Over the last week the weather has become hot and humid in Kyoto.
The weather is perfect for eating a light meal of udon noodles although a serve of Kushikatsu with a cold beer
might be more to you liking!
From this side on left,
Pork, Lotus root, Egg and etc..
Dashimaki-Tamago is real Standard.
Our Website Frim Here>>> http://goldenpavilion.jp/
I often like to go to the local supermarket when I visit a place I have never been to.
I would like to introduce you inside of the supermarket nearest from the Golden Pavilion House.
The upper one is a sweet snack which is very common in Japan.
Hard dried Nuts are coated with sugar which makes them very crunchy.
The following pic shows a variety of “Arare” which are salted snacks that are very common in Kyoto.
They are basically baked or deep fried rice cakes flavored with salt or soy sauce.
In Kyoto “Arare” flavored with a spice mix called “Shichimi” is especially popular (packet in centre of pic with red label)
It is a bit spicy so it is good with teatime as well as for drinking.
The last one is called ‘Sakiika’. It is dried squid.
If you want to taste real Japan it is yummy snack and everyone should try it.
Some say it has strong smell but I believe it is the best ever!
Our website from here>>> http://goldenpavilion.jp
The Smoke Room has a really awesome atmosphere due to its classic style interior. This bar/restaraunt was once an antique shop and is located on the corner of Kawabata-Nijo crossing. They have a great selection of beers.
Information about opening hours and menus can be found on the website just click on the above link.
The next pic is of pasta with shrimp and tomato cream sauce.
It tasted unlike a Japanese Italian restaurant and more like authentic Italiana.
Our website from here>>>http://goldenpavilion.jp
Sho-yu(Soy sause) is a basis of Japanese daily meal.
And I found it was very impressive soysause is also common seasoning in many countries.
Matsuno Shoyu company have been making authentic sho-yu with full of Umami flavor for more than 200 yeas.
Sho-yu is originally matured in cask made from Japanese cedar, which is Kyoto’s local speciality product.
But nowadays, it is mass-produced with huge metal bottles and it does not take more than 1 year to complete
all process. Matsuno Shoyu take 2 years or more to make it, and the process is all by hand.
It must be fine souvenir for your family and friends who wish to add traditional Umami flavor to your daily food!