Wagashi: Ryuen Rakuseki and Maccha Rakuseki

March 11, 2008 10 Comments

Wagashi Series: Ryuen Rakuseki and Maccha Rakuseki (柳苑: 楽石・抹茶楽石)

Wagashi: Ryuen Rakuseki and Maccha Rakuseki

Ryuen specializes in a simple and elegant wagashi that combines a center of candied kuri (chestnut) embedded in koshian (sweet azuki bean paste) with a coating of sugar and kuzu (arrow root starch), some with the addition of sugary green tea powder (maccha). Ryuen‘s wagashi is decidedly classical in…

Wagashi: Sentaro Rice Flour Kasutera, Soba and Wheat Manju

March 9, 2008 11 Comments

Wagashi Series: Sentaro Rice Flour Kasutera, Soba and Wheat Manju (仙太郎)

Sentaro‘s kasutera (Castella sponge cake) is a real treat! It’s sophisticated in flavor, caramelly and very mochi-mochi (soft and chewy). Sentaro‘s manju, both soba (buckwheat) and wheat are excellent and unique.…

Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi – Part 5

February 28, 2008 7 Comments

This entry is part 1 of 7 in the series Kitagawa Honke Sake Brewery

Sake: Learning to Make Sake at Kitagawa Honke Sake Brewery in Fushimi – Part 5

Fushimi, Kyoto still has some beautiful places and offers a glimpse into what Fushimi must have been like before industrialization. I took my camera around the neighborhood and visited Okinaya, a…

Buri-zanmai: Buri Kama Shioyaki (Salt Grilled Fatty Yellowtail Collar)

February 24, 2008 9 Comments

Buri-zanmai Series: Buri Kama Shioyaki (Salt-grilled Fatty Yellowtail Collar)

Buri-zanmai Series (Part 1): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make Buri Kama Shioyaki. Buri Kama Shioyaki:
Kama is the ‘collar’ of a fish, the area between the gill cover and the pectoral fin. This area and…

homecooking: Tako Meshi (Octopus Rice)

February 23, 2008 8 Comments

homecooking: Tako Meshi (Octopus Rice) タコ飯

Tako-meshi is a quick and tasty rice dish that combines octopus and rice with the flavors of ginger and shiso. If you have always wanted to try an octopus dish, but couldn’t quite muster the courage for raw, fermented, etc this might be just the dish to try!…

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