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Coppa Broth Ramen – Guest Cheffing at Mamezen

October 30, 2010 3 Comments
Wunderkid Chef Dylan Brawn and I guest cheffed at Mamezen last night (Oct 30, 2010). Mamezen does a gentle and sublime ramen made with Kyoto-style dashi and soy milk which is called Mamezen Soba. We wanted to turn Mamezen Soba on its head and took inspiration from Momofuku’s bacon dashi ramen. We made our broth with homemade coppa and saucisson…
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Otokomae Tofu: Interview with Founder and CEO Shingo ‘Johnny’ Ito

March 10, 2010 6 Comments
In the last 30 years, two-thirds of the tofu producers in Japan have gone out of business. Seven years ago Shingo ‘Johnny’ Ito started Otokomae Tofu, moved to Kyoto to take over a bankrupt tofu factory and now has a total of 3 production facilities in Japan. Otokomae Tofu is surely the best known national tofu brand in Japan. Otokomae…
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Izuju: The Best Kyoto Style Sushi in Kyoto

June 3, 2009 30 Comments
This entry is part 1 of 7 in the series Do Not Miss
Sushi in Kyoto has a long history but it is quite unlike the nigiri sushi that we are used to abroad. Unlike Tokyo, Kyoto was landlocked and that required somehow keeping fish edible after the journey here. Kyoto sushi required some smarts and ingenuity, it also had…
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