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夏

秋

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1. Japanese Rapeseed
2. Kyo Bamboo Shoot
3. Kyo Kokabu (Small turnip)
4. Kyo Mizuna (Japanese mustard greens)
5. Kyo Mibuna (Japanese variety of wild mustard)
6. Kujo Green Onions (Welsh onions)
7. Tango Egg Cockle (bivalve mollusc)
8. Tango Guji (Horse-head fish)
9. Kyo Tamba Daikoku Hon Shimeji Mushrooms
10. Tamba Azuki Beans, Product of Kyoto Prefecture
11. Black Soy Beans - New Tamba Black, Product of Kyoto Prefecture
12. Iwai (brewer's rice) - Kyoto Sake

1.Japanese Rapeseed

The Fushimi Rapeseed is cultivated as cut flowers in the winter, but sometimes only the bud is picked and served as an edible dish item. It has both a pleasant texture, and a distinct pungent taste. This spring ingredient will satisfy not only your stomach, but your heart too. Another notable thing about the Japanese Rapeseed is its nutritional value. It contains three times more β-carotene and calcium than the broccoli, king of the green vegetables. “Pickled Rapeseed” has been known as one of Kyoto’s pickle products produced in the winter, ever since the past.

2.Kyo Bamboo Shoot

There are two theories about the origin of the bamboo. The theory established at the foot of Nishiyama, says that Ingen, a monk from the Ming Dynasty, brought back the mother bamboo of “Mousoudake” (Moso Bamboo), when he visited Manpuku Temple on Mt. Obaku in Uji, in 1654. The other theory claims that a Zen priest was abroad in China during the Tang Dynasty, and had brought it home and planted it near Okukaiinji Temple, in Nagaokakyo. Without any acridity, the soft and sweet tasting bamboo shoots of Kyoto are ranked the highest in Japan. They are produced from bamboo fields, which are managed exclusively by bamboo specialist farmers. The fertilization, soil placement, bamboo thinning etc. are all carried out manually by the farmers. When the cherry blossoms are in full bloom, the whole Nishiyama area becomes filled with sprouting bamboo shoots. You can find banners with “Morning Harvest Bamboo Shoots” written on them, attracting crowds of people waiting to buy their fresh bamboo shoots, for they are dug up early in the morning.

3.Kyo Kokabu (Small turnip)

This type of turnip is one of the oldest vegetables, and its cultivation was encouraged as a supplement to the five grains (staple food) in the 7th year of Jito (year 693). The Kyo Kokabu (turnip) was nurtured in Kyoto’s climate, where it gets its pure white skin, beautiful shape, and its fine dense flesh, with a delicate sweetness; just like a real work of art. Starting with Kyoto Pickles and steamed turnip dishes, the Kyo Kokabu is an indispensable ingredient in Kyoto cuisine. Moreover, this type of turnip can be enjoyed not only in wide varieties of raw dishes, such as salads, but its leaves can also be cooked in delicious meals. By all means enjoy the Kyo Kokabu turnip, produced with such care.

4.Kyo Mizuna (Japanese mustard greens)

It has deep-cut leaves as its main characteristic. Mizuna is believed to have been cultivated in Kyoto since before the Edo period, as records of “Yoshufushi” Magazine report that is was cultivated around Toji Temple and Kujo neighborhood. Kyoto’s Mizuna is also called, Sensuji Mizuna. It has very thin, delicate, white leaf stalks, which contrasts beautifully with the green. Large 4kg bags were sold in large quantities in the past, but recently the small packages have become very popular and sell quickly. Kyo Mizuna is soft, and crisp and is naturally suitable for hot pot dishes, but also good for salads. It represents one of Kyoto’s vegetables (Kyo-Yasai), which can be enjoyed all year round.

5.Kyo Mibuna (Japanese variety of wild mustard)

It is said that Mibuna was naturally produced as hybrids in the 1800s, from Mizuna plant and was largely produced in Central Kyoto, near where it is known today as Mibudera Temple. It is characterized by its long thin leaves, shaped like a spatula. They were originally sold in large stocks, but similar to Mizuna, shipments in small stocks increased all around the year. With a mild mustard aroma, it was added in Kyoto pickles a long time ago and has been handled as a luxury food item ever since. It can be used in various ways, such as for fried or boiled foods, marinated or in salads. Vitamin C and fiber richness are among the features of the Kyoto Mibuna plant.

