Regional cuisine of Kyoto region
Cooking Classes in Kyoto
To fully immerse yourself in Japanese culinary traditions, explore Kyoto's cooking classes. Kyoto's cooking classes offer a unique opportunity to learn from knowledgeable locals, from sushi and ramen to wagashi and more.
Simmered Black Soybeans
Simmered Black Soybeans (黒豆煮, Kuromame-ni) is a traditional dish made using black soybeans primarily grown in the Tanba region, including Kyotanba Town an...
Kamo Eggplant Dengaku
Among Kyoto's traditional vegetables, Kamo eggplant (賀茂なす, Kamo nasu) stands out as a favorite. Recognizable by its round shape exceeding 10 cm (4 inches...
Natto Mochi
Natto Mochi (納豆餅, Natto mochi) is a cherished dish with deep roots in Japan's culinary history. While the exact origin of natto remains a topic of debate,...
Kibi Mochi, Awa Mochi, and Tochi Mochi
Kibi Mochi, Awa Mochi, and Tochi Mochi are traditional delicacies originating from Kyoto Prefecture, especially in its mountainous regions stretching from th...
Shogoin Turnip
One of Japan’s largest turnips, Shogoin turnip is a Kyoto vegetable designated as both a traditional Kyoto vegetable and a branded Kyoto vegetable. Its leave...
Tango Barazushi
Tango barazushi is closely connected to the local landscape and way of life. Its development was shaped by the natural environment of the Tango Peninsula and...
Kuri Gohan
Tamba chestnuts, grown in the Tamba region, are one of Kyoto’s specialties. They are known for their large size and sweetness. People in the Tamba region hav...
Kyoto Cha Soba
Cha soba is a type of flavored soba made by mixing ingredients into sarashina flour. This vivid green version is kneaded with matcha from Uji, Kyoto. It has ...
Kujo Negi
Kujo Negi, also written as 九条葱 or 九条ねぎ, is a type of Japanese green onion. It is said to have originated from onions that grew wild in Naniwa before b...
Nama-fu
Nama-fu is a traditional Japanese ingredient made by kneading wheat flour with water, extracting the gluten, combining it with rice flour, and steaming the m...
Manganji Togarashi
Manganji Togarashi originated in the Manganji area on the outskirts of Maizuru in northern Kyoto Prefecture. Although they belong to the chili pepper family,...
Kyoto obanzai
Kyoto obanzai refers to the home-style side dishes traditionally prepared in ordinary Kyoto households. Many menus make practical use of seasonal and readily...
Niku Dofu (Simmered Beef and Tofu)
Niku Dofu (肉豆腐, simmered beef and tofu) is a simple yet hearty dish made by simmering beef, tofu, and green onions together. It often features Kujo Negi (...
Kind of food
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