Boy’s Day Koinobori Chofu

May 5, 2009 1 Comment

Tango-no-Sekku (Boy’s Day) Koinobori Chofu 端午の節句鯉のぼり調布

May 5th is Boy’s Day, or Tango-no-Sekku in Japan. Colorful koi (carp) fabric streamers, some gigantic, are flown from house roofs and condominium verandas by families with young boys. I found these koinobori chofu at a wagashi shop in Nara the other day, I hadn’t seen anything like this before.…

Aoi Matsuri Kyoto Kaiseki

May 4, 2009 15 Comments

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.…

Donabe Takenoko Gohan (Bamboo Shoot Rice Cooked in Donabe)

April 22, 2009 12 Comments

A rice cooker is convenient and surefire for making good rice every time. A donabe, or gohan-nabe is an earthenware pot for cooking rice. Getting the amount of heat and time right can be tricky, but once mastered, it produces tastier rice and rice dishes. In a donabe, I cooked my fresh, Kyoto takenoko (bamboo shoot) with rice…

How to Cook Fresh Bamboo Shoots (Takenoko Akunuki)

April 22, 2009 10 Comments

In addition to sakura, springtime is the season for fresh bamboo shoots, or takenoko, in Kyoto. Asahori, or ‘dug up early this morning’ is common to see on signs and labels in the stores. Even though takenoko is very fresh, it still must be precooked to remove the harsh astringency from the young and tender shoot. How…

Sea Bream Japanese Feast: Tai Sashimi, Tai Meshi, Tai Nitsuke

April 19, 2009 10 Comments

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.…

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