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  31. <title>Kyo Yasai (京野菜)</title>
  32. <link>https://www.foodinjapan.org/kansai/kyoto/kyo-yasai/</link>
  33. <comments>https://www.foodinjapan.org/kansai/kyoto/kyo-yasai/#respond</comments>
  35. <dc:creator><![CDATA[Krisha]]></dc:creator>
  36. <pubDate>Mon, 20 Oct 2025 09:02:28 +0000</pubDate>
  37. <category><![CDATA[Kansai]]></category>
  38. <category><![CDATA[Kyoto]]></category>
  39. <category><![CDATA[ebi imo]]></category>
  40. <category><![CDATA[Food in Kyoto]]></category>
  41. <category><![CDATA[fushimi togarashi]]></category>
  42. <category><![CDATA[kamo nasu]]></category>
  43. <category><![CDATA[kujo negi]]></category>
  44. <category><![CDATA[kyo yasai]]></category>
  45. <category><![CDATA[Kyona]]></category>
  46. <category><![CDATA[kyoto vegetable]]></category>
  47. <category><![CDATA[mibuna]]></category>
  48. <category><![CDATA[mizuna]]></category>
  49. <category><![CDATA[shogoin daikon]]></category>
  50. <category><![CDATA[shogoin kabu]]></category>
  51. <category><![CDATA[Traditional Food in Japan]]></category>
  52. <category><![CDATA[vegetables]]></category>
  53. <category><![CDATA[京野菜]]></category>
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  56. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kyoyasai.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='1024'%20viewBox='0%200%201024%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kyoyasai.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  57. <p>Kyo Yasai, or Kyoto vegetables, are highly respected in Japanese cooking. People all over the world know them for their great quality and special features. These special items are much more than just food grown in one place; they are old treasures, improved over hundreds of years to meet the high cooking demands of Japan&#8217;s [&#8230;]</p>
  58. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kyo-yasai/">Kyo Yasai (京野菜)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
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  61. <p>Kyo Yasai, or Kyoto vegetables, are highly respected in Japanese cooking. People all over the world know them for their great quality and special features. These special items are much more than just food grown in one place; they are old treasures, improved over hundreds of years to meet the high cooking demands of Japan&#8217;s ancient capital city.</p>
  62.  
  63.  
  64.  
  65. <p>Their strong taste, firm feel, and often unusual shapes come from long tradition and the hard work of local farmers. This article tells you exactly what these famous vegetables are, explains the historical reasons for their growth, and highlights the important types that still define Kyoto’s unique food culture.</p>
  66.  
  67.  
  68.  
  69. <h2 class="wp-block-heading">What Exactly is Kyo Yasai?</h2>
  70.  
  71.  
  72.  
  73. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/221223-brandkyoyasai-2-1-1024x682-1.avif" alt="Kyoyasai (京野菜)" class="wp-image-30905"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/221223-brandkyoyasai-2-1-1024x682-1.avif" alt="Kyoyasai (京野菜)" class="lazyload wp-image-30905"/></figure>
  74.  
  75.  
  76.  
  77. <p>The name Kyo Yasai (京野菜) is used often, but it actually covers three clear groups for food and official rules. For the general reader, it is key to know these groups, as they show the full range, where they came from, and sales rules for the food.</p>
  78.  
  79.  
  80.  
  81. <h3 class="wp-block-heading">Broad Term</h3>
  82.  
  83.  
  84.  
  85. <p>In its most basic use, Kyo Yasai simply means any vegetable picked inside the Kyoto area. Under this wide rule, the name points to the place where the food came from, regardless of whether farmers newly brought in the plant type or grew it there.</p>
  86.  
  87.  
  88.  
  89. <h3 class="wp-block-heading">The Main Group: Old-Style Types</h3>
  90.  
  91.  
  92.  
  93. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/04_01.avif" alt="vegetables in Kyoto" class="wp-image-30909"/></noscript><img decoding="async" width="800" height="600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='600'%20viewBox='0%200%20800%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/04_01.avif" alt="vegetables in Kyoto" class="lazyload wp-image-30909"/></figure>
  94.  
  95.  
  96.  
  97. <p>The most important part of the Kyo Yasai group is known as Kyo no Dento Yasai (京の伝統野菜), or Kyoto Traditional Vegetables. This group includes foods that meet a strict, old definition set by the Kyoto local government in 1988.</p>
  98.  
  99.  
  100.  
  101. <p>The rules for this official name are strict so showing these vegetables are important old plant types and cultural items:</p>
  102.  
  103.  
  104.  
  105. <ul class="wp-block-list is-style-check_list">
  106. <li>They must have been<span class="swl-marker mark_orange"> <strong>grown and written about</strong> </span>before the Meiji period, which began in 1868.</li>
  107.  
  108.  
  109.  
  110. <li>They can be <strong><span class="swl-marker mark_orange">grown anywhere</span></strong> in the Kyoto area, not just in Kyoto City.</li>
  111.  
  112.  
  113.  
  114. <li>The list <span class="swl-marker mark_orange"><strong>includes</strong> </span>bamboo shoots.</li>
  115.  
  116.  
  117.  
  118. <li>It <strong><span class="swl-marker mark_orange">strictly does not include</span></strong> mushrooms and ferns.</li>
  119.  
  120.  
  121.  
  122. <li>It includes types <span class="swl-marker mark_orange"><strong>grown now</strong> or <strong>kept safe</strong></span>, as well as those that have <strong><span class="swl-marker mark_orange">died out</span></strong>.</li>
  123. </ul>
  124.  
  125.  
  126.  
  127. <p>This historical rule ensures that people preserve the range of old plant types. Right now, officials designate 37 items as Kyoto Traditional Vegetables, including 35 that still exist and 2 that have disappeared, like the Toji Turnip.</p>
  128.  
  129.  
  130.  
  131. <p class="is-style-icon_book">Reference: <a href="https://www.city.kyoto.lg.jp/sankan/page/0000029058.html" target="_blank" rel="noreferrer noopener">Kyoto City Official Website</a></p>
  132.  
  133.  
  134.  
  135. <h3 class="wp-block-heading">The High-Price Group: Official Name-Brand Products</h3>
  136.  
  137.  
  138.  
  139. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="534" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/blog1.avif" alt="Kyoto yasai" class="wp-image-30903"/></noscript><img decoding="async" width="800" height="534" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='534'%20viewBox='0%200%20800%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/blog1.avif" alt="Kyoto yasai" class="lazyload wp-image-30903"/></figure>
  140.  
  141.  
  142.  
  143. <p>The third key group is the Kyo no Brand Sampin (京のブランド産品), or Certified Brand Products. This name is focused on selling, making sure of quality and market strength. These are Kyo Yasai foods (including some non-vegetable items like nuts and beans) that meet very strong rules for safety, trustworthiness, and quality checks.</p>
  144.  
  145.  
  146.  
  147. <p>To be a Brand Product, the food must meet high-level rules, have enough stock for sales, keep standard quality and features, and show a special look or better quality than food from other places. While many Brand Products are also Traditional Vegetables, producers include some newer items, like the famous Manganji Sweet Pepper, because they meet the high quality rules and sales needs, making them &#8220;just as good&#8221; as old-style vegetables. This selling effort, which now names 31 products, is key to making Kyo Yasai a high-value, costly product.</p>
  148.  
  149.  
  150.  
  151. <p class="is-style-icon_book">Reference: <a href="https://agri.mynavi.jp/2025_04_29_305640/" target="_blank" rel="noreferrer noopener">Mynavi Agriculture</a></p>
  152.  
  153.  
  154.  
  155. <h2 class="wp-block-heading">History Shaped by the Capital</h2>
  156.  
  157.  
  158.  
  159. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/f7a085436e9bbe2f7b60f1fd1404452de02907819b803e8fd2691456e1b11029.avif" alt="kyoto vegetables" class="wp-image-30904"/></noscript><img decoding="async" width="800" height="600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='600'%20viewBox='0%200%20800%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/f7a085436e9bbe2f7b60f1fd1404452de02907819b803e8fd2691456e1b11029.avif" alt="kyoto vegetables" class="lazyload wp-image-30904"/></figure>
  160.  
  161.  
  162.  
  163. <p>The history of Kyo Yasai goes back over 1,200 years, growing up with Kyoto as the Emperor’s main city. Furthermore, the Imperial Court (Kyuchu) and the main Buddhist temples (Shaji) shaped its special identity through their very specific, high needs.</p>
  164.  
  165.  
  166.  
  167. <p>The Court needed high-quality, fine food for the meals of the nobles, while temples needed food suitable for Shojin Ryori (meat-free Buddhist cooking) that could have great taste without using meat or strong spices. This constant, high need for great food, seen as more important than just growing a lot of food, caused many generations of farmers to carefully pick and improve special types. Kyoto’s special inland bowl-shaped area, which has strong season changes—including hot summers, cold winters, and big temperature drops from day to night—also played a main role. These weather also pressures naturally made for strong, thick, and flavorful vegetables perfect for old-style cooking like simmering (nimono) and pickling (tsukemono).</p>
  168.  
  169.  
  170.  
  171. <p>But many old-style types grew much smaller by the mid-1900s because of the rise of modern farming, which liked standard, high-yield mixed-breed vegetables. Seeing the danger of losing these key plant and cultural items, the Kyoto local governments officially stepped in. The setting up of the official Traditional and Brand vegetable definitions in the late 1980s was a needed, high-level effort that successfully brought back growth and eating starting in the 1990s.</p>
  172.  
  173.  
  174.  
  175. <h2 class="wp-block-heading">Key Types, Cooking Roles, and Season Cycles</h2>
  176.  
  177.  
  178.  
  179. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="561" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/59271e78ed55ac8b79d330f7cb47ca98.avif" alt="京野菜" class="wp-image-30906"/></noscript><img decoding="async" width="800" height="561" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='561'%20viewBox='0%200%20800%20561'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/59271e78ed55ac8b79d330f7cb47ca98.avif" alt="京野菜" class="lazyload wp-image-30906"/></figure>
  180.  
  181.  
  182.  
  183. <p>Locals know Kyo Yasai for extra-large food, special colors, and thick flesh, all tied to how they cook them. The cooking cycle of Kyoto follows when these foods come into season.</p>
  184.  
  185.  
  186.  
  187. <h3 class="wp-block-heading">Summer Favorites</h3>
  188.  
  189.  
  190.  
  191. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Variety </th><th>Defining Characteristic </th><th>Typical Culinary Role</th></tr></thead><tbody><tr><td data-has-cell-bg="1" data-text-color="black"><span class="swl-cell-bg has-swl-gray-background-color" data-icon-size="l" data-icon-type="bg" data-text-color="black" aria-hidden="true">&nbsp;</span><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kamo-nasu" target="_blank" rel="noreferrer noopener">Kamo Nasu</a> (Kamo Eggplant)</td><td>Large, dense, round eggplant that resists crumbling during cooking.</td><td>Miso Dengaku (miso-glazed eggplant), Simmered dishes, Fried dishes.</td></tr><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/fushimi-togarashi" target="_blank" rel="noreferrer noopener">Fushimi Togarashi</a> (Fushimi Sweet Pepper)</td><td>Long, thin, notably sweet pepper; mild flavor.</td><td>Grilling, Tempura, Stews.</td></tr><tr><td>Shishigatani Kabocha (Shishigatani Pumpkin)</td><td>Uniquely bumpy variety of pumpkin.</td><td>Summer favorite, Simmered dishes.</td></tr></tbody></table></figure>
  192.  
  193.  
  194.  
  195. <h3 class="wp-block-heading">Autumn and Winter Root Vegetables</h3>
  196.  
  197.  
  198.  
  199. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Variety</th><th>Defining Characteristic</th><th>Typical Culinary Role</th></tr></thead><tbody><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/shogoin-daikon" target="_blank" rel="noreferrer noopener">Shogoin Daikon</a> (radish)</td><td>Largest Japanese radish variety; mild flavor and soft texture when cooked.</td><td>Winter stews (Oden), Simmered dishes.</td></tr><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/shogoin-kabu" target="_blank" rel="noreferrer noopener">Shogoin Kabu</a> (turnip)</td><td>Largest Japanese turnip variety; mild flavor and firm texture.</td><td>Lengthy simmering in winter hot pots.</td></tr><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/ebi-imo" target="_blank" rel="noreferrer noopener">Ebi Imo</a> (Shrimp Taro)</td><td>High-grade taro with distinct, shrimp-like markings; large and luxurious.</td><td>Complex Simmered dishes (Nimono).</td></tr></tbody></table></figure>
  200.  
  201.  
  202.  
  203. <h3 class="wp-block-heading">Greens and Peppers Used All the Time</h3>
  204.  
  205.  
  206.  
  207. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Variety</th><th>Defining Characteristic</th><th>Typical Culinary Role</th></tr></thead><tbody><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kujo-negi" target="_blank" rel="noreferrer noopener">Kujo Negi</a> (Kujo Leek)</td><td>High-quality green onion (leek); rich in Carotene and Vitamin B.</td><td>Toppings, Soup bases, Stir-fries.</td></tr><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyona" target="_blank" rel="noreferrer noopener">Kyona </a>(Mizuna)</td><td>Leafy green with a signature crisp, slightly sharp texture.</td><td>Raw applications (salads) and Kyoto pickles (Tsukemono).</td></tr><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/mibuna" target="_blank" rel="noreferrer noopener">Mibuna</a></td><td>High-grade taro with distinct, shrimp-like markings; large and luxurious.</td><td>Raw applications (salads) and Kyoto pickles (Tsukemono).</td></tr></tbody></table></figure>
  208.  
  209.  
  210.  
  211. <h2 class="wp-block-heading">Conclusion</h2>
  212.  
  213.  
  214.  
  215. <p>Kyo Yasai shows a special mix of nature, history, and human hard work. These special vegetables are not market new things but the result of twelve hundred years of careful choice driven by cultural need and tough geography. The hard work of Kyoto&#8217;s farmers has saved these foods from being forgotten, making sure they stay a key part of Japanese food identity.</p>
  216.  
  217.  
  218.  
  219. <p class="has-border -border04 is-style-bg_stripe">So, to fully enjoy the fine tastes and feels of this great food, readers should try out every other <a href="https://www.foodinjapan.org/tag/kyoto-vegetable/">Kyoto vegetables</a> out there.</p>
  220.  
  221.  
  222.  
  223. <div class="swell-block-accordion">
  224. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">Kyoto Vegetables (Kyo-yasai) &#8211; FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  225. <div class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  226. <div class="swell-block-faq__item"><h3 class="faq_q">What are Kyoto Vegetables (Kyo-yasai)?</h3><div class="faq_a">
  227. <p>Farmers grow traditional vegetables in the Kyoto area, and people know them for their high quality, rich flavor, and history.</p>
  228. </div></div>
  229.  
  230.  
  231.  
  232. <div class="swell-block-faq__item"><h3 class="faq_q">How are they different from regular vegetables?</h3><div class="faq_a">
  233. <p>Kyo-yasai are heirloom varieties, carefully cultivated using traditional methods, giving them unique taste and texture.</p>
  234. </div></div>
  235.  
  236.  
  237.  
  238. <div class="swell-block-faq__item"><h3 class="faq_q">What are some famous kinds of Kyoto Vegetables?</h3><div class="faq_a">
  239. <p>Popular ones include Kamo eggplant, Shogoin daikon, Manganji pepper, Kyo ninjin (Kyoto carrot), and Ebi-imo (taro root).</p>
  240. </div></div>
  241.  
  242.  
  243.  
  244. <div class="swell-block-faq__item"><h3 class="faq_q">Where can I try dishes made with Kyoto Vegetables?</h3><div class="faq_a">
  245. <p>Many Kyoto restaurants, especially kaiseki and temple cuisine (shojin ryori) restaurants, use them in their seasonal menus.</p>
  246. </div></div>
  247.  
  248.  
  249.  
  250. <div class="swell-block-faq__item"><h3 class="faq_q">Can I buy Kyoto Vegetables to take home?</h3><div class="faq_a">
  251. <p>Yes, you can find them in local markets like Nishiki Market or department store food halls in Kyoto.</p>
  252. </div></div>
  253.  
  254.  
  255.  
  256. <div class="swell-block-faq__item"><h3 class="faq_q">Are they available year-round?</h3><div class="faq_a">
  257. <p>Many types are seasonal — for example, Shogoin daikon in winter and Manganji pepper in summer.</p>
  258. </div></div>
  259.  
  260.  
  261.  
  262. <div class="swell-block-faq__item"><h3 class="faq_q">How are they usually cooked?</h3><div class="faq_a">
  263. <p>Cooks can grill, simmer, or pickle them, or even serve them raw in salads, depending on the vegetable.</p>
  264. </div></div>
  265.  
  266.  
  267.  
  268. <div class="swell-block-faq__item"><h3 class="faq_q">Are Kyoto Vegetables organic?</h3><div class="faq_a">
  269. <p>Many farmers use eco-friendly and traditional farming methods, but not all are officially organic certified.</p>
  270. </div></div>
  271.  
  272.  
  273.  
  274. <div class="swell-block-faq__item"><h3 class="faq_q">Why are they important in Kyoto cuisine?</h3><div class="faq_a">
  275. <p>They reflect Kyoto&#8217;s long food culture and chefs use them as key ingredients in the city&#8217;s refined and seasonal dishes.</p>
  276. </div></div>
  277.  
  278.  
  279.  
  280. <div class="swell-block-faq__item"><h3 class="faq_q">Can I find Kyo-yasai outside of Kyoto?</h3><div class="faq_a">
  281. <p>Some specialty stores in Japan sell them, but you can find the freshest and most authentic ones in Kyoto.</p>
  282. </div></div>
  283. </div>
  284. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What are Kyoto Vegetables (Kyo-yasai)?","acceptedAnswer":{"@type":"Answer","text":"<p>Farmers grow traditional vegetables in the Kyoto area, and people know them for their high quality, rich flavor, and history.<\/p>"}},{"@type":"Question","name":"How are they different from regular vegetables?","acceptedAnswer":{"@type":"Answer","text":"<p>Kyo-yasai are heirloom varieties, carefully cultivated using traditional methods, giving them unique taste and texture.<\/p>"}},{"@type":"Question","name":"What are some famous kinds of Kyoto Vegetables?","acceptedAnswer":{"@type":"Answer","text":"<p>Popular ones include Kamo eggplant, Shogoin daikon, Manganji pepper, Kyo ninjin (Kyoto carrot), and Ebi-imo (taro root).<\/p>"}},{"@type":"Question","name":"Where can I try dishes made with Kyoto Vegetables?","acceptedAnswer":{"@type":"Answer","text":"<p>Many Kyoto restaurants, especially kaiseki and temple cuisine (shojin ryori) restaurants, use them in their seasonal menus.<\/p>"}},{"@type":"Question","name":"Can I buy Kyoto Vegetables to take home?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes, you can find them in local markets like Nishiki Market or department store food halls in Kyoto.<\/p>"}},{"@type":"Question","name":"Are they available year-round?","acceptedAnswer":{"@type":"Answer","text":"<p>Many types are seasonal — for example, Shogoin daikon in winter and Manganji pepper in summer.<\/p>"}},{"@type":"Question","name":"How are they usually cooked?","acceptedAnswer":{"@type":"Answer","text":"<p>Cooks can grill, simmer, or pickle them, or even serve them raw in salads, depending on the vegetable.<\/p>"}},{"@type":"Question","name":"Are Kyoto Vegetables organic?","acceptedAnswer":{"@type":"Answer","text":"<p>Many farmers use eco-friendly and traditional farming methods, but not all are officially organic certified.<\/p>"}},{"@type":"Question","name":"Why are they important in Kyoto cuisine?","acceptedAnswer":{"@type":"Answer","text":"<p>They reflect Kyoto's long food culture and chefs use them as key ingredients in the city's refined and seasonal dishes.<\/p>"}},{"@type":"Question","name":"Can I find Kyo-yasai outside of Kyoto?","acceptedAnswer":{"@type":"Answer","text":"<p>Some specialty stores in Japan sell them, but you can find the freshest and most authentic ones in Kyoto.<\/p>"}}]}</script>
  285. </div></details>
  286. </div>
  287. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kyo-yasai/">Kyo Yasai (京野菜)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  288. ]]></content:encoded>
  290. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/kyo-yasai/feed/</wfw:commentRss>
  291. <slash:comments>0</slash:comments>
  294. </item>
  295. <item>
  296. <title>Shogoin daikon (聖護院大根) </title>
  297. <link>https://www.foodinjapan.org/kansai/kyoto/shogoin-daikon/</link>
  298. <comments>https://www.foodinjapan.org/kansai/kyoto/shogoin-daikon/#respond</comments>
  300. <dc:creator><![CDATA[Krisha]]></dc:creator>
  301. <pubDate>Sat, 18 Oct 2025 16:03:55 +0000</pubDate>
  302. <category><![CDATA[Kansai]]></category>
  303. <category><![CDATA[Kyoto]]></category>
  304. <category><![CDATA[daikon]]></category>
  305. <category><![CDATA[food in Kyoto prefecture]]></category>
  306. <category><![CDATA[Japanese food]]></category>
  307. <category><![CDATA[kyoto vegetable]]></category>
  308. <category><![CDATA[Local food in Japan]]></category>
  309. <category><![CDATA[LocalFoodJapan]]></category>
  310. <category><![CDATA[regionalfoodjapan]]></category>
  311. <category><![CDATA[root vegetables]]></category>
  312. <category><![CDATA[shogoin daikon]]></category>
  313. <category><![CDATA[Traditional Food in Japan]]></category>
  314. <category><![CDATA[聖護院大根]]></category>
  315. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30828</guid>
  316.  
