home cooking: Wagyu Steak Donburi

November 5, 2007 4 Comments

The land of fish happens to produce the finest beef in the world as well. Japanese have a knack for perfecting things, whether it be fax machines, cameras, or the production of beef. You have probably heard of Japan’s excuisite beef, Wagyu (和牛) literally ‘Japanese beef’. Kobe-gyu (神戸牛) is surely the most famous Wagyu in…

aozakana: Seasonal Autumn Fish Dinner

November 4, 2007 5 Comments

aozakana(青魚): Seasonal Autumn Fish Dinner

aozakana: Seasonal Autumn Fish Dinner -- teaser

aozakana (青魚) literally, ‘blue fish’ are in season from mid-autumn throughout the winter. These are such species as mackerel (青魚, saba), pacific saury (秋刀魚, sanma), sardine (鰯, iwashi), and jack mackerel (鯵, aji). Their blue colored backs give these well loved fish their Japanese name. In Japan, the cold months are…

Gion Koishi — Kakigori, summer time treat in Gion

September 18, 2007 5 Comments

Gion Koishi — Kakigori (shaved ice) in Gion (祇園小石)
Hard to believe that ‘shaved ice’ could be elegant and sophisticated, so Kyoto!

Gion Koshi, ameya (candy shop) is surely the best known place in Gion, and probably Kyoto for kakigori (shaved ice). Shaved ice in Japan actually has a very long history, dating back more than a thousand years to…

Issen Yoshoku — The Origins of Western Food in Japan

September 16, 2007 8 Comments

Issen Yoshoku (壹銭洋食)
The Origins of Western Food in Japan

Issen Yoshoku is located in Gion and serves a variation of the popular dish, okonomiyaki. Issen Yoshiku combines a comical interior with a one dish menu. It is a popular destination for locals and tourists. While somewhat kitschy, at Issen Yoshoku you can taste what is said to be…

Ukiya Soba: Natto-tamago Soba in Pontocho

September 9, 2007 3 Comments

Ukiya Soba — Natto-tamago Soba in Ponto-cho (有喜屋、先斗町)

summary: Ukiya is second to none for soba. Soba is the famed buckwheat noodle of Japan. Ukiya’s soba is handmade (手打ち, teuchi) every morning. Ukiya’s famous dish is the very unique Ukiten Soba.…

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