Kashin (Kyo-ryori)

Kyoto, Japan.

Seasonal sashimi, including “ishidai” (perch)
Local vegetables, including pumpkin, bamboo shoot, burdock root, taro and red carrot (!)
Shellfish with local “kujo-negi” (leek)
Local “hamo” (eel)
Local “Manganji-tougarashi” (capscicum)
Local chicken

Also tasted:

“Namafu” gluten
“Nambanzuke” preserves

Saké labels:

Suiei (Kochi)
Shiragiku (Ishikawa)
Juyondai (Yamagata)
Kokuryu (Fukui)

This entry was posted on March 23, 2012 at 8:16 am and is filed under *, in 2012, in Kansai, Japanese. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Kashin (Kyo-ryori)”

shigeki Says:
March 27, 2012 at 11:33 am | Reply
Hello
Pleasant time was able to be spent by “kashin.”
When there is an opportunity to come to Kamakura, I guide a Japanese lunch.
Then, again.
shigeki
Adam Says:
April 7, 2012 at 9:33 am | Reply
shigekiさん、
お会いできて、うれしかったです。
「佳辰」で、ステキな時を過ごせました。
またいつか、お会いできるといいですね。