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Here are 10 Kyoto Foods That Appeal to Your Taste, Kyoto was formerly the imperial capital of Japan. Now the city has become one of the most popular tourist destinations in this country of the rising sun.
The city has beautiful temples, manicured gardens and old streets lined with traditional Japanese-style buildings. But Kyoto doesn’t just contain tourist attractions, there’s also a place for foodies.
Kyoto cuisine is known for its elegant and authentic appearance, both in taste and presentation. Nestled in a valley flanked by mountains, Kyoto has exceptionally clean and fresh groundwater.
Making it ideal for use in producing high-quality buckwheat noodles, tofu, matcha tea and sake. What are the specialties of Kyoto? Check the list here.
Yatsuhashi is one of the most popular meibutsu or Kyoto specialty products. This Kyoto specialty is a kind of wagashi , which is a traditional Japanese confectionary that is generally served
with tea and is mainly sold as a souvenir in the form of a sweet called miyagegashi . Kyoto’s famous Meibutsu first appeared in 1689 and perfectly reflects the hundreds
of years of history and traditions of the city. It is named after the famous Japanese harpist and koto music composer, Kengyo Yatsuhashi. That’s why the most traditional yatsuhashi is shaped like a koto.
Over time, the Japanese omiyage or souvenir industry began to introduce other types. There ‘s yaki yatsuhashi . These are cinnamon-flavored cookies baked
with a crunchy texture made from glutinous rice flour. While yatsuhashi is the raw version and is usually folded into a triangle and has a soft texture, very similar to mochi .
Yatsuhashi is most often flavored with green tea or black sesame. Inside is filled with sweet red bean paste, but there are also several other flavors.
If you’re visiting Kyoto City, be sure not to miss yudofu . This Kyoto specialty is boiled tofu that is put in a hot pot with a vinegar sauce.
Sounds simple doesn’t it? But don’t underestimate this simple dish because this dish requires clean water and high quality soybeans to get good tofu.
Kyoto already meets all of these criteria. In addition, this food used to be a vegetarian dish for Buddhist monks. To get the best yodofu in Kyoto,
generally people will choose the Yudofu Sagano restaurant. In Arasihayama, this restaurant is famous for its kaiseki tofu .
Green Matcha is one of Kyoto foods most famous products. This is a kind of premium green tea made by grinding to produce a fine powder. Matcha has been used in traditional tea ceremonies since the 12th century. At that time the tea ceremony was introduced to Japan by Buddhist monks through China.
Uji City is the best matcha producer in Japan. The city is located in Kyoto prefecture in the south of Kyoto City. The land and climate were perfect for growing tea.
Now Uji matcha is not only used for tea ceremonies but also to be consumed as an everyday drink in tea lattes and as an ingredient for cooking and baking.
Some examples of popular desserts that use matcha include matcha ice cream parfait , matcha – flavored candy , matcha yatsuhashi , and others.
Kuzukiri is a dessert that originated in Kyoto but nowadays it can be found anywhere in Japan. Sweet kuzukiri is also famous in Kyoto. This Kyoto foods specialty is in the form of transparent gelatinous noodles. Which are refreshing when eaten. That’s why this Kyoto food is very popular in the summer.
This dish is made from a powder derived from the kudzu root. After that, the powder was dissolved in water and then put into the mold.
The next process is the dough was heated to become solid then cut finely like noodles. The noodles have no taste so kuzukiri is served with black sugar syrup, called kuromitsu .
Most people often pour syrup over the noodles. But there are some who prefer to separate the two when serving. So when eaten, the noodles are dipped in syrup.
Although these noodles are popular in summer, this dessert can be found all year round in Kyoto.
In position 5 of the best of Kyoto Foods is named Tsukemono. Before the invention of the refrigerator. The Japanese preserved vegetables by salting them, by adding salt. In Japan this pickle is called tsukemono .
