Wagashi: Miso Flavored Chigiri Mochi in Wasanbon Sugar

November 27, 2009 6 Comments

This entry is part 4 of 7 in the series Do Not Miss

Kyoto Top-ten Foodie Omiyage Souvenir: Miso Chigiri Mochi This is miso flavored gyuhi mochi from Honda Miso and it is a masterpiece! In addition to the novel and exceptional taste, this is a foodie souvenir that you ought to be able to take back home with you…

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…

Wagashi: ‘Kyobeni’ D.I.Y. Azuki and Monaka

September 24, 2009 4 Comments

“I want to be crisp.” Very ‘Kyoto’ and ‘un-Kyoto’; it’s ‘do it yourself’ anko paste in monaka cookies! Not only that, the monaka cookie is the shape and design of a maiko’s lipstick compact. This wagashi turned out to be a lot of fun and solves a vexing problem for monaka aficionados. ’Do It Yourself’ Azuki and Monaka 京べに Happy…

Sweet Young Soybean Zunda Mochi

September 21, 2009 6 Comments

Itadakimono: Toru, one of my best friends is in Kyoto and as always he brings me some zunda mochi. He lives up north in the city of Sendai and Sendai is famous for zunda mochi. I still remember when I arrived in Japan, I went up to Sendai to see Toru and he took me to a famous ‘shinise’ zunda…

Kyoto-style Chakin Shibori Sweet Potato with Cinnamon

September 17, 2009 13 Comments

Miwa’s Kyoto Kitchen Recipe This Japanese dessert confection is called Sui-to Poteto (スウィートポテト) in Japanese. That’s the Japanese pronunciation of sweet potato, as you probably guessed. Preparation is simple; steam the sweet potato and mash with butter, sugar, eggs, milk and cinnamon and bake. They are hand formed into delicate balls. We added cinnamon as an homage to Kyoto’s famous…

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