“Barazushi” is another local dish that uses grilled mackerel, and is characterized by its minced mackerel and a variety of other ingredients on top.

Where it is made

Tango area

Main ingredients

Rice, vinegar, mackerel, dried shiitake mushrooms, eggs, kanpyo, kamaboko, bamboo shoots, pickled ginger

One of these dishes is said to be "sabazushi", believed to have originated in the Edo period.

Where it is made

All of Kyoto Prefecture

Main ingredients

Mackerel, Rice, Vinegar, Salt

"Kuri Gohan" (chestnut rice) is also a beloved way to savor chestnuts.

Where it is made

Chutan Region, Nantan Region

Main ingredients

Chestnuts, Rice

The zoni that is eaten at New Year in Kyoto is a "Zoni made with white miso”, which includes a round rice cake, kashira-imo (parent taro), daikon (Japanese radish) and a branded Kyoto vegetable…

Where it is made

The whole prefecture

Main ingredients

White miso, round rice cake, kashira-imo (parent taro), daikon (Japanese radish)

Kyoto Prefecture has the Tango Mountains in the north, the Tanba Mountains in the center, and a low mountain range of less than 1000 meters, and most of the area from the Chutan region to the Nantan…

Where it is made

Nantan Area, Chutan Area

Main ingredients

“Kibi(=common millet)”, “Awa(=foxtail millet)”, “Tochi-no-mi(=Japanese horse chestnuts)

At a time when food was scarce, "Natto", a valuable source of protein, was wrapped in a rice cake that was good for the stomach and eaten as a “Natto-Mochi”, which was also favored by peasant…

Where it is made

Kyoto City, Nantan Region

Main ingredients

“Natto” (fermented soybeans), Rice cake

"Ohagi" is a well-loved dish throughout Japan.

Where it is made

All of Kyoto Prefecture

Main ingredients

Glutinous rice, Azuki beans, Kinako (Roasted soybean flour)

“Kamo-Nasu” is one of the most popular traditional vegetables in Kyoto.

Where it is made

Kyoto City

Main ingredients

Kamo Eggplant

“Taitan of Manganji Togarashi and Jako” is a popular home-style simmered dish using Manganji Togarashi (Manganji red pepper), one of the brand products of Kyoto, and Jako (dried young sardines).

Where it is made

Chutan area, Kyoto city

Main ingredients

Manganji Togarashi (Manganji Amato), Jako (dried young sardines)

Kyoto Prefecture has the “Tango” Mountains in the north, the” Tamba” Mountains in the center, and a low mountain range of less than 1,000 m.

Where it is made

Kyoto City

Main ingredients

Sansho- no- Ha (The leaves of Japanese pepper)

"Ebi-imo and Boudara no Taitan (Simmered Dish)" is a local dish from Kyoto, featuring traditional Kyoto vegetables called ebi-imo, known for their shrimp-like shape and striped pattern, and Boudara…

Where it is made

Kyoto City, Chutan Area, Tango Area

Main ingredients

Ebiimo (Type of Taro), Boudara (Dried Cod)

"Zuiki no Taitan" is a simmered dish made with the stalk of the taro plant, known as "zuiki," and is a home-cooked dish enjoyed in households.

Where it is made

Chutan Area, Tango Area

Main ingredients

Zuiki (Taro stalk)

"Suguki" is a type of turnip greens, a traditional vegetable in Kyoto, known for its distinctive acidity.

Where it is made

Kyoto City

Main ingredients

Suguki

"Korokaki Persimmon" are dried persimmon produced in Uji-Tawara Town using a type of astringent persimmon known as "Tsurunoko."

Where it is made

Yamashiro Region in Kyoto Prefecture

Main ingredients

Korokaki Persimmon, daikon radish, carrot

“Kinome-ae of bamboo shoots” is very popular as a reminder of the arrival of spring. It is a dish of bamboo shoots dressed with Kinome (leaves of Japanese pepper) which are also in season in spring.

