Japan has a rich array of annual events and festivities that are celebrated through the seasons, each with their own special traditions, and each with their own special foods. In this article we are going to look at some of Japan’s most important seasonal foods, and examine their significance.
This is the second part of our introduction to the main elements of Kyō-ryōri; the traditional cuisine of Kyoto, and the best Kyō-ryōri restaurants. In Part 1, we looked at some key ingredients such as tofu, fu, and fish. In Part 2 we will look briefly at matcha sweets, before examining some of the main […]
Imagine Kyoto and you are likely to think first of its many shrines, temples, and tranquil gardens. However, Kyoto is almost as famous for its food as for its historical sites.
There can’t be many people who haven’t heard of TOFU, but I suspect that many of us from outside of Asia haven’t looked into what tofu is made of, and all the myriad ways in which it can be served.
Despite its fame, Japan’s signature cuisine is still the subject of various misunderstandings in western countries. In my country, where not many have visited Japan, the first thing people think of when they hear the word “sushi” tends to be “raw fish”.