  317. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='679'%20viewBox='0%200%201024%20679'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  318. <p>The&#160;Shogoin Daikon&#160;is one of Kyoto&#8217;s most respected traditional vegetables, signaling the start of the cold season. Unlike the long, skinny radishes common in other parts of Japan, this variety is famous for its large, round, globe-like shape. This article explains the special qualities that make this winter root vegetable essential to Kyoto cooking, looks at [&#8230;]</p>
  319. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/shogoin-daikon/">Shogoin daikon (聖護院大根) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  320. ]]></description>
  321. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='679'%20viewBox='0%200%201024%20679'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  322. <p>The&nbsp;Shogoin Daikon&nbsp;is one of Kyoto&#8217;s most respected traditional vegetables, signaling the start of the cold season. Unlike the long, skinny radishes common in other parts of Japan, this variety is famous for its large, round, globe-like shape. This article explains the special qualities that make this winter root vegetable essential to Kyoto cooking, looks at how they started it, and suggests a highly-regarded restaurant where you can enjoy its famous soft texture.</p>
  323.  
  324.  
  325.  
  326. <h2 class="wp-block-heading">What is Shogoin Daikon?</h2>
  327.  
  328.  
  329.  
  330. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="540" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/b1e2e2952954f49d30711b74e017541f.avif" alt="daikon (聖護院大根) " class="wp-image-30916"/></noscript><img decoding="async" width="800" height="540" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='540'%20viewBox='0%200%20800%20540'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/b1e2e2952954f49d30711b74e017541f.avif" alt="daikon (聖護院大根) " class="lazyload wp-image-30916"/></figure>
  331.  
  332.  
  333.  
  334. <p>Shogoin Daikon&nbsp;is a type of white radish, or&nbsp;<em>daikon</em>, known for its large, round shape that looks like a turnip. It is highly valued in Japanese cooking for its superior texture and flavor. Its flesh is solid but also remarkably soft and sweet, and it does not have the bitter taste sometimes found in other radishes.</p>
  335.  
  336.  
  337.  
  338. <p>What truly sets it apart is that it has little fiber and a lot of water, which leads to a smooth, luxurious texture when cooked. This composition makes sure the radish becomes very tender but resists falling apart, even after simmering for a long time. It is the perfect ingredient for deeply flavorful stews and boiled dishes, especially the regional specialty&nbsp;Furofuki Daikon, where they slowly cooked and topped the thick slices with a savory miso paste. Its best season is throughout the winter, with the harvest starting around November.</p>
  339.  
  340.  
  341.  
  342. <p class="is-style-icon_book">Reference: <a href="https://jakyoto.com/product/%E8%81%96%E8%AD%B7%E9%99%A2%E3%81%A0%E3%81%84%E3%81%93%E3%82%93/" target="_blank" rel="noreferrer noopener">Agriculture of Kyoto prefecture</a></p>
  343.  
  344.  
  345.  
  346. <h2 class="wp-block-heading">Quick Look at Its Past</h2>
  347.  
  348.  
  349.  
  350. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/150150i2.avif" alt="Shogoin daikon" class="wp-image-30919"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/150150i2.avif" alt="Shogoin daikon" class="lazyload wp-image-30919"/></figure>
  351.  
  352.  
  353.  
  354. <p>The story of the&nbsp;Shogoin Daikon&nbsp;begins in the early 1800s. The original root vegetable, the&nbsp;<em>Miyashige Daikon</em>, came from the Owari area (now Aichi Prefecture).</p>
  355.  
  356.  
  357.  
  358. <p>The distinct round shape we see today was not natural to this original radish. Instead, local farmers who grew the seed created this in the Shogoin area of Kyoto (now part of Sakyo Ward). Through careful, selective growing, these farmers focused on developing the rounder type, leading to the creation of the&nbsp;Shogoin Daikon. Its deep history and long tradition of being perfected in the region have earned it the official title of a &#8220;traditional Kyoto vegetable&#8221; (<em>Kyo-yasai</em>).</p>
  359.  
  360.  
  361.  
  362. <h2 class="wp-block-heading">Dining in its Original Home at Kyoto</h2>
  363.  
  364.  
  365.  
  366. <h3 class="wp-block-heading">Kappou Kyo Shogoin (割烹 聖護院) </h3>
  367.  
  368.  
  369.  
  370. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/49cb622fc91f6f7e3191eff7b7ee67b8.avif" alt="resto" class="wp-image-30918"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/49cb622fc91f6f7e3191eff7b7ee67b8.avif" alt="resto" class="lazyload wp-image-30918"/></figure>
  371.  
  372.  
  373.  
  374. <p>To taste&nbsp;Shogoin Daikon&nbsp;prepared perfectly, a visit to&nbsp;Kappou Kyo Shogoin&nbsp;(割烹 聖護院) offers an authentic experience, as it is located in the radish’s original namesake area. This fine dining restaurant specializes in&nbsp;<em>kappou</em>&nbsp;(counter-style Japanese cooking), focusing keenly on seasonal Kyoto produce.</p>
  375.  
  376.  
  377.  
  378. <p>During the winter months, their menu often features&nbsp;Furofuki Daikon, a dish that showcases the&nbsp;Shogoin Daikon’s&nbsp;unique cooking properties. The radish is typically cut into thick pieces and slowly simmered until it completely absorbs the rich broth, creating a soft, warm, and deeply comforting dish that perfectly captures the flavors of a Kyoto winter.</p>
  379.  
  380.  
  381.  
  382. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/5fGsefKgNNeooeMT9?g_st=ipc" target="_blank" rel="noreferrer noopener">8 Shogoin Naka-machi, Sakyo-ku, Kyoto-shi, Kyoto 606-8324</a><br>Phone number: 075-771-1666<br>Hours open: Mon: 18:00–22:00; Tue–Sat: 11:00–14:00, 18:00–22:00; Sun: Closed<br>Website: <a href="https://www.kyo-shogoin.com/">https://www.kyo-shogoin.com/</a></p>
  383.  
  384.  
  385.  
  386. <h2 class="wp-block-heading">Conclusion</h2>
  387.  
  388.  
  389.  
  390. <p>The&nbsp;Shogoin Daikon&nbsp;is a cherished winter food in Kyoto, celebrated for its smooth texture and mild, sweet flavor, best enjoyed when slow-cooked. Its ability to soak up flavor without losing its shape makes it essential for high-quality stews and simmered meals. </p>
  391.  
  392.  
  393.  
  394. <p class="has-border -border04 is-style-bg_stripe">If you enjoy this gentle flavor and soft texture, you may also like other Japanese comfort foods such as <a href="https://www.foodinjapan.org/japan/oden/">Oden</a>, <a href="https://www.foodinjapan.org/chubu/aichi/dengaku/">Dengaku</a>, and Chikuzenni &#8211; based on cooked root vegetables.</p>
  395.  
  396.  
  397.  
  398. <p class="has-border -border01 is-style-big_icon_point has-swl-main-thin-background-color has-background">You can also look up in this article the different Kyoto&#8217;s traditional vegetables or popularly known as <a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyo-yasai" target="_blank" rel="noreferrer noopener">Kyo Yasai</a>.</p>
  399.  
  400.  
  401.  
  402. <div class="swell-block-accordion">
  403. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  404. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  405. <div class="swell-block-faq__item"><dt class="faq_q">What is Shogoin Daikon?</dt><dd class="faq_a">
  406. <p>A round white radish from Kyoto, known for its soft texture, mild flavor, and beautiful round shape. It’s one of the famous <em>Kyo-yasai</em> (Kyoto heirloom vegetables).</p>
  407. </dd></div>
  408.  
  409.  
  410.  
  411. <div class="swell-block-faq__item"><dt class="faq_q">Where does it come from?</dt><dd class="faq_a">
  412. <p>It originated in the Shogoin area of Kyoto City and has been grown since the Edo period.</p>
  413. </dd></div>
  414.  
  415.  
  416.  
  417. <div class="swell-block-faq__item"><dt class="faq_q">How is it different from normal daikon?</dt><dd class="faq_a">
  418. <p>Regular daikon is long and firm, while Shogoin Daikon is round, softer, and less spicy, making it perfect for simmered dishes.</p>
  419. </dd></div>
  420.  
  421.  
  422.  
  423. <div class="swell-block-faq__item"><dt class="faq_q">When is it in season?</dt><dd class="faq_a">
  424. <p>Mainly in winter, from November to February — the best time for hot dishes and soups.</p>
  425. </dd></div>
  426.  
  427.  
  428.  
  429. <div class="swell-block-faq__item"><dt class="faq_q">What does it taste like?</dt><dd class="faq_a">
  430. <p>Mild, sweet, and tender. It absorbs flavors well when cooked.</p>
  431. </dd></div>
  432.  
  433.  
  434.  
  435. <div class="swell-block-faq__item"><dt class="faq_q">How is it usually cooked?</dt><dd class="faq_a">
  436. <p>Used in simmered dishes like <em>oden</em> or <em>furofuki daikon</em>, pickled (<em>tsukemono</em>), or in Kyoto-style vegetable soups.</p>
  437. </dd></div>
  438.  
  439.  
  440.  
  441. <div class="swell-block-faq__item"><dt class="faq_q">Where can tourists try it?</dt><dd class="faq_a">
  442. <p>Traditional Kyoto restaurants, especially those serving <em>Kyo-ryori</em> (Kyoto cuisine) or winter dishes like <em>oden</em>.</p>
  443. </dd></div>
  444.  
  445.  
  446.  
  447. <div class="swell-block-faq__item"><dt class="faq_q">Where can I buy it?</dt><dd class="faq_a">
  448. <p>Kyoto markets such as Nishiki Market, local grocery stores, or department store food halls (depachika) during winter.</p>
  449. </dd></div>
  450.  
  451.  
  452.  
  453. <div class="swell-block-faq__item"><dt class="faq_q">How do I choose a good one?</dt><dd class="faq_a">
  454. <p>ook for a firm, heavy radish with smooth, white skin and no cracks or soft spots.</p>
  455. </dd></div>
  456.  
  457.  
  458.  
  459. <div class="swell-block-faq__item"><dt class="faq_q">How should I store it?</dt><dd class="faq_a">
  460. <p> Keep in a cool, dark place or refrigerate. Once cut, wrap tightly and use within a few days.</p>
  461. </dd></div>
  462.  
  463.  
  464.  
  465. <div class="swell-block-faq__item"><dt class="faq_q">Is it vegetarian or vegan-friendly?</dt><dd class="faq_a">
  466. <p>Yes. The vegetable itself is vegan, but check seasonings—some dishes use dashi (fish stock).</p>
  467. </dd></div>
  468.  
  469.  
  470.  
  471. <div class="swell-block-faq__item"><dt class="faq_q">Can I take it home as a souvenir?</dt><dd class="faq_a">
  472. <p>Fresh radishes are not ideal for long travel, but pickled Shogoin Daikon (<em>senmaizuke</em>) is a great Kyoto souvenir.</p>
  473. </dd></div>
  474.  
  475.  
  476.  
  477. <div class="swell-block-faq__item"><dt class="faq_q">Useful Japanese phrases</dt><dd class="faq_a">
  478. <p>“Is this Shogoin Daikon?” — <strong>これは聖護院大根ですか？</strong> <em>Kore wa Shogoin Daikon desu ka?</em></p>
  479.  
  480.  
  481.  
  482. <p>“I’d like pickled Shogoin Daikon, please.” — <strong>聖護院大根の漬物をください。</strong> <em>Shogoin Daikon no tsukemono o kudasai.</em></p>
  483. </dd></div>
  484. </dl>
  485. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Shogoin Daikon?","acceptedAnswer":{"@type":"Answer","text":"<p>A round white radish from Kyoto, known for its soft texture, mild flavor, and beautiful round shape. It’s one of the famous <em>Kyo-yasai<\/em> (Kyoto heirloom vegetables).<\/p>"}},{"@type":"Question","name":"Where does it come from?","acceptedAnswer":{"@type":"Answer","text":"<p>It originated in the Shogoin area of Kyoto City and has been grown since the Edo period.<\/p>"}},{"@type":"Question","name":"How is it different from normal daikon?","acceptedAnswer":{"@type":"Answer","text":"<p>Regular daikon is long and firm, while Shogoin Daikon is round, softer, and less spicy, making it perfect for simmered dishes.<\/p>"}},{"@type":"Question","name":"When is it in season?","acceptedAnswer":{"@type":"Answer","text":"<p>Mainly in winter, from November to February — the best time for hot dishes and soups.<\/p>"}},{"@type":"Question","name":"What does it taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>Mild, sweet, and tender. It absorbs flavors well when cooked.<\/p>"}},{"@type":"Question","name":"How is it usually cooked?","acceptedAnswer":{"@type":"Answer","text":"<p>Used in simmered dishes like <em>oden<\/em> or <em>furofuki daikon<\/em>, pickled (<em>tsukemono<\/em>), or in Kyoto-style vegetable soups.<\/p>"}},{"@type":"Question","name":"Where can tourists try it?","acceptedAnswer":{"@type":"Answer","text":"<p>Traditional Kyoto restaurants, especially those serving <em>Kyo-ryori<\/em> (Kyoto cuisine) or winter dishes like <em>oden<\/em>.<\/p>"}},{"@type":"Question","name":"Where can I buy it?","acceptedAnswer":{"@type":"Answer","text":"<p>Kyoto markets such as Nishiki Market, local grocery stores, or department store food halls (depachika) during winter.<\/p>"}},{"@type":"Question","name":"How do I choose a good one?","acceptedAnswer":{"@type":"Answer","text":"<p>ook for a firm, heavy radish with smooth, white skin and no cracks or soft spots.<\/p>"}},{"@type":"Question","name":"How should I store it?","acceptedAnswer":{"@type":"Answer","text":"<p> Keep in a cool, dark place or refrigerate. Once cut, wrap tightly and use within a few days.<\/p>"}},{"@type":"Question","name":"Is it vegetarian or vegan-friendly?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes. The vegetable itself is vegan, but check seasonings—some dishes use dashi (fish stock).<\/p>"}},{"@type":"Question","name":"Can I take it home as a souvenir?","acceptedAnswer":{"@type":"Answer","text":"<p>Fresh radishes are not ideal for long travel, but pickled Shogoin Daikon (<em>senmaizuke<\/em>) is a great Kyoto souvenir.<\/p>"}},{"@type":"Question","name":"Useful Japanese phrases","acceptedAnswer":{"@type":"Answer","text":"<p>“Is this Shogoin Daikon?” — <strong>これは聖護院大根ですか？<\/strong> <em>Kore wa Shogoin Daikon desu ka?<\/em><\/p><p>“I’d like pickled Shogoin Daikon, please.” — <strong>聖護院大根の漬物をください。<\/strong> <em>Shogoin Daikon no tsukemono o kudasai.<\/em><\/p>"}}]}</script>
  486. </div></details>
  487. </div>
  488. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/shogoin-daikon/">Shogoin daikon (聖護院大根) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  489. ]]></content:encoded>
  491. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/shogoin-daikon/feed/</wfw:commentRss>
  492. <slash:comments>0</slash:comments>
  495. </item>
  496. <item>
  497. <title>Manganji pepper (万願寺甘とう)</title>
  498. <link>https://www.foodinjapan.org/kansai/kyoto/manganji-pepper/</link>
  499. <comments>https://www.foodinjapan.org/kansai/kyoto/manganji-pepper/#respond</comments>
  501. <dc:creator><![CDATA[Krisha]]></dc:creator>
  502. <pubDate>Fri, 17 Oct 2025 11:56:34 +0000</pubDate>
  503. <category><![CDATA[Kansai]]></category>
  504. <category><![CDATA[Kyoto]]></category>
  505. <category><![CDATA[Food in Kyoto]]></category>
  506. <category><![CDATA[Japanese food]]></category>
  507. <category><![CDATA[king sweet pepper]]></category>
  508. <category><![CDATA[kyoto vegetable]]></category>
  509. <category><![CDATA[Local food in Japan]]></category>
  510. <category><![CDATA[manganji pepper]]></category>
  511. <category><![CDATA[pepper]]></category>
  512. <category><![CDATA[regionalfoodjapan]]></category>
  513. <category><![CDATA[sweet pepper]]></category>
  514. <category><![CDATA[Traditional Food in Japan]]></category>
  515. <category><![CDATA[万願寺甘とう]]></category>
  516. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30866</guid>
  517.  
  518. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/149_1.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='698'%20viewBox='0%200%201024%20698'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/149_1.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  519. <p>This article will introduce you to the Manganji sweet pepper, a huge, flavorful vegetable from Kyoto, Japan. We will look at what makes this pepper special, where it came from, and a great place where you can try it. Keep reading to find out why this simple vegetable became one of Kyoto’s most famous local [&#8230;]</p>
  520. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/manganji-pepper/">Manganji pepper (万願寺甘とう)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  521. ]]></description>
  522. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/149_1.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='698'%20viewBox='0%200%201024%20698'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/149_1.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  523. <p>This article will introduce you to the Manganji sweet pepper, a huge, flavorful vegetable from Kyoto, Japan. We will look at what makes this pepper special, where it came from, and a great place where you can try it. Keep reading to find out why this simple vegetable became one of Kyoto’s most famous local foods.</p>
  524.  
  525.  
  526.  
  527. <h2 class="wp-block-heading">What is Manganji Pepper?</h2>
  528.  
  529.  
  530.  
  531. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="495" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/DSC_1469-1-700x433-1.avif" alt="Manganji pepper 万願寺甘とう" class="wp-image-30963"/></noscript><img decoding="async" width="800" height="495" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='495'%20viewBox='0%200%20800%20495'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/DSC_1469-1-700x433-1.avif" alt="Manganji pepper 万願寺甘とう" class="lazyload wp-image-30963"/></figure>
  532.  
  533.  
  534.  
  535. <p>The Manganji pepper (known in Japanese as&nbsp;<em>Manganji Amato</em>) is an extra-large sweet pepper that comes from the chili pepper family, but it is famous for having virtually no heat or spice. Because of this sweet nature, anyone, including children, can enjoy it without worry.</p>
  536.  
  537.  
  538.  
  539. <p>This pepper stands out because of its size—it can grow to be 13 to 23 centimeters long—and its thick, tender flesh. Unlike other peppers, it has few seeds, making it easy to prepare and eat. Its appearance is unique, featuring a sleek, long shape and sometimes slightly wrinkled shoulders. The Manganji pepper is versatile in the kitchen; while it’s great grilled with soy sauce and bonito flakes, its sweet, soft volume also makes it perfect for stir-fries, deep-frying as tempura, or being simmered in broth. It is in season during the summer and early autumn, typically from mid-May to late October.</p>
  540.  
  541.  
  542.  
  543. <h2 class="wp-block-heading">History of the King of Sweet Peppers</h2>
  544.  
  545.  
  546.  
  547. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="400" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/unnamed-1-1.avif" alt="Manganji pepper" class="wp-image-30962"/></noscript><img decoding="async" width="800" height="400" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='400'%20viewBox='0%200%20800%20400'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/unnamed-1-1.avif" alt="Manganji pepper" class="lazyload wp-image-30962"/></figure>
  548.  
  549.  
  550.  
