Regional food and famous sweets of Kyoto
Court, temple, tea, and merchant traditions shaped an influential cuisine of vegetables, tofu, pickles, and elegant seasonal sweets.
Kyoto is part of the Kansai region. This page lists the guides currently available in English.
15 guides in English
- Kyoto Ajari MochiKyoto
Ajari Mochi encloses sweet chunky azuki paste in a thin, moist baked dough made notably chewy with glutinous-rice ingredients, shaped like a monk's...
- Kyoto ImoboKyoto
Imobo pairs large beveled pieces of Kyoto ebi-imo taro with bodara, cod dried rock-hard, and slowly simmers them so fish gelatin and savory broth...
- Kyoto Kamo Nasu DengakuKyoto
Kamo nasu dengaku halves or thickly cuts the large round Kyoto eggplant, fries or slowly sears it until creamy, then tops it with sweetened miso and...
- Kyoto Manganji Pepper and Jako TakitanKyoto
This obanzai side dish gently simmers large, mild Manganji peppers with chirimen jako baby sardines in dashi and soy-based seasoning.
- Kyoto MinazukiKyoto
Minazuki is a triangular white uiro rice-flour sweet topped with sweet azuki beans.
- Kyoto Nishin SobaKyoto
Nishin soba places a large fillet of migaki nishin, dried herring slowly simmered sweet-salty, over hot soba in a clear, gently seasoned broth.
- Kyoto SenmaizukeKyoto
Senmaizuke slices large Shogoin turnips into translucent rounds and pickles them with salt, vinegar, sugar, kombu and chili, creating a delicate...
- Kyoto Shippoku UdonKyoto
Kyoto shippoku udon arranges simmered shiitake, yuba, wheat gluten, kamaboko and mitsuba over hot udon in a clear dashi. The generous assortment is...
- Kyoto SugukiKyoto
Suguki pickles the bulb and leaves of a Kyoto turnip variety with salt, presses them heavily and finishes fermentation under controlled warmth...
- Kyoto Uji KintokiKyoto
Uji Kintoki pours vivid matcha syrup over shaved ice and adds sweet azuki beans, sometimes with shiratama dumplings or condensed milk.
- Kyoto White Miso ZoniKyoto
Kyoto-style zoni combines a mellow, gently sweet white miso broth with round mochi, small celebratory daikon, taro and other rounded ingredients.
- Kyoto YubaKyoto
Yuba is the delicate film lifted from the surface of heated soy milk and is eaten fresh, dried, simmered or served like sashimi.
- Kyoto YudofuKyoto
Yudofu is tofu warmed gently in kombu-infused water and eaten with soy-based dipping sauce and condiments. Kyoto versions rely on good water...
- Ohara ShibazukeKyoto
Traditional nama-shibazuke ferments eggplant with red shiso and salt until lactic acidity and the herb's purple-red color permeate the crisp...
- YatsuhashiKyoto
Yatsuhashi is a Kyoto confection flavored with cinnamon. The original baked style is a thin, crisp curved cracker, while nama yatsuhashi is a soft...