All posts tagged: Tradtiional

Japan: The Anatomy of a Kyoto Breakfast

When I first came to Japan 6 years ago, I remember nervously spying the hotel buffet, wondering how on earth I could eat fish and miso soup for breakfast. Even rice at breakfast time seemed alien. Now I am thinking, maybe this should become my breakfast routine? It is so delicious, healthy and flavourful and leaves you full of chutzpah to get on with your day. My first three days in Kyoto were marked by wonderful breakfasts (among other things). The Hyatt Regency, where I stayed, has a wonderful restaurant Touzan, that serves a gorgeous local breakfast, very much Japanese, but with local flavours. I was hooked. When I first dipped that semi dried barracuda into the seasoned egg, I sighed, then smiled. It was dreamy. Japanese breakfasts, when you first have them, are overwhelming, in content and size. An enormous tray of food arrives with lots of fish, some fresh, some preserved, some tiny, a bowl of rice, pickles, tofu, tea, more fish, more pickles and lots of tea. Japanese food is fiercely seasonal …

Kinvara Smoked Salmon

One of the things that struck me on my recent trip home to Ireland and the Burren, was how fantastically fresh and delicious the seafood was. This is to be expected, as it’s on Galway Bay, however, for an island, surprisingly, lots of Irish people don’t eat fish all that much. I, for one, didn’t really start eating fish until well into my 20′s, and while living in London! Kinvara itself, is well known for the award winning Kinvara smoked salmon. A small family run business, their organic irish salmon is smoked using age old, smoking techniques over a combination of oak and beech wood, in (to use their words) a state of the art HACCP approved Smokehouse. The salmon is sourced from their salmon farm, Clare Island Seafarm Cooperative, the only organic salmon farm in Ireland (certified organic by IOFGA), 4 miles out into the Atlantic Ocean. The salmon are fed on the by products of herring and mackerel and ground up crustacean shells. This lends their flesh a deep colour – it is …