kyotofoodie in Kyoto, Japan
total posts: 53
kyotofoodie.com
Watermelon and Salt KitKat, Kelp Junk Food, Watermelon gummy Junk Food, Over-sized Grapefruit Junk Food - You need this junk!
kyotofoodie.com
The finest wagashi for the tea ceremony are sweets for the mind and its motifs come from classical poetry and painting.
kyotofoodie.com
Nasudengaku is eggplant baked with sweet miso paste and is a summer favorite.
kyotofoodie.com
Chewy sesame flavored mochi encased in traditional Japanese wasanbon sugar -- some excavation required!
kyotofoodie.com
Be sure to eat a grilled eel bowl on 'Eel Day' (which is actually Ox Day) to deal with the heat on one of the hottest days of the year!
kyotofoodie.com
A river fish shaped confection with waffle for a skin and bubbly soft mochi for innards.
kyotofoodie.com
Samurai helmet shaped wagashi confection. Beautifully crafted and yummy.
kyotofoodie.com
Buri (yellowtail) sashimi, chopped shiso leaves on a bed of rice, with wasabi-shoyu and a squeeze of sudachi makes for a simple and stunning late winter donburi.
kyotofoodie.com
Ryuen’s wagashi confections, irregular and lovingly rough-hewn express the classical Japanese aesthetic of wabi-sabi -- the natural beauty of imperfection.
www.kyotofoodie.com
Kasutera (Castella sponge cake) is a real treat! Sophisticated in flavor, caramelly and very mochi-mochi (soft and chewy). Manju, both soba (buckwheat) and deliciously dry and crumbly.
kyotofoodie.com
Learning to Make Sake: Fushimi's water, with it's temperate mineral balance is responsible for Fushimi-zake being considered 'feminine' in taste. The master brewer invited me down to the lab to try 3 sakes that he is particularl ...
kyotofoodie.com
Kitagawa Honke is about 300 years old, and I was kindly allowed to see what few outsiders get to see firsthand, the production of sake, this year’s production lot no.18 Daiginjo Yamada-nishiki.
kyotofoodie.com
This wonderful, late winter dinner starts with a rich and hearty soup. Second, a mystery fish simmered in sweetened shoyu broth. And ends with fresh, lightly steamed greens announcing the coming of Spring.
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Dessert was a true novelty; soba kanten jelly! Unheard of! Kanten is a natural, sea vegetable derived jelly that produces many popular Japanese desserts.
kyotofoodie.com
Setsubun: The Day Before Spring, Demons, How to Eat Eho-Maki Makizushi and Throw Your Beans
kyotofoodie.com
Ichigo Daifuku is a modern wagashi (Japanese confection) that combines the traditional daifuku, literally ‘great fortune’, with a fresh strawberry! Yum! Yum!
kyotofoodie.com
Tsukemono (Japanese pickles) at Nishiki Market in the heart of old Kyoto. Nukazuke is pickled in rice bran.
kyotofoodie.com
Japanese Roast Beef with Onion Shoyu Sauce 'Donburi'
