Happy new year!
May 2017 bring good health from the food you eat, much joy from the dishes you create and sweet love with friends and family members you hang out with.
This year, my family members are separated in three cities, London, Hong Kong and Kyoto due to our different holidays schedule. I’m in Kyoto with my daughters and we were jostling with throngs of folks to ring in the year on 31 December at the Kyoto Chion~in temple. 17 monks were gonging the heavy bell 108 times. It’s an event highly recommended if you’re here and I’m glad to have been part of thousands who queued and we witnessed the gongs from last minutes of 2016 into brand new minutes of 2017! 😍😍🤗🤗
Our abode whilst in Kyoto is the Shunkoin temple.
I kinda knew that eateries would be closed during this big day of the Japanese new year so I was prepared with ingredients bought from Tsijiki market in Tokyo, carefully hand carried on the super express train to Kyoto.
Bought fresh eel (300 yen) and spring onion (350 yen).
1) Wash the eel and spring onions. Marinate the fish with some sauce and cut the spring onions of the white and green parts to be used in ramen.
2) Bought fresh ramen with prepacked ingredients.
3) On the stove, boil the stock from ramen prepacked. Add in white spring onions.