Osechi Ryori: French Osechi by Restaurant Okumura

January 1, 2010 17 Comments

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

In 2009 we brought you authentic Kyoto osechi New Year’s cuisine and while Japanese style is the norm there are some restaurants that do Western, Chinese or fusion-type osechi. I had a chance to meet Chef Shinzo Okumura of Restaurant Okumura who is said to have invented ‘French…

Kichisen Osechi: Midnight Final Preparation and Meaning

December 31, 2008 15 Comments

This entry is part 6 of 8 in the series O-shogatsu Ryori

Kichisen Osechi: Midnight Final Preparation and Meaning 京都吉泉おせち料理の盛り付け

Kichisen Osechi: Midnight Final Preparation 京都吉泉おせち料理の盛り付け

At Kichisen, the master and students work in the cold through the night like Santa’s workshop getting Japanese New Year’s Osechi ready to send via express chilled delivery to arrive at homes all over Japan on New Year’s Eve…

Osechi: Shopping for Osechi Vegetables at Kyoto Wholesale Food Market

December 31, 2008 4 Comments

This entry is part 3 of 8 in the series O-shogatsu Ryori

Japanese New Year’s Osechi Ryori: Shopping for Vegetables at Kyoto Wholesale Food Market with Kichisen Owner Yoshimi Tanigawa

At Kichisen, they start shopping for ingredients for osechi in July. Most all shopping is done at the Kyoto Central Wholesale Market. After ordering seafood, Kichisen master Tanigawa heads over…

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…

Osechi: Kyoto Kichisen Master Chef Yoshimi Tanigawa

December 29, 2008 6 Comments

This entry is part 2 of 8 in the series O-shogatsu Ryori

Kyoto Kichisen Master Chef Yoshimi Tanigawa 京都吉泉谷河吉巳

Yoshimi Tanigawa is an inspired master of Kyoto cuisine who has dedicated his life to food as an art and near spiritual experience. He teaches his students both taste and discipline. He creates pure Kyoto cuisine, without the excessive decoration…

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