Kyoto Yamada Seiyu sesame products
Who doesn’t love sesame? Everyone I’ve spoken to on our tours all go crazy for this (and for yuzu). I first came across
Here are three of my favorite sesame products for the Japanese pantry.
The nerigoma sesame paste on the left is what I use the most. Mix simply with some sugar and soy sauce and then dress cooked vegetables like broccoli, green beans, or spinach with it. If the dressing is thick, add some dashi or water to thin it out. The paste is similar to tahini, but the sesame seeds have been roasted (not raw like in tahini) for a nutty aroma and flavor.
The rayu chili oil in the middle we use for gyōza potstickers. Chili oil, rice wine vinegar, and soy sauce dipping sauce.
The toasted sesame oil is used for stir-fries and salad dressings.
4 Katsura Tatsumi-cho, Nishikyo-ku, Kyoto
http://www.henko.co.jp/ (Japanese homepage)
Kyoto's Murakami Senmaizuke
It is that time of year again, my all-time favorite gourmet food fair at Nihonbashi Takashimaya. It is also very popular with the customers so I suggest coming early in the day as the event gets very crowded.
Takashimaya brings in the top restaurants and food purveyors from around the country twice a year for an amazing gourmet food fair, Aji Hyakusen, on the 8th floor of the Nihonbashi flagship store. It is at the event that I have been introduced to delicious mirin aged three years from Gifu, nutty sesame oil from Kyoto, and sublime pickles from Kyoto’s Murakami shop (see photo above).
The event runs from Wednesday, October 26th to Tuesday, November 1st. The last day the event closes at 6 p.m.
Chuo-ku, Nihonbashi 2-4-1
closest station: Nihonbashi, or about 10 minutes’ walk from Tokyo station’s Yaesu exit