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

전해지는 지역

Tango area

주요 재료

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.

전해지는 지역

All of Kyoto Prefecture

주요 재료

Mackerel, Rice, Vinegar, Salt

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

전해지는 지역

Chutan Region, Nantan Region

주요 재료

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…

전해지는 지역

The whole prefecture

주요 재료

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…

전해지는 지역

Nantan Area, Chutan Area

주요 재료

“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…

전해지는 지역

Kyoto City, Nantan Region

주요 재료

“Natto” (fermented soybeans), Rice cake

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

전해지는 지역

All of Kyoto Prefecture

주요 재료

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

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

전해지는 지역

Kyoto City

주요 재료

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).

전해지는 지역

Chutan area, Kyoto city

주요 재료

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.

전해지는 지역

Kyoto City

주요 재료

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…

전해지는 지역

Kyoto City, Chutan Area, Tango Area

주요 재료

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.

전해지는 지역

Chutan Area, Tango Area

주요 재료

Zuiki (Taro stalk)

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

전해지는 지역

Kyoto City

주요 재료

Suguki

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

전해지는 지역

Yamashiro Region in Kyoto Prefecture

주요 재료

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.

전해지는 지역

Yamashiro area, Kyoto city

주요 재료

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.

전해지는 지역

Chutan Region, Tango Region

주요 재료

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.

전해지는 지역

Kyoto city

주요 재료

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.

전해지는 지역

All areas within prefecture

주요 재료

Dried sliced herring, eggplant

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

전해지는 지역

Tango area

주요 재료

Mackerel, sardine

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

전해지는 지역

Kyoto City

주요 재료

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.

전해지는 지역

Location: Kyoto City, Nakatan Region, Tango Region

주요 재료

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.

전해지는 지역

Whole Kyoto Prefecture

주요 재료

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”.

전해지는 지역

Nantan Region, Chutan Region, Tango Region

주요 재료

Tamba matsutake and rice

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

전해지는 지역

Nantan area, Chutan area, Tango area

주요 재료

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.

전해지는 지역

Kyoto City

주요 재료

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…

전해지는 지역

All over the prefecture

주요 재료

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.

전해지는 지역

Kyoto City

주요 재료

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".

전해지는 지역

Kyoto City

주요 재료

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.

전해지는 지역

Kyoto City, Yamashiro area

주요 재료

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.

전해지는 지역

Kyoto City

주요 재료

Kigosho