Wagashi: Ayugashi or Waka-ayu Sweetfish Shaped Confection

July 18, 2008 16 Comments

This entry is part 1 of 7 in the series Do Not Miss

Wagashi: Ayugashi or Waka-ayu, Early Summer Sweetfish (Ayu) Shaped Confection (鮎菓子若鮎)

Meet ayugashi! A river fish shaped confection with waffle for a skin, bubbly soft mochi for innards and facial and fin features branded on with hot iron.…

Izuju: The Best Kyoto Style Sushi in Kyoto

June 3, 2009 30 Comments

This entry is part 1 of 7 in the series Do Not Miss

Sushi in Kyoto has a long history but it is quite unlike the nigiri sushi that we are used to abroad. Unlike Tokyo, Kyoto was landlocked and that required somehow keeping fish edible after the journey here. Kyoto sushi required some smarts and ingenuity, it also had…

Wagashi: Angel Hair Keiran Somen (Fios de Ovos)

December 20, 2008 10 Comments

This entry is part 3 of 7 in the series Do Not Miss

Wagashi: Kyoto Tsuruya Keiran Somen 京都鶴屋鶏卵素麺鶴寿庵

For this unusual wagashi just two ingredients; sugar and egg yolk, and some ancient Portuguese technique are needed to make Keiran Somen, literally ‘chicken egg angel hair noodles’.…

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…

Cold Summer Noodles: Tsunamichi’s Zaru Udon, Zaru Soba

July 22, 2010 12 Comments

This entry is part 5 of 7 in the series Do Not Miss

When my mother first introduced me to cold pasta with pesto as a tasty antidote to the summertime heat, it was an epiphany to me. It is the first food I remember that was meant to not only give sustenance but also to cool. Tabbouleh was probably…

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