  551. <p>The Manganji pepper has its roots in the town of Manganji in Maizuru City, located in the northern Kyoto Prefecture. First appeared around the end of Japan’s Taisho period and the beginning of the Showa period, roughly in the 1920s. Experts believe it was born from a natural mix between the traditional Kyoto Fushimi pepper and an older Asian pepper variety.</p>
  552.  
  553.  
  554.  
  555. <p>For many years, the pepper was difficult to grow and was mainly kept a local secret, cultivated by farmers for their own meals. However, thanks to dedicated effort in farming techniques, they sold it outside the local area in 1983. Its high quality and unique taste led to it becoming the very first item certified as a &#8220;Kyoto Brand Product&#8221; in 1989. This official status secured its reputation as the &#8220;King of Japanese Chili Peppers&#8221; and a key representative of Kyoto’s regional vegetables.</p>
  556.  
  557.  
  558.  
  559. <p class="is-style-icon_book">Reference: <a href="http://amatou.kyoto/about" target="_blank" rel="noreferrer noopener">Manganji Sweet Peppers</a></p>
  560.  
  561.  
  562.  
  563. <h2 class="wp-block-heading">Where to Try It: A Local Restaurant</h2>
  564.  
  565.  
  566.  
  567. <h3 class="wp-block-heading">Totogen Nishimaizuru-ten (魚源 西舞鶴店)</h3>
  568.  
  569.  
  570.  
  571. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/bainiku-1-768x576-1.avif" alt="resto" class="wp-image-30960"/></noscript><img decoding="async" width="800" height="600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='600'%20viewBox='0%200%20800%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/bainiku-1-768x576-1.avif" alt="resto" class="lazyload wp-image-30960"/></figure>
  572.  
  573.  
  574.  
  575. <p>If you visit Maizuru, the pepper&#8217;s birthplace, a recommended place to try fresh, seasonal dishes is&nbsp;Totogen Nishimaizuru-ten (魚源 西舞鶴店). Located right next to a fresh fish shop, this local diner focuses on featuring the best seasonal ingredients from the Maizuru area, including the Manganji sweet pepper when in season, alongside fresh seafood and local produce.</p>
  576.  
  577.  
  578.  
  579. <p class="is-style-icon_info">Address:&nbsp;<a href="https://maps.app.goo.gl/M6X6eac8YeTGjgzTA?g_st=ipc" target="_blank" rel="noreferrer noopener">263-18 Hikitsuchi, Maizuru City, Kyoto, 624-0841 Japan</a><br>Phone Number: 0773-77-5534<br>Hours Open:&nbsp;Lunch: 11:00 AM – 2:00 PM; Dinner: 5:00 PM – 10:00 PM (Closed Thursdays)<br>Website:&nbsp;<a href="https://www.totogen.net/" target="_blank" rel="noreferrer noopener">https://www.totogen.net/</a></p>
  580.  
  581.  
  582.  
  583. <h2 class="wp-block-heading">Conclusion</h2>
  584.  
  585.  
  586.  
  587. <p>The Manganji sweet pepper is a testament to the dedication of Kyoto farmers who turned a difficult-to-grow local vegetable into a nationally recognized brand. Its size, soft texture, and sweet flavor make it an excellent and healthy addition to any meal, providing a rich source of vitamins and a pleasing taste without the burn of a regular chili.</p>
  588.  
  589.  
  590.  
  591. <p class="has-border -border04 is-style-bg_stripe">We highly recommend that you seek out and try this <a href="https://www.foodinjapan.org/category/kansai/kyoto/">Kyoto</a> specialty. Once you have enjoyed the Manganji sweet pepper, you might also enjoy other regional dishes that use it, such as&nbsp;Manganji sweet pepper stuffed with meat,&nbsp;Manganji sweet pepper and dried sardine simmered dish (Takiitan), or&nbsp;Manganji sweet pepper tempura.</p>
  592.  
  593.  
  594.  
  595. <p class="has-border -border01 is-style-big_icon_point has-swl-main-thin-background-color has-background">You can also look up in this article the different Kyoto&#8217;s traditional vegetables or popularly known as <a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyo-yasai" target="_blank" rel="noreferrer noopener">Kyo Yasai</a>.</p>
  596.  
  597.  
  598.  
  599. <div class="swell-block-accordion">
  600. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  601. <div class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  602. <div class="swell-block-faq__item"><h3 class="faq_q">What is Manganji Amatou?</h3><div class="faq_a">
  603. <p>A traditional Kyoto sweet pepper known for its mild flavor and gentle sweetness. It looks like a long green chili but isn’t spicy.</p>
  604. </div></div>
  605.  
  606.  
  607.  
  608. <div class="swell-block-faq__item"><h3 class="faq_q">Where does it come from?</h3><div class="faq_a">
  609. <p>Originally from the Manganji area in Maizuru City, Kyoto Prefecture. It is one of the famous <em>Kyo-yasai</em> (Kyoto heirloom vegetables).</p>
  610. </div></div>
  611.  
  612.  
  613.  
  614. <div class="swell-block-faq__item"><h3 class="faq_q">What does the name mean?</h3><div class="faq_a">
  615. <p>“Manganji” is the place name, and “Amatou” means “sweet pepper” in Japanese.</p>
  616. </div></div>
  617.  
  618.  
  619.  
  620. <div class="swell-block-faq__item"><h3 class="faq_q">When is it in season?</h3><div class="faq_a">
  621. <p>Mainly from early summer to autumn (around June to October).</p>
  622. </div></div>
  623.  
  624.  
  625.  
  626. <div class="swell-block-faq__item"><h3 class="faq_q">What does it taste like?</h3><div class="faq_a">
  627. <p>Mild, slightly sweet, and juicy. It has a soft texture and no heat like chili peppers.</p>
  628. </div></div>
  629.  
  630.  
  631.  
  632. <div class="swell-block-faq__item"><h3 class="faq_q">How is it usually cooked?</h3><div class="faq_a">
  633. <p>Grilled, pan-fried, tempura, or simmered in light soy sauce broth. Often simply roasted and topped with bonito flakes or miso.</p>
  634. </div></div>
  635.  
  636.  
  637.  
  638. <div class="swell-block-faq__item"><h3 class="faq_q">Where can tourists try it?</h3><div class="faq_a">
  639. <p>Local restaurants in Kyoto, especially those serving <em>Kyo-yasai</em> dishes, or in izakaya and summer food markets.</p>
  640. </div></div>
  641.  
  642.  
  643.  
  644. <div class="swell-block-faq__item"><h3 class="faq_q">Where can I buy it?</h3><div class="faq_a">
  645. <p>Kyoto markets like Nishiki Market, local greengrocers, and department store food halls (depachika).</p>
  646. </div></div>
  647.  
  648.  
  649.  
  650. <div class="swell-block-faq__item"><h3 class="faq_q">How do I pick a good one?</h3><div class="faq_a">
  651. <p>Look for glossy green skin, firmness, and no wrinkles or brown spots.</p>
  652. </div></div>
  653.  
  654.  
  655.  
  656. <div class="swell-block-faq__item"><h3 class="faq_q">How should I store it?</h3><div class="faq_a">
  657. <p>Keep in the refrigerator in a plastic bag. Use within a few days for best taste and texture.</p>
  658. </div></div>
  659.  
  660.  
  661.  
  662. <div class="swell-block-faq__item"><h3 class="faq_q">Is it spicy at all?</h3><div class="faq_a">
  663. <p>Very rarely. Most are completely mild, but occasionally one might have a slight kick — it’s part of the fun!</p>
  664. </div></div>
  665.  
  666.  
  667.  
  668. <div class="swell-block-faq__item"><h3 class="faq_q">Is it vegetarian or vegan-friendly?</h3><div class="faq_a">
  669. <p>Yes, the pepper itself is plant-based. Just check the cooking method (some dishes use bonito or dashi).</p>
  670. </div></div>
  671.  
  672.  
  673.  
  674. <div class="swell-block-faq__item"><h3 class="faq_q">Any allergy concerns?</h3><div class="faq_a">
  675. <p>Generally safe. Just confirm seasonings if you have soy or fish allergies.</p>
  676. </div></div>
  677.  
  678.  
  679.  
  680. <div class="swell-block-faq__item"><h3 class="faq_q">Useful Japanese phrases</h3><div class="faq_a">
  681. <p>“Is this Manganji Amatou?” — <strong>これは万願寺甘とうですか？</strong> <em>Kore wa Manganji Amatou desu ka?</em></p>
  682.  
  683.  
  684.  
  685. <p>“Not spicy, right?” — <strong>辛くないですか？</strong> <em>Karakunai desu ka?</em></p>
  686.  
  687.  
  688.  
  689. <p>“I’d like to try this one, please.” — <strong>これをください。</strong> <em>Kore o kudasai.</em></p>
  690. </div></div>
  691. </div>
  692. </div></details>
  693. </div>
  694. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/manganji-pepper/">Manganji pepper (万願寺甘とう)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  695. ]]></content:encoded>
  697. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/manganji-pepper/feed/</wfw:commentRss>
  698. <slash:comments>0</slash:comments>
  701. </item>
  702. <item>
  703. <title>Ebi imo (えびいも)</title>
  704. <link>https://www.foodinjapan.org/kansai/kyoto/ebi-imo/</link>
  705. <comments>https://www.foodinjapan.org/kansai/kyoto/ebi-imo/#respond</comments>
  707. <dc:creator><![CDATA[Krisha]]></dc:creator>
  708. <pubDate>Thu, 16 Oct 2025 17:10:32 +0000</pubDate>
  709. <category><![CDATA[Kansai]]></category>
  710. <category><![CDATA[Kyoto]]></category>
  711. <category><![CDATA[ebi imo]]></category>
  712. <category><![CDATA[Food in Kyoto]]></category>
  713. <category><![CDATA[Japanese food]]></category>
  714. <category><![CDATA[Local food in Japan]]></category>
  715. <category><![CDATA[regionalfoodjapan]]></category>
  716. <category><![CDATA[taro]]></category>
  717. <category><![CDATA[Traditional Food in Japan]]></category>
  718. <category><![CDATA[vegetable kyoto]]></category>
  719. <category><![CDATA[えびいも]]></category>
  720. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30834</guid>
  721.  
  722. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/buvuz6fg0l.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/buvuz6fg0l.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  723. <p>Ebi imo&#160;is a valuable type of&#160;taro&#160;from Kyoto, famous for its unique shape, which looks like a bent shrimp, and its rich, smooth texture. This vegetable is a respected traditional&#160;Kyo-yasai&#160;(Kyoto vegetable) and shows the region&#8217;s focus on special, high-quality ingredients. Unlike common root vegetables,&#160;Ebi imo&#160;is expensive because of the huge amount of work it takes to [&#8230;]</p>
  724. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/ebi-imo/">Ebi imo (えびいも)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  725. ]]></description>
  726. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/buvuz6fg0l.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/buvuz6fg0l.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  727. <p>Ebi imo&nbsp;is a valuable type of&nbsp;taro&nbsp;from Kyoto, famous for its unique shape, which looks like a bent shrimp, and its rich, smooth texture. This vegetable is a respected traditional&nbsp;Kyo-yasai&nbsp;(Kyoto vegetable) and shows the region&#8217;s focus on special, high-quality ingredients. Unlike common root vegetables,&nbsp;Ebi imo&nbsp;is expensive because of the huge amount of work it takes to grow it and its important role in the city&#8217;s old cooking history. This article offers a quick look at this special food, its history that spans centuries, and where to try its signature dish.</p>
  728.  
  729.  
  730.  
  731. <h2 class="wp-block-heading">What Exactly is Ebi Imo?</h2>
  732.  
  733.  
  734.  
  735. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="534" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/pixta_13319098_M-1024x684-1.avif" alt="Ebi imo (えびいも)" class="wp-image-30914"/></noscript><img decoding="async" width="800" height="534" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='534'%20viewBox='0%200%20800%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/pixta_13319098_M-1024x684-1.avif" alt="Ebi imo (えびいも)" class="lazyload wp-image-30914"/></figure>
  736.  
  737.  
  738.  
  739. <p>Ebi imo&nbsp;literally means &#8220;Sea Shrimp Taro.&#8221; The name perfectly fits how it looks: a clear curved shape, often compared to a bent shrimp, with faint, nice-looking stripes. Locals highly valued this for its smooth, slightly sticky texture, known in Japanese as&nbsp;<em>netto-ri</em>, and its strong, earthy flavor. The structure of this vegetable is key to its high status. It&nbsp;does not fall apart&nbsp;even after simmering for a long time. This makes it the perfect ingredient for fancy boiled dishes where the food must keep its perfect shape. This strength during cooking is what separates it from common taro and is why it costs more. Mainly harvested and available during the late autumn and winter, usually&nbsp;November through February.</p>
  740.  
  741.  
  742.  
  743. <h2 class="wp-block-heading">Brief History of Kyoto&#8217;s Premium Taro</h2>
  744.  
  745.  
  746.  
  747. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="518" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/a7dc86dbcd8345b14dff90faafdae86c-1440x933-1.avif" alt="Ebi imo" class="wp-image-30913"/></noscript><img decoding="async" width="800" height="518" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='518'%20viewBox='0%200%20800%20518'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/a7dc86dbcd8345b14dff90faafdae86c-1440x933-1.avif" alt="Ebi imo" class="lazyload wp-image-30913"/></figure>
  748.  
  749.  
  750.  
  751. <p>The history of&nbsp;Ebi imo&nbsp;goes back to the late 1700s when seeds were brought to the city. The successful growing and development of the special &#8220;shrimp-shaped&#8221; variety was done by&nbsp;Hiranoya Gondayū, who served the palace and specialized in growing vegetables.</p>
  752.  
  753.  
  754.  
  755. <p>The creation of this specific vegetable has some past with Kyoto’s food history, as Hiranoya Gondayū is also famous with inventing the traditional dish that features it. This farming success quickly made the vegetable a representative winter&nbsp;<em>Kyo-yasai</em>&nbsp;and secured its name today as a high-grade &#8220;Kyoto Brand Product.&#8221;</p>
  756.  
  757.  
  758.  
  759. <p>The special curved shape and striped surface are not natural. They are the result of highly skilled farming methods. Making the ideal shrimp curve requires special &#8220;hilling,&#8221; where farmers repeatedly pile soil around the plant as it grows. Because of this intense, specialized labor, real Kyoto&nbsp;Ebi imo&nbsp;is famous as a high-grade ingredient.</p>
  760.  
  761.  
  762.  
  763. <p class="is-style-icon_book">Reference: <a href="https://ja-kyoto.jp/kyoyasai/ebiimo.html" target="_blank" rel="noreferrer noopener">Agriculture of Kyoto prefecture</a></p>
  764.  
  765.  
  766.  
  767. <h2 class="wp-block-heading">Where to Try the Classic Dish</h2>
  768.  
  769.  
  770.  
  771. <h3 class="wp-block-heading">Imobō Hiranoya Honke (いもぼう)</h3>
  772.  
  773.  
  774.  
  775. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="584" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/unnamed-1.avif" alt="restau" class="wp-image-30911"/></noscript><img decoding="async" width="800" height="584" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='584'%20viewBox='0%200%20800%20584'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/unnamed-1.avif" alt="restau" class="lazyload wp-image-30911"/></figure>
  776.  
  777.  
  778.  
  779. <p>To truly enjoy the history and flavor of&nbsp;Ebi imo, you must try the signature dish,&nbsp;Imobō, at its origin.&nbsp;Imobō&nbsp;is a dish of&nbsp;Ebi imo&nbsp;and&nbsp;<em>Bōdara</em>&nbsp;(sun-dried codfish) simmered for a long time. Hence, the best place to try this is&nbsp;Imobō Hiranoya Honke.</p>
  780.  
  781.  
  782.  
  783. <p>This restaurant, located in Kyoto’s Maruyama Park, has a direct, historical connection to the vegetable&#8217;s founder and has been serving customers for over 300 years. Eating here is not just having a meal; it is als taking part in a historical cooking practice preserved over centuries. Additionally, the careful cooking fuses the full flavor of the preserved codfish with the rich taste and smooth texture of the taro.</p>
  784.  
  785.  
  786.  
  787. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/GfSo2LMYYYECDgUx5?g_st=ipc" target="_blank" rel="noreferrer noopener">Maruyamacho, Higashiyama-Ku, Maruyama Park, Kyoto 605-0071</a><br>Phone number: +81-75-561-1603<br>Hours open: 10:30 AM – 8:30 PM (Last entry 7:30 PM)<br>Website: <a href="http://www.imobou.com/" target="_blank" rel="noreferrer noopener">http://www.imobou.com/</a></p>
  788.  
  789.  
  790.  
  791. <h2 class="wp-block-heading">Summary</h2>
  792.  
  793.  
  794.  
  795. <p>Ebi imo&nbsp;is a perfect example of how specialized farming and detailed technique can turn a simple root vegetable into a premium cultural product. Thus, this dish reflects Kyoto&#8217;s commitment to keeping its culinary heritage and agricultural quality strong.</p>
  796.  
  797.  
  798.  
  799. <p class="is-style-bg_stripe has-border -border04">And so, for readers interested in this refined style of regional cooking, similar traditional dishes to try include: Saturated taro, simmered takenoko, simmered <a href="https://www.foodinjapan.org/japan/shibazuke/">shibazuke</a>, and other classic&nbsp;<em><a href="https://www.foodinjapan.org/kyoto/kyo-yasai">Kyo-yasai</a></em>&nbsp;simmered dishes.</p>
  800.  
  801.  
  802.  
  803. <p class="has-border -border01 is-style-big_icon_point has-swl-main-thin-background-color has-background">You can also look up in this article the different Kyoto&#8217;s traditional vegetables or popularly known as <a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyo-yasai" target="_blank" rel="noreferrer noopener">Kyo Yasai</a>.</p>
  804.  
  805.  
  806.  
  807. <div class="swell-block-accordion">
  808. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  809. <div class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  810. <div class="swell-block-faq__item"><h3 class="faq_q">What is ebiimo?</h3><div class="faq_a">
  811. <p>A type of taro (satoimo) grown with a special hilling method so the tuber curves and shows stripe-like skin — it looks a bit like a shrimp, hence the name. <a href="https://ja-kyoto.jp/kyoyasai/ebiimo.html?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
  812. </div></div>
  813.  
  814.  
  815.  
  816. <div class="swell-block-faq__item"><h3 class="faq_q">Where does it come from?</h3><div class="faq_a">
  817. <p>Historically associated with Kyoto (a classic “Kyo-yasai”), though it is also grown in other regions today. <a href="https://kyoyasai.kyoto/2021/02/19617?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
  818. </div></div>
  819.  
  820.  
  821.  
  822. <div class="swell-block-faq__item"><h3 class="faq_q">When is it in season?</h3><div class="faq_a">
  823. <p>Main season is late autumn to winter (roughly November–January).</p>
  824. </div></div>
  825.  
  826.  
  827.  
  828. <div class="swell-block-faq__item"><h3 class="faq_q">What does it taste and feel like?</h3><div class="faq_a">
  829. <p>Rich, starchy, and slightly sweet with a dense, sticky texture. It holds its shape well when simmered. <a href="https://www.pref.kyoto.jp/kyotootokuni-f/1219881242567.html?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
  830. </div></div>
  831.  
  832.  
  833.  
  834. <div class="swell-block-faq__item"><h3 class="faq_q">How is it usually cooked?</h3><div class="faq_a">
  835. <p>Simmered (nimono), used in classic Kyoto dishes like <em>imo-bō</em> (simmered with dried cod), fried, or served as seasonal side dishes.</p>
  836. </div></div>
  837.  
  838.  
  839.  
  840. <div class="swell-block-faq__item"><h3 class="faq_q">Where can tourists buy ebiimo?</h3><div class="faq_a">
  841. <p>Kyoto markets (e.g., Nishiki), local supermarkets, depachika, and winter farmers’ stands in production areas. <a href="https://jakyoto.com/kyoyasai/ebi/ebi.html?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
  842. </div></div>
  843.  
  844.  
  845.  
  846. <div class="swell-block-faq__item"><h3 class="faq_q">How do I pick a good one?</h3><div class="faq_a">
  847. <p>Look for firm tubers with intact skin and no soft spots; the traditional striped look is a plus if you want the Kyoto style.</p>
  848. </div></div>
  849.  
  850.  
  851.  
  852. <div class="swell-block-faq__item"><h3 class="faq_q">How should I store and carry it as a traveler?</h3><div class="faq_a">
  853. <p>Keep cool (fridge) and use within a few days. For longer keeping, cook then refrigerate or freeze — fresh tubers don’t travel well on long flights. <a href="https://www.pref.kyoto.jp/kyotootokuni-f/1219881242567.html?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
  854. </div></div>
  855.  
