On this day, I was heading north on Teramachi Street towards a traditional Japanese confectionery shop that I really wanted to visit, when I happened to pass by Kumotsuki, where I had received salted kelp before. The shop had a very quaint atmosphere, so I couldn't help but stop, and I noticed the words "warabimochi" (bracken-starch dumplings) on display. My husband said, "You want to buy warabimochi, right? Go ahead then." "Is it okay? Okay, I'll go buy it!" I replied before my mind could change. While waiting for the warabimochi, I also became interested in the rice seasoning, so I ended up ordering two of those as well. The warabimochi came in a slightly thick paper container, with the warabimochi, black syrup, and soybean flour separated inside. My daughter, who doesn't like soybean flour, happily said, "I can eat this!" She topped her warabimochi with just black syrup, while I enjoyed mine with soybean flour and black syrup. The bouncy warabimochi paired with the fragrant soybean flour and black syrup was a perfect combination! My daughter, who had only black syrup on hers, exclaimed, "This black syrup is so elegant and delicious!" There was plenty of it, so she left a little to "put on vanilla ice cream" and stored it in the refrigerator (laughs). A few days later, we compared the black syrup from here with the one we bought at the supermarket by drizzling them over ice cream, and it was truly different! This one was light and elegant, with a high fragrance and refined sweetness. I would love to try this warabimochi again when I visit nearby. The rice seasonings were chicken and mixed sushi. I haven't opened the mixed sushi one yet, as I plan to make it for the Hinamatsuri festival. The chicken one was for 3 cups of rice. Usually, the ones I find are for 2 cups, which I often feel is a bit too little for our family, so I was happy with this size! And it had plenty of chicken in it, so it was very satisfying. The salted kelp we bought as a souvenir was good, but the everyday snacks and rice seasonings we got this time were also great. I would like to visit again. Thank you for the meal~!

I visited a recommended restaurant by a friend in Kyoto for lunch. The atmosphere was like dining at a real Kyoto townhouse with an antique feel, and I enjoyed looking at the inner courtyard. The food was delicious and filling, with the specialty dish being the sea bream rice, cooked individually for each person. They even offered to make onigiri with the leftovers if we couldn't finish it. The homemade warabi mochi dessert was available for an additional 500 yen, and it was very satisfying. The course cost 3,000 yen, but you wouldn't be able to find this quality in Tokyo. The side dishes are also available for purchase online and at Takashimaya.

I was guided to a new shop by the entrance, where the scent of incense wafted through the air. However, the shop still maintained its traditional charm. The kizushi I had was truly delicious, one of the best I've ever had. The tai meshi was so generous that I couldn't finish it all. They kindly packed the rest as onigiri for me to take home. It was a wonderful shop with great hospitality.

"Ungetsu" was established in 1966 (Showa 41). It is located near the Koetsuji of Honami Koetsu in Kyoto. The restaurant was opened in a place associated with the renowned Edo period court physician, Nomagen Takuma. The first generation seems to have inherited the tradition of vegetarian cuisine. One of their signature products is "Komatsu Konbu," a dish served with rice in kaiseki cuisine. Another popular dish is "Jako Sansho," which is served at the end of a kaiseki meal to not disrupt the lingering flavors. It seems that the leftovers from the rice dishes were later repurposed as appetizers. The dishes do not contain any preservatives, so they need to be consumed quickly after opening, especially the Jako Sansho. This natural and traditional approach to food is quite fascinating. It is a reminder of the old Japanese way of eating, where rice was the main dish and side dishes were meant to complement it. The convenience of refrigerators has significantly changed our eating habits. It makes you think about the differences in our food culture over time. Thank you for reading until the end. If you enjoyed this content, please consider saving, liking, and following.

"Komatsukonbu" is a famous shop that also has branches in Tokyo. In addition to selling items like kelp, there is a space where you can take a break and enjoy sweets or mackerel sushi. The "warabimochi" and "namafu dango" I tried were of higher quality than expected. The atmosphere is like a traditional Japanese earthen floor, but the staff's service and the overall ambiance are very calming. It's a perfect place to relax.

This is a list of 12 unique and outstanding seasonal dishes from an all-star restaurant that you must visit. The menu includes dishes such as winter melon simmered with dried bonito flakes, red bean and conger eel soup, pickled Japanese horse mackerel with plum paste, steamed flounder with grated daikon radish, and warm tofu skin with sea cucumber. The meal concludes with a dessert of warabi mochi, cherries, kiwi, and grapefruit jelly.

For lunch, I had udon noodles and then bought some warabimochi at a nearby shop. The warabimochi was 700 yen and I also got some Kyoto-style hijiki for 864 yen. I sprinkled kinako powder and drizzled black honey on top, creating a subtly sweet and elegant flavor for the warabimochi. The hijiki was a great side dish and my wife finished it all by herself!

