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

流传地区

Tango area

主要食材

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.

流传地区

All of Kyoto Prefecture

主要食材

Mackerel, Rice, Vinegar, Salt

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

流传地区

Chutan Region, Nantan Region

主要食材

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…

流传地区

The whole prefecture

主要食材

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…

流传地区

Nantan Area, Chutan Area

主要食材

“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…

流传地区

Kyoto City, Nantan Region

主要食材

“Natto” (fermented soybeans), Rice cake

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

流传地区

All of Kyoto Prefecture

主要食材

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

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

流传地区

Kyoto City

主要食材

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).

流传地区

Chutan area, Kyoto city

主要食材

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.

流传地区

Kyoto City

主要食材

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…

流传地区

Kyoto City, Chutan Area, Tango Area

主要食材

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.

流传地区

Chutan Area, Tango Area

主要食材

Zuiki (Taro stalk)

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

流传地区

Kyoto City

主要食材

Suguki

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

流传地区

Yamashiro Region in Kyoto Prefecture

主要食材

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.

流传地区

Yamashiro area, Kyoto city

主要食材

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.

流传地区

Chutan Region, Tango Region

主要食材

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.

流传地区

Kyoto city

主要食材

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.

流传地区

All areas within prefecture

主要食材

Dried sliced herring, eggplant

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

流传地区

Tango area

主要食材

Mackerel, sardine

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

流传地区

Kyoto City

主要食材

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.

流传地区

Location: Kyoto City, Nakatan Region, Tango Region

主要食材

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.

流传地区

Whole Kyoto Prefecture

主要食材

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”.

流传地区

Nantan Region, Chutan Region, Tango Region

主要食材

Tamba matsutake and rice

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

流传地区

Nantan area, Chutan area, Tango area

主要食材

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.

流传地区

Kyoto City

主要食材

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…

流传地区

All over the prefecture

主要食材

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.

流传地区

Kyoto City

主要食材

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".

流传地区

Kyoto City

主要食材

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.

流传地区

Kyoto City, Yamashiro area

主要食材

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.

流传地区

Kyoto City

主要食材

Kigosho