Omi Champon
Since its birth more than half a century ago in our shop, Omi-Champon has been established throughout Shiga Prefecture, mainly in Hikone and has a strong pre...
red konjac
Red konjac, which is rare even across the country, has been said to have been dyed red by a flashy favorite Nobunaga Oda, and there are theories that say tha...
nope yudon
The top udon is a udon in which ingredients such as yuba and shiitake mushrooms are covered with fresh fresh ginger flavor. It is characterized by the fact ...
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 ...