Spring Crab Spring Crab

Kodaiji Wakuden

2020.01.21

Spring Crab

Spring Crab

The coldest waters mean the sweetest crab meat, and the Sea of Japan reaches its coldest point at the beginning of the year. The crabs are loaded with miso and the meat is delicate and full of umami flavor even after boiling. Until mid-March we invite you to enjoy the altogether different texture of grilled crab as well.

The coldest waters mean the sweetest crab meat, and the Sea of Japan reaches its coldest point at the beginning of the year. The crabs are loaded with miso and the meat is delicate and full of umami flavor even after boiling. Until mid-March we invite you to enjoy the altogether different texture of grilled crab as well.

Bear Hotpot Bear Hotpot

Muromachi Wakuden

2020.01.16

Bear Hotpot

Bear Hotpot

Combining the nourishment stored by a hibernating bear, the warmth of giant radish, and white miso, said to be favored by the kami, we are thankful to be able to serve this rare hotpot. With winter in its latter half and the first butterbur sprouts appearing in the mountains, we can sense that preparations for spring are underway.

Combining the nourishment stored by a hibernating bear, the warmth of giant radish, and white miso, said to be favored by the kami, we are thankful to be able to serve this rare hotpot. With winter in its latter half and the first butterbur sprouts appearing in the mountains, we can sense that preparations for spring are underway.

From the Ground Up From the Ground Up

Thread by Thread
Essays by Prairie Stuart-Wolff

2020.01.05

From the Ground Up

From the Ground Up

The Kunisaki Peninsula juts into the Seto Inland Sea off the northeast corner of Kyushu. Ridges and valleys radiate like tentacles from Mt. Futago at the center and aerial images look like a blot of ink with rivulets wicked into the crevices of thick paper. The land is rich in spiritual history and densely populated with stone effigies ranging from magnificently large and carved into cliff walls to small and clustered along slopes deep in the mountains. The local residents of sparsely inhabited villages carefully tend these many ancient sights.
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The Kunisaki Peninsula juts into the Seto Inland Sea off the northeast corner of Kyushu. Ridges and valleys radiate like tentacles from Mt. Futago at the center and aerial images look like a blot of ink with rivulets wicked into the crevices of thick paper. The land is rich in spiritual history and densely populated with stone effigies ranging from magnificently large and carved into cliff walls to small and clustered along slopes deep in the mountains. The local residents of sparsely inhabited villages carefully tend these many ancient sights.
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Greeting the New Year Greeting the New Year

Thread by Thread
Essays by Prairie Stuart-Wolff

2019.12.14

Greeting the New Year

Greeting the New Year

Windows and doors are opened for a deep year-end cleaning, the rooms and halls as chilly as the late December day. The Irori room smells fresh with the scent of new tatami, green and grassy, a pristine start for the New Year. Outside, the garden pathways are carpeted in amber pine needles. A Camellia reaches bud-laden branches toward the window offering a few wide-eyed blossoms; their petals flush crimson like cold cheeks in winter.
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Windows and doors are opened for a deep year-end cleaning, the rooms and halls as chilly as the late December day. The Irori room smells fresh with the scent of new tatami, green and grassy, a pristine start for the New Year. Outside, the garden pathways are carpeted in amber pine needles. A Camellia reaches bud-laden branches toward the window offering a few wide-eyed blossoms; their petals flush crimson like cold cheeks in winter.
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December December

Kyoto Wakuden

2019.12.13

December

December

“Daiko-daki” is a winter tradition in Kyoto. Come December, you will find temples throughout Kyoto serving piping hot daikon radishes, a food long touted for its health benefits. Let’s breeze through the cold winter by eating hot daikon! At Kyoto Wakuden we await you with such hot dishes as simmered round daikon served with other Kyoto vegetables, and steamed tilefish with grated Japanese turnip.
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“Daiko-daki” is a winter tradition in Kyoto. Come December, you will find temples throughout Kyoto serving piping hot daikon radishes, a food long touted for its health benefits. Let’s breeze through the cold winter by eating hot daikon! At Kyoto Wakuden we await you with such hot dishes as simmered round daikon served with other Kyoto vegetables, and steamed tilefish with grated Japanese turnip.
Read more >

November November

Kyoto Wakuden

2019.11.14

November

November

Kyoto truly comes to life in November. Nature paints a vibrant canvas, with beautiful autumn trees bursting into color and falling into a carpet of crimson that covers the whole city. This month’s Kyoto Wakuden course features ebi-imo (literally, shrimp potato), a variety of taro, from Nishiitamochi in Tondabayashi. We also offer a crab course and the season’s last taste of matsutake mushrooms. We look forward to welcoming you.
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Kyoto truly comes to life in November. Nature paints a vibrant canvas, with beautiful autumn trees bursting into color and falling into a carpet of crimson that covers the whole city. This month’s Kyoto Wakuden course features ebi-imo (literally, shrimp potato), a variety of taro, from Nishiitamochi in Tondabayashi. We also offer a crab course and the season’s last taste of matsutake mushrooms. We look forward to welcoming you.
Read more >