Oyako Donburi: Nishijin Chicken Shinise Toriiwaro

February 16, 2009 9 Comments

Oyako Donburi: Nishijin Chicken Shinise Toriiwaro 西陣・鳥岩楼鳥水だき

Toriiwaro, a shinise located in the old weaving district of Kyoto, offers a single dish for lunch and a single dish for dinner. Toriiwaro’s chicken broth is the heart and soul of their chicken cuisine. Chicken itself is a relative newcomer to the Japanese culinary scene and this 150 year old restaurant…

How to Make Nukazuke: Nukadoko Pickling Bed

February 15, 2009 5 Comments

How to Make Nukazuke: Nukadoko (Nuka Bed) ぬか床の作り方

We have some favorite shops in Kyoto for nukazuke tsukemono pickles but really wanted to be able to make our own at home. Traditionally every household in Japan made their own pickles, still many do. Nukazuke is quick and easy to make once you have a pickling pot full of fermenting ‘…

Tsukemono: Aka Kabura Nukazuke from Nishiki Market

February 14, 2009 4 Comments

Nukazuke: Japanese Rice Bran Fermented Pickles 京漬物錦・高倉屋

Tsukemono: Aka Kabura Nukazuke from Nishiki Market 京漬物錦・高倉屋

Meet nukazuke, a traditional Japanese tsukemono that is fermented in rice bran with a bit of salt. Nukazuke is full of vitamins and can be extremely pungent. Most any kind of vegetable can be used, even meat can be pickled by this method! It is easy to make at home and…

Wagashi: ‘Eco-friendly’ Kinako Mochi

February 13, 2009 1 Comment

Eco Eco Kinako Mochi エコエコきなこ餅

Miwa found this very unusual ‘Eco Eco Mochi’ the other day. The producer, Sentaro, whose tasty wagashi products we have reviewed a number of times on KyotoFoodie, explains that as this mochi uses the skins of azuki beans for flavoring, which are usually thrown out as waste, it is environmentally friendly mochi. This is…

Kakutani: Kyoto Nabe Yaki Udon and Soba Restaurant

February 12, 2009 5 Comments

Kyoto Nabeyaki Udon and Soba Shinise 京都かく谷老舗

Dashi broth, udon noodles, chicken, egg, mushrooms and shrimp tempura are all placed in a covered earthenware nabe pot and boiled vigorously over high heat for several minutes. This dish is called nabeyaki udon, it is served piping hot in the nabe pot that it was cooked in. Kakutani’s nabeyaki udon…

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