Mizumono (水物) - Kyokaiseki : step-9

Mizumono, meaning fruit, refer to dessert, a legacy from the times when fruit was served at the end of the meal. Kaiseki cuisine was originally seen as a way to satisfy one's hunger in preparation for the tea and principal sweet, which would be served after this.

Gohan,Konomono,Tomewan (ごはん、香の物、止椀) - Kyokaiseki : step-8

Rice, pickles and soup are served. Some restaurants refer to this as shokuji. Kaisake pickles are somewhat analogous to the cheese of Western cuisine. Both are femented foods and served at the end of the meal.

Shiizakana(強肴) - Kyo Kaiseki : step-7

Shiizakana is a fried, marinated or steamed dish. It supplements the mukozuke, futamono and yakimono, the three dishes in the traditional "three dishes, one soup" of Japanese cuisine.

Suzakana(酢肴)--Kyo Kaiseki : Step-6

Suzakana is intended to freshen the plate before the shiizakana. The example here has a vinegar dressing, but other types of food are also sometimes served to balance out the meal.

Yakimono(焼物)--Kyo Kaiseki : Step-5

This can be one of several grilled dishes. Grilled tofu with sweet miso sauce, grilled trout seasoned with sansho herbs and Kamo eggplant with sweet miso sauce are among the many possibilities.
If they are served on the same plate for all the guests, they will need to be divided into portions. 

Futamono(蓋物)--Kyo-Kaiseki : Step-4

The futamono is a juicy dish containing simmered or steamed indredients. It is served in a bowl with a futa (lid). Some lids have beautiful pictures on the underside to surprise and impressed when lifted.

Hanging Hina (つるし雛)

Hand made Hina for non rich persons

Every year on March 3rd (Girl's day), Japan celebrates the Doll Festival (Hina matsuri).  On this day every year, families set up a special step-altar on which to arrange their Emperor and Empress dolls, called "Hina" in Japanese.
However it is normally very gorgeous and cost very high.

Hanging hina was originated as cheap hina by using old kimono cloth and making by hand. Hanging it by code, it does not require the space for the arrangement and child can play by touching it.

   

続きを読む "Hanging Hina (つるし雛)"

Mukozuke(向付)--Kyo-Kaiseki : Step-3

The word mukozuke, denotes a dish placed (tsuke) on the far side (muko) of the rice and soup.
In the past, broiled or steamed fish was usually served, but now a sashimi dish is more common.

続きを読む "Mukozuke(向付)--Kyo-Kaiseki : Step-3"

Hassun (八寸) --Kyo-Kaiseki : Step-2

The hassun is an appetizer made of ingredients from the sea or mountains. The word hassun comes from the size of the wooden serving platter.
Just like the sakizuke, it provides a hint of the season to whet the appetite.

Sakizuke (先付) --Kyo-Kaiseki : Step-1

The first dish served in Kyo-Kaiseki is called the sakizuke, a type of appetizer.
Using ingredients representative of the season, it whets one's appetite for the dishes to come. Common examples are vegitables or fish marinated in vinegar or a dressing.

Kyo-Kaiseki (京懐石)

An exclusive meal of many delicacies.

Kaiseki began as part of the tea ceremony, a light snack served before drinking tea. Later it blended with imperial court and shojin cuisines to become "Kyo kaisaki".
Unlike the series of courses in Western cooking, there is no main dish. Instead each small course is artfully arranged on tableware chosen according to the season.

Kyo-yasai Choux (京野菜シュー)

Kyoto vegitables inside!

This Japanese-style sweet in the form of a cream puff provides a new sensation, with the cream filling made from such seasonal Kyoto vegitables as mibuna, yamanoimo, Kyo takenoko and many more.
These luxurious treats offer the concentrated essence of the rich aroma, color and even nutritional benefits that make Kyoto vegitables unique.

Japanese Ice Cream (和風アイス)

A Low-calorie, healthy sweet treat.

Japanese ice cream is a delightful, delicate harmony between the traditional flavors of Japanese Western sweets.
It draws out the natural sweetness of the ingredients without using too much sugar or cream, making this ice cream a low-calorie treat.
That's why it's also popular with the maiko of the Gion distinct.

Art Complex 1928 (アートコンプレックス1928)

Histric building new a magnet for artists

This was once the Kyoto office of The Mainichi Newspapers. On the balconies and walls, the company logo with its star motif can still be seen. The building has a stylish design; in fact, it was created under the influence of Art Deco and is a treasure of modern architecture.

Today it is filled with performing arts halls, galleries and shops, and serves as a focal point of Kyoto's arts scene, so there's always something new.

Station Footbath (駅の足湯)

How about a trip to the footbath

Arashiyama wasn't an onsen locate in the old days; it got a hot spring only in 2004: a footbath right inside Keifuku-Arashiyama Station!
Before heading on to your next destination, why not relax a bit by soaking your tired feet? It's popular with the local old-timers as well as tourists.

French Food (町家でフレンチ)

French cuisine combined with traditional Kyoto culture

Once an o-chaya-san, this establishment has been reborn as a French restaurant. It looks like an old-fashioned machiya from the outside, but step in and you enter a different world, full of the aromas of French cuisine.

The chef, born in the south of France, was amazed by the variety of vegitables used in Kyoto, and decided to use these ingredients in French cooking. French food in a Kyoto machiya...a great way to appreciate today's Kyoto!

Kyocera (京セラ)

Pioneer Venture company from Kyoto

Kyocera was founded in 1959 as venture company named "Kyoto Ceramic Corp." (京都セラミック株式会社) at Chugyo-ku, Kyoto-city. At its early stage, the product was only electrical parts based on thier distinguished fine ceramic technology, while Kyocera currently have variety of business areas, from final electrical products such as, mobile phone, digital camera and copy machines to original electrical part area. The founder Kazuo Inamori is very famous as his leadership to build the venture company into one of the global excellent companies. He also established Kyoto prize in 1984 to annually recognize the outstanding  contribution of basic sciences, advanced technology, arts and philosophy.

Machiya Accomodation(町家ステイ)

Why not stay the night in one?

Using machiya for their original purpose, as housing, is also becoming more popular. But actually living in one is much more inconvenient than you'd think, and in fact many are now being converted to short-term accomodations.
The experience is supposed to replicate that of a real machiya dweller, so you have to do the cleaning and take out the trash too!

Machiya (町家)

Machiya's nickname is "Eel beds".

Machiya are traditional Kyoto residences. Their narrow street frantages and deep lots have given them the nickname  "eel beds". Distinguished by windows with black wooden lattices and minuscule gardens, they have been vanishing along with Kyoto's traditional urban culture.
Having become aware fo this danger over the past few years, Kyoto's citizens have launched a revitalization initiative to turn machiya into commercial establishments. 

Machiya Cafe (町家カフェ)

How about tea at a machiya cafe?

Sitting on an antique sofa, sipping a cafe aulait. Wouldn't the former residents of the house be surprised to see that! While the lattice windows, postage-stamp gardens, tatami mats and other quintessential machiya ele,emts have been retained, the interiors have been fully updated. That's the recent machiya trend.