  856.  
  857.  
  858. <div class="swell-block-faq__item"><h3 class="faq_q">Any special serving tips?</h3><div class="faq_a">
  859. <p>Simmer gently so the inside becomes tender while the outside keeps its shape; a touch of yuzu peel or light glaze brings out the flavor. <a href="https://kyoyasai.kyoto/eng/tag/ebiimo?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
  860. </div></div>
  861.  
  862.  
  863.  
  864. <div class="swell-block-faq__item"><h3 class="faq_q">Is ebiimo used in New Year dishes or festivals?</h3><div class="faq_a">
  865. <p>Yes — it is a winter luxury ingredient and is sometimes used in celebratory or traditional seasonal cooking. <a href="https://shizuoka-gastronomy.jp/en/report/107/?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
  866. </div></div>
  867.  
  868.  
  869.  
  870. <div class="swell-block-faq__item"><h3 class="faq_q">Any allergy or dietary notes?</h3><div class="faq_a">
  871. <p>It’s a root vegetable (generally safe). Check cooking sauces (soy, dashi with fish) if you have allergies or follow a strict vegetarian/vegan diet. <a href="https://www.pref.kyoto.jp/kyotootokuni-f/1219881242567.html?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
  872. </div></div>
  873. </div>
  874. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is ebiimo?","acceptedAnswer":{"@type":"Answer","text":"<p>A type of taro (satoimo) grown with a special hilling method so the tuber curves and shows stripe-like skin — it looks a bit like a shrimp, hence the name. <a href=\"https:\/\/ja-kyoto.jp\/kyoyasai\/ebiimo.html?utm_source=chatgpt.com\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>"}},{"@type":"Question","name":"Where does it come from?","acceptedAnswer":{"@type":"Answer","text":"<p>Historically associated with Kyoto (a classic “Kyo-yasai”), though it is also grown in other regions today. <a href=\"https:\/\/kyoyasai.kyoto\/2021\/02\/19617?utm_source=chatgpt.com\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>"}},{"@type":"Question","name":"When is it in season?","acceptedAnswer":{"@type":"Answer","text":"<p>Main season is late autumn to winter (roughly November–January).<\/p>"}},{"@type":"Question","name":"What does it taste and feel like?","acceptedAnswer":{"@type":"Answer","text":"<p>Rich, starchy, and slightly sweet with a dense, sticky texture. It holds its shape well when simmered. <a href=\"https:\/\/www.pref.kyoto.jp\/kyotootokuni-f\/1219881242567.html?utm_source=chatgpt.com\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>"}},{"@type":"Question","name":"How is it usually cooked?","acceptedAnswer":{"@type":"Answer","text":"<p>Simmered (nimono), used in classic Kyoto dishes like <em>imo-bō<\/em> (simmered with dried cod), fried, or served as seasonal side dishes.<\/p>"}},{"@type":"Question","name":"Where can tourists buy ebiimo?","acceptedAnswer":{"@type":"Answer","text":"<p>Kyoto markets (e.g., Nishiki), local supermarkets, depachika, and winter farmers’ stands in production areas. <a href=\"https:\/\/jakyoto.com\/kyoyasai\/ebi\/ebi.html?utm_source=chatgpt.com\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>"}},{"@type":"Question","name":"How do I pick a good one?","acceptedAnswer":{"@type":"Answer","text":"<p>Look for firm tubers with intact skin and no soft spots; the traditional striped look is a plus if you want the Kyoto style.<\/p>"}},{"@type":"Question","name":"How should I store and carry it as a traveler?","acceptedAnswer":{"@type":"Answer","text":"<p>Keep cool (fridge) and use within a few days. For longer keeping, cook then refrigerate or freeze — fresh tubers don’t travel well on long flights. <a href=\"https:\/\/www.pref.kyoto.jp\/kyotootokuni-f\/1219881242567.html?utm_source=chatgpt.com\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>"}},{"@type":"Question","name":"Any special serving tips?","acceptedAnswer":{"@type":"Answer","text":"<p>Simmer gently so the inside becomes tender while the outside keeps its shape; a touch of yuzu peel or light glaze brings out the flavor. <a href=\"https:\/\/kyoyasai.kyoto\/eng\/tag\/ebiimo?utm_source=chatgpt.com\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>"}},{"@type":"Question","name":"Is ebiimo used in New Year dishes or festivals?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes — it is a winter luxury ingredient and is sometimes used in celebratory or traditional seasonal cooking. <a href=\"https:\/\/shizuoka-gastronomy.jp\/en\/report\/107\/?utm_source=chatgpt.com\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>"}},{"@type":"Question","name":"Any allergy or dietary notes?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s a root vegetable (generally safe). Check cooking sauces (soy, dashi with fish) if you have allergies or follow a strict vegetarian\/vegan diet. <a href=\"https:\/\/www.pref.kyoto.jp\/kyotootokuni-f\/1219881242567.html?utm_source=chatgpt.com\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>"}}]}</script>
  875. </div></details>
  876. </div>
  877. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/ebi-imo/">Ebi imo (えびいも)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  878. ]]></content:encoded>
  880. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/ebi-imo/feed/</wfw:commentRss>
  881. <slash:comments>0</slash:comments>
  884. </item>
  885. <item>
  886. <title>Kyoto red carrot (京にんじん)</title>
  887. <link>https://www.foodinjapan.org/kansai/kyoto/kyoto-red-carrot/</link>
  888. <comments>https://www.foodinjapan.org/kansai/kyoto/kyoto-red-carrot/#respond</comments>
  890. <dc:creator><![CDATA[Krisha]]></dc:creator>
  891. <pubDate>Wed, 15 Oct 2025 14:37:16 +0000</pubDate>
  892. <category><![CDATA[Kansai]]></category>
  893. <category><![CDATA[Kyoto]]></category>
  894. <category><![CDATA[carrot]]></category>
  895. <category><![CDATA[Food in Kyoto]]></category>
  896. <category><![CDATA[Japanese food]]></category>
  897. <category><![CDATA[Kyoto red carrot]]></category>
  898. <category><![CDATA[kyoto vegetable]]></category>
  899. <category><![CDATA[Local food in Japan]]></category>
  900. <category><![CDATA[red carrot]]></category>
  901. <category><![CDATA[vegetable in kyoto]]></category>
  902. <category><![CDATA[京にんじん]]></category>
  903. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30799</guid>
  904.  
  905. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kintoki_ninjin_by_titanium22_in_Nishiki_Ichiba_Kyoto-1024x681.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='681'%20viewBox='0%200%201024%20681'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kintoki_ninjin_by_titanium22_in_Nishiki_Ichiba_Kyoto-1024x681.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  906. <p>The&#160;Kyoto Red Carrot, known in Japan as&#160;Kintoki Ninjin, is a prized vegetable of the Japanese winter. It stands out because of its bright scarlet color and long, thin shape. This carrot is a must-have for traditional holiday food, especially around the New Year. We&#8217;ll explore what makes this carrot unique, where it comes from, and [&#8230;]</p>
  907. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kyoto-red-carrot/">Kyoto red carrot (京にんじん)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  908. ]]></description>
  909. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kintoki_ninjin_by_titanium22_in_Nishiki_Ichiba_Kyoto-1024x681.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='681'%20viewBox='0%200%201024%20681'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kintoki_ninjin_by_titanium22_in_Nishiki_Ichiba_Kyoto-1024x681.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  910. <p>The&nbsp;Kyoto Red Carrot, known in Japan as&nbsp;Kintoki Ninjin, is a prized vegetable of the Japanese winter. It stands out because of its bright scarlet color and long, thin shape. This carrot is a must-have for traditional holiday food, especially around the New Year. We&#8217;ll explore what makes this carrot unique, where it comes from, and where you can taste it at a famous spot in Kyoto.</p>
  911.  
  912.  
  913.  
  914. <h2 class="wp-block-heading">What Makes This Carrot Special?</h2>
  915.  
  916.  
  917.  
  918. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/6439fe03a6cca59ed431cb8f5c4d53954ad03f5a.avif" alt="Kyoto red carrot京にんじん" class="wp-image-30973"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/6439fe03a6cca59ed431cb8f5c4d53954ad03f5a.avif" alt="Kyoto red carrot京にんじん" class="lazyload wp-image-30973"/></figure>
  919.  
  920.  
  921.  
  922. <p>Unlike the common orange carrots we see everywhere, the&nbsp;Kyoto Red Carrot&nbsp;is an Eastern type with an intense,&nbsp;uniform red color&nbsp;that goes right to its center. It is typically long and skinny, sometimes reaching a foot in length.</p>
  923.  
  924.  
  925.  
  926. <p>In terms of taste, it is much&nbsp;sweeter&nbsp;than regular carrots and has a&nbsp;softer texture. It also doesn&#8217;t have the strong smell that many common carrots do. Even though it&#8217;s soft, it doesn&#8217;t fall apart when cooked, which is why it&#8217;s perfect for Japanese&nbsp;nimono&nbsp;(slow-simmered dishes). This allows chefs to cut it into decorative shapes, like plum blossoms for New Year&#8217;s&nbsp;<em>Osechi</em>&nbsp;meals, without the shapes breaking.</p>
  927.  
  928.  
  929.  
  930. <p>The deep red color comes from&nbsp;Lycopene, the same healthy substance found in tomatoes. It&#8217;s also full of&nbsp;Beta-carotene, vitamins, and fiber, making it a great food choice. Because it&#8217;s so important in local cooking, it&#8217;s officially listed as a &#8220;Kyoto Brand Product.&#8221;</p>
  931.  
  932.  
  933.  
  934. <p class="is-style-icon_book">Reference: <a href="https://ja-kyoto.jp/kyoyasai/kintokininjin.html">Agriculture in Kyoto prefecture</a></p>
  935.  
  936.  
  937.  
  938. <h2 class="wp-block-heading">A Brief Look at Its Past</h2>
  939.  
  940.  
  941.  
  942. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="532" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/kyouninjinyoko.avif" alt="Kyoto red carrot" class="wp-image-30971"/></noscript><img decoding="async" width="800" height="532" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='532'%20viewBox='0%200%20800%20532'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/kyouninjinyoko.avif" alt="Kyoto red carrot" class="lazyload wp-image-30971"/></figure>
  943.  
  944.  
  945.  
  946. <p>The&nbsp;Kintoki Ninjin&nbsp;belongs to the Asian family of carrots. Many people have come to Japan from the West, likely through China, during the Edo period (1603-1867). It is one of the few Eastern types of carrots that they still grow as of today.</p>
  947.  
  948.  
  949.  
  950. <p>While it is called the &#8220;Kyoto Red Carrot,&#8221; most of the carrots today are grown in other regions, like Kagawa Prefecture. This is because the carrot needs special sandy soil and a long time to grow, making it harder to farm than regular carrots. However, because of its tradition and importance in cooking, it keeps its status as a Kyoto specialty. Its special status as a &#8220;Kyoto Brand Product&#8221; helps keep the history of this unique crop alive.</p>
  951.  
  952.  
  953.  
  954. <h2 class="wp-block-heading">Taste the Best at Kikunoi Honten (菊乃井)</h2>
  955.  
  956.  
  957.  
  958. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/ac6c2fdc-8e21-49db-b981-c62aca2307ab.avif" alt="resto" class="wp-image-30974"/></noscript><img decoding="async" width="800" height="600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='600'%20viewBox='0%200%20800%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/ac6c2fdc-8e21-49db-b981-c62aca2307ab.avif" alt="resto" class="lazyload wp-image-30974"/></figure>
  959.  
  960.  
  961.  
  962. <p>To try the Kyoto Red Carrot prepared in a refined way, you might visit&nbsp;Kikunoi Honten, a highly-rated&nbsp;<em>Kaiseki</em> restaurant in Kyoto. Here, the carrot is treated as a premium seasonal ingredient, often included in their fancy multi-course meals. It shows up in beautifully simmered dishes or as part of a roasted vegetable plate, showing how versatile it is. Having this specialty on a high-end menu confirms its respected position in Kyoto&#8217;s food culture. Kikunoi Honten features the&nbsp;Kyoto Red Carrot (Kintoki Ninjin)&nbsp;as a luxurious seasonal ingredient in its high-end&nbsp;<em>Kaiseki</em>&nbsp;multi-course meals, celebrating its traditional role in winter and New Year&#8217;s cuisine.</p>
  963.  
  964.  
  965.  
  966. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/3kY6BR1bQfch4CgJ8?g_st=ipc" target="_blank" rel="noreferrer noopener">459 Shimokawarmachi, Higashiyama-Ku, Kyoto 605-0825</a><br>Phone number: +81-75-561-0015<br>Hours open: Lunch: 12:00-12:30 (Last Order); Dinner: 17:00-19:30 (Last Order)<br>Website: <a href="http://www.kikunoi.jp/">http://www.kikunoi.jp/</a></p>
  967.  
  968.  
  969.  
  970. <h2 class="wp-block-heading">Summary</h2>
  971.  
  972.  
  973.  
  974. <p>The&nbsp;Kyoto Red Carrot&nbsp;is a key part of winter traditions in Western Japan. Its rich red color is important, symbolizing good luck and wealth, which is why it&#8217;s essential for New Year&#8217;s dishes. The care taken to grow this tricky crop ensures that the festive look and taste of Japanese winter cooking live on.</p>
  975.  
  976.  
  977.  
  978. <p class="has-border -border04 is-style-bg_stripe">Some of our recommendations are <a href="https://www.foodinjapan.org/japan/tsukemono/">Tsukemono</a>, <a href="https://www.foodinjapan.org/tag/kinpira/">Kinpira</a>, and Nishime.</p>
  979.  
  980.  
  981.  
  982. <p class="has-border -border01 is-style-big_icon_point has-swl-main-thin-background-color has-background">You can also look up in this article the different Kyoto&#8217;s traditional vegetables or popularly known as <a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyo-yasai" target="_blank" rel="noreferrer noopener">Kyo Yasai</a>.</p>
  983.  
  984.  
  985.  
  986. <div class="swell-block-accordion">
  987. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  988. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  989. <div class="swell-block-faq__item"><dt class="faq_q">What is Kyo ninjin?</dt><dd class="faq_a">
  990. <p>A traditional Kyoto carrot variety. It is often sweeter and more tender than common carrots.</p>
  991. </dd></div>
  992.  
  993.  
  994.  
  995. <div class="swell-block-faq__item"><dt class="faq_q">How do you say it?</dt><dd class="faq_a">
  996. <p>Pronounced <strong>KYOH-nee-njin</strong> (京にんじん).</p>
  997. </dd></div>
  998.  
  999.  
  1000.  
  1001. <div class="swell-block-faq__item"><dt class="faq_q">When is it in season?</dt><dd class="faq_a">
  1002. <p>Mostly winter to spring, though you may find it year-round in markets.</p>
  1003. </dd></div>
  1004.  
  1005.  
  1006.  
  1007. <div class="swell-block-faq__item"><dt class="faq_q">How does it taste?</dt><dd class="faq_a">
  1008. <p>Mildly sweet, delicate texture, less fibrous than ordinary carrots.</p>
  1009. </dd></div>
  1010.  
  1011.  
  1012.  
  1013. <div class="swell-block-faq__item"><dt class="faq_q">How is it usually used?</dt><dd class="faq_a">
  1014. <p> In salads, simmered dishes (nimono), pickles (tsukemono), soups, and elegant kaiseki courses.</p>
  1015. </dd></div>
  1016.  
  1017.  
  1018.  
  1019. <div class="swell-block-faq__item"><dt class="faq_q">Where can I buy it as a tourist?</dt><dd class="faq_a">
  1020. <p>Kyoto markets (e.g., Nishiki), depachika (department food halls), and local grocery stores in Kyoto.</p>
  1021. </dd></div>
  1022.  
  1023.  
  1024.  
  1025. <div class="swell-block-faq__item"><dt class="faq_q">How do I pick a good one?</dt><dd class="faq_a">
  1026. <p>Look for bright color, firm body, and fresh green tops if attached. Avoid soft spots.</p>
  1027. </dd></div>
  1028.  
  1029.  
  1030.  
  1031. <div class="swell-block-faq__item"><dt class="faq_q">How should I store it?</dt><dd class="faq_a">
  1032. <p>Refrigerate in a plastic bag in the vegetable drawer; use within a week for best flavor.</p>
  1033. </dd></div>
  1034.  
  1035.  
  1036.  
  1037. <div class="swell-block-faq__item"><dt class="faq_q">Can I eat it raw?</dt><dd class="faq_a">
  1038. <p>Yes. It is great raw in salads or as a crunchy snack.</p>
  1039. </dd></div>
  1040.  
  1041.  
  1042.  
  1043. <div class="swell-block-faq__item"><dt class="faq_q">Any allergy or dietary notes?</dt><dd class="faq_a">
  1044. <p>Generally safe. If prepared with sauces, check for added allergens like soy.</p>
  1045. </dd></div>
  1046. </dl>
  1047. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Kyo ninjin?","acceptedAnswer":{"@type":"Answer","text":"<p>A traditional Kyoto carrot variety. It is often sweeter and more tender than common carrots.<\/p>"}},{"@type":"Question","name":"How do you say it?","acceptedAnswer":{"@type":"Answer","text":"<p>Pronounced <strong>KYOH-nee-njin<\/strong> (京にんじん).<\/p>"}},{"@type":"Question","name":"When is it in season?","acceptedAnswer":{"@type":"Answer","text":"<p>Mostly winter to spring, though you may find it year-round in markets.<\/p>"}},{"@type":"Question","name":"How does it taste?","acceptedAnswer":{"@type":"Answer","text":"<p>Mildly sweet, delicate texture, less fibrous than ordinary carrots.<\/p>"}},{"@type":"Question","name":"How is it usually used?","acceptedAnswer":{"@type":"Answer","text":"<p> In salads, simmered dishes (nimono), pickles (tsukemono), soups, and elegant kaiseki courses.<\/p>"}},{"@type":"Question","name":"Where can I buy it as a tourist?","acceptedAnswer":{"@type":"Answer","text":"<p>Kyoto markets (e.g., Nishiki), depachika (department food halls), and local grocery stores in Kyoto.<\/p>"}},{"@type":"Question","name":"How do I pick a good one?","acceptedAnswer":{"@type":"Answer","text":"<p>Look for bright color, firm body, and fresh green tops if attached. Avoid soft spots.<\/p>"}},{"@type":"Question","name":"How should I store it?","acceptedAnswer":{"@type":"Answer","text":"<p>Refrigerate in a plastic bag in the vegetable drawer; use within a week for best flavor.<\/p>"}},{"@type":"Question","name":"Can I eat it raw?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes. It is great raw in salads or as a crunchy snack.<\/p>"}},{"@type":"Question","name":"Any allergy or dietary notes?","acceptedAnswer":{"@type":"Answer","text":"<p>Generally safe. If prepared with sauces, check for added allergens like soy.<\/p>"}}]}</script>
  1048. </div></details>
  1049. </div>
  1050. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kyoto-red-carrot/">Kyoto red carrot (京にんじん)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1051. ]]></content:encoded>
  1053. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/kyoto-red-carrot/feed/</wfw:commentRss>
  1054. <slash:comments>0</slash:comments>
  1057. </item>
  1058. <item>
  1059. <title>Beyond Sushi: Family-Friendly Food Adventures Across Japan</title>
  1060. <link>https://www.foodinjapan.org/article/beyond-sushi-family-friendly-food-adventures-across-japan/</link>
  1061. <comments>https://www.foodinjapan.org/article/beyond-sushi-family-friendly-food-adventures-across-japan/#respond</comments>
  1063. <dc:creator><![CDATA[ryo]]></dc:creator>
  1064. <pubDate>Tue, 14 Oct 2025 18:20:08 +0000</pubDate>
  1065. <category><![CDATA[Article]]></category>
  1066. <guid isPermaLink="false">https://www.foodinjapan.org/?p=31218</guid>
  1067.  
