Recent Posts Tagged With series

• Osechi: Kyoto Kichisen Master Chef Yoshimi Tanigawa

  Posted on Sunday December 28th, 2008 at 08:37 pm in series, gion, japanese culture, calligraphy, unesco world heritage site, ikebana, osechi ryori, tea ceremony, kaiseki, yoshimi tanigawa, sakyo ward (左京区), kyoto kaiseki kichisen

  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 discipli...

• Kyoto Ryokan: Kyoto Summer Hamo Cuisine (part 2)

  Posted on Sunday September 21st, 2008 at 03:53 am in series, summer, japanese culture, onsen, in depth, gion festival, sushi (寿司), fish (魚料理), hamo, shinise, higashiyama ward (東山区), ryokan inn (旅館)

  Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka - part 2 (鱧料理) Hamo ryori is served! Hamo is served five different ways; sashimi, broth, sushi, tempura and grilled. While eating is essential to the ryokan experience, a ryokan is not a...

• Kyoto Sake: Learning to Make Hannari Brand Umeshu in Fushimi - part 2

  Posted on Sunday June 22nd, 2008 at 09:55 pm in series, summer, sake, in depth, yuzu, shochu, sake brewery (酒蔵), ume, shinise, umeshu, nigori

  Kyoto Sake: Learning to Make Hannari Brand Umeshu in Fushimi - part 2 (北川本家はんなり梅酒) Hannari Brand Umeshu: The tastes of Kyoto are subtle and refined, this umeshu was designed to be hannari, or delicate. In addition to classic umes...

• Kyoto Sake: Learning to Make Umeshu in Fushimi - part 1

  Posted on Wednesday June 18th, 2008 at 07:16 am in series, sake, in depth, shochu, sake brewery (酒蔵), ume, shinise, umeshu

  Kyoto Sake: Learning to Make Umeshu (Japanese plum liqueur) in Fushimi - part 1 Umeshu: Japanese plums, called ume (梅) are mainly used to flavor alcohol and vinegar and to make the incredible umeboshi, pickled plum. In early summer, it is popular ...

• Learning to Make Soba Dashi at Honke Owariya

  Posted on Wednesday April 30th, 2008 at 12:47 am in series, in depth, soba, kombu, noddles (麺類), dashi, shinise, kyoto water, shaved fish

  Learning to Make Soba Dashi at Honke Owariya We were privileged to visit one of our favorite Kyoto restaurants, Honke Owariya that is among the oldest restaurants in the world, and learn how to make their incredibly delicious ‘dashi‘ bro...

• Sakura Hiyashi Udon Tsukemen

  Posted on Friday April 4th, 2008 at 01:52 am in series, veg, noddles (麺類), home cooking recipes, udon (うどん・饂飩)

  Sakura Hiyashi Udon Tsukemen (さくら冷やしうどんつけめん) The sakura zensen, or ‘Cherry Blossom Front’ is moving up Japan from south to north and is now passing through the center of the country where Kyoto is located. The ...

• Buri-zanmai: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish)

  Posted on Wednesday April 2nd, 2008 at 06:12 am in series, home cooking recipes, fish (魚料理)

  Buri-zanmai Series: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish) ぶり大根 Buri-zanmai Series (Part 2): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a classic, Buri Daikon...

• Buri-zanmai: Buri Sashimi and Shiso Donburi

  Posted on Thursday March 27th, 2008 at 08:52 am in series, rice dishes (ご飯類), sushi (寿司), home cooking recipes, fish (魚料理)

  Buri-zanmai: Buri Sashimi and Shiso Donburi (ぶり刺身丼) Buri-zanmai Series (Part 3): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a quick and simple rice dish, Buri Sashimi and Shiso Don...

• Wagashi: Ryuen Rakuseki and Maccha Rakuseki

  Posted on Tuesday March 11th, 2008 at 07:56 am in series, wagashi (和菓子), near sightseeing spot, shinise (老舗)

  Wagashi Series: Ryuen Rakuseki and Maccha Rakuseki (柳苑: 楽石・抹茶楽石) Ryuen specializes in a simple and elegant wagashi that combines a center of candied kuri (chestnut) embedded in koshian (sweet azuki bean paste) with a coating of sug...

• Wagashi: Sentaro Rice Flour Kasutera, Soba and Wheat Manju

  Posted on Saturday March 8th, 2008 at 11:38 pm in series, wagashi (和菓子), shinise (老舗)

  Wagashi Series: Sentaro Rice Flour Kasutera, Soba and Wheat Manju (仙太郎) Sentaro’s kasutera (Castella sponge cake) is a real treat! It’s sophisticated in flavor, caramelly and very mochi-mochi (soft and chewy). Sentaro’s manju, b...

• Buri-zanmai: Buri Kama Shioyaki (Salt Grilled Fatty Yellowtail Collar)

  Posted on Sunday February 24th, 2008 at 04:34 am in series, home cooking recipes, fish (魚料理)

  Buri-zanmai: Buri Kama Shioyaki (Salt-grilled Fatty Yellowtail Collar) Buri-zanmai Series (Part 1): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make Buri Kama Shioyaki. Buri Kama Shioyaki: Kama is ...