I visited the Kitagawa Honke sake brewery to see the pressing of the mash for Daiginjo.… 
Chicken Tsukune Nikomi Udon: Udon, Japanese-style chicken meatballs and vegetables simmered in chicken stock-miso soup
Hobo Nizakana: Red Gurnard Simmered in Sweet Shoyu-sake Broth
Nanohana: Lightly Steamed Rape Blossoms with Sesame Sauce
This is a wonderful, late winter dinner that starts with a rich, bone warming hearty soup.… 
I went back to the Kitagawa Honke sake brewery to check-up on the progress of lot no. 18.… 
Paku and I were invited to Uichiro, an elegant handmade soba and udon restaurant yesterday by one of Paku’s foodie friends. Uichiro is in a beautiful old machiya (traditional Kyoto house), has excellent food, great atmosphere and very friendly service.
I had kamo nanban (鴨南蛮そば), which is… 
The island of Shikoku is Udon country. And 27 years ago, a man from Shikoku quit his job as a salary man and started Tsunamichi with the intent of making the best damn handmade noodles in Kyoto.… Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
