Introducing the top 10 unmissable local gourmet dishes from the Kyoto region.
Introducing the top 10 unmissable local gourmet dishes from the Kyoto region.
When visiting the Kyoto region, be sure to enjoy the authentic local gourmet dishes at their best.
Table of Contents
Yudofu
Kyoto's banzai
Manganji Togarashi (Manganji sweet)
Ikutei
Kujo Negi
Kyoto tea soba
Chestnut rice
Tango barazushi
Shogoin turnip
Kibimochi, Awamochi, Tochi Mochi
Yudofu
The body and mind are relieved
Yudofu is a hot pot dish that originated around Nanzenji Temple in Kyoto Prefecture, and is said to be a specialty of Kyoto. The ingredients of yudofu are very simple, with only tofu, water and ke...
Kyoto's banzai
Wisdom of daily activities and lives
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 without any hassle. T...
Manganji Togarashi (Manganji sweet)
Large and thick sweet capsicum born in Maizuru region
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 voluminous. The flesh...
Ikutei
Japanese traditional food “raw food”
Japanese traditional ingredients, raw ingredients. Nafu is made by adding water to flour and kneading, and steaming the extracted gluten together with mochi flour. Nafu itself has no taste, but thi...
Kujo Negi
Vegetables that have been passed down and protected from generation to generation in farmers
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 Namba. It was later passed down to Kyoto...
Kyoto tea soba
The rich flavor of matcha and a crispy dogooshi!
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 tea is also rich, and it is also a popu...
Chestnut rice
A must-have dish in autumn
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 variety of cooking methods such as boiled ...
Tango barazushi
“Tango Barazushi” where you can enjoy the heart of Tango and share it with your family”
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 birth. The Tango Peninsula faces Wakasa...
Shogoin turnip
One of the biggest turnips in Japan! Traditional vegetables in Kyoto
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, smooth and chipped ...
Kibimochi, Awamochi, Tochi Mochi
Unique flavor and rustic taste
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 the Nantan region. Fr...