{"id":20653,"date":"2022-11-27T09:46:25","date_gmt":"2022-11-27T00:46:25","guid":{"rendered":"https:\/\/careerchange-diary.com\/?p=20653"},"modified":"2022-12-02T06:44:39","modified_gmt":"2022-12-01T21:44:39","slug":"eating-tour-in-kyoto-in-spring","status":"publish","type":"post","link":"https:\/\/careerchange-diary.com\/en\/eating-tour-in-kyoto-in-spring","title":{"rendered":"Try 20 different kinds of Kushiage at Kushi-Tanaka in Kyoto, Japan."},"content":{"rendered":"\n<p>For the first dinner of our trip to Kyoto, we had Kushiage at a restaurant called&nbsp;<a rel=\"noreferrer noopener\" href=\"http:\/\/kushitanaka.com\/\" target=\"_blank\">Kushi-Tanaka<\/a>. This restaurant had Kushiage made with 20 different ingredients. Four types of sauces were available. <\/p>\n\n\n\n<p>Kushiage is a uniquely Japanese dish in which meat, seafood, or vegetables are cut into small pieces, skewered, battered, and deep fried. When you travel to Kyoto, please try Kushiage at Kushi-Tanaka.<\/p>\n\n\n\n<iframe data-src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m18!1m12!1m3!1d3268.088399265969!2d135.7588425!3d35.0044922!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6001089b064578f5%3A0xdd85b0085250f816!2sKushi-Tanaka!5e0!3m2!1sen!2sjp!4v1668329607385!5m2!1sen!2sjp\" width=\"600\" height=\"450\" style=\"border:0;\" allowfullscreen loading=\"lazy\" referrerpolicy=\"no-referrer-when-downgrade\"><\/iframe>\n\n\n\n<div class=\"toc\"><br \/>\n<b>Warning<\/b>:  Undefined array key \"is_admin\" in <b>\/home\/unlapin\/careerchange-diary.com\/public_html\/wp-content\/themes\/sango-theme\/library\/gutenberg\/dist\/classes\/Toc.php<\/b> on line <b>113<\/b><br \/>\n<br \/>\n<b>Warning<\/b>:  Undefined array key \"is_category_top\" in <b>\/home\/unlapin\/careerchange-diary.com\/public_html\/wp-content\/themes\/sango-theme\/library\/gutenberg\/dist\/classes\/Toc.php<\/b> on line <b>118<\/b><br \/>\n<br \/>\n<b>Warning<\/b>:  Undefined array key \"is_top\" in <b>\/home\/unlapin\/careerchange-diary.com\/public_html\/wp-content\/themes\/sango-theme\/library\/gutenberg\/dist\/classes\/Toc.php<\/b> on line <b>124<\/b><br \/>\n<\/div><h2 class=\"wp-block-heading\" id=\"i-0\">Kushi-Tanaka<\/h2>\n\n\n\n<p>Kushi-Tanaka was located in Karasuma. It was about a 10-minute walk from Shijo Subway Station. We made a reservation and arrived at 7:30 p.m. at Kushi Tanaka.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"780\" height=\"585\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_07.webp\" alt=\"This photo shows the storefront of Kushi-Tanaka in Karasuma. The store is located at the end of an alley. The sign and the reddish-brown curtain stand out in the darkness. It is a very quaint store.\" class=\"wp-image-20661\" srcset=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_07.webp 780w, https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_07-768x576.webp 768w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\"><\/figure>\n\n\n\n<p>The store was located at the end of an alley. The sign and the reddish-brown curtain stood out in the darkness. It was a very quaint store. The menu was only a leave-it-to-us course where the master decided the type of Kushiage. This course was called \u201cone-way\u201d If I ate too full to eat, I could stop eating in the middle of the meal.<\/p>\n\n\n\n<p>We were seated at the tatami room counter\u2014the owner fried Kushiage in front of us. We ate while talking with the owner and watching him fry Kushiage. The course included 20 different types of Kushiage. Four sauces were available: salt, ponzu, mayonnaise, and Worcestershire sauce. The master told us which sauce would go best with the ingredients.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"i-1\"><strong>Rice cake and Beef<\/strong><\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"780\" height=\"585\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_05.webp\" alt=\"This photo shows the first plate of Kushiage that came out: three rice cake Kushiage and three beef Kushiage served on a brown square plate.