mora Sad to say, but this lovely old town requires some support. en-US Thu, 09 Sep 2010 11:45:25 +0000 http://bbpress.org/?v=1.0.2 q http://openkyoto.com/kyoto-support/search.php http://openkyoto.com/kyoto-support/topic/soy-salt-available-in-kyoto#post-229 Wed, 04 Nov 2009 03:02:49 +0000 peko 229@http://openkyoto.com/kyoto-support/ <p>Sorry, it seems that it is not available in Kyoto. Kamebishi sells to some wholesaler distributors but once they don't know where they resell their products. Their webstore is Japanese only and they don't ship abroad.</p> <p>One thing, why would you want to combine salt and shoyu anyway? </p> http://openkyoto.com/kyoto-support/topic/soy-salt-available-in-kyoto#post-228 Mon, 02 Nov 2009 08:33:29 +0000 peko 228@http://openkyoto.com/kyoto-support/ <p>Hi Mora, You are quite the foodie! Soy Salt? I just called Kamebishi to see if this product is available in Kyoto. They were closed already but I will give them another ring tomorrow. </p> http://openkyoto.com/kyoto-support/topic/soy-salt-available-in-kyoto#post-227 Mon, 02 Nov 2009 00:41:17 +0000 Mora 227@http://openkyoto.com/kyoto-support/ <p>Hello everyone. I recently read about Soy Salt at the New York Mutual Trading Inc. website. It's made by Kamebishi, a traditional artisan shoyu company that has been producing shoyu for more than 250 years. I'd love to be able to bring some bags of Soy Salt home as gifts to my foodie friends. Does anyone know where it can be purchased in Kyoto? Kamebishi Company is located in the rural town of Hiketa, Kagawa Prefecture. Thanks in advance for any help you can provide. </p> http://openkyoto.com/kyoto-support/topic/kyoto-nama-chocolat-organic-tea-house#post-177 Wed, 01 Jul 2009 14:03:08 +0000 k8isgrape 177@http://openkyoto.com/kyoto-support/ <p>I also strongly recommend Kyoto Nama. It's a wonderful place. Great desserts and a wonderful atmosphere. It also makes more a perfect break if you're walking down from the Philosopher's Walk and heading to Heian Jingu. </p> <p>(For those in need, they have an English menu or if the owner's wife is working she may come and just translate the Japanese menu for you.) </p> http://openkyoto.com/kyoto-support/topic/how-to-season-a-japanese-donabe-earthenware-pot#post-96 Mon, 02 Mar 2009 22:40:37 +0000 Mora 96@http://openkyoto.com/kyoto-support/ <p>Hi, Paku, Peku and Miwa. I wanted to say Thank You! once again and let you know that the help you gave me for seasoning the donabe was a success. Now you're all part of my donabe muse crew! Check out <a href="http://www.japanlivingarts.com" rel="nofollow">http://www.japanlivingarts.com</a> to see a few pictures and my interview with Steve Beimel (Japan Living Arts). Between Steve's site and yours, I've got my daily Kyoto fix covered. </p> http://openkyoto.com/kyoto-support/topic/how-to-season-a-japanese-donabe-earthenware-pot#post-81 Thu, 29 Jan 2009 16:49:03 +0000 ChrisLehrer 81@http://openkyoto.com/kyoto-support/ <p>Oh, one more thing. When they say the bottom of the do-nabe must be dry, they mean the OUTSIDE of the pot, the part that will be on flame. The inside can be dry, moist, or full of liquid. But don't heat the pot totally dry for more than a second or two: have something -- quite a bit of something -- in the pot very quickly, or you could crack it.</p> <p>Honestly, they're very durable, so long as you avoid prolonged exposure to very high heat, and the usual way that's likely to happen is if you heat the pot without anything it, or if you try to deep-fry in it (bad idea: don't!). </p> http://openkyoto.com/kyoto-support/topic/how-to-season-a-japanese-donabe-earthenware-pot#post-80 Thu, 29 Jan 2009 16:46:15 +0000 ChrisLehrer 80@http://openkyoto.com/kyoto-support/ <p>Just a passing note: they now have these IH-capable do-nabe (i.e. ones you can use on induction burners), and these have to be pre-seasoned before sale. The result is that a lot of the more expensive do-nabe you see in department stores are pre-seasoned, whether they are IH-capable or not. Personally, I'd say make okayu first regardless, just in case.</p> <p>Second point: if you purchase a Chinese sandpot, you can use much the same method. First soak it in water, immersed, for 30 minutes or so. Dump out the water, wipe dry, and from there proceed as for a do-nabe. You should NOT see cracking with these pots. </p> http://openkyoto.com/kyoto-support/topic/kyoto-nama-chocolat-organic-tea-house#post-56 Tue, 06 Jan 2009 04:24:15 +0000 peko 56@http://openkyoto.com/kyoto-support/ <p>Hello Mora, I used to live in this neighborhood and I had been past the shop once but never in. Thanks much for the tip. I ventured over there are tried their chocolate. It is a great place. Thanks! </p> http://openkyoto.com/kyoto-support/topic/cool-stores-souvenirs#post-49 Tue, 23 Dec 2008 22:19:48 +0000 Mora 49@http://openkyoto.com/kyoto-support/ <p>Check out the Sou Sou stores [textiles, tabi shoes/socks, clothing]. The 3 stores are all within a short distance of one another. Their website is: <a href="http://www.sousou.co.jp/" rel="nofollow">http://www.sousou.co.jp/</a></p> <p>The stores are in a little dog-leg lane behind the OPA store on Kawaramachi, close to the Shijo-dori intersection. If facing the OPA building fron, go to your right and turn down the very small alley way, then left, then right and you'll discover the little lane. Some of the coolest things. They are one of a very small group of textile-focused companies that has played a very big part in bringing back wool muslin cloth in Japan. You can find it made into hand-dyed scarves, among other things. Incredible craftmanship and quality in everything they make. Fabulous.