In Kyoto foods there are three popular types of events, namely shibazuke, sugizuke and senmaizuke. Shibazuke is a pickle in the form of a mixture of cucumber and chopped eggplant that is crunchy and savory. This pickle is pickled together with red shiso (perilla). Shiso gives the pickles a magenta color.
Senmaizuke literally means “a thousand pickles”. The ingredients Kyoto foods are large round shogoin radishes. This lokan is then cut into slices about a millimeter thick and salted along with the seaweed konbu .
The type of radish used for sugukizuke is sugukina . For more than a century, the production of these tiny radishes with long leaves has been strictly controlled.
Only limited to the area around Kamigamo Shrine. The fermentation process makes the natural acids of the vegetables soften and turn into a refreshing bitter taste.
Nishin soba is a specialty of Kyoto. This buckwheat noodle dish is complemented by local herring and added with soy sauce broth . This sweet and salty herring is smoked to perfection.
These unique Kyoto-style soba noodles are a Kyoto specialty that can’t be found anywhere else.
If you want to try nishin soba , stop by Matsuba Soba which is the oldest and most famous nishin soba restaurant in Kyoto. This restaurant is called the inventor of nishin soba and is highly recommended by locals as favorite Kyoto Foods.
The structure of Matsuba’s handmade soba noodles is different from that of ramen. Nishin soba has a delicious taste. In addition, the warm service from the friendly staff makes visitors feel right at home.
Shojin ryori emerged from the simplicity of Buddhist monks. Buddhist monks who are forbidden to take the lives of other living beings must live without eating meat or fish.
Shojin ryori is a vegetarian dish, which even without meat is tasty and filling. Tourists staying at the temple inns will be able to enjoy these dishes from Kyoto Foods as part of the service.
Tofu is the main ingredient in shojin ryori. This food ingredient is a typical Kyoto food and is commonly referred to as tofu dishes. Yudofu is one of the most popular dishes served in restaurants. It is a soft tofu that is boiled together with vegetables in a broth.
In most cities in Japan nigiri sushi is made from fresh raw fish. But due to the lack of fresh fish in the past. Kyoto has made a unique variety of local sushi.
This sushi is known as kyozushi or also called Kyoto-sushi. Kyozushi is made using fish that has been preserved using salt or vinegar.
Aabazushi is one of the most famous types of kyozushi. This is preserved mackerel sushi that can be found at Izuju. At restaurant in Kyoto Foods that is more than 100 years old.
This restaurant is always filled with long lines of customers who come waiting for an empty table. Hisago zushi is another good choice for kyozushi.
Customers can see the chef making sushi through the shop’s front window. Before they pick up some of the chef’s sushi to eat at a picnic near the Kamo River.
Next of best Kyoto Foods is Hamo (conger eel) is an eel with sharp teeth that make it difficult to handle. Along her slender body stretched small bones. So that the hamo can be eaten, the chef makes it into fillets of meat. Hamo can be fried, boiled or grilled, even served as shabu-shabu or in nabe stew .
In summer, chilled boiled hamo served with sour ume (plum) sauce is very popular. Because they have sharp teeth, cooks have to be careful because they can bite their fingers even if the neck has been cut. It is this hamo ‘s life force that makes this animal a part of Kyoto culture.
Kaiseki is a common dish known to the people of Kyoto Foods. This dish consists of sashimi , baked, boiled and fried food, rice, soup, and dessert. Each meal is served separately.
Kaiseki are made from seasonal ingredients and pay special attention to the way the food is served, including the containers used.
In the past, kaiseki was a snack that was eaten before drinking matcha during the tea ceremony. In today’s era, the number of dishes has increased and their appearance is getting more and more attention.
For the dinner menu, some restaurants Kyoto Foods will charge a kaiseki price of around 10,000 yen. While for lunch it costs around 3,000 to 5,000 yen.
Kyoto, which is an old city, always manages to amaze tourists with the beauty of the city and its temples. In addition, this city also spoils the tongue of culinary lovers through its special foods.