Kyoto Egg and Omelette Shinise: Egg Yolk Anpan Sweet Bun

November 11, 2009 2 Comments

This entry is part 1 of 3 in the series Kyoto Nishiki Market

Miki Keiran is a shinise egg and dashimaki tamago (Kyoto-style rolled omelette) purveyor in the foodie’s paradise called Nishiki Market. Their dashimaki is the best and that is about all that they make. I noticed some buns for sale on top of the dashimaki showcase. These are…

Kyoto Sawai Shoyu Honten Soy Sauce Candy

November 3, 2009 6 Comments

Japanese make hard candy with some novel indigenous ingredients and flavors that often sound culinarily dubious but actually taste quite good. This is one, shoyu ame, or soy sauce candy. It is made by a shinise shoyu producer that still makes handcrafted soy sauce the heart of the ancient city, just a few minutes walk from the Gosho Imperial Palace.…

Kyoto Honda Miso Ichiwan ‘Instant’ Miso Soup

November 2, 2009 8 Comments

Kyoto Quality Instant Miso Soup: Honda Miso Honten is a shinise miso producer and dealer that has been in business in Kyoto for about 170 years. Honda Miso is located just west side of the Kyoto Gosho Imperial Palace. The Honda Miso retail store occupies a very beautiful old Kyoto machiya townhouse with a full selection of their long loved…

2009 Shinmai ‘New Rice’ and Onigiri from Chef Tanigawa

October 29, 2009 No Comments

2008: I wasn’t going to post about these onigiri rice balls but then I reread this article about a gift of a big round daikon radish and a bag of new rice that I wrote last year about Chef Tanigawa on the day that he finally agreed to let me document his New Year’s Osechi Cuisine. I had no…

Japanese Fruit: Hyuganatsu Miyazaki Omiyage Hyuga-no-Kaori Yokan

October 25, 2009 8 Comments

Itadakimono from NoRecipes: The hyuganatsu is a very mysterious citrus from southern Japan that apparently just appeared in 1820. I became acquainted and enchanted with this fruit this spring thanks to a business associate that is originally from Miyazaki. The taste is uniquely sour and very fragrant. The white pith between the flesh and peel is very thick and is…

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