Articles

• The Colori Way: Pasta and People

  

  by Sally McLaren

  Colori Caffe, located just north of Nijo Castle, is not just known for its fabulous food. It's also the centre of a growing community. More >

• Kawayuka (River Dining)

  

  From May to September, restaurants along the Kamo river set up dining platforms where you escape the summer heat and enjoy an elegant meal. EDK looks at the history behind this custom. More >

• Creative Energies

  

  by Eric Luong

  Kyoto is not just full of temples -- it's full of universities as well. The students inject new energy and end up filling jobs in the restaurant sector. Meet art student Yuko Imai. More >

• EDK Foodies Club dinner 2: Nishijin Uoshin

  

  by Satoko Arashima

  The second EDK Foodies Club was held at 150 year Nishijin Uoshin, official caterer to the Imperial court in the Meiji period. History, food, and art came together in one evening. More >

• The Iron Chef

  

  by Eric Luong

  Owner-chef Thierry Houngues talks about working in Japan, using Kyoto ingredients, and roast chicken. Meet Kyoto's very own Iron Chef. More >

• EDK Foodies Club dinner: Wine Salon Yu-an

  

  by Satoko Arashima

  Satoko Arashima reports from the inaugural EDK Foodies Club dinner at Wine Salon Yu-an, located in the traditional textile district, Nishijin. Great food, wine and merriment.More >

• Takenoko (Bamboo Shoots)

  

  by Emi Hirayama

  May is the season for bamboo shoots, often used in Chinese cuisine. Emi Hirayama explains some common Japanese recipes for this spring delicacy. More >

• Dining Etiquette Guide

  

  Want to order Japanese shochu mixed with soda water? This your guide to ordering what you want, how you want it. EDK's taken some of the guess work out of your dining experience in Japan, including a list of dining keywords and chopstick etiquette no-nos. More >

• Experiencing Tea at Ippodo

  

  by Jenny Hall

  At the oldest tea shop in Kyoto, Jenny Hall enters the refined Kaboku tearoom and learns about the world of matcha. More >

• Tastes of Spring

  

  by Emi Hirayama

  Some thoughts on miso, tofu, and spring vegetables. More >

• The Bean Lady of Kyoto

  

  by Sally McLaren

  Sally McLaren talks to eco-business owner Takashima Chiaki who runs Rakutendo, a mame ryori (bean cuisine) club and fair trade goods shop in a 90 year old machiya in western Kyoto. More >

• The Miyabi of Kyoto

  

  by Eric Luong

  Yoshiyuki Hosomi on Kyoto, food, and art. Hosomi-san is the director of the Hosomi Museum in Kyoto. Born in Osaka but having spent part of his childhood in Kyoto, he knew where to build a museum. More >