Japanese Food – Kyoto Iconic Dishes Tour In Kyoto Japan

konnichiwa from Kyoto and welcome to our channel. Today we’re gonna go around the city and discover three beautiful
stories connected with three hidden dishes of this wonderful city. And the first story for today it’s
related with this beautiful place that it’s called Fushimi Inari Shrine. in this
temple it’s worshipped the god of grains and harvest and for sure you know very
well that sparrows love to eat grains… …reason why the local people around the
shrine started to cook the sparrows so to help their preferred God. And just
here, at the base of the shrine, there is a place specialized in roasted Birds.
This place that I’m talking about it’s located in this pedestrian area just at
the bottom of the shrine and it’s been here for 350 years! Here we are inside the place waiting to
receive our grilled sparrows and grilled quails. Here we have our grilled sparrow,
the base of cooking this is with soy sauce and additional there are some
typical Japanese spices, and it’s supposed to be eat whole so I will
start: the first feeling that you get definitely is a texture, because you’re
gonna crunch the skull and all the tiny bones of the birds, the taste it’s closer
to what could be liver and the soy sauce give a little bit a hint of sweetness.
And now it’s time for the quail: the quail it’s been already chopped as you
can see, it’s being choppered in very small tiny pieces, so it would be a
little bit more easy to chew it I guess! We have the same seasoning as before but I feel less soy sauce in this, you still feel a little bit the bones
under your teeth, a little bit of crunchiness let’s say. Yes the main
difference between the two is that sparrow tasted a little bit like offal
this liver taste, probably given by the brain or anyway by the
offal inside and this one, the quail, it’s more like a roasted bird,
and roasted meat. I’m sure you enjoyed the first story and first dish as much as I
did, and now it’s time for our second story. Even our second story it’s related
to the Fushimi Inari Shrine and the story tells that, one early morning, the ruler
of Japan, came to this very shrine for an early morning pray. Once done with his
pray he was looking then for some place were to eat, but as we said before, it was
very, very early in the morning, and everything was closed. Yes, everything
everything but one place! One place was open. welcome him and serving food. And the ruler of Japan could so have his early morning meal. And to thank the place. he
decided to name it. Oh, and I forgot to tell you: this story happened more than
500 years ago and this place is still open today! And here we are to this old
popular place that, as you can see, is specialized in unagi. This was how this place become named Nezameya, and we are here to try the speciality of the place that is
unagi-don or as Japanese really call it unadon, that is the mixture of the two
words: unagi & don, the bowl of grilled eel. it’s a bowl of steamed white rice
topped with grilled eel. In the Kansai area, where we are, between a Kyoto and
Osaka, the eel it’s cut in the middle, is not steamed before and it’s grilled
with skin facing down. Finally our unadon set.
As you can see this is the bowl, the don with a rice, topped with the eel. We
have some delicious eel soup as well and the eel as been glazed with a lot of
soy sauce, sweetness soy sauce on top. And the sauce is supposed to leak to the
bottom and give colour and taste to the rice. We start with a nice chunk of eel
just to feel the taste of it pure… …it already looks so delicious! Oh God it’s so tender, it’s completely
melting in your mouth and the glaze on top gives a little bit of
crunchiness and sweetness to the eel.. .. It’s beautiful!
Now I want to try together with the rice, and this time I going to take even a
bigger piece of eel and this part of rice, where the juices have been leaked on, I
will give it a try… …OMG, this is so nice!
you really can feel the taste of the eel, it’s from fresh water so you have this
kind of mud hint, like a river or lake taste. Now I want to try a bit the soup
as well, because I love this eel and I can’t wait to try it
just boiled. Look at this boiled pure eel! Oh wow: you got a bit of texture, almost
not chewiness because after the first bite it basically disappear and melt on your tongue oh my god it’s so delicious! This is a fantastic fantastic set menu. What a Interesting story place and dish, and if you tough 500 years were a lot, wait to
hear our third story. And our third story began 1200 years ago. it is in fact 1200 years ago then this preparation
arrived first here in Japan. Brought here by the Chinese. it become
