pekopeko gallery

Demon Sushi Roll
#50644
pekopeko
In Japan, on the day before spring it is customary to eat a luck direction sushi roll. This one, designed, Kyoto-style tops all the others!
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Plum Blossoms in Snow Confection
#48405
pekopeko
This tea ceremony confection dates from 1699 and expresses the rare phenomenon of plum blossoms amid snow. A taste for the soul!
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Miso flavored chewy Mochi
#47654
pekopeko
Kyoto traditional miso maker's sweet white miso flavored mochi wagashi dusted in traditional wasanbon powdered sugar. A masterpiece!
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Japanese New Year Miso Soup
#47146
pekopeko
Sweet white miso is the style of Kyoto, for New Year's it is especially sweet and served with veggies and mochi.
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My Perfect Japanese Beef Stew
#46851
pekopeko
Beef tendon simmered in sake is the basis for my perfect nikujaga. I developed a Kyoto-style recipe with cinnamon, deep fried tofu and fu.
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Seven Spice and Bread
#45880
pekopeko
Two old shops in Kyoto, a bakery and a spice maker teamed up to make a new rusk biscuit. It was terrible.
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Kyoto-style Baozi Steamed Beef Bun
#43238
pekopeko
This Chinese classic steamed bun is filled with some Kyoto-style fixins including wayu beef, burdock root and red shiso veggie pickles.
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Soy Sauce Candy
#42542
pekopeko
Is soy sauce flavored candy actually better than it sounds?
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Chrysanthemum Turnip Pickle
#41442
pekopeko
A unique tsukemono pickle that REALLY looks like chrysanthemum and made from a turnip. Is the color natural? Too beautiful to eat?
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Mysterious Japanese Citrus
#41349
pekopeko
Sour and fragrant hyuganatsu citrus mysteriously appeared in 1820. This wagashi is whole candied hyuganatsu peel filled with yokan jelly.
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Green Tangerine Marmalade
#38988
pekopeko
Green tangerine, or aomikan in Japanese are in season for just a few weeks. At last, this year I made marmalade with these tart citrus.
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Bon Appetit Magazine Photoshoot
#38723
pekopeko
This is the image of Kyoto Cuisine that I am hoping will grace the cover of Bon Appetit early next year...and it was tasty and beautiful!
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Sweet Green Soybean Mochi
#38320
pekopeko
Soft and chewy mochi smothered in a hand ground paste of blanched young green soybeans lightly sweetened with sugar.
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Japanese Sweet Potato Sweet
#37968
pekopeko
Invented in 1949, this modern baked sweet potato confection is hand formed in a cloth like traditional wagashi and goes well with milk!
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Sushi Lesson
#37633
pekopeko
Chef Tanigawa teaches us how to make sushi with a 1000 year history: Kyoto-style sushi. This isn't fast food, it's court cuisine.
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Sweet Potato Caramel
#37402
pekopeko
Classic Japanese candy, sweet potato caramel, wrapped in edible cellophane.
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Autumn Theme Confection
#37168
pekopeko
Before the leaves change colors the confections change seasonal themes. This is a chrysanthemum made of mochi and bean paste.
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Green Soybean Simmered Rice
#35999
pekopeko
My summer fav rice dish. Cook rice in an earthenware pot w/ green soybeans, cooking sake and salt. I added sea bream heads for more flavor
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Azuki Bean Porridge in Mochi Pack
#35696
pekopeko
Shiruko is a sweet bean porridge served with sticky mochi. This Kyoto version comes in an edible mochi container, just pour on hot water.
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Japanese Steamed Bread
#34577
pekopeko
Ahh, Japanese convenience-store junk food. Steamed bread so heavy, thick and sticky it is like mochi.
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Blue Kit Kat
#33547
pekopeko
This weird blue Kit Kat is 'Made in Japan' and tastes like the first carbonated drink in Japan, ramune. Thirst quenching blue for summer!
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Kyoto Wild Boar Inoshishi Ramen
#31856
pekopeko
From the North Mountains of Kyoto comes Japanese lumberjack ramen! Wild boar ramen. Yes. Wild boar ramen.
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White Mochi Taiyaki
#29165
pekopeko
I don't much care for the regular taiyaki, but this taiyaki made with mochi flour is special, and very tasty!
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Japanese Condiment for Rice
#29138
pekopeko
Furikake is sprinkled on rice and contains salt, sesame and usually dried fish. I got some gourmet furikake in the mail yesterday.
