Today Miao and I made a whole lot of Chinese Dumplings. I made the filling and Miao did the stuffing. We made three flavors: Pork and yuzu (with a light Japanese vinegar). Dried shiitake mushrooms reconstituted in Shaoxing wine (aged 5 years), fresh coriander, homemade pancetta (aged 1 year), Chinese garlic chives and Kyoto’s ‘kujo …
Rangzen is the only authentic Tibetan restaurant that I know of in Kyoto. It is located near the Kamo River, just west of the Marutamachi Bridge. Rangzen is small and quaint and serves real Tibetan style momos (Tibetan dumpling). The restaurant has nice vibes and lots of Tibetan cultural items decorating the interior. The owner …
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