber Nukazuke

June 14, 2009 14 Comments

Kyoyasai: Garden Grown Cucumber Nukazuke 京野菜ぬか漬け

Say hello to the KyotoFoodie Kyoto vegetable garden! We are trying to grow some authentic, traditional Kyoto vegetables this year.…

Summer Matsutake Dobin Mushi

June 14, 2009 6 Comments

Summer Matsutake Dobin Mushi 夏松茸土瓶蒸し

Matsutake Mushroom is synonymous with autumn. Although rare, in early summer it can be had as well and is a favorite among aficionados and gourmets. Last night I got a taste of some at Kichisen, the greatest restaurant in the world.…

Izuju: The Best Kyoto Style Sushi in Kyoto

June 3, 2009 30 Comments

This entry is part 1 of 7 in the series Do Not Miss

Sushi in Kyoto has a long history but it is quite unlike the nigiri sushi that we are used to abroad. Unlike Tokyo, Kyoto was landlocked and that required somehow keeping fish edible after the journey here. Kyoto sushi required some smarts and ingenuity, it also had…

Kyoto Wagashi: Ayu and Kuzu-yaki from Heianden

June 2, 2009 3 Comments

First Ayugashi of 2009! 平安殿のあゆくず焼き

Ayugashi, one of my all time favorite wagashi is available now. It, like the actual ayu sweetfish will be in season for another month or so. I had my first of the year today from perhaps my favorite ayugashi maker, Heianden.…

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