ウェブサイトは？

Kid's Table Food

ホーム
日本
Obama-shi, Fukui
Kid's Table Food

Kid's Table Gastronomy is a wandering pop up wine and dining experience. The food is prepared by Jesse and the wine is curated by Haley-Jane

Remember the kid's table where your parents sat you and your cousins on holidays?

The tiny plastic card table that was placed at the end of the grown-up's table. The place where your mashed potatoes became volcanoes and Martinelli's flowed like rivers.

We drink wine now, but we haven't stop playing with our food at The Kid's Table.

07/02/2024

Sakai Miso! A sweet miso made in Sakai city, Osaka. They often make the miso with a relatively low salt content in November and it ferments in time for New Year’s Day’s soup. Thanks for the recipe .kouji

21/01/2024

So much rice, every day, all winter long.
Thanks

12/11/2023

We’ve been eating a lot of Japanese food since we’ve been in Japan

29/10/2023

One of the joys of working with is being able to share their delicious vegetables without much fuss. These himo togarashis are recognized as a traditional variety of peppers from Nara, Japan. They’re thought to be a cross between a spicy variety and the more well known shish*to pepper. They’re delicious and fun to eat simply grilled with salt!

📸

26/10/2023

Got a little ahead of ourselves celebrating a bountiful dinner with and forgot about this guy. But it looks cool.

📸

19/10/2023

We’re back in Obama, Japan, the birthplace of this inspiration for this dish that we served for our final bite at this summer. There’s a locally famous shop where they make curry-filled, Twinky-Shaped pancakes. We filled ours with magnificent eggplants grown by and sweet Skagit barley miso that we made together last spring.

Akao’s will always reign supreme!

11/10/2023

We were fortunate enough to do dinners again at and offer their wide selection of sake. This gave us the opportunity to put together dishes that go great with sake. Moreover, I’m always excited to use ingredients that can be challenging or inquisitive. Here we have a milt tofu with a light kelp broth and some sweet peas and homegrown Kaiware from . It goes great with sake. I think it was enjoyed by most who came, even if only because they didn’t know what milt means.

02/10/2023

We were able to share our wines that we made last year in the Puget Sound alongside a meal made of veggies that our friends at grew, all in the middle of their farm. It was marvelous marriage of dirt and dishes.

📸

住所

Obama-shi, Fukui