kyotofoodie in Kyoto, Japan
total posts: 53
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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!
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This tea ceremony confection dates from 1699 and expresses the rare phenomenon of plum blossoms amid snow. A taste for the soul!
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Kyoto traditional miso maker introduces sweet white miso flavored mochi wagashi dusted in traditional wasanbon powdered sugar. A masterpiece!
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Sweet white miso is the style of Kyoto, for New Year's it is especially sweet and served with veggies and mochi.
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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.
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Soy sauce flavored candy? An old Kyoto soy sauce brewery makes a new hard candy.
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Soft and chewy mochi smothered in a hand ground paste of blanched young green soybeans lightly sweetened with sugar.
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Before the leaves change colors the confections change seasonal themes. This is a chrysanthemum made of mochi and bean paste.
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Japanese lumberjack ramen! Wild boar ramen. Yes. Wild boar ramen.
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Ayugashi, a confection based on the early summer ayu sweetfish are bubbly gyuhi mochi 'innards' wrapped in fish shape waffle.
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After steeping yuzu for yuzu liqueur I used the peel and fruit to make yuzu marmalade with kokuto ('black' sugar).
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Sakura mochi meets ice cream! Sweet, creamy and salty with the perfumy fragrance of sakura.
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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.
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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!
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Ume plum, yuzu, kumquat make great fruit liqueurs. We tried with Japanese quince. The dry, hard, pulpy fruit is fragrant like a mango!
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This little radish packs a major wasabi sized punch. Grated crumbly dry and snow white, it is preferred by soba connoisseurs.
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My late winter ritual is to pluck a few intoxicatingly fragrant plum blossoms and float them in chilled sake. Heavenly.
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Chocolate bonbons flavored with fruit vinegar in Tokyo.
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The ehomaki, rolled sushi, with 7 lucky ingredients, is eaten without pause or chatter while facing the auspicious direction of the year.
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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?
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Herring dried and filled with it's own eggs then grilled makes a hearty winter fish dish.
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Sense of Beauty, Sense of Season - Kyoto Kaiseki
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Keiran Somen, based on the Portuguese confection, Fios de Ovos is made of threads of egg yolk cooked in boiling sugar.
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Kyoto's famous veggies make this scallion udon a winter favorite. Yorozuya, in Gion is a popular lunchtime hangout with Geisha and Kabuki actors.
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Autumn theme namagashi Kyoto bells, flowers and maple leaves.
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Iwashi-gohan is just sardines, ginger and rice. This simple dish is novel and very tasty!
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Sardines sauteed in soy with sake and ginger is popular home cooking in Japan and quick and easy to make.
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Autumn is persimmon time in Japan. These persimmons can be enjoyed only when they are very ripe.
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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!
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Matsutake mushrooms costs $2000/kg! Autumn is upon us in Kyoto and it is time to eat some matsutake! (If we can afford them!!)
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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.
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With a a delightful, berry-like ‘tingle on the tongue’ tartness, aomikan, or ‘green tangerine’ mark the beginning of autumn.
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The largest character from the Kyoto Daimonji Fire Festival appears on this soft, sweet and chewy namagashi confection.
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In Japan the furoshiki is used to wrap and carry bento lunch boxes and is really great for picnics. Eco-friendly and beautiful too!