\" class=\"wp-image-20662\" srcset=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_05.webp 780w, https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_05-768x576.webp 768w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\"><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"i-2\"><strong>Shrimp and Maitake mushroom<\/strong><\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"780\" height=\"585\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_01-1.webp\" alt=\"This photo shows the second plate of Kushiage: three shrimp Kushiage and three maitake mushroom Kushiage served on a brown square plate.\" class=\"wp-image-20663\" srcset=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_01-1.webp 780w, https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_01-1-768x576.webp 768w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\"><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"i-3\">Nama-fu and Egg<\/h4>\n\n\n\n<p>Nama-fu is wheat gluten mixed with rice flour and steamed in large blocks.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"780\" height=\"585\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_06.webp\" alt=\"This photo shows the third plate of Kushiage: three Nama-fu Kushiage and three quail egg Kushiage served on a brown square plate.\" class=\"wp-image-20665\" srcset=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_06.webp 780w, https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_06-768x576.webp 768w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\"><\/figure>\n\n\n\n<p>The green Kushiage seen on the left side of the photo was Nama-fu.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"i-4\"><strong>Asparagus and Tomato<\/strong><\/h4>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"780\" height=\"585\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_02.webp\" alt=\"This photo shows the fourth plate of Kushiage: three asparagus Kushiage and three tomato KKushiage served on a brown square plate.\" class=\"wp-image-20666\" srcset=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_02.webp 780w, https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_02-768x576.webp 768w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\"><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"i-5\">Scallop and Apple<\/h4>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"780\" height=\"585\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_08.webp\" alt=\"This photo shows the fifth plate of Kushiage: three scallop Kushiage and three apple Kushiage served on a brown square plate.\" class=\"wp-image-20667\" srcset=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_08.webp 780w, https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_08-768x576.webp 768w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\"><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"i-6\"><strong>Strawberry and ginger sherbet<\/strong><\/h4>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"780\" height=\"585\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_04.webp\" alt=\"This photo shows a sorbet made with strawberries and ginger.\" class=\"wp-image-20668\" srcset=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_04.webp 780w, https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_04-768x576.webp 768w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\"><\/figure>\n\n\n\n<p>In addition to the Kushiage pictured, we had Kusage made with scallions, pork, Japanese parsley, cheese, mussels, tofu, oysters, mushrooms, and horse mackerel. Kushi-Tanaka used fine breadcrumbs to fry their Kushiage. It produced a crispy Kushiage. In addition, the oil did not burden the stomach. I could enjoy as many as 20 kinds of Kushiage to the last.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"i-7\"><strong>The master of Kushi-Tanaka<\/strong><\/h3>\n\n\n\n<p>The master of Kushi-Tanaka was a gentleman. He looked just like this doll.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"780\" height=\"585\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_03.webp\" alt=\"This photo shows a doll modeled after the master of Kushi-Tanaka. The doll is about 15 cm tall. The master is laughing and holding three Kushiage in his right hand and making a V-sign with his left hand. A signboard reading &quot;Kushiage One Way Kushi-Tanaka&quot; stands beside the doll.