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First Sweetfish Confection of 2009
#27513
pekopeko
Ayugashi, a confection based on the early summer ayu sweetfish are bubbly gyuhi mochi 'innards' wrapped in fish shape waffle.
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Authentic Kyoto Sushi
#27378
pekopeko
The owner of this old shop told me all about sushi in Kyoto and how they make their mackerel sushi. Can't find this sushi abroad!
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Mackerel Sushi
#25806
pekopeko
Sabazushi is pickled mackerel pressed onto sushi rice. It has been a favorite in Kyoto for centuries.
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Salted Cherry Leaf Sushi
#24798
pekopeko
The Iron Chef defeater gave me a few pieces of his secret spring sushi to try. Salted cherry leaf with vinegared and salted sea bream. Wow!!
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Bamboo Shoot Rice in Clay Pot
#23572
pekopeko
Spring is fresh bamboo shoot season. Bamboo shoot cooked with rice, but cooked in a earthenware pot is even better!
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Sea Bream Rice
#23141
pekopeko
Don't waste a meaty and tasty sea bream head -- no no! Cook it with rice and you have tai meshi in Japan. Lots of taste and meat!
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Sakura Mochi – Kyoto-style
#22659
pekopeko
Salty and perfumy sakura bouquet wraps this sweet bean and 'ricey' Kyoto confection.
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Yuzu Marmalade
#22306
pekopeko
After steeping yuzu for yuzu liqueur I used the peel and fruit to make yuzu marmalade with kokuto ('black' sugar).
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Soba Cookie Ice Cream
#22167
pekopeko
Traditional soba boro 'cookies' are used to flavor this novel and tasty Kyoto original ice cream.
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Grilled Tuna Throats
#21205
pekopeko
Grilled maguro tuna nodo (throat), rich and creamy like toro but marinated in sake lees and grilled. Out of this world!
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Springtime Pickles Rape Blossom
#20716
pekopeko
Wait til fall and you have oil, eat in spring and you have a wonderful green. I pickled some in nuka (rice bran). Rice bran?
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Salmon Egg Sac and Sake Mash
#19349
pekopeko
Sujiko is salmon egg sac, like ikura. Marinade this is sake lees (pressed sake mash) for about a week and you have a foodie treat!
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Seared Tuna Cheek
#19179
pekopeko
Just marinade some fresh tuna cheek in sake mash and then sear and slice. It's sweet and meaty and seared, and of course raw fish.
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Uri Pickles and Riceballs
#18622
pekopeko
Early spring is the time to enjoy uri. We pickled some in fermented rice bran and then made onigiri rice balls. Crunchy, fresh and pungent!
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Japanese Citrus Fruit Liqueur
#18459
pekopeko
How to make Japanese citrus yuzu liqueur? It's pretty easy to make, waiting a year to drink it is the hard part.
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Japanese Quince Liqueur
#18000
pekopeko
Ume plum, yuzu, kumquat make great fruit liqueurs. We tried with Japanese quince. The dry, hard, pulpy fruit is fragrant like a mango!
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‘Hot’ Daikon Radish
#17529
pekopeko
This little radish packs a major wasabi sized punch. Grate and serve on soba.
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Making Rice Bran Nuka Pickling Bed
#17387
pekopeko
Nukazuke, fermented in salt and rice bran is fresh veggie in taste and healthy -- quick and easy too. How to get started? Get roasting!
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Bubbly Soft Walnut Mochi
#17170
pekopeko
This rare Kyoto mochi was originally created to be part Chinese medicine and part Japanese confection.
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Red Turnip Nukazuke
#16066
pekopeko
Nukazuke pickles are made by fermenting seasonal vegetables in rice bran powder. It is tasty, healthy and easy to make.
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Yuba Donburi
#15504
pekopeko
Made Yuba Donburi. Yuba is veg, healthy, and not just tasty, but creamy tasty! Have you heard of yuba?
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Setsubun Ehomaki
#15377
pekopeko
The ehomaki, rolled sushi, with 7 lucky ingredients, is eaten without pause or chatter while facing the auspicious direction of the year.
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Ehomaki
#14997
pekopeko
It's Setsubun! The Day Before Spring, Demons, How to Eat Eho-Maki Makizushi and Throw Your Beans and say, Devil's Eyeballs SMASH! SMASH!
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