UnknownUser

kyotofoodie in Kyoto, Japan

total posts: 53

kyotofoodie.com

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!

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!

kyotofoodie.com

This tea ceremony confection dates from 1699 and expresses the rare phenomenon of plum blossoms amid snow. A taste for the soul!

This tea ceremony confection dates from 1699 and expresses the rare phenomenon of plum blossoms amid snow. A taste for the soul!

kyotofoodie.com

Kyoto traditional miso maker introduces sweet white miso flavored mochi wagashi dusted in traditional wasanbon powdered sugar. A masterpiece!

Kyoto traditional miso maker introduces sweet white miso flavored mochi wagashi dusted in traditional wasanbon powdered sugar. A masterpiece!

kyotofoodie.com

Sweet white miso is the style of Kyoto, for New Year

Sweet white miso is the style of Kyoto, for New Year's it is especially sweet and served with veggies and mochi.

kyotofoodie.com

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.

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.

kyotofoodie.com

Soy sauce flavored candy? An old Kyoto soy sauce brewery makes a new hard candy.

Soy sauce flavored candy? An old Kyoto soy sauce brewery makes a new hard candy.

kyotofoodie.com

Soft and chewy mochi smothered in a hand ground paste of blanched young green soybeans lightly sweetened with sugar.

Soft and chewy mochi smothered in a hand ground paste of blanched young green soybeans lightly sweetened with sugar.

kyotofoodie.com

Before the leaves change colors the confections change seasonal themes. This is a chrysanthemum made of mochi and bean paste.

Before the leaves change colors the confections change seasonal themes. This is a chrysanthemum made of mochi and bean paste.

kyotofoodie.com

Japanese lumberjack ramen! Wild boar ramen. Yes. Wild boar ramen.

Japanese lumberjack ramen! Wild boar ramen. Yes. Wild boar ramen.

kyotofoodie.com

Ayugashi, a confection based on the early summer ayu sweetfish are bubbly gyuhi mochi

Ayugashi, a confection based on the early summer ayu sweetfish are bubbly gyuhi mochi 'innards' wrapped in fish shape waffle.

kyotofoodie.com

After steeping yuzu for yuzu liqueur I used the peel and fruit to make yuzu marmalade with kokuto (

After steeping yuzu for yuzu liqueur I used the peel and fruit to make yuzu marmalade with kokuto ('black' sugar).

kyotofoodie.com

Sakura mochi meets ice cream! Sweet, creamy and salty with the perfumy fragrance of sakura.

Sakura mochi meets ice cream! Sweet, creamy and salty with the perfumy fragrance of sakura.

kyotofoodie.com

Just marinade some fresh tuna cheek in sake mash and then sear and slice. It

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.

kyotofoodie.com

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!

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!

kyotofoodie.com

Ume plum, yuzu, kumquat make great fruit liqueurs. We tried with Japanese quince. The dry, hard, pulpy fruit is fragrant like a mango!

Ume plum, yuzu, kumquat make great fruit liqueurs. We tried with Japanese quince. The dry, hard, pulpy fruit is fragrant like a mango!

kyotofoodie.com

This little radish packs a major wasabi sized punch. Grated crumbly dry and snow white, it is  preferred by soba connoisseurs.

This little radish packs a major wasabi sized punch. Grated crumbly dry and snow white, it is preferred by soba connoisseurs.

kyotofoodie.com

My late winter ritual is to pluck a few intoxicatingly fragrant plum blossoms and float them in chilled sake. Heavenly.

My late winter ritual is to pluck a few intoxicatingly fragrant plum blossoms and float them in chilled sake. Heavenly.

kyotofoodie.com

Chocolate bonbons flavored with fruit vinegar in Tokyo.

Chocolate bonbons flavored with fruit vinegar in Tokyo.

kyotofoodie.com

The ehomaki, rolled sushi, with 7 lucky ingredients, is eaten without pause or chatter while facing the auspicious direction of the year.

The ehomaki, rolled sushi, with 7 lucky ingredients, is eaten without pause or chatter while facing the auspicious direction of the year.

kyotofoodie.com

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?

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?

kyotofoodie.com

Herring dried and filled with it

Herring dried and filled with it's own eggs then grilled makes a hearty winter fish dish.

kyotofoodie.com

Sense of Beauty, Sense of Season - Kyoto Kaiseki

Sense of Beauty, Sense of Season - Kyoto Kaiseki

kyotofoodie.com

Keiran Somen, based on the Portuguese confection, Fios de Ovos is made of threads of egg yolk cooked in boiling sugar.

Keiran Somen, based on the Portuguese confection, Fios de Ovos is made of threads of egg yolk cooked in boiling sugar.

kyotofoodie.com

Kyoto

Kyoto's famous veggies make this scallion udon a winter favorite. Yorozuya, in Gion is a popular lunchtime hangout with Geisha and Kabuki actors.

kyotofoodie.com

Autumn theme namagashi Kyoto bells, flowers and maple leaves.

Autumn theme namagashi Kyoto bells, flowers and maple leaves.

kyotofoodie.com

Iwashi-gohan is just sardines, ginger and rice. This simple dish is novel and very tasty!

Iwashi-gohan is just sardines, ginger and rice. This simple dish is novel and very tasty!

kyotofoodie.com

Sardines sauteed in soy with sake and ginger is popular home cooking in Japan and quick and easy to make.

Sardines sauteed in soy with sake and ginger is popular home cooking in Japan and quick and easy to make.

kyotofoodie.com

Autumn is persimmon time in Japan. These persimmons can be enjoyed only when they are very ripe.

Autumn is persimmon time in Japan. These persimmons can be enjoyed only when they are very ripe.

kyotofoodie.com

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!

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!

kyotofoodie.com

Matsutake mushrooms costs $2000/kg! Autumn is upon us in Kyoto and it is time to eat some matsutake! (If we can afford them!!)

Matsutake mushrooms costs $2000/kg! Autumn is upon us in Kyoto and it is time to eat some matsutake! (If we can afford them!!)

kyotofoodie.com

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.

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.

kyotofoodie.com

With a a delightful, berry-like ‘tingle on the tongue’ tartness, aomikan, or ‘green tangerine’ mark the beginning of autumn.

With a a delightful, berry-like ‘tingle on the tongue’ tartness, aomikan, or ‘green tangerine’ mark the beginning of autumn.

kyotofoodie.com

The largest character from the Kyoto Daimonji Fire Festival appears on this soft, sweet and chewy namagashi confection.

The largest character from the Kyoto Daimonji Fire Festival appears on this soft, sweet and chewy namagashi confection.

kyotofoodie.com

In Japan the furoshiki is used to wrap and carry bento lunch boxes and is really great for picnics. Eco-friendly and beautiful too!

In Japan the furoshiki is used to wrap and carry bento lunch boxes and is really great for picnics. Eco-friendly and beautiful too!

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