Oatmeal Weather: And Where to Buy Western-style Breakfast Food in Kyoto

Tagged: food, Fujii Daimaru Tavelt, japanese ingredients, Meidi-ya, recipe, Tavelt

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October 24, 2009 at 4:54 am #4482

carol
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I gather that Maki Shoten may be the best place to try to find oatmeal here in Kyoto. Up Higashioji, I’ll check it out. So yummy, cooked very creamy or apples-n-oats, raw rolled oats mixed with grated apple and with milk, muesli really, add nuts. There’s also not much better for cleansing face, just do it over the kitchen sink! (Put some raw rolled oats in a sock, tie it and drop in the hot bath.) It makes good milk, too, like almond or hemp milk, if you have a blendor.

October 24, 2009 at 7:20 am #4679

Michael
Participant

And the best shampoo for dogs it made with oatmeal! I have not made milk with it though. Sounds fascinating though.

I get my oatmeal at Tavelt in the underground food court/grocery store of at Fujii Daimaru. I get Hamlyns of Scotland’s Scottish Porridge Oats & Bran. It is 700 yen (I think) for a 750g bag. That seems very reasonable to me. They also have some other varieties and granola and muesli too.

For a long time I bought muesli, granola and oatmeal at Meiji-ya on Sanjo. They do offer a good, maybe the best selection in Kyoto of high quality and natural Western style breakfast foods, but I just get tired of feeling ripped off after shopping at Meiji-ya. Tavelt at Fujii Daimaru is just too good and reasonably priced to ignore now.

More info and locations here: http://openkyoto.com/kyoto-support/topic/department-stores-in-kyoto-takashimaya-daimaru-and-isetan

October 27, 2009 at 11:21 am #4682

carol
Member

Thank you, Peko, I found the rolled oats today in Tavelt. And picked up some quinoa, too. It makes a nice meal like rice, very delicate.

And in Nishiki market, chanced on the best kombu I’ve had yet– it was fresh, with vinegar and hot spice, long strips rolled in fine sugar I think, really tasty.

October 29, 2009 at 6:59 am #4683

archer_root
Member

My favorite morning porridge used to consist of the following:

Mountain spring water

Kuzu (starch flour from the root of the infamous Kudzu vine)

Rolled spelt grain

Fresh ginger, shaved thinly

Cranberries, unsweetened

Frozen or fresh blueberries

A pinch of ground cardamon, clove, and nutmeg

A pinch of sea salt

Sprinkle camu-camu on that and maybe a squeeze of lime for tartness and nutrition.

I have yet to discover rolled spelt in Kyoto.

We’ll see if I can find a nutty-tasting replacement.

October 29, 2009 at 7:04 am #4684

Michael
Participant

That is a dog-gone good sounding recipe!! With kuzu and mountain spring water? You must be a real Zen Master chef!

October 29, 2009 at 8:00 am #4685

archer_root
Member

Dewd. Do you harsh my mellow? Hardly a Zen pooper-scooper, am I.

As you know, authentic mountain spring water has dissolved solids. Sometimes this is good for you. Often these dissolved solids will associate with the ingredients in a dish and create a stronger extraction, yes? Maybe this is why there are so many Chinese sayings about mountain water and tea leaves being an essential combination.

Kuzu is just plain good for the intestines. “Wake up. Nourish intensetines. Have a good day.” How’s that for a hip Engrish tee-shirt?
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