Where it is made

Yamashiro area, Kyoto city

Main ingredients

Bamboo shoots, Kinome (leaves of Japanese pepper)

The "Takenoko to Fuki, Namabushi no Taitan" dish is a local specialty unique to Kyoto, which is far from the sea.

Where it is made

Chutan Region, Tango Region

Main ingredients

Bamboo shoots, butterbur sprouts, smoked bonito

“Niku Tofu” is a simple dish made of beef, tofu, and green onions. The green onions used in the dish are often “kujo green onions”, a traditional vegetable of Kyoto.

Where it is made

Kyoto city

Main ingredients

Beef, tofu, kujo green onion

“Nishin nasu,” which combines fat-rich dried sliced herring and eggplants which readily absorb fat, is also beloved as a deaimon.

Where it is made

All areas within prefecture

Main ingredients

Dried sliced herring, eggplant

"Heshiko" is eaten throughout the Tango area, especially in the town of Ine.

Where it is made

Tango area

Main ingredients

Mackerel, sardine

The stew made from Shogoin turnip and sea bream, known locally as "Taikabura," has long been a beloved dish in Kyoto City.

Where it is made

Kyoto City

Main ingredients

Sea Bream, Shogoin Turnip

Traditional dishes such as blanched hamo no otoshi, shabu-shabu, sashimi, and others are still enjoyed today, with grilled Hamo being a standard offering.

Where it is made

Location: Kyoto City, Nakatan Region, Tango Region

Main ingredients

Pike Conger Eel (Hamo)

Several varieties of daikon radish are enjoyed in Kyoto. Among them are the "Aomi Daikon" from Nakagyo Ward, "Karashi Daikon" from Kita Ward, and "Sawaga Daikon" from Maizuru City in the Chutan area.

Where it is made

Whole Kyoto Prefecture

Main ingredients

Shogoin Daikon

When the season arrives in the fall, it's served in ryotei and kappo restaurants in dishes like “matsutake rice”, “osumashi”, and “sukiyaki”.

Where it is made

Nantan Region, Chutan Region, Tango Region

Main ingredients

Tamba matsutake and rice

In the New Year's Osechi cuisine, they are made into "Kuromameni” (simmered black beans) and then served.

Where it is made

Nantan area, Chutan area, Tango area

Main ingredients

Tamba black soybean(Tamba kurodaizu)

Utilized in a wide array of dishes, mibuna features in mibuna mustard salad, mixed dishes, pickles, salads, and stir-fries.

Where it is made

Kyoto City

Main ingredients

Mibuna and Mustard

Various local confections have developed in Kyoto, including rakugan, which is made by molding dough mixed with sugar and syrup in a wooden mold; wasanbon, which is made by molding high-quality…

Where it is made

All over the prefecture

Main ingredients

Uiro, azuki beans

Shibazuke" is one of Kyoto's representative pickles, and along with "sukkizuke" and "senmaizuke," is regarded as one of the three most popular pickles in Kyoto.

Where it is made

Kyoto City

Main ingredients

Shiso, cucumber, eggplant, myoga, etc.

Senmaizuke" is a pickle made by pickling thinly sliced Shogoin turnips in salt. It is one of the three most popular pickles in Kyoto, along with "sukkizuke" and "shibazuke".

Where it is made

Kyoto City

Main ingredients

Shogoin turnip

Uji Kintoki, shaved ice topped with Ogura-an (sweet bean paste) and matcha syrup, is a classic matcha-based sweet. It is served at cafes and tea stores in Kyoto City and other parts of the prefecture.

Where it is made

Kyoto City, Yamashiro area

Main ingredients

Uji green tea, Ogura-an (sweet bean paste), ice, etc.

The young leaves are called "Kigosho" and together with the small fruits are used for food such as tsukudani. Fushimi Togarashi is often used, but other chili peppers may also be used.

Where it is made

Kyoto City

Main ingredients

Kigosho