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How to Cook Fresh Bamboo Shoots (Takenoko Akunuki)
In addition to sakura, springtime is the season for fresh bamboo shoots, or takenoko, in Kyoto. Asahori, or ‘dug up early this morning’ is common to see on signs and labels in the stores. Even though...
View ArticleHow to Season a Japanese Donabe Earthenware Pot
Here at the KyotoFoodie House (also known as Beagle House) I have really been getting into gohan nabe. That is a donabe, earthenware pot, for cooking rice. Gohan is the word for rice in Japanese. Gohan...
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My Original Hiiragi Iwashi Design (Whole Sardine and Holly Leaves)
Last year on February 3rd, the day before spring, I put a grilled sardine head on a holly stick and put it next to my front door. That was to prevent the ‘Oni’ demon from entering my house and getting...
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How to Make Hoshigaki (Japanese Dried Persimmons)
Persimmons are delicious, but dried persimmons are divine. Totally divine!! Let me qualify that though. There are small, hard, dried out dried persimmons (in Japan they are ‘Made in China’) and then...
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