Search results for “kyoto”

You have one day in Kyoto, a list of temples, and room for a few memorable meals. So where should you begin? Many first-time visitors eventually ask 京都で何食べる (Kyoto de nani taberu?), meaning "What should I eat in Kyoto?" The answer...

Kyoto sake is known for smooth texture, fragrant sake aroma, and an elegant finish. The center of this regional sake culture is Fushimi, a historical brewery district in southern Kyoto. Soft water, Kyoto brewing tradition, and the city’s...

Kyoto is where Japanese food culture reached its highest refinement. For over a thousand years, as Japan's imperial capital, the city developed a cuisine built on restraint, seasonality, and respect for ingredients rather than boldness o...

The Kyoto Red Carrot, known in Japan as Kintoki Ninjin, is a prized vegetable of the Japanese winter. It stands out because of its bright scarlet color and long, thin shape. This carrot is a must-have for traditional holiday fo...

Kyoto is not just about temples and geishas - it's also a foodie's paradise with a centuries-old culinary tradition! Join us as we explore the vibrant food scene of this enchanting city, where Kyoto cuisine takes center stage. We'll savo...

Kyoto is an ancient city that is also attractive for sightseeing. Naturally, the food culture will be deep if the place is the origin. The soup stock culture in the Kansai region naturally has a positive effect on local ramen and is ente...

Pour a spoonful of sencha onto a plate, and you see thin, straight needles. Pour out a spoonful of tamaryokucha, and the leaves look completely different. They are curled into tiny hooks and commas, a little like green tadpoles. The tea ...

Jikon (而今) is a Japanese sake brand from Kiyasho Shuzo, a brewery in Nabari, Mie Prefecture. The brewery itself, though, dates to 1818. Jikon, however, is a much younger idea. It appeared in the mid-2000s, after the sixth-generation he...

If your idea of uiro comes from Nagoya, Yamaguchi's version may feel like a different sweet. A fresh slice bends and trembles slightly, then gives way with a smooth, springy bite. Sweet bean paste is mixed into the batter, so the gentle ...

Picture a cedar sushi counter in Tokyo. The chef places one piece of nigiri in front of you: glossy fish, warm rice and almost no decoration. Yet that bite reflects centuries of fermentation, preservation and the fast-moving street-stall...