afterwards a very specific a unique preparation of this area, thanks of its
climatic conditions that assure a top and unique quality of soybean and spring
water. There are two different story related to the name of this preparation
and they are both connected with the same word UBA. UBA in japanese mean old woman, and in fact this preparation does look like a old woman skin. And
the second meaning of this word is surface. And surface is how this
preparation is made. For centuries this has been one of the preferred aliments of
monk and priest, now popular among everyone. i gave you so many hints is now
time to go and taste it. So here we are finally in this place
it’s called Yubasen. as you could see it’s not only a
restaurant, but it’s a laboratory where Yuba, this is the name of the product
it’s produced. Is produced by boiling soy milk until a film, a layer on top, is
formed. This is collected and this basically is Yuba! I ordered the special set menu of the
place called Yuba Zen and as you can see we have Yuba made in so many different types. We gonna have different textures, different feelings, some are cold some are warm, some are salty and some are sweet. Even the dessert is made of Yuba. We
have an amount of almost ten different pots to try. I will try to follow what I’ve been told, so to start from my left going right and make a S on my tray
until ended up over here with the dessert. And the texture is so unique
it’s so different than any tofu you ever had. First of all because it’s not
really tofu especially because here you are supposed to have the best tofu in the world. the second its warm and you can see it’s
completely different texture here, is like a jelly feeling: look how it does. this is almost like what you saw before in the laboratory
when they were just pulling it. mm-hmm this is basically this is Yuba
100%, it’s just this film, collected from the top of the soy bean
milk, and it just rounded like a ball, probably manually/ It’s look a
bit like the layer outside of the mozzarella, the buffalo mozzarella. I
think the process is almost similar when you are giving the shape. Oh it’s
beautiful, this is acid: we have a lot of acidity. In this little pot we have small pieces as you can see with little broth, mmm I feel miso, but it’s not a
miso soup, the miso soup it’s over there and again another new texture: this is
like very chewy, the texture is a little bit more thicker than the one I show you
before, the jelly style. Wow, and the broth here have a
little bit of jelly feeling: the stock it’s very, very thick. And I guess this is
what I read about it, that when you have it raw it can be like a sashimi of Yuba
and by the setting it look like this is it. So I will dip it and bit it… it’s excellent, the sashimi it’s very
similar like having fresh cheese it’s very similar to the processor and
the texture and the feeling that a fresh mozzarella will
give you. Here we having a miso soup instead to have like the cubes of
tofu, we have films of Yuma. I think now we are supposed to get on the
main courses look at this beautiful structure again, like fused cheese.
Here you see have two texture in one bite. As supposed to be, every meal have to
end with the dessert, so we have our yuba dessert, basically is a
creme caramel made by Yuba. This was a fantastic discovery I never tasted
before tofu or Yuba or anything produced from soybean that can be so
tasty and with such different types of textures. i really suggest you to come to
this place if you come to Kyoto. Another fantastic interesting food adventure
it’s over. I hope you enjoyed this video, if you did so, leave a like and
comment, in the comment space below. Here you’re going to find two video suggest just for you and don’t forget to subscribe to our Channel…and remember
stay hungry, stay foodish!

3 comments on “Japanese Food – Kyoto Iconic Dishes Tour In Kyoto Japan”

  1. Y&S FOOD! says:

    A New Food & Travel Adventure: This Time We'll Review 3 different Japanese casual food locations of Kyoto, Japan. All 3 with a very interesting story behind, stories related to the past that made this 3 Japanese casual food unique examples of the traditional cuisine of Kyoto, Japan.

  2. xo xo says:

    good video 👍
    I suppose most of foreigners don't know
    about Yuba at all which is so tasty and helthy . 
    I hope more people pay attention this vid.

  3. Gee Gee says:

    thanks for creating these awesome videos ! I am really really enjoying the story you provide at the beginning, your open approach to trying new food and your detailed description ! Please keep it up ! its a rare gem to find on youtube!

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