\" class=\"wp-image-20669\" srcset=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_03.webp 780w, https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kushi-Tanaka-20221127_03-768x576.webp 768w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\"><\/figure>\n\n\n\n<p>He fried the Kushiage at the pace of the customer\u2019s eating pace so I could all taste freshly made, hot Kushiage. The secret to enjoying Kushiage was to eat it while it was freshly fried and hot. When we finished our meal and left the restaurant, the master saw us off with a smile in front of the restaurant. Thank you for the delicious Kushiage.<\/p>\n\n\n\n<p>Kushiage is a uniquely Japanese dish. If you travel to Kyoto, try the 20 kinds of Kushiage at Kushi-Tanaka. <\/p>\n\n\n\n<p>On the first day of our trip to Kyoto, we had a great meal of Japanese delicacies. We are looking forward to the second day of our stay in Kyoto.<\/p>\n\n\n\n<div class=\"wp-block-sgb-block-simple sgb-box-simple sgb-box-simple--title-inline sgb-box-simple--with-border\"><div style=\"background-color:var(--wp--preset--color--sango-main);color:#FFF\" class=\"sgb-box-simple__title\">Here are the articles about Kyoto.<\/div><div class=\"sgb-box-simple__body\" style=\"border-color:var(--wp--preset--color--sango-main);background-color:#FFF\"><div class=\"catpost-cards catpost-cards--column-2 catpost-cards--column-mobile-1\">\t\t\t<div class=\"c_linkto_wrap\">\n\t\t\t<a class=\"c_linkto\" href=\"https:\/\/careerchange-diary.com\/en\/fuyouen-in-kyoto-is-a-delicious-chinese-restaurant\">\n\t\t\t\t<span class=\"c_linkto_img_wrap\"><img loading=\"lazy\" decoding=\"async\" width=\"520\" height=\"300\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/2022-11-23_20-54-17-520x300.webp\" class=\"attachment-thumb-520 size-thumb-520 wp-post-image\" alt=\"This photo shows Fuyouen's famous omelet with chicken. Chicken and onions are covered with a thickened, half-boiled egg. The sweetness of the onions and the flavor created by the chicken broth are superb.\"><\/span>\n\t\t\t\t<div class=\"c_linkto_text\">\n\t\t\t\tEnjoy Chinese food in downtown Kyoto at Fuyouen in Shijo-Kawaramachi, Kyoto.\t\t\t\t<time class=\"pubdate sng-link-time dfont\" itemprop=\"datePublished\" datetime=\"2022-11-26\">2022-11-26<\/time>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"c_linkto_wrap\">\n\t\t\t<a class=\"c_linkto\" href=\"https:\/\/careerchange-diary.com\/en\/fresh-grilled-chicken-at-kashiwa-ini-kyoto\">\n\t\t\t\t<span class=\"c_linkto_img_wrap\"><img loading=\"lazy\" decoding=\"async\" width=\"520\" height=\"300\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/Kashiwa-in-Kiyamachi-20221127_09-520x300.webp\" class=\"attachment-thumb-520 size-thumb-520 wp-post-image\" alt=\"This picture shows Pork Toro (Pork neck). It is called &quot;Pork Toro&quot; because it is fatty and tasty, like tuna.\"><\/span>\n\t\t\t\t<div class=\"c_linkto_text\">\n\t\t\t\tTry fresh grilled chicken at Kashiwa in Kiyamachi, Kyoto.\t\t\t\t<time class=\"pubdate sng-link-time dfont\" itemprop=\"datePublished\" datetime=\"2022-11-27\">2022-11-27<\/time>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"c_linkto_wrap\">\n\t\t\t<a class=\"c_linkto\" href=\"https:\/\/careerchange-diary.com\/en\/breakfast-bread-made-in-shinshindo-in-kyoto-is-delicious\">\n\t\t\t\t<span class=\"c_linkto_img_wrap\"><img loading=\"lazy\" decoding=\"async\" width=\"447\" height=\"300\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/2022-11-12_18-20-02-447x300.webp\" class=\"attachment-thumb-520 size-thumb-520 wp-post-image\" alt=\"This photo shows the Fried Eggs set. It consists of two bacon and eggs, salad, and two slices of toast on a white plate. The toast is a bread called Bulman. It is a soft and moist bread.\"><\/span>\n\t\t\t\t<div class=\"c_linkto_text\">\n\t\t\t\tBread is delicious in Kyoto. For breakfast in Kyoto, we recommend Sanjo-Kawaramachi Shinshindo.