Osechi: What is Osechi Ryori?

December 29, 2008 5 Comments

This entry is part 4 of 8 in the series O-shogatsu Ryori

Kichisen Osechi: What is Osechi Ryori? 京都吉泉おせち料理

Japanese New Year’s, or O-shogatsu is a celebration with ancient roots and perhaps the most prominent aspect of it is food and drink. Osechi ryori, or New Year’s cuisine is preserved food and is intended to last for several…

Itadakimono: Maru Daikon and Shinmai

December 9, 2008 7 Comments

Itadakimono: Maru Daikon and Shinmai (Round Daikon Radish and New Rice) 頂き物: 丸大根と新米

Itadakimono: Maru Daikon and Shinmai (頂き物: 丸大根と新米)

Giving and receiving gifts is an essential aspect of Japanese culture. Gifts are usually small and often given spontaneously. On the way back from an appointment today I stopped in at Kisen to return a very old and precious book on Kyo-ryori to the owner that I…

Negi Udon Shop, Yorozuya in Gion, Kyoto

December 7, 2008 3 Comments

Negi Udon Shop, Yorozuya in Gion, Kyoto 祇をん萬屋九条ネギうどん

For lunch Miwa took me to Yorozuya, a tiny noodle shop in Gion that is known for it’s Kyoto scallion udon. If you come to Yorozuya for lunch, you might find yourself sitting next to a maiko also enjoying a bowl of udon heaped with scallions.…

Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon

November 24, 2008 11 Comments

Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon いわしのつみれ入り味噌うどん

Ground sardines make a rich and wonderfully nourishing focal point to miso soup with udon noodles. Hand chopped or pureed in a food processor with ginger and scallions then gently simmered in broth mellows the heavy sardine taste.…