My Favorite Summer Dish: Ayu Gohan

Last night, I had my first ayu gohan of the season at Igarashi. This simple dish, lightly grilled fresh water fish cooked with rice in a clay pot, is so distinctively summery to me and I especially appreciate the bitter taste of the sweetfish with rice.

Finding a place in Kyoto

I usually point out that we do not have a street and number system in Tokyo. Three sets of numbers at the end of a Tokyo address zeroes in from a big area, then to a specific block, and finally ends at a specific unit on that block. Then, just to make things interesting, I add that there’s no set direction for how the numbering goes up and down. It’s confusing, but at least that’s how I am so used to associating numbers and places.

Sake of the week #047: Yongo Nama

“Please disregard the labels on this bottle. I want you to pay attention to only the part that says yongo.” As Takamura-san brought out the fourth bottle to the table, he started to tell us the story.

Become a fugu chef in Tokyo?

“The test is coming up soon and chefs are getting ready,” one wholesaler confirmed.

Hmm… So, you can practice to take a test to be a licensed fugu chef? Well, actually regulations do not make it so easy for just anyone to treat the deadly puffer fish

Small pleasures 002: Mame Gohan

mame gohan in May

The other day, I was going through my pictures from May to finally organize them on my computer. As I was clicking through the pictures from dinner at Kishiyoshi in Higashi Nakano, I paused at this picture and just sighed to let all the tension out.
Many thoughts crossed my mind looking at [...]

Small pleasures 001: Chou a la Creme from Le Fromage

Growing up in New England before the era of foodie-ism, the local corner bakery either didn’t exist, or was most likely Dunkin Donuts for a lot of my early years. Au Bon Pain and Vie de France were better, but not great improvements. So, one of the things I do love about living in Japan, [...]

Sake of the Week #042: Tamagawa Daiginjo Shizuku Muroka Nama Genshu

In the next few month, I will be in Kyoto a few more times. I am sure I will add more good sake bars on the list, but Inaseya is definitely the place to go back for to check out what other funky crazy new muroka nama genshu they have in stock!

Nagomi

… Finally, I think it is the people that makes this tagine ryori and nihonshu place so comfortable. Shimada-san and Ichikawa-san behind the counter are perfect professionals, but their passion for nihonshu kind of rubs off. It’s just fun to sit at the counter and watch them and chat about sake when they have a moment. They do not have an English menu, but don’t worry. If you have nihongo-phobia, Shimada-san and Ichikawa-san can guide you through their menu and drinks in English.

Sake of the week #036: Juji Asahi Orochi no Mai 15BY

Back home, I started a pot of polenta going and layered some in a dish with gorgonzola to finish in the toaster oven. Then, I put the fennel, carrots, kabu, leeks, daikon, and onion in the roaster to get started. Two of the pork steaks got a little black pepper but that was about it before a searing in the pan and then deglazing with calvados and Heering cherry liqueur. The steaks went in the roaster with all the juices and some bits of dried fig too.

At this point I had posed myself a problem without giving it any thought. What sake was going to go with a roasted dinner like this?

San’in Trip: Day Four-Izumo-Land of Myth and Faith

Then, we were off to the Izumo Grand Shrine which is believed to be the oldest shrine in Japan. And, it is rich with myths and legends. In October, all gods from throughout Japan gather at this central location. What do they do? They hold conferences and discuss various topics such as liquor production, marriage ties, and the yield of grain during the previous year. Where do they stay? There are special guest houses on the premises to host gods while they visit the shrine! Even today people believe in the uber-power of the kamisama here and pay a special visit.