Kyoto Brand Products【Summer】
| 春 | 夏 | 秋 | 冬 |
- Kamo-Nasu Eggplant
- Kyo Yamashina Eggplant
- Fushimi Chilli Pepper
- Manganji Pepper
- Shishigatani Squash
- Kyo Summer Soybeans
- Kyo Mizuna (Japanese mustard greens)
- Kyo Mibuna (Japanese variety of wild mustard)
- Kujo Green Onions (Welsh onions)
- Kyo Kokabu (Small turnip)
- Kyotango Melon
- Tango Guji (Horse-head fish)
- Kyo Tamba Daikoku Hon Shimeji Mushrooms
- Tamba Azuki Beans, Product of Kyoto Prefecture
- Black Soy Beans - New Tamba Black, Product of Kyoto Prefecture
- Kyo-Yamashina Eggplant Kyoto Pickles
- Iwai (brewer’s rice) - Kyoto Sake
1.Kamo-Nasu Eggplant
As the saying goes “First - Fuji, second - hawks, third - eggplants”, eggplants have been referred to as a sign of good luck for a long time. Because the words “eggplant” and “to achieve” are homonyms in Japanese, people believed that it can lead you to accomplish your desires. In the Edo era, it was said about the Kamo-nasu that “eggplants come in different colors - purple, yellow, and white, but the the purple colored ones are great. There are also different shapes, such as long and thin eggplants, but the flavor of big round eggplants from Rakuto Kawara (present Sakyo Ward, Yoshida, around Tanaka) as the best”, according to the description found in the books. The present Kamo eggplant type is carefully nurtured by the people of Kamogamo. It is a masterpiece of Kyoto and is said to be the queen of eggplants. Kamo eggplants are characterized by its white color under the calyx (the outermost group of floral parts) and its heavy weight.
2.Kyo Yamashina Eggplant
It is a plump egg-shaped vegetable, with fine pulp and a lot of moisture. It was mainly cultivated in Yamashina and was the main eggplant variety in Kyoto until the early Showa era. However, due to its low yield, it was replaced by other varieties. The skin is very thin, which makes its distribution difficult, but the softness and taste are outstanding. It tastes great simmered, grilled and pickled.
3.Fushimi Chilli Pepper
The Fushimi chilli pepper is recorded in “Yoshufushi” magazine from 1684, as the famous product of Fushimi, Yamashiro Province. There is evidence that it has been cultivated around Fushimi for a long time. It is also called, “string pepper”, known for being the longest among the elongated chilli peppers, which can reach up 20cm. Many people in Kyoto grow it in their home gardens, not only for the fruit of the plant, but also for their leaves (Kigosho), for they are cooked as Tsukudani (preserved food). This practical vegetable is edible and goes well in grilled, fried, or stewed dishes. This vegetable is rich in dietary fiber, calcium and vitamin C, which helps the body to cope with the summer fatigue. It is a great gift our ancestors in Kyoto left for us and their future generations.
4.Manganji Pepper
It is said that the Manganji pepper, originated in Maizuru, by crossing the Fushimi Chilli Peppers with the Big Green Peppers in the late Taisho period. While it has the size to be the king of peppers, its flesh is soft, sweet, has fewer seeds, and it is easy to eat. This delicious pepper appeared on the Kyoto market some 20 years ago. Due to its pleasant taste and interesting shape, they are gradually making their way into the market. This new Kyoto vegetable (Kyo-Yasai) is quickly gaining popularity.
5.Shishigatani Squash
The “Kabocha Kuyo” (Pumpkin Service) event, which takes place at Anrakuji Temple, in Shishigatani, Sakyo Ward, has been continuously held for 300 years. During the Edo period, chrysanthemum pumpkins were brought back from Tsugaru and have mutated, taking the shape of the present day Shishigatani Squash. During the middle of Meiji period, people mostly ate Shishigatani Squash when it came to eating squashes in general. Nowadays, there is hardly anyone left, who cultivates this squash in Shishigatani, so the main production area has become Ayabe City in Central Kyoto Prefecture. People attend a “Kabocha Kuyo” to express their gratitude for food and to receive blessings for continued health, for the Kabocha (squash) has benefits for fighting paralysis. The Shishigatani Squash contains alpha-Linolenic acid, which helps prevent diseases in adults. Even without scientific analysis, our ancestors seem to have had this insight.
6.Kyo Summer Soybeans
Kyo Summer beans are summer limited Edamame (soy) beans, produced from the Black Soybeans in Tamba. The beans are big and flavorful, and full of sweetness, with a soft and enjoyable texture. Together with the autumn soybeans “Purple Beans”, you can enjoy the Black Soybeans of Tamba throughout the summer and autumn seasons. Carefully selected large-sized beans that have just enough sweetness in them are selected for delivery. They are rich not only in protein, but in vitamin C and calcium as well. In addition, the boiled beans can be enjoyed when added to rice, salads and mixed vegetable tempura.
7.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.
8.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.
9.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.
10.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.
11.Kyotango Melon
Kyotango City faces the sea, and it is also a place where you can find delicious fruits. One can cultivate melon from early summer through autumn. Kyotango melons are considered a top quality melon, cultivated in Kyotango City. The melon is grown in an environment where the climate and temperature is most suitable for this fruit, especially the excellent drainage is, and the abundance of sunshine that it receives. Each melon is grown carefully under strict quality management in order to produce the perfect melons both in appearance and in taste. The sweet and mellow fragrance of the fruit are the features of the Kyotango Melon.
12.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.
13.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.
14.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.
15.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.
16.Kyo-Yamashina Eggplant Kyoto Pickles
The Kyo-Yamashina eggplant represents the summer vegetable of Kyoto. The Tsukemono (traditional pickles) is made using only Kyo-Yamashina brand eggplants. The taste is maximized and the unique appearance of Kyo-Yamashina eggplant can also be enjoyed. Each store has its own way of eating and producing delicious Kyo-Yamashina eggplant dish. You can compare them!
17.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.