6.Kujo Green Onions (Welsh onions)

The slimy substance inside the leaves is the secret to the original sweetness and softness in quality of the Kujo green onions. The history of the green onion cultivation in Kyoto is very long. Past records show that it was introduced 1,300 years ago, during the Wado era. Kujo onions represent a variety of leaf onions (green onions) in Japan, while Kanto has deep-rooted onions (white onions). Kujo green onions were first cultivated in the Kujo area, southern region of Kyoto, hence this is how it got its name. Unlike the white onions, the green leaved onions contain a lot of carotene and vitamin B. Warm miso soup with plenty of Kujo onions is said to be an effective medicine for colds. Kujo onions is one of Kyoto’s vegetable (Kyo-Yasai), where it can be eaten in various dishes, such as pot dishes, Sukiyaki, side dishes, as well as in other Japanese cuisines.

7.Tango Egg Cockle (bivalve mollusc)

The Tango Egg Cockle are kept at Kyoto Institute of Oceanic and Fishery Science. They are transferred to a raft and are nurtured for one year. This practice can only be seen in the Tango area in Kyoto.
These bivalve molluscs can be taken to the Pacific Ocean, but they may not be able to survive the summer due to the lack of oxygen and the harsh environment. Whereas the water in Tango is warm and the environment is gentle and comfortable throughout the year allowing them to feed off of the plankt. Their size is 2-3 times greater than the typical molluscs. Tango Egg Cockle meat becomes thicker as it grows and it is soft and sweet.
The Tango Egg Cockle can be eaten fried or boiled. Also, it is said that the name comes from the resemblance of the mouth of shucked shellfish.

8.Tango Guji (Horse-head fish)

Tango Guji, known as a Horse-Head fish is a white meat fish, where the simple, but sweet taste is essential in Kyoto’s dishes. The longline fishing method is used to capture the fish, therefore the fish is not touched and the temperature is maintained and is kept fresh. In addition, only the most beautiful, scratchless, and freshest Horse-Head fish have been delivered. Because they are soft, it can also be eaten as dried-fish or pickled with miso (Miso-zuke). Other than that, it can be eaten together as Sashimi, Shioyaki, Teriyaki, Sakemushi, Karaage, Shabu-shabu and Sushi.

9.Kyo Tamba Daikoku Hon Shimeji Mushrooms

Having the “smell of a Matsutake mushroom, but the taste of a Hon Shimeji mushroom”, this Hon Shimeji mushroom is known as the Kyo Tamba Daikoku Hon Shimeji mushroom. It is grown in the Tamba region and can be purchased throughout the year. Its unique resemblance of Daikoku (God of Wealth), is the origin of how it got its name. It can be enjoy through various cooking methods, such grilled, stewed, or fried.

10.Tamba Azuki Beans, Product of Kyoto Prefecture

Tamba Azuki Beans, Produced in Kyoto (Tamba Daishounagon Azuki). Tamba Azuki Beans have a big horn and is pearly in color and also has a unique fragrance. Southern Kyoto, which consists of Kameoka and Funaigun, are blessed with land and weather which enables the production of high-quality red Azuki beans. Samurais were forced to seppuku, but the court noblemen of the Dainagon rank did not have to commit suicide. Thus the name Dainagon was given to the red beans, in which the skin of beans cannot be cut. The production of Kyoto Daishounagon Azuki bean is known for maintaining the best of its kind in terms of taste, quality and size. Even within the Kyoto vegetable category, these chestnuts are praised for its delicious flavor.

11.Black Soy Beans - New Tamba Black, Product of Kyoto Prefecture

Kyoto’s black soybeans, “Shin-tamba-guro” is known to be big in size with no wrinkles on the surface, where the shape will not be distorted despite being boiled. It has long been said that Tamba’s black soybeans are black, and is known for its taste, but in addition it is known throughout the country for its beautiful appearance. The early beginnings of cultivation is not known, but it is said to be during Edo period in Kyoto. The difference in temperature between the day and night, as well as the fog in autumn, are the conditions that help ripen the beans. The taste, quality and size are best in Japan, and it is considered healthy as it contains calcium, vitamins, as well as protein.

12.Iwai (brewer's rice) - Kyoto Sake

Iwai (meaning celebration) is a brewer’s rice that was produced in year 8 of Showa era (1930), and it has been known for producing the perfect rice for Japanese sake making. This type of rice gained high recognition for producing Sake. However, the last production was in 1973, as the length of the rice stalks no longer suited the newer machineries that were being introduced to produce Sake. The demand for producing Kyoto Sake using Kyoto’s Iwai rice had increased, and as a result, the government, producers, and the Sake makers made an effort to revive the Sake production. Thus, the production was re-started in 1992, and in 2012, the Iwai rice was recognised as a brand product.