Regional cuisine of Kyoto region
Tango barazushi
Tango barazushi is a dish deeply linked to the local climate, and the natural environment and people's lives of the Tango Peninsula had a major impact on its...
Kyoto's banzai
Kyoto obanzai is a side dish that has been made in ordinary families in Kyoto since ancient times. There are many menus that use seasonal ingredients and in...
Manganji Togarashi (Manganji sweet)
Manganji Togarashi originated in the Manganji area located in the suburbs of Maizuru in northern Kyoto Prefecture. It is a companion of pepper, but it is no...
Kyoto tea soba
Cha-soba is a kind of so-called kari-soba that is mixed into Sarashina flour, but it is also a bright green soba that kneaded Kyoto Uji matcha. The aroma of...
Shogoin turnip
It is the largest turnip in Japan and is a kind of Kyoto vegetable. It is designated as traditional vegetables of Kyoto and brand Kyo vegetables. The leaves...
Chestnut rice
Tanba kuri is one of Kyoto's local specialties in the Tanba region, and is very large and sweet. In the Tanba region, chestnuts have been enjoyed using a va...
Kibimochi, Awamochi, Tochi Mochi
Kyoto Prefecture is home to the Tango Mountains in the north and the Tanba Mountains in the center, and a low mountain area of less than 1000 meters, from th...
Natto mochi
There are various theories about the birthplace of natto in various parts of Japan, but Kyoto Prefecture is said to be one of them. Cloistered Emperor Kogon,...
Ikutei
Japanese traditional ingredients, raw ingredients. Nafu is made by adding water to flour and kneading, and steaming the extracted gluten together with mochi ...
Kujo Negi
Kujo green onion (also known as Kujo Negi, Kujo Negi, Kujo Negi) is a kind of green onion in Japan. It is said that the green onion was originally native to ...
