Iwashi Gohan Sardine Rice

November 9, 2008 10 Comments

Home Cooking with Aozakana: Iwashi Gohan (Sardine Rice) いわし・鰯ご飯

You’ve got to try this dish! Simple and tasty home cooking with aozakana; just sardines, ginger and rice.…

Iwashi Shoyuyaki: Sardines Sauteed in Shoyu

November 7, 2008 9 Comments

Iwashi Shoyuyaki: Sardines Sauteed in Shoyu (鰯醤油焼き)

Sardines sauteed in sake and soy sauce with ginger make an excellent side dish and goes extremely well with sake and beer.…

homecooking: Nizakana Flounder Simmered with Shishito

October 20, 2008 6 Comments

Nizakana: Flounder Simmered with Shishito (カレイの煮付け)

Nizakana can be made with any kind of fish and is well suited for smaller fish that can be simmered whole. Flounder with eggs, komochi, is a favorite in Japan. The mild-mannered Japanese shishito peppers adds color, nutrition and a contrast of flavors.…

Buri kama Shioyaki (Salt Grilled Yellowtail Collar)

October 18, 2008 11 Comments

Buri kama Shioyaki (ぶりかま塩焼き)

Buri kama Shioyaki Salt Grilled Yellowtail Collar (ぶりかま塩焼き)

I killed my first buri-kama of the year tonight. It was a lunker! I grilled it shioyaki style and squeezed on lots of sudachi.…

homecooking: Nebaneba Hiyashi Udon with Natto, Nagaimo and Okra and Grilled Sawara Fish

June 26, 2008 5 Comments

homecooking: Nebaneba Hiyashi Udon with Black ‘Kuromame’ Natto, Nagaimo and Okra and Grilled Sawara and Mizunasu Tsukemono

homecooking: Nebaneba Hiyashi Udon with Natto, Nagaimo and Okura and Grilled Sawara Fish

In Kyoto summer is here! It’s time for cold noodles and vegetables. Natto: Have you heard about natto? Natto is fermented soybeans which due its pungent smell has many detractors. Many people dislike, some even hate natto. But here at KyotoFoodie,…

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