(g) "Chefs are similarly applying refreshing dashes of whimsy to kyo-yasai and kaiseki 会席 [料理] cuisine, a traditional series of small, intricately prepared dishes that dates back at least 1,000 years. The always-packed Awomb condenses the kaiseki experience onto a single bento platter; it's so photogenic, the restaurant has to enforce a dining time limit on its Instagram-obsessed patrons. At Soujiki Nakahigashi, the hardest reservation to score in Kyoto, the namesake chef Hisao Nakahigashi designs each day’s menu around the produce he personally forages on the nearby mountainside. But whereas most kaiseki meals are carefully structured to follow a prescribed progression, Nakahigashi allows room for improvisation. Overhearing that I live in the Big Apple, for instance, he prepares a course of mountain vegetables gently submerged in a clear broth. 'New York!' he exclaims with a wink as he presents my dish. In Japanese, the name is a double-entendre—nyu-yoku 入浴 [defined on (d)] means 'taking a bath,' like the vegetables in my bowl. One of Nakahigashi’s protégés, Yoshihiro IMAI 今井 義浩, has a more renegade interpretation of kaiseki cuisine. At his restaurant, Monk [actually spelled monk -- with the first letter in lower case; restaurant-monk.com], the parade of courses marches out of a kilnlike oven and culminates in … a pizza. Monk is the culinary equivalent of the Kyotographie photography festival: Imai reveres tradition while dabbling with international tastes, techniques, and trends. He makes his perfect Neapolitan-style pies with high-grade Japanese flour and kyo-yasai toppings such as manganji pepper (a thicker shishito), red kintoki carrots, and bulbless kujo scallions."
(i) AWOMB(あうーむ)@京都/手織り寿し・手和え寿し・手織り果子
www.awomb.com/
, whose 烏丸本店 is located near 地下鉄烏丸線 ("大部分が上記の烏丸通の下を走ることがその名称の由来": ja.wikipedia.org)
My rough translation: 烏丸線 runs mostly under [a Kyoto thoroughfare] 烏丸通
The Japanese pronunciation of the chain name is a u--mu (where the hyphens signifies a long vowel).
The 手織り寿し・手和え are both defined in (d).
(ii)
(A) About the restaurant Soujiki Nakahigashi, which is how the operator/owner (see next) wants the English spelling. Another, more common romanization of the same Japanese (also see next) is Sōjiki Nakahigashi. In other words, there are at least two romanization systems, one with ou (this is direct romanization of EACH hiragana) and another ō -- both to signify a long vowel o.
(B) 草喰なかひがし
https://www.soujiki-nakahigashi.co.jp/shop
(店名: 草喰なかひがし; 運営会社: 有限会社草喰なかひがし; 代表 中東 久雄)
なかひがし 中東 (both Japanese pronunciations of the two kanji) is owner/founder's surname.
Kanji 草 has Chinese pronunciation sō, and Japanese pronunciation kusa.
The kanji 喰 is a verb means eat or drink, whose pronunciation jiki is used in name only.
(iii) Neapolitan pizza
https://en.wikipedia.org/wiki/Neapolitan_pizza
(iv)
(A) shishito
https://en.wikipedia.org/wiki/Shishito
("Shishito pepper (獅子唐辛子 [whose Japanese pronunciation is] Shishitōgarashi) is a sweet, East Asian variety of the species Capsicum annuum. * * * The name refers to the fact that the tip of the chili pepper (唐辛子 tōgarashi) looks like the head of a lion (獅子 shishi); in Japanese it is often abbreviated as shishitō" 獅子唐)
(B) 万願寺とうがらし
https://ja.wikipedia.org/wiki/万願寺とうがらし
("万願寺とうがらし(まんがんじとうがらし [Japanese pronunciation: Manganji tōgarashi])とは、京都府舞鶴市が発祥の京野菜。地元では「万願寺」「万願寺甘唐」とも呼ばれている。 * * * 大正末期から昭和初期にかけて京都府舞鶴市万願寺地区")
My rough translation: Manganji pepper is sweet [not hot], originated in 京都府舞鶴市 in late Meiji to early Showa, and is called locally as 万願寺 or 万願寺甘唐 pthe last two kanji is pronounced ‘amatō’].
万願寺 is a neighborhood (name) in Kyoto surrounding 満願寺. Both of which have the same English spelling: Manganji.
万願寺(舞鶴市): "満願寺とも書いた。地内の満願寺の寺名が転化したものという。" www.geocities.jp/k_saito_site/doc/tango/manganji.html (This Web page no longer works, Google leaves a summary in its wake). There exists 満願寺 (京都市左京区).
(v) Kintoki carrot is kyo-yasai.
(A) 金時にんじん
https://ja.wikipedia.org/wiki/金時にんじん
("16世紀に中国から日本に伝わり * * *「赤ら顔の坂田金時」が名称の由来となっている。 * * * 一方で、西洋ニンジンと比べて肉質が柔らかく甘味は強く、ニンジン特有の臭いが少ない"_
my rough translation: transmitted from China in the 16th century * * * The carrot's name comes from red-faced 坂田金時. * * * Compared to carrot from the West, Kintoki carrot is soft and sweet without the former's characteristic odor
(B) 金太郎
https://ja.wikipedia.org/wiki/金太郎
(金太郎(きんたろう)は、坂田金時(さかたのきんとき、公時とも) [956-1012] の幼名")
my rough translation: 金太郎 is childhood name of 坂田金時.
(vi) Mayo Yoshikawa and Yuka Minato, Kujo Scallion. The Kyoto Project, Apr 13, 2010
https://thekyotoproject.org/english/kujo-scallion/
("It's kujo negi 葱, the Kyoto scallion * * * is one of the kyo yasai, or traditional vegetables in the Kyoto region. * * * Originally, scallions came from China. * * * Green onions have a long history in Japan. They have been cultivated since the Edo period (1603-1868). We call them kujo negi because they are mainly grown in Kujo, the southern part of Kyoto")
Kujō Street 九条通り has 九条駅.
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