Yudofu is a hot pot dish that originated around Nanzenji Temple in Kyoto Prefecture, and is said to be a specialty of...
Kyoto obanzai is a side dish that has been made in ordinary families in Kyoto since ancient times.
There are many me...
Manganji Togarashi originated in the Manganji area located in the suburbs of Maizuru in northern Kyoto Prefecture.
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...
Tango no sushi is a sushi unique to the Tango region where you can fry canned mackerel in a rag shape.
It is a uniqu...
It is the largest turnip in Japan and is a kind of Kyoto vegetable. It is designated as traditional vegetables of Kyo...
Tanba kuri is one of Kyoto's local specialties in the Tanba region, and is very large and sweet.
In the Tanba region...
Kyoto Prefecture is home to the Tango Mountains in the north and the Tanba Mountains in the center, and a low mountai...
There are various theories about the birthplace of natto in various parts of Japan, but Kyoto Prefecture is said to b...
Japanese traditional ingredients, raw ingredients. Nafu is made by adding water to flour and kneading, and steaming t...
Kujo green onion (also known as Kujo Negi, Kujo Negi, Kujo Negi) is a kind of green onion in Japan. It is said that t...
“Meat tofu” is a simple dish of boiled beef, tofu and green onions. The traditional Kyoto vegetable “Kujo Negi” is of...
Kurodaizu is a black bean that is mainly produced in the Tanba region, such as Kyotamba-cho and Nantan City. The hist...
Kamo eggplant is one of the most popular traditional vegetables in Kyoto. It features a round shape that is more than...