Osechi: Kyoto Kichisen Master Chef Yoshimi Tanigawa

December 29, 2008 6 Comments

This entry is part 2 of 8 in the series O-shogatsu Ryori

Kyoto Kichisen Master Chef Yoshimi Tanigawa 京都吉泉谷河吉巳

Yoshimi Tanigawa is an inspired master of Kyoto cuisine who has dedicated his life to food as an art and near spiritual experience. He teaches his students both taste and discipline. He creates pure Kyoto cuisine, without the excessive decoration…

Osechi: What is Kyo-ryori (Kyoto Cuisine)?

December 28, 2008 6 Comments

This entry is part 1 of 8 in the series O-shogatsu Ryori

Osechi: What is Kyo-ryori (Kyoto Cuisine)?

What is Kyo-ryori? (Kyoto Cuisine) 京料理京懐石吉泉

In Kyoto, it is said that the three most sophisticated cuisines in the world are French, Chinese and Japanese; and among these three, Kyoto Cuisine, or Kyo-ryori is the pinnacle of sophistication, visual beauty and subtlety of taste. Kyo-ryori is not just…

Chinmi: How to Make Shiokara

December 27, 2008 12 Comments

Chinmi: How to Make Shiokara 珍味: 塩辛の作り方

Shiokara is made of salted squid semi-fermented in its own guts and is a kind of chinmi, literally ‘rare taste’. Japanese like shiokara on rice or with sake. Shiokara is one taste that you might want to miss when you visit Japan, but we show how to make it in this…

How to Clean a Squid Japanese Style

December 25, 2008 11 Comments

How to Clean a Squid Japanese Style (いかの開き方)

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Wagashi: Angel Hair Keiran Somen (Fios de Ovos)

December 20, 2008 10 Comments

This entry is part 3 of 7 in the series Do Not Miss

Wagashi: Kyoto Tsuruya Keiran Somen 京都鶴屋鶏卵素麺鶴寿庵

For this unusual wagashi just two ingredients; sugar and egg yolk, and some ancient Portuguese technique are needed to make Keiran Somen, literally ‘chicken egg angel hair noodles’.…

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