Kyoto Foodie: The Culinary Culture of Kyoto
Aug 25th, 2008 by Kyoto Foodie
More Daimonji! The biggest of the big characters of the late-summer mountainside bonfires is ‘dai’, literally ‘great’ or ‘big’. Here it is on a sweet, soft and chewy tea ceremony confection.
Continue Reading »
Aug 24th, 2008 by Kyoto Foodie
A new and excellent sake discovery! Photos with Paku’s new iPhone. Great label design. New, and secret Peko project!
Aug 17th, 2008 by Kyoto Foodie
Daimonji: A festival like non other in the entire world! Daimonji, literally means ‘great (big) character’. On a mid-August night massive bonfires are burned on 5 mountainsides surrounding Kyoto in the form of Chinese characters and pictograms to guide the visiting spirits back to the other world. Tawaraya Yoshitomi uses the mountainside motifs on its seasonal senbei.
Aug 16th, 2008 by Kyoto Foodie
Happy Birthday KyotoFoodie!
KyotoFoodie is now one year old and we are throwing a party with presents of Japanese ‘classic’ and ’summer’ junk food!
Aug 9th, 2008 by Kyoto Foodie
The furoshiki wrapping cloth is both utilitarian and beautiful. In daily life it is used to wrap and carry lunch boxes to work or picnics and on special occasions for wrapping gifts of food and drink.
Aug 8th, 2008 by Kyoto Foodie
The finest wagashi for the tea ceremony are sweets for the mind, the motifs come from classical poetry and painting.
Aug 4th, 2008 by Kyoto Foodie
Nasu Dengaku must be one of Japan’s all time greatest dishes!
Aug 4th, 2008 by Kyoto Foodie
Rakanmochi is sesame flavored mochi encased in a firm but dry and crumbly block of Japanese wasanbon sugar and requires a slight bit of excavation in order to enjoy.
Aug 4th, 2008 by Kyoto Foodie
It’s chofu, a waffle wrapper with gooey gyuhi inside — and it has a ‘大’ branded on it. What the heck is this all about?
Jul 26th, 2008 by Kyoto Foodie
Eel liver is even more nutritious than eel flesh, and quite tasty too!
Loading ...
Kyoto Foodie: Where and what to eat in Kyoto
Kyoto Foodie: The Culinary Culture of Kyoto
There are 86 Posts and 520 Comments so far.