I was very interested in Komatsukonbu based on a review here before. I decided to send this product to those who were thoughtful during my father's funeral. I purchased a small amount of bagged Komatsukonbu for home use because it uses sansho pepper. I also tried the Goshofurikake in a bottle. It is said to be a dish born from the kaiseki cuisine of Komatsukonbu Ungetsu. The thinly sliced kombu is cooked to be soft. It has a strong flavor (slightly sweet) and when eaten alone, the sansho pepper is not noticeable at all. It goes well with white rice. The furikake born from Komatsukonbu Goshofurikake has a lot of sesame added. It may look dry and light in color, but it also has a strong flavor and becomes moist when mixed with rice. Both Komatsukonbu and Goshofurikake have a rather strong seasoning, so instead of eating them on top of white rice, our family preferred mixing them into rice and making onigiri. Thank you for the meal.

It is located on the west side of Teramachi Imadegawa, heading south. The nearest stations are Demachiyanagi on the Keihan line and Imadegawa on the subway, about halfway between the two. The entrance of the old-fashioned building is adorned with the noren of Ungetsu. Inside, there is a raised tatami area where sample products available for takeout are displayed. They offer items such as Kombu seaweed, shredded sansho pepper, furikake, mackerel sushi, and warabi mochi. Among them, the Kombu seaweed is delicious and I have been buying it for a long time. It is finely sliced salted Kombu with the flavor of sansho pepper, which melts in your mouth when placed on rice. This time, I bought one in a paulownia box as a gift and one in a bag for home use. Both are beautifully wrapped with care.

I entered the restaurant without a reservation. I chose the 3,000 yen course meal. There were many dishes and each one had a wonderful taste. I thoroughly enjoyed it.

Great sense of style, delicious flavors, and a strong seasonal vibe.

I tried mackerel sushi for the first time! I felt like I didn't like mackerel sushi... The kelp on top was too hard.

All the dishes were delicious, and the staff were very friendly and made the dining experience enjoyable. The mackerel sushi had a perfect sweet flavor. The yuba hot pot had a subtle yuzu aroma, the fried wheat gluten was crispy and chewy, and the sea bream rice bowl filled us up. The famous warabi mochi was also delicious.

I went on a trip to an old city while enjoying the early blooming cherry blossoms. It was a last-minute trip, so I thought I wouldn't be able to make a reservation, but luckily there were two spots available. My companion had tried to make a reservation several times before without success, so it was a lucky lunchtime for us. We enjoyed a 3,500 yen kaiseki meal that was perfect in every way, with fantastic ingredients and flavors. They even cooked bamboo shoot rice for the number of people in our group, and made onigiri with the leftovers for us to take home. Despite having lunch, I couldn't resist eating the onigiri on the way back on the Shinkansen. I would love to visit this restaurant again in the future.

After a long time, I had dinner at Yozora Tsuki-san. As always, the food was delicious, the presentation was nice, and the cost performance was high. However, I was shocked to find out that the delicious anago-donburi, only available during lunchtime, has been discontinued! "Why?! It was my favorite dish!" When I asked the owner on my way out, he explained that the anago-donburi had become too famous, attracting too many customers, which caused inconvenience to regular customers. It seems that the preparation for the dish was also becoming too difficult due to its popularity. Hearing this, I realized that sites like this one can also have negative consequences. The restaurant itself is not very noticeable from the outside, and it's easy to miss when driving by. But when delicious food gets popular online, it can lead to not being able to enjoy it anymore. I hope that one day it will make a comeback when we least expect it. (The photo shows the anago-donburi and a dessert of warabi mochi)

It was almost 2 o'clock, so my choices were between an anago donburi or a grilled fish set meal. I decided to go with the anago donburi. The crispy texture, light seasoning, and grated daikon radish combined to create a very elegant flavor in this bowl dish. It was a bit small for me, though (laughs).

Near the Imperial Palace, while riding my bicycle, I was drawn in by a sign saying "Today we have warabi mochi for takeout" and decided to enter the shop. The shop is located on Teramachi Street, just below Imadegawa Street. The interior of the shop has a traditional atmosphere. I apologized as a person came out from the back. I purchased the "warabi mochi" (700 yen) to take home. When I enjoyed it at home, inside the cocoon-shaped white cardboard box, there were warabi mochi, kinako (soybean flour), and black honey separated. I sprinkled kinako on top of the warabi mochi, and then poured black honey over it. It was delicious, but it was quite pricey for about 12 small pieces for 700 yen. It seems like a significant cost is for the packaging as well.