\t\t\t\t<time class=\"pubdate sng-link-time dfont\" itemprop=\"datePublished\" datetime=\"2022-11-26\">2022-11-26<\/time>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"c_linkto_wrap\">\n\t\t\t<a class=\"c_linkto\" href=\"https:\/\/careerchange-diary.com\/en\/aritsugu-is-a-sacred-place-of-japanese-kitchen-knives\">\n\t\t\t\t<span class=\"c_linkto_img_wrap\"><img loading=\"lazy\" decoding=\"async\" width=\"520\" height=\"300\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/2022-11-18_21-12-13-520x300.webp\" class=\"attachment-thumb-520 size-thumb-520 wp-post-image\" alt=\"This photo shows a Deba bocho (pointed carving knife) I purchased at Aritsugu in Kyoto, Japan. I had my name engraved on the blade of the knife.\"><\/span>\n\t\t\t\t<div class=\"c_linkto_text\">\n\t\t\t\tAritsugu at Nishiki Market in Kyoto is a sacred place for Japanese kitchen knives.\t\t\t\t<time class=\"pubdate sng-link-time dfont\" itemprop=\"datePublished\" datetime=\"2022-11-26\">2022-11-26<\/time>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"c_linkto_wrap\">\n\t\t\t<a class=\"c_linkto\" href=\"https:\/\/careerchange-diary.com\/en\/our-daily-bread\">\n\t\t\t\t<span class=\"c_linkto_img_wrap\"><img loading=\"lazy\" decoding=\"async\" width=\"520\" height=\"300\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/2022-11-20_13-41-15-520x300.webp\" class=\"attachment-thumb-520 size-thumb-520 wp-post-image\" alt=\"The photo shows a sign posted at the storefront of the cafe &quot;Shinshindo&quot; in front of Kyoto University's North Gate. The words &quot;Notre Pain Quotidien&quot; and &quot;caf\u00e9&quot; are written in French, and &quot;French bread&quot; is written in Japanese. Notre Pain Quotidien&quot; means &quot;our daily bread&quot; in French.\"><\/span>\n\t\t\t\t<div class=\"c_linkto_text\">\n\t\t\t\tThe cafe Shinshindo \u2013 Kyoto University North Gate offers delicious food and a traditional atmosphere.\t\t\t\t<time class=\"pubdate sng-link-time dfont\" itemprop=\"datePublished\" datetime=\"2022-11-27\">2022-11-27<\/time>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"c_linkto_wrap\">\n\t\t\t<a class=\"c_linkto\" href=\"https:\/\/careerchange-diary.com\/en\/shopping-at-long-established-stores-in-kyoto\">\n\t\t\t\t<span class=\"c_linkto_img_wrap\"><img loading=\"lazy\" decoding=\"async\" width=\"520\" height=\"300\" src=\"https:\/\/careerchange-diary.com\/wp-content\/uploads\/2022-11-23_7-03-29-520x300.webp\" class=\"attachment-thumb-520 size-thumb-520 wp-post-image\" alt=\"The photo shows a Giboshion the Sanj\u014d \u014chashi bridge. Giboshi is a type of ornamental finial used on Japanese railings.[It is a beautiful day, so Kitayama can be seen clearly from the bridge.\"><\/span>\n\t\t\t\t<div class=\"c_linkto_text\">\n\t\t\t\tShopping at the foot of Sanjo Ohashi Bridge in Kyoto, a broom made from hemp palms is recommended.\t\t\t\t<time class=\"pubdate sng-link-time dfont\" itemprop=\"datePublished\" datetime=\"2022-11-27\">2022-11-27<\/time>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>For the first dinner of our trip to Kyoto, we had Kushiage at a restaurant called&nbsp;Kushi-Tanaka. This rest &#8230; <\/p>\n","protected":false},"author":1,"featured_media":20663,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_locale":"en_US","_original_post":"https:\/\/careerchange-diary.com\/?p=1160","footnotes":""},"categories":[684],"tags":[737],"class_list":{"0":"post-20653","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kyoto","8":"tag-food","9":"en-US","10":"entry"},"_links":{"self":[{"href":"https:\/\/careerchange-diary.com\/wp-json\/wp\/v2\/posts\/20653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/careerchange-diary.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/careerchange-diary.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/careerchange-diary.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/careerchange-diary.com\/wp-json\/wp\/v2\/comments?post=20653"}],"version-history":[{"count":0,"href":"https:\/\/careerchange-diary.com\/wp-json\/wp\/v2\/posts\/20653\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/careerchange-diary.com\/wp-json\/wp\/v2\/media\/20663"}],"wp:attachment":[{"href":"https:\/\/careerchange-diary.com\/wp-json\/wp\/v2\/media?parent=20653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/careerchange-diary.com\/wp-json\/wp\/v2\/categories?post=20653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/careerchange-diary.com\/wp-json\/wp\/v2\/tags?post=20653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}