  1068. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Beyond-Sushi-Family-Friendly-Food-Adventures-Across-Japan-1024x767.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='767'%20viewBox='0%200%201024%20767'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Beyond-Sushi-Family-Friendly-Food-Adventures-Across-Japan-1024x767.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1069. <p>Japan is a land of vibrant culture and rich tradition, but its culinary scene often steals the spotlight with its innovative yet comforting offerings. While sushi and ramen are staples that many travelers gravitate toward, there&#8217;s a treasure trove of options that cater to families and kids. Whether you’re tasting sweet crepes in Harajuku or [&#8230;]</p>
  1070. <p>The post <a href="https://www.foodinjapan.org/article/beyond-sushi-family-friendly-food-adventures-across-japan/">Beyond Sushi: Family-Friendly Food Adventures Across Japan</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1071. ]]></description>
  1072. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Beyond-Sushi-Family-Friendly-Food-Adventures-Across-Japan-1024x767.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='767'%20viewBox='0%200%201024%20767'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Beyond-Sushi-Family-Friendly-Food-Adventures-Across-Japan-1024x767.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1073. <p>Japan is a land of vibrant culture and rich tradition, but its culinary scene often steals the spotlight with its innovative yet comforting offerings. While sushi and ramen are staples that many travelers gravitate toward, there&#8217;s a treasure trove of options that cater to families and kids. Whether you’re tasting sweet crepes in Harajuku or sampling flavors in bustling food mapaintrkets, Japan is bursting with delightful food adventures that the whole family can enjoy. Let’s explore the various mouth-watering experiences that await you!</p>
  1074.  
  1075.  
  1076.  
  1077. <h2 class="wp-block-heading">Street Food: A Feast for the Senses</h2>
  1078.  
  1079.  
  1080.  
  1081. <p>One of the most enjoyable ways to introduce your kids to Japanese cuisine is through the bustling street food scene. Cities like <a href="https://www.foodinjapan.org/article/konamon/">Osaka</a> and Tokyo are filled with stalls and carts offering delicious bites that appeal to all ages. Takoyaki, octopus balls fried to golden perfection, are a hit with children and are often served with a generous drizzle of savory sauce and bonito flakes. Then there&#8217;s okonomiyaki, a savory pancake that lets kids customize their meals by choosing their favorite toppings, from pork to cheese and vegetables.</p>
  1082.  
  1083.  
  1084.  
  1085. <p>As you stroll through the vibrant streets, don&#8217;t miss out on yakitori, grilled chicken skewers that are both tender and delicious. They make for an easy snack between sightseeing stops. For dessert, classic taiyaki, fish-shaped pastries filled with sweet red bean paste or custard, offer a fun shape that kids will adore. Eating street food satisfies the taste buds and creates memorable family moments amid the lively crowds.</p>
  1086.  
  1087.  
  1088.  
  1089. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="768" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-1-768x1024.jpeg" alt="ramen gyoza and tori no nankotsu" class="wp-image-31220"/></noscript><img decoding="async" width="768" height="1024" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='768'%20height='1024'%20viewBox='0%200%20768%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-1-768x1024.jpeg" alt="ramen gyoza and tori no nankotsu" class="lazyload wp-image-31220"/></figure>
  1090.  
  1091.  
  1092.  
  1093. <p class="has-text-align-center">https://unsplash.com/photos/pasta-dish-in-stainless-steel-bowl-6uTQmtqcAzs</p>
  1094.  
  1095.  
  1096.  
  1097. <h2 class="wp-block-heading">Food Markets: Exciting Culinary Discoveries</h2>
  1098.  
  1099.  
  1100.  
  1101. <p>No family food adventure in Japan is complete without a visit to a local food market. Kappabashi in Tokyo, known as the kitchenware district, has fantastic <a href="https://www.foodinjapan.org/article/vegans-guide-to-japanese-street-food/">food stalls</a> where you can taste everything from fresh fruit to tantalizing sushi. The Tsukiji Outer Market, though the inner market has moved, still provides an incredible array of snacks and fresh seafood to sample. Kids will be fascinated by the wide variety of offerings, allowing them to explore tastes from raw seafood to deliciously grilled items.</p>
  1102.  
  1103.  
  1104.  
  1105. <p>For those venturing to Osaka, the Kuromon Ichiba Market serves up fresh produce and street food in a lively setting. Kids can watch vendors prepare and cook right before their eyes, which often makes them more excited about trying new foods. The sensory experience of vibrant colors, enticing aromatic smells, and mouth-watering flavors will leave lasting impressions on your family&#8217;s culinary journey.</p>
  1106.  
  1107.  
  1108.  
  1109. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="682" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2-682x1024.jpeg" alt="katsuo sashimi" class="wp-image-31221"/></noscript><img decoding="async" width="682" height="1024" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='682'%20height='1024'%20viewBox='0%200%20682%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2-682x1024.jpeg" alt="katsuo sashimi" class="lazyload wp-image-31221"/></figure>
  1110.  
  1111.  
  1112.  
  1113. <p class="has-text-align-center">https://unsplash.com/photos/stainless-steel-fork-on-white-ceramic-plate-G675o-lxbnQ</p>
  1114.  
  1115.  
  1116.  
  1117. <h2 class="wp-block-heading">Interactive Dining Experiences</h2>
  1118.  
  1119.  
  1120.  
  1121. <p>Dining in Japan can take on a whole new meaning with interactive experiences that engage kids and adults. One of the most popular options is shabu-shabu, where families cook thinly sliced meat and vegetables in boiling broth at their table. This style of dining encourages teamwork and allows children to discover new vegetables and flavors as they cook to their liking.</p>
  1122.  
  1123.  
  1124.  
  1125. <p>Another fun experience is to visit a themed restaurant. Robot Restaurant in Shinjuku draws in both locals and tourists with its dazzling performances and mesmerizing robot displays. Cat cafes offer more than just food, as they provide a relaxing atmosphere while families enjoy delightful company from the playful feline residents. These experiences go beyond just the meal, turning dining into an event that all family members will treasure.</p>
  1126.  
  1127.  
  1128.  
  1129. <h2 class="wp-block-heading">Exploring Regional Specialties</h2>
  1130.  
  1131.  
  1132.  
  1133. <p>Japan is home to diverse regional cuisines that reflect the unique heritage of each area. From Hokkaido’s fresh seafood to Kyushu&#8217;s incredible ramen, each region has specialties that warrant exploration. Families can go on a culinary adventure sampling local delicacies that go beyond typical Japanese restaurants.&nbsp;</p>
  1134.  
  1135.  
  1136.  
  1137. <p>This approach expands children’s taste buds and imparts invaluable knowledge about cultural diversity. During your travels, ensure to grab a copy of the <a href="https://lunitravels.com/osaka-family-travel-guide/">Osaka family travel guide</a> to learn about local gems that can enhance your dining experience. Regional food lessons show children how local climates and cultures influence flavors and cooking techniques. This can lead to meaningful discussions about food history and traditions.</p>
  1138.  
  1139.  
  1140.  
  1141. <h2 class="wp-block-heading">Seasonal Delights: Festivals and Special Treats</h2>
  1142.  
  1143.  
  1144.  
  1145. <p>Engaging with Japan&#8217;s seasonal festivals can add unique culinary adventures to your family&#8217;s travel itinerary. Many regions celebrate local products and flavors at food festivals, featuring everything from sweet sakura treats in spring to hearty yaki niku in summer. Participating in these festivals offers children the chance to engage with Japanese food culture while sampling limited-time treats.</p>
  1146.  
  1147.  
  1148.  
  1149. <p>In autumn, the Japanese celebrate with kuruma-ika, or wheel squid, at various seaside markets. Children can learn about local traditions and even help prepare some dishes, all while enjoying the delightful ambiance of outdoor celebrations. Winter brings its own culinary treats like hot pot and oden, a comforting food showcasing the heartiness of winter flavors. Experiencing these seasonal delights strengthens the bond between family members as they explore and indulge together.</p>
  1150.  
  1151.  
  1152.  
  1153. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="682" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-682x1024.jpeg" alt="sushi with shoyu" class="wp-image-31219"/></noscript><img decoding="async" width="682" height="1024" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='682'%20height='1024'%20viewBox='0%200%20682%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-682x1024.jpeg" alt="sushi with shoyu" class="lazyload wp-image-31219"/></figure>
  1154.  
  1155.  
  1156.  
  1157. <p class="has-text-align-center">https://www.pexels.com/photo/sliced-sushi-on-tray-1028429</p>
  1158.  
  1159.  
  1160.  
  1161. <h2 class="wp-block-heading">Sweet Treats that Delight</h2>
  1162.  
  1163.  
  1164.  
  1165. <p>No child can resist dessert, and Japan is filled with mouth-watering sweet treats that will leave your little ones grinning from ear to ear. From mochi to matcha-flavored treats, families can embark on a delightful journey of sweets. Famous items like dorayaki, fluffy pancakes filled with sweet red bean paste, make for an excellent afternoon snack. The fun shapes and flavors are loved by kids.</p>
  1166.  
  1167.  
  1168.  
  1169. <p>For a colorful twist, head to Harajuku for crepes filled with a variety of toppings ranging from fruits to whipped cream, all in a whimsical setting that will enchant children. Another must-try is kakigori, shaved ice piled high with syrups and toppings, <a href="https://www.bbc.com/travel/article/20250718-eight-cooling-foods-to-beat-the-heat-in-japan">perfect for cooling down</a> during summer days while indulging in playful flavors. These delightful sweets are sure to be a hit, adding a splash of joy to your family’s culinary experience.</p>
  1170.  
  1171.  
  1172.  
  1173. <h2 class="wp-block-heading">Cooking Classes for the Young Chefs</h2>
  1174.  
  1175.  
  1176.  
  1177. <p>For families that want a hands-on approach to <a href="https://www.japan.travel/en/ca/cuisine/kansai/osaka/">Japanese cuisine</a>, cooking classes can be a fun and educational activity. Many establishments across Japan offer family-oriented lessons, allowing kids to learn about local ingredients and culinary techniques. Making sushi becomes a creative expression where children can mold their rolls to their liking.</p>
  1178.  
  1179.  
  1180.  
  1181. <p>Other classes focus on traditional dishes like gyoza or rice balls, providing insight into daily Japanese life. Engaging children in cooking fosters an appreciation for food and encourages them to develop their palates. Plus, it&#8217;s a fantastic way for families to bond while acquiring new skills that they can take home long after the journey has ended.</p>
  1182.  
  1183.  
  1184.  
  1185. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="1024" height="680" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2-1024x680.png" alt="various style sushi" class="wp-image-31222"/></noscript><img decoding="async" width="1024" height="680" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='680'%20viewBox='0%200%201024%20680'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2-1024x680.png" alt="various style sushi" class="lazyload wp-image-31222"/></figure>
  1186.  
  1187.  
  1188.  
  1189. <p class="has-text-align-center"><a href="https://www.pexels.com/photo/sushi-on-white-plates-on-brown-wooden-table-2264036">https://www.pexels.com/photo/sushi-on-white-plates-on-brown-wooden-table-2264036</a></p>
  1190.  
  1191.  
  1192.  
  1193. <p>Embracing Japan&#8217;s food culture provides families with diverse experiences that go beyond traditional dining. From street markets to sweet treats, there’s something for everyone, ensuring that each meal becomes a delightful adventure. Introducing children to new flavors and cooking practices fosters a lifelong appreciation for culinary arts. Whether visiting iconic attractions or enjoying local festivals, families can weave food exploration seamlessly into their travel itinerary.</p>
  1194. <p>The post <a href="https://www.foodinjapan.org/article/beyond-sushi-family-friendly-food-adventures-across-japan/">Beyond Sushi: Family-Friendly Food Adventures Across Japan</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1195. ]]></content:encoded>
  1197. <wfw:commentRss>https://www.foodinjapan.org/article/beyond-sushi-family-friendly-food-adventures-across-japan/feed/</wfw:commentRss>
  1198. <slash:comments>0</slash:comments>
  1201. </item>
  1202. <item>
  1203. <title>Fushimi Togarashi (伏見とうがらし)</title>
  1204. <link>https://www.foodinjapan.org/kansai/kyoto/fushimi-togarashi/</link>
  1205. <comments>https://www.foodinjapan.org/kansai/kyoto/fushimi-togarashi/#respond</comments>
  1207. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1208. <pubDate>Tue, 14 Oct 2025 12:35:46 +0000</pubDate>
  1209. <category><![CDATA[Kansai]]></category>
  1210. <category><![CDATA[Kyoto]]></category>
  1211. <category><![CDATA[Food in Kyoto]]></category>
  1212. <category><![CDATA[fushimi togarashi]]></category>
  1213. <category><![CDATA[Japanese food]]></category>
  1214. <category><![CDATA[kyoto vegetable]]></category>
  1215. <category><![CDATA[Local food in Japan]]></category>
  1216. <category><![CDATA[regionalfoodjapan]]></category>
  1217. <category><![CDATA[Traditional Food in Japan]]></category>
  1218. <category><![CDATA[vegetable kyoto]]></category>
  1219. <category><![CDATA[伏見とうがらし]]></category>
  1220. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30814</guid>
  1221.  
  1222. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/30amanaga1-1-1.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/30amanaga1-1-1.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1223. <p>Fushimi Togarashi&#160;is a key food in Kyoto&#8217;s seasonal cooking. Locals valued this not for being hot, but for a special, mild sweetness and crunchy texture. As one of Kyoto&#8217;s respected traditional vegetables, this gentle pepper is central to summer meals. This article shares important facts about&#160;Fushimi Togarashi, looks at its history in the famous Fushimi [&#8230;]</p>
  1224. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/fushimi-togarashi/">Fushimi Togarashi (伏見とうがらし)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1225. ]]></description>
  1226. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/30amanaga1-1-1.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/30amanaga1-1-1.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1227. <p>Fushimi Togarashi&nbsp;is a key food in Kyoto&#8217;s seasonal cooking. Locals valued this not for being hot, but for a special, mild sweetness and crunchy texture. As one of Kyoto&#8217;s respected traditional vegetables, this gentle pepper is central to summer meals. This article shares important facts about&nbsp;Fushimi Togarashi, looks at its history in the famous Fushimi area, and points out a local place where you can taste this special ingredient.</p>
  1228.  
  1229.  
  1230.  
  1231. <h2 class="wp-block-heading">What is Fushimi Togarashi?</h2>
  1232.  
  1233.  
  1234.  
  1235. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2-1.avif" alt="Fushimi Togarashi (伏見とうがらし)" class="wp-image-30938"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2-1.avif" alt="Fushimi Togarashi (伏見とうがらし)" class="lazyload wp-image-30938"/></figure>
  1236.  
  1237.  
  1238.  
  1239. <p>Even though the Japanese name&nbsp;<em>togarashi</em>&nbsp;usually means chili pepper,&nbsp;Fushimi Togarashi&nbsp;is a&nbsp;sweet variety, meaning it has almost&nbsp;no heat. This special lack of spice makes it a wonderful choice for everyone, including children.</p>
  1240.  
  1241.  
  1242.  
  1243. <p>The pepper is long, thin, and bright green. Its best feature is its soft, crisp, and very appealing texture, often called&nbsp;<em>shakishaki</em>&nbsp;in Japanese. When cooked quickly, its natural, mild sweetness grows stronger while they kept the whole satisfying crunch.</p>
  1244.  
  1245.  
  1246.  
  1247. <p>It plays an important part in the summer diet. Traditionally eaten during the hot, wet summer months because it has a lot of Vitamin C and fiber, providing needed nutrients to help fight off summer tiredness. The picking season is long, running from May to late October, with the best flavor hitting its peak in early summer.</p>
  1248.  
  1249.  
  1250.  
  1251. <h2 class="wp-block-heading">History of Kyoto’s Sweet Pepper</h2>
  1252.  
  1253.  
  1254.  
  1255. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/8699_5-1.avif" alt="Fushimi Togarashi (伏見とうがらし)" class="wp-image-30937"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/8699_5-1.avif" alt="Fushimi Togarashi (伏見とうがらし)" class="lazyload wp-image-30937"/></figure>
  1256.  
  1257.  
  1258.  
  1259. <p>Chili peppers first came to Japan around the early 1600s, brought by Portuguese traders. Despite being a new food, the skillful farmers quickly adopted and improved the Fushimi type around Kyoto.</p>
  1260.  
  1261.  
  1262.  
  1263. <p>The fast success of this sweet pepper have records from 1684. An old text noted that peppers grown near the Fushimi Inari area were already considered &#8220;famous.&#8221;</p>
  1264.  
  1265.  
  1266.  
  1267. <p>This early recognition suggests that local Kyoto farmers quickly perfected the pepper to keep the desired sweet trait. This made the vegetable fit perfectly with&nbsp;Kyo-ryōri&nbsp;(Kyoto cuisine), which prefers gentle, natural flavors over strong heat. Because of its long, established history of its growth and refined in the area,&nbsp;Fushimi Togarashi&nbsp;has the official and highly respected status of a&nbsp;Kyo-yasai&nbsp;(traditional Kyoto vegetable).</p>
  1268.  
  1269.  
  1270.  
  1271. <p class="is-style-icon_book">Reference: <a href="https://jakyoto.com/product/%E4%BC%8F%E8%A6%8B%E3%81%A8%E3%81%86%E3%81%8C%E3%82%89%E3%81%97/" target="_blank" rel="noreferrer noopener">Agriculture in Kyoto prefecture</a></p>
  1272.  
  1273.  
  1274.  
  1275. <h2 class="wp-block-heading">Dining for Fushimi Togarashi</h2>
  1276.  
  1277.  
  1278.  
  1279. <h3 class="wp-block-heading">&nbsp;Kyoto Kitchen Tsuki no Kurabito (京の台所 月の蔵人)</h3>
  1280.  
  1281.  
  1282.  
  1283. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="420" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/photo-1.avif" alt="resto" class="wp-image-30935"/></noscript><img decoding="async" width="800" height="420" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='420'%20viewBox='0%200%20800%20420'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/photo-1.avif" alt="resto" class="lazyload wp-image-30935"/></figure>
  1284.  
  1285.  
  1286.  
  1287. <p>For visitors wanting to taste seasonal&nbsp;<em>Kyo-yasai</em>, like&nbsp;Fushimi Togarashi, prepared in its home region,&nbsp;Kyoto Kitchen Tsuki no Kurabito&nbsp;is an excellent choice. This unique restaurant is located right in the Fushimi Ward, the historical heart of the pepper&#8217;s cultivation.</p>
  1288.  
  1289.  
  1290.  
  1291. <p>The restaurant is housed in a beautifully fixed-up&nbsp;sake brewery, first built in 1913. The space features high ceilings and a warm, elegant feel, focusing on pairing local food with seasonal sake. When in season, the restaurant adds regional specialties, including Fushimi Togarashi dishes, to its traditional Japanese menu.</p>
  1292.  
  1293.  
  1294.  
  1295. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/kaZQtQwrffCC9aH37?g_st=ipc">185-1 Kami-Aburakakecho, Fushimi-ku, Kyoto</a><br>Phone number: 075-623-4630<br>Hours open: Lunch: 11:00 AM – 4:00 PM; Dinner: 4:00 PM – 11:00 PM (Last Order 10:30 PM)<br>Website: <a href="https://www.tsukinokurabito.jp/" target="_blank" rel="noreferrer noopener">https://www.tsukinokurabito.jp/</a></p>
  1296.  
  1297.  
  1298.  
  1299. <h2 class="wp-block-heading">Takeaway</h2>
  1300.  
  1301.  
  1302.  
  1303. <p>Fushimi Togarashi&nbsp;is a great example of the high quality in Kyoto&#8217;s food culture—a pepper loved for its unique mildness and satisfying crispness instead of strong heat. Its gentle flavor and long season make it a versatile and prized food in Japanese summer cooking. </p>
  1304.  
  1305.  
  1306.  
  1307. <p class="is-style-bg_stripe has-border -border04">If you enjoy the subtle sweetness and unique texture of this&nbsp;<em><a href="https://www.foodinjapan.org/kyoto/kyo-yasai">Kyo-yasai</a></em>, you might want to try other dishes like simmering, light-steeping, simple grilling, and <a href="https://www.foodinjapan.org/kanto/tokyo-en/tempura/">tempura</a> where Fushimi Togarashi is the main focus.</p>
  1308.  
  1309.  
  1310.  
  1311. <p class="has-border -border01 is-style-big_icon_point has-swl-main-thin-background-color has-background">You can also look up in this article the different Kyoto&#8217;s traditional vegetables or popularly known as <a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyo-yasai" target="_blank" rel="noreferrer noopener">Kyo Yasai</a>.</p>
  1312.  
  1313.  
  1314.  
  1315. <div class="swell-block-accordion">
  1316. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  1317. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1318. <div class="swell-block-faq__item"><dt class="faq_q">What is Fushimi tōgarashi?</dt><dd class="faq_a">
  1319. <p>A slim, mild sweet pepper from Kyoto, considered one of the traditional “Kyo-yasai” (Kyoto vegetables).</p>
  1320. </dd></div>
  1321.  
