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 obanzai
Manganji Togarashi
Nama-fu
Kujo Negi
Kyoto Cha Soba
Kuri Gohan
Tango Barazushi
Shogoin Turnip
Kibi Mochi, Awa Mochi, and Tochi Mochi

No.1

Yudofu

A soothing dish that warms both body and soul

Yudofu is a hot-pot dish said to have originated around Nanzen-ji Temple in Kyoto. It is considered one of Kyoto’s best-known local specialties. Made with just tofu, water, and kombu, yudofu is a ...

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No.2

Kyoto obanzai

Everyday life and the wisdom of daily living

Kyoto obanzai refers to the home-style side dishes traditionally prepared in ordinary Kyoto households. Many menus make practical use of seasonal and readily available ingredients, with little fuss...

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No.3

Manganji Togarashi

Large, thick-fleshed sweet peppers from the Maizuru area

Manganji Togarashi originated in the Manganji area on the outskirts of Maizuru in northern Kyoto Prefecture. Although they belong to the chili pepper family, they are not spicy and are known for th...

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No.4

Nama-fu

A traditional Japanese ingredient: 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 mixture. Nama-fu has little flavor on its...

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No.5

Kujo Negi

A vegetable whose seeds have been passed down and preserved by farming families

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 being brought to Kyoto. The variety has b...

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No.6

Kyoto Cha Soba

Rich matcha aroma and a smooth, satisfying texture.

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 a rich tea aroma and is also enjoyed by ...

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No.7

Kuri Gohan

An autumn essential

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 have long enjoyed chestnuts prepared in var...

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No.8

Tango Barazushi

A taste of Tango to share with family

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 the lives of its residents. Facing Waka...

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No.9

Shogoin Turnip

One of Japan’s largest turnips and a traditional Kyoto vegetable

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 leaves are somewhat broad and smooth, with no...

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No.10

Kibi Mochi, Awa Mochi, and Tochi Mochi

Unique flavors with a touch of rustic charm

Kibi Mochi, Awa Mochi, and Tochi Mochi are traditional delicacies originating from Kyoto Prefecture, especially in its mountainous regions stretching from the Tango and Tanba mountain ranges in the...

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