Japanese Cuisine - Local cuisine
Yoshino Kuzumochi
Katsuzumochi in Yoshino is a specialty product that recreates the taste of Takuzu mochi that was eaten in the old house following Mt. Yoshino. Yoshino Honkuzu is carefully knea...
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 ingredients at hand wi...
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 that Omi merchants who ...
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 not spicy, sweet and v...
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 are slightly wider,...
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 the Chutan region to t...
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, who was practicing ...
Awaji Island Burger
Awajishima Burger is a title given only to burgers made in Awaji Island due to the idea of “I want you to know the food of Awaji Island”. It is a burger filled with local ingre...
Hamamatsu Gyoza
The production of “cabbage”, “onion” and “pork” was popular in Hamamatsu, so it became a characteristic of Hamamatsu gyoza. The sweetness and light feeling of vegetables are str...