  1322.  
  1323.  
  1324. <div class="swell-block-faq__item"><dt class="faq_q">When is it in season?</dt><dd class="faq_a">
  1325. <p>Mainly summer (early summer through autumn), though greenhouse growing can extend availability.</p>
  1326. </dd></div>
  1327.  
  1328.  
  1329.  
  1330. <div class="swell-block-faq__item"><dt class="faq_q">Is it spicy?</dt><dd class="faq_a">
  1331. <p>No — it is typically sweet or very mild, not hot, and often eaten by children.</p>
  1332. </dd></div>
  1333.  
  1334.  
  1335.  
  1336. <div class="swell-block-faq__item"><dt class="faq_q">What does it taste and feel like?</dt><dd class="faq_a">
  1337. <p>Crisp, thin-walled, slightly sweet, with a fresh pepper aroma when grilled or fried.</p>
  1338. </dd></div>
  1339.  
  1340.  
  1341.  
  1342. <div class="swell-block-faq__item"><dt class="faq_q">How is it commonly cooked?</dt><dd class="faq_a">
  1343. <p>Grilled, pan-fried, tempura, simmered with small fish (e.g., with jakko/anchovy), or as a simple side—roasting brings out sweetness.</p>
  1344. </dd></div>
  1345.  
  1346.  
  1347.  
  1348. <div class="swell-block-faq__item"><dt class="faq_q">Where can I buy it as a tourist?</dt><dd class="faq_a">
  1349. <p> Kyoto markets (Nishiki Market), supermarkets, depachika (department store food halls), and summer farmers’ stands.</p>
  1350. </dd></div>
  1351.  
  1352.  
  1353.  
  1354. <div class="swell-block-faq__item"><dt class="faq_q">How do I pick a good one?</dt><dd class="faq_a">
  1355. <p>Choose shiny, firm peppers with fresh green stems and no soft spots.</p>
  1356. </dd></div>
  1357.  
  1358.  
  1359.  
  1360. <div class="swell-block-faq__item"><dt class="faq_q">How should I store it?</dt><dd class="faq_a">
  1361. <p>Keep in the fridge vegetable drawer in a plastic bag; use within 2–3 days for best texture.</p>
  1362. </dd></div>
  1363.  
  1364.  
  1365.  
  1366. <div class="swell-block-faq__item"><dt class="faq_q">Can I eat it raw?</dt><dd class="faq_a">
  1367. <p>Yes—many people eat it raw or quickly char it for a mild, crunchy bite.</p>
  1368. </dd></div>
  1369.  
  1370.  
  1371.  
  1372. <div class="swell-block-faq__item"><dt class="faq_q">Any risks or allergy notes?</dt><dd class="faq_a">
  1373. <p>Generally safe for most people; if oil or soy sauce is used in cooking, check for allergens.</p>
  1374. </dd></div>
  1375.  
  1376.  
  1377.  
  1378. <div class="swell-block-faq__item"><dt class="faq_q">Can I take it home as a souvenir?</dt><dd class="faq_a">
  1379. <p>Fresh peppers travel poorly over long international trips—buy small packs, or choose preserved forms (pickles, tsukudani) for souvenirs.</p>
  1380. </dd></div>
  1381. </dl>
  1382. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Fushimi tōgarashi?","acceptedAnswer":{"@type":"Answer","text":"<p>A slim, mild sweet pepper from Kyoto, considered one of the traditional “Kyo-yasai” (Kyoto vegetables).<\/p>"}},{"@type":"Question","name":"When is it in season?","acceptedAnswer":{"@type":"Answer","text":"<p>Mainly summer (early summer through autumn), though greenhouse growing can extend availability.<\/p>"}},{"@type":"Question","name":"Is it spicy?","acceptedAnswer":{"@type":"Answer","text":"<p>No — it is typically sweet or very mild, not hot, and often eaten by children.<\/p>"}},{"@type":"Question","name":"What does it taste and feel like?","acceptedAnswer":{"@type":"Answer","text":"<p>Crisp, thin-walled, slightly sweet, with a fresh pepper aroma when grilled or fried.<\/p>"}},{"@type":"Question","name":"How is it commonly cooked?","acceptedAnswer":{"@type":"Answer","text":"<p>Grilled, pan-fried, tempura, simmered with small fish (e.g., with jakko\/anchovy), or as a simple side—roasting brings out sweetness.<\/p>"}},{"@type":"Question","name":"Where can I buy it as a tourist?","acceptedAnswer":{"@type":"Answer","text":"<p> Kyoto markets (Nishiki Market), supermarkets, depachika (department store food halls), and summer farmers’ stands.<\/p>"}},{"@type":"Question","name":"How do I pick a good one?","acceptedAnswer":{"@type":"Answer","text":"<p>Choose shiny, firm peppers with fresh green stems and no soft spots.<\/p>"}},{"@type":"Question","name":"How should I store it?","acceptedAnswer":{"@type":"Answer","text":"<p>Keep in the fridge vegetable drawer in a plastic bag; use within 2–3 days for best texture.<\/p>"}},{"@type":"Question","name":"Can I eat it raw?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes—many people eat it raw or quickly char it for a mild, crunchy bite.<\/p>"}},{"@type":"Question","name":"Any risks or allergy notes?","acceptedAnswer":{"@type":"Answer","text":"<p>Generally safe for most people; if oil or soy sauce is used in cooking, check for allergens.<\/p>"}},{"@type":"Question","name":"Can I take it home as a souvenir?","acceptedAnswer":{"@type":"Answer","text":"<p>Fresh peppers travel poorly over long international trips—buy small packs, or choose preserved forms (pickles, tsukudani) for souvenirs.<\/p>"}}]}</script>
  1383. </div></details>
  1384. </div>
  1385. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/fushimi-togarashi/">Fushimi Togarashi (伏見とうがらし)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1386. ]]></content:encoded>
  1388. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/fushimi-togarashi/feed/</wfw:commentRss>
  1389. <slash:comments>0</slash:comments>
  1392. </item>
  1393. <item>
  1394. <title>Kyona (京菜) </title>
  1395. <link>https://www.foodinjapan.org/kansai/kyoto/kyona/</link>
  1396. <comments>https://www.foodinjapan.org/kansai/kyoto/kyona/#respond</comments>
  1398. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1399. <pubDate>Mon, 13 Oct 2025 14:07:52 +0000</pubDate>
  1400. <category><![CDATA[Kansai]]></category>
  1401. <category><![CDATA[Kyoto]]></category>
  1402. <category><![CDATA[food in Kyoto prefecture]]></category>
  1403. <category><![CDATA[japan]]></category>
  1404. <category><![CDATA[Japanese food]]></category>
  1405. <category><![CDATA[Kyona]]></category>
  1406. <category><![CDATA[kyoto na]]></category>
  1407. <category><![CDATA[Local food in Japan]]></category>
  1408. <category><![CDATA[mizuna]]></category>
  1409. <category><![CDATA[regionalfoodjapan]]></category>
  1410. <category><![CDATA[Traditional Food in Japan]]></category>
  1411. <category><![CDATA[京菜]]></category>
  1412. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30788</guid>
  1413.  
  1414. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/276706-shutterstock_50614705-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/276706-shutterstock_50614705-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1415. <p>This article is about&#160;Kyona&#160;(京菜), a key Japanese leafy green that most people know as&#160;Mizuna. We&#8217;ll look at why it&#8217;s a special vegetable from Kyoto, how it&#8217;s been used in traditional food for a long time, and why it&#8217;s a healthy choice. Kyona is an easy-to-use green that shows up in both simple home meals and [&#8230;]</p>
  1416. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kyona/">Kyona (京菜) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1417. ]]></description>
  1418. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/276706-shutterstock_50614705-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/276706-shutterstock_50614705-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1419. <p>This article is about&nbsp;Kyona&nbsp;(京菜), a key Japanese leafy green that most people know as&nbsp;Mizuna. We&#8217;ll look at why it&#8217;s a special vegetable from Kyoto, how it&#8217;s been used in traditional food for a long time, and why it&#8217;s a healthy choice. Kyona is an easy-to-use green that shows up in both simple home meals and fancy Japanese dinners.</p>
  1420.  
  1421.  
  1422.  
  1423. <h2 class="wp-block-heading">What Makes Kyona Special?</h2>
  1424.  
  1425.  
  1426.  
  1427. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="534" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/ea602lpr5sn.avif" alt="京菜)" class="wp-image-30978"/></noscript><img decoding="async" width="800" height="534" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='534'%20viewBox='0%200%20800%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/ea602lpr5sn.avif" alt="京菜)" class="lazyload wp-image-30978"/></figure>
  1428.  
  1429.  
  1430.  
  1431. <p>Kyona&nbsp;is the old, local name for the green known across Japan as&nbsp;Mizuna&nbsp;(水菜), which means &#8220;water greens.&#8221; It’s related to turnips and certain cabbages. You can spot it by its long, thin stems and leaves that look a bit like feathers. When you bite into it, it gives a great, firm crunch, which the Japanese describe as&nbsp;<em>shaki-shaki</em>. It has a clean taste that&#8217;s a little bit peppery, but it’s much milder than Western mustard greens, so it goes well with many different foods. Kyona is also very good for you, known for having a lot of&nbsp;calcium&nbsp;and&nbsp;Vitamin C, which help keep your bones strong and your body healthy.</p>
  1432.  
  1433.  
  1434.  
  1435. <p class="is-style-icon_book">Reference: <a href="https://magokoro-care-shoku.com/column/kyoto-vegetables-mizuna-nutrition/" target="_blank" rel="noreferrer noopener">Magokoro Care</a></p>
  1436.  
  1437.  
  1438.  
  1439. <h2 class="wp-block-heading">History of Kyoto&#8217;s Greens</h2>
  1440.  
  1441.  
  1442.  
  1443. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/9067b8f03a1f3d6f004554106aa52d2e-scaled-1.avif" alt="Kyona" class="wp-image-30976"/></noscript><img decoding="async" width="800" height="600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='600'%20viewBox='0%200%20800%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/9067b8f03a1f3d6f004554106aa52d2e-scaled-1.avif" alt="Kyona" class="lazyload wp-image-30976"/></figure>
  1444.  
  1445.  
  1446.  
  1447. <p>Kyona is one of the traditional&nbsp;Kyo-yasai, or special vegetables that have been grown just in the Kyoto area for centuries. Farmers have been growing it since the Edo period (1603-1868). It got the name&nbsp;Mizuna because locals often grow this in flooded fields that had cool, running water—a perfect way to farm in the wet area around Kyoto.</p>
  1448.  
  1449.  
  1450.  
  1451. <p>Hence, kyona is a very important part of traditional Kyoto cooking. Historically, it was a must-have in&nbsp;Harihari-nabe, a hot pot dish that usually had rich, fatty meat like duck. The crisp texture and light pepper flavor of Kyona were used on purpose to cut through the richness of the fat, making the heavy meal feel lighter and easier to eat. This clever use of a simple green shows how Kyoto food has always focused on getting the perfect mix of flavors and textures.</p>
  1452.  
  1453.  
  1454.  
  1455. <h2 class="wp-block-heading">Try the Traditional Taste at this Restaurant</h2>
  1456.  
  1457.  
  1458.  
  1459. <h3 class="wp-block-heading">Gion Kyo-Ryori Hanasakai (祇園 京料理 花咲)</h3>
  1460.  
  1461.  
  1462.  
  1463. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="532" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/336725_20250402125919414200_0.avif" alt="resto" class="wp-image-30979"/></noscript><img decoding="async" width="800" height="532" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='532'%20viewBox='0%200%20800%20532'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/336725_20250402125919414200_0.avif" alt="resto" class="lazyload wp-image-30979"/></figure>
  1464.  
  1465.  
  1466.  
  1467. <p>This high-end&nbsp;<em>Kaiseki</em>&nbsp;restaurant in Kyoto&#8217;s Gion district focuses on using the best local vegetables of the season. They also often feature Kyona in their winter meals. You might find it in light dishes, like a crisp salad with fried tofu and sesame dressing, or as the necessary crunchy part of their rich&nbsp;duck Harihari-nabe. Furthermore, this restaurant is often located in a traditional&nbsp;machiya&nbsp;(Kyoto townhouse), which gives you a truly authentic dining experience. The focus is on authentic&nbsp;<em>Kyo-yasai</em>(Kyoto vegetables) and fine&nbsp;<em>Kaiseki</em>&nbsp;cuisine.</p>
  1468.  
  1469.  
  1470.  
  1471. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/d8MmfmVvzSvS3QEk9?g_st=ipc" target="_blank" rel="noreferrer noopener">570-17 Minami-gawa Gioncho, Higashiyama-ku, Kyoto&nbsp;City&nbsp;, Kyoto Prefecture</a><br>Phone number: 050-5593-7142<br>Hours open: Lunch: 11:30–14:00 (Last Order 13:00); Dinner: 17:30–22:00 (Last Order 20:30). Closed Wednesdays.<br>Website: <a href="https://www.gion-hanasaki.com/" target="_blank" rel="noreferrer noopener">https://www.gion-hanasaki.com/</a></p>
  1472.  
  1473.  
  1474.  
  1475. <h2 class="wp-block-heading">Summary</h2>
  1476.  
  1477.  
  1478.  
  1479. <p>Kyona is a staple of Japanese cooking. Its long-lasting value comes from its historical role: a green that has lots of calcium and fiber, giving a crucial crunch and cutting through the fat of classic dishes. It is a very flexible green that’s great either raw in salads or lightly cooked to keep its famous&nbsp;<em>shaki-shaki</em>&nbsp;texture. </p>
  1480.  
  1481.  
  1482.  
  1483. <p class="has-border -border04 is-style-bg_stripe">Have you ever had Kyona (Mizuna) before, and if so, how did you like to eat it? Some of the Japanese dishes similar to it that we recommend are <a href="https://www.foodinjapan.org/kansai/oosaka/negiyaki/">Negiyaki</a>, <a href="https://www.foodinjapan.org/kansai/oosaka/harihari-nabe/">Harihari nabe</a>, and <a href="https://www.foodinjapan.org/japan/kaiseki-ryori/">Kaiseki ryori</a>.</p>
  1484.  
  1485.  
  1486.  
  1487. <p class="has-border -border01 is-style-big_icon_point has-swl-main-thin-background-color has-background">You can also look up in this article the different Kyoto&#8217;s traditional vegetables or popularly known as <a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyo-yasai" target="_blank" rel="noreferrer noopener">Kyo Yasai</a>.</p>
  1488.  
  1489.  
  1490.  
  1491. <div class="swell-block-accordion">
  1492. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  1493. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1494. <div class="swell-block-faq__item"><dt class="faq_q">When is it in season?</dt><dd class="faq_a">
  1495. <p>Best in winter to early spring, though you can find it year-round.</p>
  1496. </dd></div>
  1497.  
  1498.  
  1499.  
  1500. <div class="swell-block-faq__item"><dt class="faq_q">What does it taste like?</dt><dd class="faq_a">
  1501. <p>Mildly peppery and fresh when raw; softens and becomes sweeter when cooked.</p>
  1502. </dd></div>
  1503.  
  1504.  
  1505.  
  1506. <div class="swell-block-faq__item"><dt class="faq_q">How is Kyōna usually eaten?</dt><dd class="faq_a">
  1507. <p> Raw in salads, added to soups and hot pots (nabe), or briefly sautéed.</p>
  1508. </dd></div>
  1509.  
  1510.  
  1511.  
  1512. <div class="swell-block-faq__item"><dt class="faq_q">How do I pick a good bunch?</dt><dd class="faq_a">
  1513. <p>Choose bright green leaves that are crisp, not wilted, and a fresh-looking stem.</p>
  1514. </dd></div>
  1515.  
  1516.  
  1517.  
  1518. <div class="swell-block-faq__item"><dt class="faq_q">How do you say it?</dt><dd class="faq_a">
  1519. <p>Pronounced KYOH-nah. Japanese: 京菜（きょうな） <em>kyōna</em>.</p>
  1520. </dd></div>
  1521.  
  1522.  
  1523.  
  1524. <div class="swell-block-faq__item"><dt class="faq_q">Where can I buy it?</dt><dd class="faq_a">
  1525. <p>Kyoto markets (e.g., Nishiki), supermarkets, and department food halls (depachika).</p>
  1526. </dd></div>
  1527.  
  1528.  
  1529.  
  1530. <div class="swell-block-faq__item"><dt class="faq_q">Any tips for buying as a traveler?</dt><dd class="faq_a">
  1531. <p>Buy small pre-washed packs or a small bunch. Eat the same day or keep chilled.</p>
  1532. </dd></div>
  1533.  
  1534.  
  1535.  
  1536. <div class="swell-block-faq__item"><dt class="faq_q">What if I can’t find “Kyōna”?</dt><dd class="faq_a">
  1537. <p>Ask for <strong>mizuna</strong> — it’s the same green sold outside Kyoto.</p>
  1538. </dd></div>
  1539.  
  1540.  
  1541.  
  1542. <div class="swell-block-faq__item"><dt class="faq_q">Any allergy or dietary notes?</dt><dd class="faq_a">
  1543. <p>It’s a mustard-family green (Brassica). People with cruciferous allergies should avoid it.</p>
  1544. </dd></div>
  1545. </dl>
  1546. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"When is it in season?","acceptedAnswer":{"@type":"Answer","text":"<p>Best in winter to early spring, though you can find it year-round.<\/p>"}},{"@type":"Question","name":"What does it taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>Mildly peppery and fresh when raw; softens and becomes sweeter when cooked.<\/p>"}},{"@type":"Question","name":"How is Kyōna usually eaten?","acceptedAnswer":{"@type":"Answer","text":"<p> Raw in salads, added to soups and hot pots (nabe), or briefly sautéed.<\/p>"}},{"@type":"Question","name":"How do I pick a good bunch?","acceptedAnswer":{"@type":"Answer","text":"<p>Choose bright green leaves that are crisp, not wilted, and a fresh-looking stem.<\/p>"}},{"@type":"Question","name":"How do you say it?","acceptedAnswer":{"@type":"Answer","text":"<p>Pronounced KYOH-nah. Japanese: 京菜（きょうな） <em>kyōna<\/em>.<\/p>"}},{"@type":"Question","name":"Where can I buy it?","acceptedAnswer":{"@type":"Answer","text":"<p>Kyoto markets (e.g., Nishiki), supermarkets, and department food halls (depachika).<\/p>"}},{"@type":"Question","name":"Any tips for buying as a traveler?","acceptedAnswer":{"@type":"Answer","text":"<p>Buy small pre-washed packs or a small bunch. Eat the same day or keep chilled.<\/p>"}},{"@type":"Question","name":"What if I can’t find “Kyōna”?","acceptedAnswer":{"@type":"Answer","text":"<p>Ask for <strong>mizuna<\/strong> — it’s the same green sold outside Kyoto.<\/p>"}},{"@type":"Question","name":"Any allergy or dietary notes?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s a mustard-family green (Brassica). People with cruciferous allergies should avoid it.<\/p>"}}]}</script>
  1547. </div></details>
  1548. </div>
  1549. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kyona/">Kyona (京菜) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1550. ]]></content:encoded>
  1552. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/kyona/feed/</wfw:commentRss>
  1553. <slash:comments>0</slash:comments>
  1556. </item>
  1557. <item>
  1558. <title>Kamo nasu (賀茂なす) </title>
  1559. <link>https://www.foodinjapan.org/kansai/kyoto/kamo-nasu/</link>
  1560. <comments>https://www.foodinjapan.org/kansai/kyoto/kamo-nasu/#respond</comments>
  1562. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1563. <pubDate>Sun, 12 Oct 2025 10:59:23 +0000</pubDate>
  1564. <category><![CDATA[Kansai]]></category>
  1565. <category><![CDATA[Kyoto]]></category>
  1566. <category><![CDATA[Food in Kyoto]]></category>
  1567. <category><![CDATA[Japanese food]]></category>
  1568. <category><![CDATA[kamo nasu]]></category>
  1569. <category><![CDATA[kyoto vegetable]]></category>
  1570. <category><![CDATA[Local food in Japan]]></category>
  1571. <category><![CDATA[LocalFoodJapan]]></category>
  1572. <category><![CDATA[regionalfoodjapan]]></category>
  1573. <category><![CDATA[Traditional Food in Japan]]></category>
  1574. <category><![CDATA[賀茂なす]]></category>
  1575. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30806</guid>
  1576.  
