pekopeko | foodgawker

#82568

pekopeko

Kinana makes impossibly soft and creamy, heavenly ice cream. Feels like way more cream than ice, but quite low cal.

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#77961

pekopeko

Ramen, super high in calories and salt is not very healthy. Zen master ramen however is made with dashi broth and soymilk. Healthy, tasty!

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#72027

pekopeko

Natsumikan is a bitter citrus from Kyushu that is used in this thirst quenching summer jelly that appeals to all the senses.

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#71001

pekopeko

Noodles on ice for summer. Grated bitter daikon radish and diced homemade pickled ginger and garnished with hotspring egg.

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#69749

pekopeko

Anko filling that has been sauteed in butter and soy sauce and then encrusted with sesame seeds. Weird but tasty!

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#66273

pekopeko

Several kinds of mochi, fresh fruit and pound cakes are dipped in green tea chocolate for this 'fondue'.

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#66068

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It is a Japanese version of biscotti, but these little cookies are lighter and maybe cuter.

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#56666

pekopeko

The richest, creamiest tofu on earth is Handsome Guy, from Kyoto. Comes in an iconic and ironic package that might need parental advisory.

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#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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#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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#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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#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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#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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#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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#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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#42542

pekopeko

Is soy sauce flavored candy actually better than it sounds?

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#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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#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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#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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#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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#38320

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Soft and chewy mochi smothered in a hand ground paste of blanched young green soybeans lightly sweetened with sugar.

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#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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#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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#37402

pekopeko

Classic Japanese candy, sweet potato caramel, wrapped in edible cellophane.

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#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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#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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#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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#34577

pekopeko

Ahh, Japanese convenience-store junk food. Steamed bread so heavy, thick and sticky it is like mochi.

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#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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#31856

pekopeko

From the North Mountains of Kyoto comes Japanese lumberjack ramen! Wild boar ramen. Yes. Wild boar ramen.

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#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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#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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#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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#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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#25806

pekopeko

Sabazushi is pickled mackerel pressed onto sushi rice. It has been a favorite in Kyoto for centuries.

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#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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#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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#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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#22659

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Salty and perfumy sakura bouquet wraps this sweet bean and 'ricey' Kyoto confection.

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#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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#22167

pekopeko

Traditional soba boro 'cookies' are used to flavor this novel and tasty Kyoto original ice cream.

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#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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#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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#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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#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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#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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