total posts: 53
In Japan, on the day before spring it is customary to eat a luck direction sushi roll. This one, designed, Kyoto-style tops all the others!
This tea ceremony confection dates from 1699 and expresses the rare phenomenon of plum blossoms amid snow. A taste for the soul!
Kyoto traditional miso maker introduces sweet white miso flavored mochi wagashi dusted in traditional wasanbon powdered sugar. A masterpiece!
Sweet white miso is the style of Kyoto, for New Year's it is especially sweet and served with veggies and mochi.
Beef tendon simmered in sake is the start of my perfect nikujaga. I make it Kyoto-style with deep fried tofu, baked gluten and a hidden taste of cinnamon.
Soy sauce flavored candy? An old Kyoto soy sauce brewery makes a new hard candy.
Soft and chewy mochi smothered in a hand ground paste of blanched young green soybeans lightly sweetened with sugar.
Before the leaves change colors the confections change seasonal themes. This is a chrysanthemum made of mochi and bean paste.
Japanese lumberjack ramen! Wild boar ramen. Yes. Wild boar ramen.
Ayugashi, a confection based on the early summer ayu sweetfish are bubbly gyuhi mochi 'innards' wrapped in fish shape waffle.
After steeping yuzu for yuzu liqueur I used the peel and fruit to make yuzu marmalade with kokuto ('black' sugar).
Sakura mochi meets ice cream! Sweet, creamy and salty with the perfumy fragrance of sakura.
Just marinade some fresh tuna cheek in sake mash and then sear and slice. It's sweet and meaty and seared, and of course raw fish.
Early spring is the time to enjoy uri. We pickled some in fermented rice bran and then made onigiri rice balls. Crunchy, fresh and pungent!
Ume plum, yuzu, kumquat make great fruit liqueurs. We tried with Japanese quince. The dry, hard, pulpy fruit is fragrant like a mango!
This little radish packs a major wasabi sized punch. Grated crumbly dry and snow white, it is preferred by soba connoisseurs.
My late winter ritual is to pluck a few intoxicatingly fragrant plum blossoms and float them in chilled sake. Heavenly.
Chocolate bonbons flavored with fruit vinegar in Tokyo.
The ehomaki, rolled sushi, with 7 lucky ingredients, is eaten without pause or chatter while facing the auspicious direction of the year.
Mochibana is a Japanese New Year’s decoration that uses white and pink colored mochi wrapped around willow branches to simulate blossoms. Why do people use mochi rather than real flowers?
Herring dried and filled with it's own eggs then grilled makes a hearty winter fish dish.
Sense of Beauty, Sense of Season - Kyoto Kaiseki
Keiran Somen, based on the Portuguese confection, Fios de Ovos is made of threads of egg yolk cooked in boiling sugar.
Kyoto's famous veggies make this scallion udon a winter favorite. Yorozuya, in Gion is a popular lunchtime hangout with Geisha and Kabuki actors.
Autumn theme namagashi Kyoto bells, flowers and maple leaves.
Iwashi-gohan is just sardines, ginger and rice. This simple dish is novel and very tasty!
Sardines sauteed in soy with sake and ginger is popular home cooking in Japan and quick and easy to make.
Autumn is persimmon time in Japan. These persimmons can be enjoyed only when they are very ripe.
The collar of large fish, the area behind the gill plate is far tastier than you might think! Grilled with salt, its a favorite in Japan. Get some! Try some!
Matsutake mushrooms costs $2000/kg! Autumn is upon us in Kyoto and it is time to eat some matsutake! (If we can afford them!!)
This is a very popular and historic wagashi mochi treat in Kyoto. It is simple; gyuhi mochi dusted in sparkles on a stick and filled with a sweet and salty white miso.
With a a delightful, berry-like ‘tingle on the tongue’ tartness, aomikan, or ‘green tangerine’ mark the beginning of autumn.
The largest character from the Kyoto Daimonji Fire Festival appears on this soft, sweet and chewy namagashi confection.
In Japan the furoshiki is used to wrap and carry bento lunch boxes and is really great for picnics. Eco-friendly and beautiful too!