  1577. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/nasu1-1.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='762'%20viewBox='0%200%201024%20762'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/nasu1-1.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1578. <p>The&#160;Kamo Eggplant, or&#160;Kamo nasu, is a celebrated summer vegetable from Kyoto. You can spot it right away by its large, round shape. As a key food in traditional cooking, this vegetable is deeply connected to the city&#8217;s seasonal meals. This article will focus on what makes this eggplant variety a central piece of Kyoto&#8217;s food [&#8230;]</p>
  1579. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kamo-nasu/">Kamo nasu (賀茂なす) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1580. ]]></description>
  1581. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/nasu1-1.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='762'%20viewBox='0%200%201024%20762'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/nasu1-1.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1582. <p>The&nbsp;Kamo Eggplant, or&nbsp;Kamo nasu, is a celebrated summer vegetable from Kyoto. You can spot it right away by its large, round shape. As a key food in traditional cooking, this vegetable is deeply connected to the city&#8217;s seasonal meals. This article will focus on what makes this eggplant variety a central piece of Kyoto&#8217;s food culture, tracing its history, describing its special traits, and telling you where you can try its most famous recipe.</p>
  1583.  
  1584.  
  1585.  
  1586. <h2 class="wp-block-heading">What is Kamo Nasu?</h2>
  1587.  
  1588.  
  1589.  
  1590. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/0165_productImg.avif" alt="Kamo nasu" class="wp-image-30948"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/0165_productImg.avif" alt="Kamo nasu" class="lazyload wp-image-30948"/></figure>
  1591.  
  1592.  
  1593.  
  1594. <p>The&nbsp;Kamo nasu&nbsp;is very different from the long, skinny purple eggplants most people know. It is a large, fat, rounded eggplant, about the size and shape of a grapefruit, and has a deep, shiny purple skin. They value this for its texture, which is firm and dense, often described as&nbsp;meaty.</p>
  1595.  
  1596.  
  1597.  
  1598. <p>Importantly, its flesh holds its shape well and doesn&#8217;t easily break down when cooked for a long time. This firm texture, paired with a subtle, fine flavor and natural juiciness, makes it highly prized in traditional Japanese cooking. Its name comes from the Kamigamo and Nishikamo regions of Kyoto where it first grew.</p>
  1599.  
  1600.  
  1601.  
  1602. <h2 class="wp-block-heading">Origin of Kamo nasu</h2>
  1603.  
  1604.  
  1605.  
  1606. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="483" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/h_dengaku2.avif" alt="Kamo nasu eggplant" class="wp-image-30951"/></noscript><img decoding="async" width="800" height="483" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='483'%20viewBox='0%200%20800%20483'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/h_dengaku2.avif" alt="Kamo nasu eggplant" class="lazyload wp-image-30951"/></figure>
  1607.  
  1608.  
  1609.  
  1610. <p>This unique vegetable is one of the designated&nbsp;Kyo-yasai, or traditional heritage vegetables of Kyoto. Its history connects to the Kamigamo and Nishikamo areas of the city, which is how it got its name. Thus, growing this eggplant has historically been centered in these northern parts of Kyoto.</p>
  1611.  
  1612.  
  1613.  
  1614. <p>Kamo nasu&nbsp;is a seasonal symbol of summer, especially popular during the Gion Festival in July. Its lasting appeal is because of its superior quality and its perfect use in dishes like&nbsp;Dengaku. Because it needs specific soil and climate to grow, it remains a specialty food whose flavor announces the peak of the summer season in Kyoto.</p>
  1615.  
  1616.  
  1617.  
  1618. <h2 class="wp-block-heading">Where to Taste This Specialty</h2>
  1619.  
  1620.  
  1621.  
  1622. <h3 class="wp-block-heading">Jyūnikiya Kan (十二季家 歓)</h3>
  1623.  
  1624.  
  1625.  
  1626. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/kyoto_8_2.avif" alt="resto" class="wp-image-30950"/></noscript><img decoding="async" width="800" height="600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='600'%20viewBox='0%200%20800%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/kyoto_8_2.avif" alt="resto" class="lazyload wp-image-30950"/></figure>
  1627.  
  1628.  
  1629.  
  1630. <p>The most famous way to enjoy&nbsp;Kamo nasu&nbsp;is in&nbsp;Nasu Dengaku. In this dish, the eggplant is cut in half, lightly fried, and then topped with a sweet, rich miso paste before being grilled. A great place to try this dish is&nbsp;Jyūnikiya Kan&nbsp;(十二季家 歓), conveniently located inside the Kyoto Abanti building near Kyoto Station. This restaurant offers many kinds of seasonal Japanese dishes from the region, making it an ideal place to sample this classic preparation. Furthermore, their&nbsp;Kamo nasu no Dengaku&nbsp;highlights the eggplant&#8217;s meaty texture and delicate flavor, which goes perfectly with the savory-sweet miso glaze.</p>
  1631.  
  1632.  
  1633.  
  1634. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/umCP1K6mwhNWBYeC7?g_st=ipc" target="_blank" rel="noreferrer noopener">Kyoto Abanti Bldg, B1F 31 Nishisanno-cho, Higasikujo, Minami-ku, Kyoto-shi</a><br>Phone number: 050-5816-8316<br>Hours open: Mon–Sat: 11:00–15:00, 17:00–22:00 (L.O. 21:30); Sun: 11:00–22:00 (L.O. 21:30)<br>Website: <a href="https://tabelog.com/kyoto/A2601/A260101/26003439/" target="_blank" rel="noreferrer noopener">https://tabelog.com/kyoto/A2601/A260101/26003439/</a></p>
  1635.  
  1636.  
  1637.  
  1638. <h2 class="wp-block-heading">Summary</h2>
  1639.  
  1640.  
  1641.  
  1642. <p>The&nbsp;Kamo nasu&nbsp;truly represents the best of Kyoto’s seasonal cooking. Its physical traits—the perfect roundness, firm texture, and juicy flesh. Hence, making it an essential summer ingredient that tastes excellent even with simple cooking.</p>
  1643.  
  1644.  
  1645.  
  1646. <p class="has-border -border04 is-style-bg_stripe">The classic&nbsp;<a href="https://www.foodinjapan.org/chubu/aichi/dengaku/">Dengaku</a>&nbsp;recipe honors its high quality by bringing out its flavor and texture, creating a dish that feels both simple and luxurious. This valuable eggplant helps keep the tradition of light, flavorful summer food in Kyoto going strong. You can try out <a href="https://www.foodinjapan.org/japan/agedashi-tofu/">Agedashi tofu</a>, <a href="https://www.foodinjapan.org/tag/daikon/">Daikon</a>, and many more.</p>
  1647.  
  1648.  
  1649.  
  1650. <p class="has-border -border01 is-style-big_icon_point has-swl-main-thin-background-color has-background">You can also look up in this article the different Kyoto&#8217;s traditional vegetables or popularly known as <a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyo-yasai" target="_blank" rel="noreferrer noopener">Kyo Yasai</a>.</p>
  1651.  
  1652.  
  1653.  
  1654. <div class="swell-block-accordion">
  1655. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  1656. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1657. <div class="swell-block-faq__item"><dt class="faq_q">What is Kamo nasu?</dt><dd class="faq_a">
  1658. <p>A large, round eggplant from Kyoto. It has thick skin and firm flesh.</p>
  1659. </dd></div>
  1660.  
  1661.  
  1662.  
  1663. <div class="swell-block-faq__item"><dt class="faq_q">When is it in season?</dt><dd class="faq_a">
  1664. <p>Summer, mainly July to September.</p>
  1665. </dd></div>
  1666.  
  1667.  
  1668.  
  1669. <div class="swell-block-faq__item"><dt class="faq_q">How is it different from other eggplants?</dt><dd class="faq_a">
  1670. <p>Round shape, dense texture, less oil absorption, and strong flavor.</p>
  1671. </dd></div>
  1672.  
  1673.  
  1674.  
  1675. <div class="swell-block-faq__item"><dt class="faq_q">How do I pick a good one?</dt><dd class="faq_a">
  1676. <p>Choose shiny skin, a fresh green stem, and a fruit that feels heavy for its size.</p>
  1677. </dd></div>
  1678.  
  1679.  
  1680.  
  1681. <div class="swell-block-faq__item"><dt class="faq_q">How can I cook it?</dt><dd class="faq_a">
  1682. <p>Grill, roast, fry (tempura), simmer, or use in miso dengaku.</p>
  1683. </dd></div>
  1684.  
  1685.  
  1686.  
  1687. <div class="swell-block-faq__item"><dt class="faq_q">Should I peel it?</dt><dd class="faq_a">
  1688. <p>The skin is edible. You can peel it or cut shallow slits to help it cook evenly.</p>
  1689. </dd></div>
  1690.  
  1691.  
  1692.  
  1693. <div class="swell-block-faq__item"><dt class="faq_q">Any prep tips?</dt><dd class="faq_a">
  1694. <p>Cook soon after cutting. If bitter, sprinkle salt, wait a few minutes, then pat dry.</p>
  1695. </dd></div>
  1696.  
  1697.  
  1698.  
  1699. <div class="swell-block-faq__item"><dt class="faq_q">How long does it keep?</dt><dd class="faq_a">
  1700. <p>In the fridge vegetable drawer, 2–4 days. For longer storage, cook then freeze.</p>
  1701. </dd></div>
  1702.  
  1703.  
  1704.  
  1705. <div class="swell-block-faq__item"><dt class="faq_q">Is it healthy?</dt><dd class="faq_a">
  1706. <p>Yes. Low in calories and a good source of fiber and potassium.</p>
  1707. </dd></div>
  1708.  
  1709.  
  1710.  
  1711. <div class="swell-block-faq__item"><dt class="faq_q">What can I use if I cannot find Kamo nasu?</dt><dd class="faq_a">
  1712. <p>Use other round or globe eggplants. Texture and taste will differ slightly.</p>
  1713. </dd></div>
  1714.  
  1715.  
  1716.  
  1717. <div class="swell-block-faq__item"><dt class="faq_q">Where can I buy it?</dt><dd class="faq_a">
  1718. <p>Kyoto markets, summer supermarkets, and some specialty stores or importers abroad.</p>
  1719. </dd></div>
  1720.  
  1721.  
  1722.  
  1723. <div class="swell-block-faq__item"><dt class="faq_q">Best simple way to eat it?</dt><dd class="faq_a">
  1724. <p>Grill or broil and top with miso paste (dengaku) or serve with ponzu.</p>
  1725. </dd></div>
  1726. </dl>
  1727. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Kamo nasu?","acceptedAnswer":{"@type":"Answer","text":"<p>A large, round eggplant from Kyoto. It has thick skin and firm flesh.<\/p>"}},{"@type":"Question","name":"When is it in season?","acceptedAnswer":{"@type":"Answer","text":"<p>Summer, mainly July to September.<\/p>"}},{"@type":"Question","name":"How is it different from other eggplants?","acceptedAnswer":{"@type":"Answer","text":"<p>Round shape, dense texture, less oil absorption, and strong flavor.<\/p>"}},{"@type":"Question","name":"How do I pick a good one?","acceptedAnswer":{"@type":"Answer","text":"<p>Choose shiny skin, a fresh green stem, and a fruit that feels heavy for its size.<\/p>"}},{"@type":"Question","name":"How can I cook it?","acceptedAnswer":{"@type":"Answer","text":"<p>Grill, roast, fry (tempura), simmer, or use in miso dengaku.<\/p>"}},{"@type":"Question","name":"Should I peel it?","acceptedAnswer":{"@type":"Answer","text":"<p>The skin is edible. You can peel it or cut shallow slits to help it cook evenly.<\/p>"}},{"@type":"Question","name":"Any prep tips?","acceptedAnswer":{"@type":"Answer","text":"<p>Cook soon after cutting. If bitter, sprinkle salt, wait a few minutes, then pat dry.<\/p>"}},{"@type":"Question","name":"How long does it keep?","acceptedAnswer":{"@type":"Answer","text":"<p>In the fridge vegetable drawer, 2–4 days. For longer storage, cook then freeze.<\/p>"}},{"@type":"Question","name":"Is it healthy?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes. Low in calories and a good source of fiber and potassium.<\/p>"}},{"@type":"Question","name":"What can I use if I cannot find Kamo nasu?","acceptedAnswer":{"@type":"Answer","text":"<p>Use other round or globe eggplants. Texture and taste will differ slightly.<\/p>"}},{"@type":"Question","name":"Where can I buy it?","acceptedAnswer":{"@type":"Answer","text":"<p>Kyoto markets, summer supermarkets, and some specialty stores or importers abroad.<\/p>"}},{"@type":"Question","name":"Best simple way to eat it?","acceptedAnswer":{"@type":"Answer","text":"<p>Grill or broil and top with miso paste (dengaku) or serve with ponzu.<\/p>"}}]}</script>
  1728. </div></details>
  1729. </div>
  1730. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kamo-nasu/">Kamo nasu (賀茂なす) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1731. ]]></content:encoded>
  1733. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/kamo-nasu/feed/</wfw:commentRss>
  1734. <slash:comments>0</slash:comments>
  1737. </item>
  1738. <item>
  1739. <title>2025 Winter Japan Food Travel Guide: A Culinary Journey Through Seasonal Delicacies and Regional Specialties</title>
  1740. <link>https://www.foodinjapan.org/japan/2025-winter-japan-food-travel-guide-a-culinary-journey-through-seasonal-delicacies-and-regional-specialties/</link>
  1741. <comments>https://www.foodinjapan.org/japan/2025-winter-japan-food-travel-guide-a-culinary-journey-through-seasonal-delicacies-and-regional-specialties/#respond</comments>
  1743. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1744. <pubDate>Sat, 11 Oct 2025 09:55:01 +0000</pubDate>
  1745. <category><![CDATA[Article]]></category>
  1746. <category><![CDATA[Japan]]></category>
  1747. <category><![CDATA[japan]]></category>
  1748. <category><![CDATA[Japan winter food]]></category>
  1749. <category><![CDATA[Japanese food]]></category>
  1750. <category><![CDATA[Japanese winter food]]></category>
  1751. <category><![CDATA[Local food in Japan]]></category>
  1752. <category><![CDATA[Traditional Food in Japan]]></category>
  1753. <category><![CDATA[winter food]]></category>
  1754. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30280</guid>
  1755.  
  1756. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/09/Winter-food-2025.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/Winter-food-2025.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1757. <p>The Enduring Flavors of a Japanese Winter Japanese winter food is a profound expression of the nation&#8217;s culinary philosophy, centered on the concept of shun (旬), or consuming ingredients at their absolute peak of flavor. The upcoming year will see a continued emphasis on high-value, branded ingredients and the communal nabe, or hot pot. This [&#8230;]</p>
  1758. <p>The post <a href="https://www.foodinjapan.org/japan/2025-winter-japan-food-travel-guide-a-culinary-journey-through-seasonal-delicacies-and-regional-specialties/">2025 Winter Japan Food Travel Guide: A Culinary Journey Through Seasonal Delicacies and Regional Specialties</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1759. ]]></description>
  1760. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/09/Winter-food-2025.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/Winter-food-2025.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1761. <h2 class="wp-block-heading">The Enduring Flavors of a Japanese Winter</h2>
  1762.  
  1763.  
  1764.  
  1765. <p>Japanese winter food is a profound expression of the nation&#8217;s culinary philosophy, centered on the concept of <em>shun</em> (旬), or consuming ingredients at their absolute peak of flavor. The upcoming year will see a continued emphasis on high-value, branded ingredients and the communal <em>nabe</em>, or hot pot. This article explores old traditions to show how nature, culture, and food are all connected.</p>
  1766.  
  1767.  
  1768.  
  1769. <h2 class="wp-block-heading">Essence of Japanese Winter Food</h2>
  1770.  
  1771.  
  1772.  
  1773. <h3 class="wp-block-heading">The Concept of <em>Shun</em> (旬): A Philosophy of Seasonality</h3>
  1774.  
  1775.  
  1776.  
  1777. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/shun-2.avif" alt="shun winter food" class="wp-image-30526" style="width:800px"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/shun-2.avif" alt="shun winter food" class="lazyload wp-image-30526" style="width:800px"/></figure>
  1778.  
  1779.  
  1780.  
  1781. <p>The quality of Japanese winter food is inextricably linked to the principle of <em>shun</em>, a deep-seated appreciation for the natural cycles that enhance flavor. Cold weather makes certain vegetables sweeter as they produce sugar to protect themselves from frost, like the &#8220;Snow Carrots&#8221; from Fukaura, Aomori Prefecture. Similarly, migratory fish, such as yellowtail, fatten as they move southward, making them particularly rich in the winter. This meticulous attention to seasonal perfection is a critical driver for the creation of regional culinary brands. The pursuit of peak ingredients allows local producers to create high-value commodities. For instance, the prized &#8220;Himi Kan-buri&#8221; and branded snow crabs are direct results of this focus on timing and origin. This approach transforms a seasonal ingredient into a coveted delicacy, forming the backbone of regional economies and culinary tourism.</p>
  1782.  
  1783.  
  1784.  
  1785. <p class="is-style-icon_book">Reference: <a href="https://shun-gate.com/season/winter/">Shun Gate</a></p>
  1786.  
  1787.  
  1788.  
  1789. <h3 class="wp-block-heading">Winter Staples and Their Cultural Significance</h3>
  1790.  
  1791.  
  1792.  
  1793. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/winter-japanese-food-1.avif" alt="winter japanese food" class="wp-image-30552" style="width:800px"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/winter-japanese-food-1.avif" alt="winter japanese food" class="lazyload wp-image-30552" style="width:800px"/></figure>
  1794.  
  1795.  
  1796.  
  1797. <p><strong>The Comfort of <em>Nabe</em> (Hot Pot):</strong> The hot pot is the quintessential winter dish, symbolizing communal warmth. There is a wide array of regional <em>nabe</em> dishes, each reflecting local ingredients and traditions, such as the monkfish hot pot (<em>Ankou Nabe</em>) of Itoigawa, Niigata, and the creamy, ancient <em>Asuka Nabe</em> from Nara Prefecture, with its 1,300-year history. A central tradition for many hot pots is to finish the meal by adding rice to the remaining broth to create <em>zousui</em> (rice porridge), ensuring that the concentrated flavors of the meal are savored to the very last spoonful.</p>
  1798.  
  1799.  
  1800.  
  1801. <p><strong>Classic Comfort Foods:</strong> Beyond hot pots, other traditional foods provide simple, immediate warmth. <em>Yakiimo</em>, or roasted sweet potato, is a timeless winter snack with a history spanning over 300 years. <em>Oden</em>, a hot pot of simmering ingredients, is a beloved and still-evolving dish with distinct regional variations, such as the unique &#8220;kuro hanpen&#8221; fish cake and dark soup of Shizuoka&#8217;s Aoba Oden Street.</p>
  1802.  
  1803.  
  1804.  
  1805. <p><strong>New Year&#8217;s Traditions:</strong> Food plays an integral role in the celebration of the new year. <em>Toshikoshi Soba</em> is a traditional noodle dish enjoyed on New Year&#8217;s Eve, while <em>Osechi</em> is a collection of traditional foods and <em>Zoni</em> is a regional soup dish whose ingredients reflect the local history and culture of each area.</p>
  1806.  
  1807.  
  1808.  
  1809. <h2 class="wp-block-heading">Region-by-Region: 2025 Japanese Winter Foods Travel Itinerary</h2>
  1810.  
  1811.  
  1812.  
  1813. <h3 class="wp-block-heading"><strong>Hokkaido</strong></h3>
  1814.  
  1815.  
  1816.  
  1817. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="450" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/sapporo-snow-fest-2.avif" alt="winter food japan sapporo snow fest" class="wp-image-30538" style="width:800px"/></noscript><img decoding="async" width="800" height="450" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='450'%20viewBox='0%200%20800%20450'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/sapporo-snow-fest-2.avif" alt="winter food japan sapporo snow fest" class="lazyload wp-image-30538" style="width:800px"/></figure>
  1818.  
  1819.  
  1820.  
  1821. <ul class="wp-block-list">
  1822. <li>Indulge in king crab, oysters, and other seasonal seafood at the Sapporo Central Wholesale Market. Savor rich Sapporo ramen and warming hot pots nabe.</li>
  1823.  
  1824.  
  1825.  
