春

夏

秋

冬

1. Kamo-Nasu Eggplant
2. Manganji Pepper
3. Purple Soybeans
4. Ebi-Imo (Shrimp-shaped taro)
5. Kyotango Pear
6. Tamba Kuri (Chestnut)
7. Kyo Mizuna (Japanese mustard greens)
8. Kyo Mibuna (Japanese variety of wild mustard)
9. Kujo Green Onions (Welsh onions)
10. Kyo Kokabu (Small turnip)
11. Tango Guji (Horse-head fish)
12. Kyo Tamba Daikoku Hon Shimeji Mushrooms
13. Tamba Azuki Beans, Product of Kyoto Prefecture
14. Black Soy Beans - New Tamba Black, Product of Kyoto Prefecture
15. 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.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.

3.Purple Soybeans

The Purple Bean is an Edamame bean (soy) that is produced from the Tamba Black Soybeans, where they boast top in quality in Japan. It got its name from the light purple colored skin of the bean and the hood-like shape of the bean shell. Among the farmers in Tamba, the “Edamame Festival” is known as and has been popular since the ancient times. The large-sized beans are rich in texture and sweet in flavor, which are the characteristics of this Purple Bean (autumn Edamame). You can enjoy it not only as regular Edamame, but also with rice, salads and tempura.

4.Ebi-Imo (Shrimp-shaped taro)

Ebi-Imo is a type of taro, produced through a different cultivation method. During An’ei, the ancestor of today’s “Imobou” (name of restaurant), Hirano Gondayu planted the taro seeds, brought back by Shorenin from Nagasaki, enabling the cultivation of the shrimp-shaped taro, called Ebi (shrimp)-Imo (taro). The striped creases found on the skin resembles a shrimp. It is one of the best tasting vegetable among a number traditional vegetables, characterized by the density of the root plant, and its shape not easily broken even when cooked. The famous “Imobou” dish, cooked with Cod fish is not only the name of Kyoto’s restaurant. It represents one of the “Obanzai” (Traditional Kyoto-style dish) dishes and has been popular in many homes since the old days.

5.Kyotango Pear

Kyotango pears are cultivated in northern Kyoto, in the Tango peninsula. It is the 21st Kyoto brand product, which gained its official recognition in 2000. It is cultivated in the peninsula under the sunshine, where the air is clean and the water is pure. The cultivation history of Kyotango pear goes back to Meiji period. It is known for the freshness that harmonizes with the sweetness. Each fruit is measured with a sensor, and only those above certain levels are recognised as products. You can enjoy these melons in various desserts, such as a compote!

6.Tamba Kuri (Chestnut)

The most well-known chestnut is the Tamba chestnut in Japan. With its long history and richness in taste, Tamba chestnuts represent Kyoto’s traditional autumn vegetables. Kameoka, Funaigun, Ayabe, Fukuchiyama, and Yakuno are part of the Tamba region, Tamaba chestnuts were served as an offering and also influenced the annual rice tax during the Edo period. Chestnuts were introduced as a form of currency replacing the rice in Tamaba for a certain period of time. Because of this history, many producers became highly interested and have improved the quality of the chestnuts over time. After years of research, the cultivation process have increased after many years of experience. The Tamba chestnuts is not just a single product, but also something that is special to the region and its people, carefully grown by passionate farmers and the favorable climate of Kyoto.

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.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.

12.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.

13.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.

14.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.

15.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.