KyotoFoodie-style Nikujaga Wagyu Tendon Beef Stew Recipe

December 25, 2009 11 Comments

Merry Christmas Foodies! This is my holiday season gift to our readers. It’s a recipe and I think a pretty good one! This is a classic Japanese home cooking dish: nikujaga. Nikujaga is based on Western beef stew and I have tried to give a novel Kyoto taste to it. This autumn I have been trying to perfect it and…

Kakutani: Kyoto Nabe Yaki Udon and Soba Restaurant

February 12, 2009 5 Comments

Kyoto Nabeyaki Udon and Soba Shinise 京都かく谷老舗

Dashi broth, udon noodles, chicken, egg, mushrooms and shrimp tempura are all placed in a covered earthenware nabe pot and boiled vigorously over high heat for several minutes. This dish is called nabeyaki udon, it is served piping hot in the nabe pot that it was cooked in. Kakutani’s nabeyaki udon…

Wagashi: Kyoto Toraya’s Year of the Ox Namagashi

January 14, 2009 3 Comments

Wagashi: Kyoto Toraya’s Year of the Ox Namagashi 京都とらやのどかな朝

There is a blend of sophistication, beauty, simplicity and cuteness in namagashi, especially Kyoto namagashi, that is just unlike anything else in the foodie universe. In food and non-food related design, the traditional Japanese sense is something from another, bygone world, but still seems so essential even in…

About

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.