</p> <p>They've taken traditional designs and made them contemporary and cutting-edge. I can't get enough of their products and wish they imported to the States. There are a few websites from which you can order in English, however. </p> http://openkyoto.com/kyoto-support/topic/kyoto-nama-chocolat-organic-tea-house#post-48 Tue, 23 Dec 2008 17:35:54 +0000 Mora 48@http://openkyoto.com/kyoto-support/ <p>I came across an article on Kyoto Nama Chocolat in a back issue of Cocoaroma magazine published out of San Francisco. During our late November '08 trip to Kyoto, paying a visit to Kyoto Chocolat was on the must-see-taste list. It's located very close to the Heian Shrine. Visit their website [Japanese and English] at <a href="http://www.kyoto-namachocolat.com" rel="nofollow">http://www.kyoto-namachocolat.com</a> for the complete story and background. We purchased a box of their mixed chocolates...more like lovely handmade truffles...and a chocolate cake that we took to friends for dessert. For most Americans, the cake will be too dry and not sweet enough, but for my partner and me it was perfect. The chocolates must be kept frozen; you remove them about 1 minute prior to serving. They were incredible. I highly recommend a visit for tea and chocolates. If you are a dog and cat lover you will feel right at home. The owner and his wife have a beautiful Irish setter who greets you at the genkan, and then an orange striped cat sleeps lazily on the floor cushions inside. An amazing experience.</p> <p>Kyoto Nama Chocolat Organic Tea House<br /> Phone / Fax 075-751-2678<br /> Tenno-cho 76-15, Sakyo-ku, Kyoto 606-8335<br /> (3 min. walk from Okazaki-michi Bus Stop) </p> http://openkyoto.com/kyoto-support/topic/how-to-season-a-japanese-donabe-earthenware-pot#post-47 Tue, 23 Dec 2008 17:11:06 +0000 Mora 47@http://openkyoto.com/kyoto-support/ <p>Hello, Miwa.</p> <p>Thanks for the clarification that I am to use COOKED/gohan rice in the donabe. And thank you as well for going the extra mile and calling the maker...that is going above and beyond. Fantastic Kyoto Foodie service!!!</p> <p>Take care,<br /> Mora </p> http://openkyoto.com/kyoto-support/topic/how-to-season-a-japanese-donabe-earthenware-pot#post-46 Tue, 23 Dec 2008 14:19:50 +0000 miwa 46@http://openkyoto.com/kyoto-support/ <p>Mora,</p> <p>Sorry, gohan (cooked rice) and kome (uncooked) both translate to rice in English. The explanation sheet from the maker is a little unclear, but I should have realized. So, yes, used COOKED rice to start with. It will become porridge (okayu) very quickly.</p> <p>I called the maker on the telephone and it is definitely supposed to be cooked.</p> <p>Sorry to be unclear. Please enjoy your donabe!</p> <p>Miwa </p> http://openkyoto.com/kyoto-support/topic/how-to-season-a-japanese-donabe-earthenware-pot#post-45 Tue, 23 Dec 2008 01:12:01 +0000 Mora 45@http://openkyoto.com/kyoto-support/ <p>Thanks, Paku and Peku, for this information. It's really helpful. </p> <p>I was emailing with an American friend in Japan who said she heard you are supposed to use COOKED rice when you make the porridge for the preparation phase of the donabe. I told her that you made no mention of using cooked rice, and that I assumed you use uncooked, that is, raw rice. Would you mind double checking the PDF and telling me if there is any distinction between cooked and uncooked/raw rice in the directions?</p> <p>Thanks much as always!<br /> Mora </p> http://openkyoto.com/kyoto-support/topic/how-to-season-a-japanese-donabe-earthenware-pot#post-44 Thu, 18 Dec 2008 14:33:45 +0000 miwa 44@http://openkyoto.com/kyoto-support/ <p>Mora, a KyotoFoodie reader was in Kyoto recently and purchased a donabe 土鍋 (earthenware pot). Donabe are wonderful for cooking but require some care.</p> <p>The donabe came with instructions on how to season it prior to its first use, but this was in Japanese so she asked us what it says.</p> <p>Here are the main points for curing a donabe:</p> <p>-- From Iga no Gohan Donabe instructions --</p> <p>Before you cook, make sure that the bottom of the donabe is dry.</p> <p>After using,the donabe will definitely have crack-like lines, but it is natural, actually a good sign, not crack, so please don't worry.</p> <p>Donabe must be cured prior to use.</p> <p>1 Check that the bottom is dry</p> <p>2 Fill 80 percent with water. Add COOKED rice to equal 1/5 the amount of water. (The end result will be porridge, NOT 'rice'. See below.)</p> <p>3 Cook over low heat until rice porridge gets thick and glue-like sticky.</p> <p>4 When finished, cool for at least one 1 hour then remove and wash donabe with water.</p> <p>(The 'glue' fills up invisible holes and make the donabe stronger)</p> <p>--------------------------------------------------------------</p> <p>You can use a donabe in a microwave or oven. </p> <p>It is best to remove rice, soup, food etc soon after cooking.<br /> You can wash with detergent.<br /> After washing, please place up side down and dry well. </p> http://openkyoto.com/kyoto-support/topic/cool-stores-souvenirs#post-30 Mon, 24 Nov 2008 23:41:06 +0000 PEPP DING 30@http://openkyoto.com/kyoto-support/ <p>For getting souvenirs of Kyoto, what are some cool and trendy stores? Not for just traditional things though, the modern and cool products which is also popular? </p>