  1826. <li>The <strong>Sapporo Snow Festival</strong> (Feb 4–11, 2025) offers a food paradise with stalls selling ramen, <a href="https://www.foodinjapan.org/tag/genghis-khan/">Genghis Khan</a> (mutton BBQ), and hot sake.</li>
  1827.  
  1828.  
  1829.  
  1830. <li>After a day of snow activities, enjoy a seafood feast and a soak in a steaming onsen.</li>
  1831. </ul>
  1832.  
  1833.  
  1834.  
  1835. <h3 class="wp-block-heading"><strong>Tohoku</strong></h3>
  1836.  
  1837.  
  1838.  
  1839. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/MichinokuSnow_HirosakiSnow1-1.avif" alt="winter food japan MichinokuSnow_HirosakiSnow" class="wp-image-30537" style="width:800px"/></noscript><img decoding="async" width="800" height="600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='600'%20viewBox='0%200%20800%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/MichinokuSnow_HirosakiSnow1-1.avif" alt="winter food japan MichinokuSnow_HirosakiSnow" class="lazyload wp-image-30537" style="width:800px"/></figure>
  1840.  
  1841.  
  1842.  
  1843. <ul class="wp-block-list">
  1844. <li>Experience Akita&#8217;s <a href="https://www.foodinjapan.org/tohoku/kiritanpo/">kiritanpo </a>hotpot, a rice-based stew perfect for the cold weather. In Aomori, try the freshest winter scallops and squid, and senbei jiru (cracker hotpot).</li>
  1845.  
  1846.  
  1847.  
  1848. <li>Attend the <strong>Hirosaki Castle Snow Lantern Festival</strong> (Feb 7–10, 2025) and enjoy local winter food stalls.</li>
  1849.  
  1850.  
  1851.  
  1852. <li>Visit the sake breweries in Niigata and Yamagata for a tasting of freshly brewed sake, a winter tradition.</li>
  1853. </ul>
  1854.  
  1855.  
  1856.  
  1857. <h3 class="wp-block-heading"><strong>Kanto / Koshinetsu / Hokuriku</strong></h3>
  1858.  
  1859.  
  1860.  
  1861. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="450" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/setagaya-1.avif" alt="winter food japan setagaya" class="wp-image-30548" style="width:800px"/></noscript><img decoding="async" width="800" height="450" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='450'%20viewBox='0%200%20800%20450'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/setagaya-1.avif" alt="winter food japan setagaya" class="lazyload wp-image-30548" style="width:800px"/></figure>
  1862.  
  1863.  
  1864.  
  1865. <ul class="wp-block-list">
  1866. <li>Enjoy Tokyo&#8217;s <a href="https://www.foodinjapan.org/kanto/monjayaki/">monjayaki </a>or <a href="https://www.foodinjapan.org/japan/oden/">oden </a>—a stew of various ingredients—to warm up. In Hokuriku, taste fatty buri (yellowtail) and crab, or head to Nagano for hot soba noodles and winter vegetables.</li>
  1867.  
  1868.  
  1869.  
  1870. <li>The <strong>Setagaya Boroichi Market</strong> (Jan 15–16, 2025) in Tokyo is a popular winter street fair with food stalls selling seasonal treats.</li>
  1871.  
  1872.  
  1873.  
  1874. <li>Experience the unique sight of snow-covered onsen and feast on multi-course kaiseki meals in Hakone and Izu.</li>
  1875. </ul>
  1876.  
  1877.  
  1878.  
  1879. <h3 class="wp-block-heading"><strong>Kansai</strong></h3>
  1880.  
  1881.  
  1882.  
  1883. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="451" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/osaka-expo-1.avif" alt="winter food japan osaka expo" class="wp-image-30516" style="width:800px"/></noscript><img decoding="async" width="800" height="451" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='451'%20viewBox='0%200%20800%20451'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/osaka-expo-1.avif" alt="winter food japan osaka expo" class="lazyload wp-image-30516" style="width:800px"/></figure>
  1884.  
  1885.  
  1886.  
  1887. <ul class="wp-block-list">
  1888. <li>Feast on high-end <a href="https://www.foodinjapan.org/chugoku/yamaguchi/fugu/">fugu </a>(pufferfish) in Osaka&#8217;s Dotonbori district, or enjoy Kyoto&#8217;s refined <a href="https://www.foodinjapan.org/kansai/kyoto/shojin-ryori/">shojin ryori</a> (Zen Buddhist cuisine) featuring winter vegetables like daikon and renkon.</li>
  1889.  
  1890.  
  1891.  
  1892. <li>Explore the <strong>Osaka Gourmet EXPO</strong> (dates TBD for winter 2025; check local listings) for a wide range of regional hot pots and delicacies.</li>
  1893.  
  1894.  
  1895.  
  1896. <li>In Kobe, try high-quality wagyu beef <a href="https://www.foodinjapan.org/kansai/oosaka/shabu-shabu/">shabu-shabu</a> or <a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/">sukiyaki</a>.</li>
  1897. </ul>
  1898.  
  1899.  
  1900.  
  1901. <h3 class="wp-block-heading"><strong>Chugoku / Shikoku</strong></h3>
  1902.  
  1903.  
  1904.  
  1905. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="534" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/miyajima-oyster-festival-1.avif" alt="winter food japan miyajima-oyster-festival" class="wp-image-30524" style="width:800px"/></noscript><img decoding="async" width="800" height="534" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='534'%20viewBox='0%200%20800%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/miyajima-oyster-festival-1.avif" alt="winter food japan miyajima-oyster-festival" class="lazyload wp-image-30524" style="width:800px"/></figure>
  1906.  
  1907.  
  1908.  
  1909. <ul class="wp-block-list">
  1910. <li>In Hiroshima, relish the plump winter <a href="https://www.foodinjapan.org/chugoku/hiroshima-kaki/">oysters</a>, either grilled or in donabe hot pots. On Shikoku, try udon noodles and various nabe dishes like imotaki stew in Ehime.</li>
  1911.  
  1912.  
  1913.  
  1914. <li>The <strong>Miyajima Oyster Festival</strong> (early Feb, 2025; check official dates) offers a chance to sample a huge variety of fresh oysters at low prices.</li>
  1915.  
  1916.  
  1917.  
  1918. <li>Combine a visit to a seafood market with a warming sake tasting in Okayama or Ehime.</li>
  1919. </ul>
  1920.  
  1921.  
  1922.  
  1923. <h3 class="wp-block-heading">Kyushu / Okinawa</h3>
  1924.  
  1925.  
  1926.  
  1927. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="534" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/fukuoka-night-market-1.avif" alt="fukuoka night market 2025 japan winter food" class="wp-image-30520" style="width:800px"/></noscript><img decoding="async" width="800" height="534" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='534'%20viewBox='0%200%20800%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/fukuoka-night-market-1.avif" alt="fukuoka night market 2025 japan winter food" class="lazyload wp-image-30520" style="width:800px"/></figure>
  1928.  
  1929.  
  1930.  
  1931. <ul class="wp-block-list">
  1932. <li>The <strong>Fukuoka Christmas Market</strong> (late Nov–Dec 25, 2025) features food stalls and illuminations. Look for local winter produce and seafood at markets across the region.</li>
  1933.  
  1934.  
  1935.  
  1936. <li>In Fukuoka, feast on rich <a href="https://www.foodinjapan.org/kyushu/fukuoka-en/tonkotsu-ramen/">tonkotsu ramen</a> and <a href="https://www.foodinjapan.org/kyushu/fukuoka-en/motsunabe/">motsunabe</a> (tripe hotpot). The Kagoshima and Miyazaki areas are known for their high-quality pork and beef, perfect for a warming winter meal.</li>
  1937.  
  1938.  
  1939.  
  1940. <li>In Okinawa, a different winter experience awaits with <a href="https://www.foodinjapan.org/kyushu/okinawa/soki-soba/">soki soba</a> and seasonal tropical fruits.</li>
  1941. </ul>
  1942.  
  1943.  
  1944.  
  1945. <h2 class="wp-block-heading">Japanese Winter Foods and Health Benefits</h2>
  1946.  
  1947.  
  1948.  
  1949. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="860" height="574" src="https://www.foodinjapan.org/wp-content/uploads/2020/11/018d16fd6d9fb78eb62817d66e75cbe3b468cebb-thumb-860xauto-18236.jpg" alt="fuku/fugu" class="wp-image-1193" style="width:801px"/></noscript><img decoding="async" width="860" height="574" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='860'%20height='574'%20viewBox='0%200%20860%20574'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2020/11/018d16fd6d9fb78eb62817d66e75cbe3b468cebb-thumb-860xauto-18236.jpg" alt="fuku/fugu" class="lazyload wp-image-1193" style="width:801px"/></figure>
  1950.  
  1951.  
  1952.  
  1953. <p><strong>Staple Foods &amp; Proteins: </strong>Winter is the peak season for fresh fish like fatty yellowtail and crab, which are rich in omega-3 fatty acids for joint health and inflammation. Hearty soba noodles and mochi provide sustained energy. The high-protein, low-fat <a href="https://www.foodinjapan.org/chugoku/yamaguchi/fugu/">fugu </a>(pufferfish) is a seasonal delicacy that&#8217;s also a good source of vitamins and minerals.</p>
  1954.  
  1955.  
  1956.  
  1957. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/10/31082009_s.jpg" alt="peeled mikan" class="wp-image-22048" style="width:801px"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/10/31082009_s.jpg" alt="peeled mikan" class="lazyload wp-image-22048" style="width:801px"/></figure>
  1958.  
  1959.  
  1960.  
  1961. <p><strong>Seasonal Japanese Fruits:</strong> Japanese citrus fruits like yuzu and <a href="https://www.foodinjapan.org/japan/mikan/">mikan </a>(mandarin oranges) are a winter staple. They are packed with Vitamin C, which helps boost the immune system and ward off colds. Yuzu is also known for its calming scent and anti-inflammatory properties.</p>
  1962.  
  1963.  
  1964.  
  1965. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/hakusai-2.avif" alt="hakusai winter food" class="wp-image-30560" style="width:800px"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/hakusai-2.avif" alt="hakusai winter food" class="lazyload wp-image-30560" style="width:800px"/></figure>
  1966.  
  1967.  
  1968.  
  1969. <p><strong>Winter Vegetables: </strong>Root vegetables are abundant in winter and are excellent for warming the body. Daikon (Japanese radish) is rich in digestive enzymes and Vitamin C. Hakusai (Napa cabbage) is low in calories and a good source of vitamins A and C, which are important for maintaining eye and skin health.</p>
  1970.  
  1971.  
  1972.  
  1973. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2023/10/kagoshima-oden.jpeg" alt="鹿児島おでん" class="wp-image-16656" style="width:800px"/></noscript><img decoding="async" width="1024" height="768" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/10/kagoshima-oden.jpeg" alt="鹿児島おでん" class="lazyload wp-image-16656" style="width:800px"/></figure>
  1974.  
  1975.  
  1976.  
  1977. <p><strong>Traditional Dishes: </strong>Hot pot dishes like nabe and oden are the stars of winter cuisine. These dishes are prepared by simmering a variety of ingredients, such as tofu, fish cakes, and winter vegetables, in a light broth. Through this process, the cooking method preserves the vitamins and minerals, while at the same time<strong>,</strong> the combination of ingredients provides a well-balanced, high-protein meal that ultimately promotes warmth and well-being.</p>
  1978.  
  1979.  
  1980.  
  1981. <h2 class="wp-block-heading">Travel Tips for Winter Seasonal Japanese Dishes</h2>
  1982.  
  1983.  
  1984.  
  1985. <ul class="wp-block-list is-style-note_list -list-under-dashed has-swl-main-thin-background-color has-background">
  1986. <li><strong>Warm up with regional nabe (hot pot) dishes</strong> – Each region has its own specialty, perfect for a cold day.</li>
  1987.  
  1988.  
  1989.  
  1990. <li><strong>Visit ramen shops and udon restaurants</strong> – Winter is the best season to enjoy a hot bowl of noodles.</li>
  1991.  
  1992.  
  1993.  
  1994. <li><strong>Explore winter illuminations and Christmas markets</strong> – Many cities host events with seasonal food stalls.</li>
  1995.  
  1996.  
  1997.  
  1998. <li><strong>Try winter-exclusive sake and amazake</strong> – Look for new-release sake or non-alcoholic sweet sake.</li>
  1999.  
  2000.  
  2001.  
  2002. <li><strong>Go to department store food courts (depachika)</strong> – Find premium winter ingredients and prepared dishes.</li>
  2003.  
  2004.  
  2005.  
  2006. <li><strong>Seek out oden stalls</strong> – Find street food stands selling warm, simmered dishes, especially in cities like Tokyo and Osaka.</li>
  2007.  
  2008.  
  2009.  
  2010. <li><strong>Reserve in advance for fugu (pufferfish) restaurants</strong> – Winter is the peak season for fugu, a Japanese delicacy.</li>
  2011.  
  2012.  
  2013.  
  2014. <li><strong>Pack warm layers and a good coat</strong> – The weather is cold, especially in the evening.</li>
  2015.  
  2016.  
  2017.  
  2018. <li><strong>Bring cash</strong> – Many small restaurants and food stalls do not accept cards.</li>
  2019.  
  2020.  
  2021.  
  2022. <li><strong>Learn seasonal food names</strong> – Know names like <em>fugu</em> (pufferfish), <em>kaki</em> (oysters), and <em>taraba-gani</em> (king crab).</li>
  2023.  
  2024.  
  2025.  
  2026. <li><strong>Time your visit</strong> – Visit from December to February for peak winter flavors and events.</li>
  2027.  
  2028.  
  2029.  
  2030. <li><strong>Try regional specialties</strong> – Look for <em>kaki nabe</em> (oyster hot pot) in Hiroshima or <em>snow crab</em> in Hokkaido.</li>
  2031. </ul>
  2032.  
  2033.  
  2034.  
  2035. <h2 class="wp-block-heading">A Rich Tapestry of Taste and Tradition</h2>
  2036.  
  2037.  
  2038.  
  2039. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/winter-food-2.avif" alt="winter food" class="wp-image-30567" style="width:800px"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/winter-food-2.avif" alt="winter food" class="lazyload wp-image-30567" style="width:800px"/></figure>
  2040.  
  2041.  
  2042.  
  2043. <p>The analysis of Japanese winter food reveals a sophisticated blend of geography, tradition, and economic innovation. It is a story told through the rich flavors of branded seafood, the comforting warmth of a regional hot pot, and the unwavering dedication to seasonal perfection. The experience of<a href="https://www.foodinjapan.org/article/japanese-winter-food-warming-dishes/"> Japanese winter food</a> is not just a meal; it is an immersive journey into the heart of a nation&#8217;s soul. It is a journey that will be as rich and rewarding in 2025 as it has been for centuries, offering an authentic taste of a heritage that endures and evolves with the changing of the seasons.</p>
  2044.  
  2045.  
  2046.  
  2047. <div class="swell-block-accordion">
  2048. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  2049. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  2050. <div class="swell-block-faq__item"><dt class="faq_q">What winter ingredients should I try?</dt><dd class="faq_a">
  2051. <p>Yellowtail (buri), snow crab, oysters, root vegetables, and citrus like mikan and yuzu.</p>
  2052. </dd></div>
  2053.  
  2054.  
  2055.  
  2056. <div class="swell-block-faq__item"><dt class="faq_q">How do I find regional winter specialties?</dt><dd class="faq_a">
  2057. <p>Check local tourism sites, ryokan guides, and markets for “seasonal menus” or the local name of the dish (e.g., “regional hot pot”).</p>
  2058. </dd></div>
  2059.  
  2060.  
  2061.  
  2062. <div class="swell-block-faq__item"><dt class="faq_q">When are major winter food events like snow festivals?</dt><dd class="faq_a">
  2063. <p>Dates vary by event. For example, Sapporo Snow Festival is usually in early February. Check the event’s official site before you go.</p>
  2064. </dd></div>
  2065.  
  2066.  
  2067.  
  2068. <div class="swell-block-faq__item"><dt class="faq_q">Do I need reservations for luxury items like fugu or branded crab?</dt><dd class="faq_a">
  2069. <p>Yes. Specialty and high-end restaurants often require reservations, especially on weekends and during peak season.</p>
  2070. </dd></div>
  2071.  
  2072.  
  2073.  
  2074. <div class="swell-block-faq__item"><dt class="faq_q">Are winter foods healthy?</dt><dd class="faq_a">
  2075. <p>Many are. Fatty fish and shellfish provide omega-3s, and citrus fruits are rich in vitamin C.</p>
  2076. </dd></div>
  2077.  
  2078.  
  2079.  
  2080. <div class="swell-block-faq__item"><dt class="faq_q">Is it safe to eat from street food stalls?</dt><dd class="faq_a">
  2081. <p>Generally yes if the stall is busy and food is served hot. Avoid stalls that look unhygienic.</p>
  2082. </dd></div>
  2083.  
  2084.  
  2085.  
  2086. <div class="swell-block-faq__item"><dt class="faq_q">Can tourists safely eat raw seafood (sashimi, sushi)?</dt><dd class="faq_a">
  2087. <p>Yes at reputable restaurants and markets with good reviews, but check freshness and your own health status first.</p>
  2088. </dd></div>
  2089.  
  2090.  
  2091.  
  2092. <div class="swell-block-faq__item"><dt class="faq_q">Are vegetarian or vegan options available?</dt><dd class="faq_a">
  2093. <p>More common in big cities; limited in rural areas. Call ahead or use translation aids to explain your needs.</p>
  2094. </dd></div>
  2095.  
  2096.  
  2097.  
  2098. <div class="swell-block-faq__item"><dt class="faq_q">How do I communicate food allergies?</dt><dd class="faq_a">
  2099. <p>Use short Japanese phrases or an allergy translation card showing the specific allergens.</p>
  2100. </dd></div>
  2101.  
  2102.  
  2103.  
  2104. <div class="swell-block-faq__item"><dt class="faq_q">Any tips for meals at a hot spring inn (ryokan)?</dt><dd class="faq_a">
  2105. <p>Kaiseki meals can be large. Inform the inn in advance about dislikes or dietary restrictions so they can adjust if possible.</p>
  2106. </dd></div>
  2107.  
  2108.  
  2109.  
  2110. <div class="swell-block-faq__item"><dt class="faq_q">What should I check when buying food souvenirs at depachika or markets?</dt><dd class="faq_a">
  2111. <p>Check expiration dates, whether refrigeration is required, and how long it will take to get home.</p>
  2112. </dd></div>
  2113.  
  2114.  
  2115.  
  2116. <div class="swell-block-faq__item"><dt class="faq_q">What should families with children keep in mind at winter food events?</dt><dd class="faq_a">
  2117. <p>Bring warm clothing, plan rest breaks, and be careful with very hot foods and crowded areas.</p>
  2118. </dd></div>
  2119.  
  2120.  
  2121.  
  2122. <div class="swell-block-faq__item"><dt class="faq_q">What are good portable foods for traveling between cities?</dt><dd class="faq_a">
  2123. <p>Warm ekiben (station bento), thermos drinks, and individually wrapped simmered or dried items.</p>
  2124. </dd></div>
  2125.  
  2126.  
  2127.  
  2128. <div class="swell-block-faq__item"><dt class="faq_q">Any etiquette for sharing a hot pot (nabe)?</dt><dd class="faq_a">
  2129. <p>Use shared serving utensils or the provided ladle; avoid using your personal chopsticks to take food directly from the pot.</p>
  2130. </dd></div>
  2131.  
  2132.  
  2133.  
  2134. <div class="swell-block-faq__item"><dt class="faq_q">How can I be sure to try limited seasonal dishes?</dt><dd class="faq_a">
  2135. <p>Check local guides and market hours, confirm festival dates, and reserve seats at popular restaurants in advance.</p>
  2136. </dd></div>
  2137. </dl>
  2138. </div></details>
  2139. </div>
  2140.  
  2141.  
  2142.  
  2143. <p></p>
  2144. <p>The post <a href="https://www.foodinjapan.org/japan/2025-winter-japan-food-travel-guide-a-culinary-journey-through-seasonal-delicacies-and-regional-specialties/">2025 Winter Japan Food Travel Guide: A Culinary Journey Through Seasonal Delicacies and Regional Specialties</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2145. ]]></content:encoded>
  2147. <wfw:commentRss>https://www.foodinjapan.org/japan/2025-winter-japan-food-travel-guide-a-culinary-journey-through-seasonal-delicacies-and-regional-specialties/feed/</wfw:commentRss>
  2148. <slash:comments>0</slash:comments>
  2151. </item>
  2152. </channel>
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