Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet — there’s a whole world of exciting food in Tokyo that food-loving visitors often miss out on. This book will introduce you to more than twenty of Japan’s favorite specialty foods that are less well known…
While prefectural antenna shops are quite common in Tokyo, there are also smaller shops that specialize in local foods and crafts from individual cities. Kyushu’s Kurume City, in southern Fukuoka Prefecture, is home to numerous sake breweries, and this two-story shop carries sake from seventeen local breweries along with shochu,…
Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet — there’s a whole world of exciting food in Tokyo that food-loving visitors often miss out on. This book will introduce you to more than twenty of Japan’s favorite specialty foods that are less well known…
It’s a Japanese version of Eggnog, but it got to be hot. This alcoholic beverage is called ‘Tamago-zake’ in Japanese, and it is offered to anyone who have a cold, even children. My mother always made it for me when I had a cold. You can burn off the alcohol…
Located in the thriving izakaya-filled back alleys southeast of Yoyogi Station, Haretoke offers a fantastic sake list and a menu heavily focused on meat, and horsemeat in particular. You can choose from more than a dozen cuts of horse, or go for a pre-selected five- or three-part assortment of horse…
Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet — there’s a whole world of exciting food in Tokyo that food-loving visitors often miss out on. This book will introduce you to more than twenty of Japan’s favorite specialty foods that are less well known…
While it may look similar to a hundred other boisterous drinking spots in this office-building zone, Mondo turns out far better food and drink than your typical izakaya, at remarkably budget-friendly prices. The specialty here is regional cuisine from Shimane Prefecture, with some interesting dishes you won’t find elsewhere in…
I found these big, hunky clams at the farmers market this weekend, each at least 2 inches across. But how to prepare them? My wife Momo found a bunch of recipes online, but we decided to go as simple as possible — steam them with sake. I talked about…
Well, well, well. If it isn’t a new KyotoFoodie article! And what have I cooked up for you foodies? Donabe Genmai Shake Gohan: grilled salmon cooked with rice, in Kyoto-style dashi broth, of course, in a special clay nabe pot made especially for cooking rice. The rice is served ‘donburi’ style — in a big bowl, garnished with fresh green shiso leaves, heaps of ikura salmon roe and a slab of butter. This dish is lip-smackingly delicious and, very importantly, is something you can probably obtain the necessary ingredients for even if you are not in Japan. Donabe Genmai Shake Gohan with Ikura and Butter – Served The Jargon: Donabe Genmai Shake Gohan donabe lit. clay ‘do’ and ‘nabe’ pot (also called gohan-nabe, or …
Michael Baxter, that’s me, had the very good fortune to be profiled in the September 2010 issue of Travel + Leisure Southeast Asia! Journalist Amy Ma, who I showed around Nishiki Market and ate some Kyoto-style sushi with back earlier in the summer, profiled a number of hot foodie bloggers around Asia and KyotoFoodie got to represent Japan. The idea was to get some current and authentic insider information about the latest and greatest places to chow-down. I got all excited and wrote more profiles than my quota. See below for the ones that didn’t fit in the piece. Travel + Leisure Southeast Asia Top Food Blogger Profile They Came. They Ate. They Blogged. Food bloggers are the …
I live in what I like to call “drinkable sake” diaspora. Attending the California Sushi Academy spoiled me. The CEO, Toshi Sugiura, was a Certified Sake Masters Emeritus. You can bet that he introduced us to the delicacies and nuances of fine sake. Unfortunately, many of those fine varieties are well out of reach in my part of the South. Here, we have an abundance of low end boxed stuff that most sushi restaurants offer only hot. And those delicate sake varieties I dream of? Those I enjoy in abundance when travelling. Don’t get me wrong. I still enjoy sake regularly. I make cocktails …
