Sugukizuke (suguki pickles (turnip greens)) Kyoto "Suguki" is a type of turnip greens, a traditional vegetable in Kyoto, known for…
Korokaki-namasu Kyoto "Korokaki Persimmon" are dried persimmon produced in Uji-Tawara Town using a typ…
Takenoko to Fuki, Namabushi no Taitan Kyoto Kyoto's bamboo shoots are particularly renowned for their high quality nationwid…
Ebiimo to Boudara no Taitan Kyoto "Ebi-imo and Boudara no Taitan (Simmered Dish)" is a local dish from Kyoto, feat…
Zuiki no Taitan Kyoto "Zuiki no Taitan" is a simmered dish made with the stalk of the taro plant, know…
Niku Tofu (Simmered meat and tofu) Kyoto “Niku Tofu” is a simple dish made of beef, tofu, and green onions. The green oni…
Nishin Nasu/Nasu to Nishin no Taitan (Herring and Eggplant) Kyoto Combining seasonal ingredients and compatible ingredients is called “deaimon” in…
Tai Kabu (Sea Bream and Shogoin Turnip Stew) Kyoto The stew made from Shogoin turnip and sea bream, known locally as "Tai Kabu," ha…
Grilled Hamo (Pike Conger Eel) Kyoto Pike conger eel, often referred to as Hamo, plays an essential role in Kyoto's c…
Furofuki Dikon(Simmered Daikon Radish) Kyoto Several varieties of daikon radish are enjoyed in Kyoto. Among them are the "Aom…
Matsutake Rice Kyoto Matsutake mushroom production thrives in the Nantan region's city of Nantan and …
Mibuna Mustard Salad Kyoto Mibuna is a traditional vegetable from Kyoto, originating in the Mibu area of Ky…
Ujikintoki (Shaved ice) Kyoto Uji tea is one of Japan's representative high-grade teas, and its cultivation be…
Zoni made with white miso Kyoto Zoni is unique in its ingredients in each region of Japan. The ingredients and t…
Taitan of Manganji Togarashi and Jako Kyoto “Taitan of Manganji Togarashi and Jako” is a popular home-style simmered dish us…
Kinome-ae of bamboo shoots Kyoto The "Kyoto bamboo shoots" are known for their soft, white flesh and lack of bitt…