Kyoto, the “City of Ten Thousand Shrines,” beckons travelers with its gilded Kinkaku-ji Temple, enchanting geishas in Gion, and the serene Arashiyama Bamboo Grove. Yet, beyond these iconic sights lies a rich food culture, brimming with high-quality cuisine and distinct local specialties. From the elaborate kaiseki ryori course meals to the comforting cup of green tea, Kyoto offers a feast for the senses. If you’re wondering “What Food Is Kyoto Known For?”, prepare to embark on a delectable exploration.
Kyoto’s culinary landscape is deeply influenced by its environment – its geographic location, topography, and access to fresh water. As Japan’s capital for over a millennium, Kyoto’s history has profoundly shaped its food culture, making it the ideal destination to experience authentic Japanese traditions. Whether you’re a health enthusiast or a gourmand, Kyoto caters to every palate, with its abundance of local vegetables, superfoods, and a delightful array of traditional and innovative specialties.
Kyo Ryori: The Heart of Kyoto Cuisine
Before diving into specific dishes, understanding Kyo-ryori is essential. This encompasses the five styles of Japanese cuisine that originated in Kyoto: kaiseki ryori, shojin ryori, honzen ryori, daikyo ryori, and obanzai. Kyo-ryori stands out for its use of seasonal ingredients, artistic presentation on handmade lacquerware and ceramics, and meticulous attention to detail in texture and color, all harmonizing to represent the current season.
Here are three essential Kyoto cuisine styles to experience:
1. Kaiseki Ryori: A Symphony of Flavors
Kyoto is the birthplace of kaiseki ryori, a traditional Japanese multi-course meal that elevates dining to an art form. Seasonal ingredients, time-honored techniques, and exquisite presentation converge to create a culinary experience that delights all the senses. Originally stemming from cha kaiseki (tea kaiseki), a meal served before tea ceremonies, kaiseki has since evolved into its own distinct art form. For a sublime kaiseki experience and to witness the mastery of top Japanese chefs, Kyoto is the ultimate destination.
2. Shojin Ryori: Vegetarian Temple Cuisine
Shojin ryori is a traditional Japanese Buddhist cuisine that excludes meat and animal products. This vegetarian (and sometimes vegan) cuisine is enjoyed in Buddhist temples throughout Japan, using fresh, simple ingredients. As with other Kyo-ryori styles, emphasis is placed on textures, flavors, and artistic presentation. Originating in China, shojin ryori found a home in Kyoto, with Manpuku Temple (Manpuku-ji) being one of the first to embrace it. The city’s numerous temples and restaurants offer ample opportunities to savor this wholesome cuisine.
3. Obanzai: Kyoto Home-Style Cooking
Obanzai represents Kyoto’s take on home-style cooking, following the traditional Japanese meal layout of ichiju-sansai (rice, soup, and three side dishes). Obanzai restaurants elevate the comforting and familiar aspects of Japanese home cooking, with experienced chefs extracting the deep umami flavors that define Japanese cuisine. Using fresh, local ingredients, obanzai highlights the best regional specialties. Unlike the special-occasion nature of kaiseki ryori, obanzai offers an accessible, everyday culinary experience.
Kyoto’s Local Specialties: A Culinary Treasure Trove
Beyond Kyo-ryori, Kyoto boasts a variety of local dishes. These specialties may appear within a kaiseki meal or stand alone as must-try treats.
- Yuba
- Kyoto Sake
- Kyoto Soba (Buckwheat Noodles)
- Kyoto Sushi: Saba-Zushi (Mackerel Sushi)
- Tsukemono (Pickled Vegetables)
- Hamo (Conger Eel)
- Matcha Green Tea Desserts
- Yatsuhashi: Japanese Sweets
1. Yuba: Tofu Skin Delight
Kyoto shines as a hub for healthy cuisine, showcasing yuba, a protein-rich superfood. Yuba, or “tofu skin,” is made from heated soy milk. These delicate sheets can be layered, enjoyed in soups, or even fried into chips. Yuba is a staple in both kaiseki and shojin ryori. Packed with antioxidants, anti-aging properties, and protein, all while remaining low in calories, yuba is a must-try Kyoto specialty.
2. Kyoto Sake: Brewed with Pure Water
Pairing Kyoto’s delicacies with local Japanese sake is a must. Kyoto, particularly Fushimi, is renowned for sake production. Fushimi’s springs, meaning “underground water,” contribute to the refreshing and mild taste characteristic of Kyoto sake. The “soft” water of Kyoto is prized for its quality, allowing the natural flavors of soba, tofu, and sake to shine. The Fushimi Inari Taisha Shrine, dedicated to Inari, the god of rice, further emphasizes the spiritual connection to sake production in Kyoto.
3. Kyoto Soba: Noodles of Distinction
Kyoto’s soft groundwater also contributes to the high quality of soba, or buckwheat noodles. Kyoto boasts several soba specialties, including cha soba, nishin soba, and kamo namban soba. Nishin soba features a sweet and salty braised pacific herring topping, while kamo namban soba consists of soba noodles in a broth with leeks or scallions and duck. Cha soba, or green tea soba noodles, blends buckwheat flour with high-quality green tea powder from Uji, lending a vibrant green color and unique flavor.
4. Kyoto Sushi: Saba-Zushi (Mackerel Sushi)
Saba-zushi is a traditional Kyoto sushi, distinct from the Edo-style nigiri found in Tokyo. This mackerel sushi uses pickling methods to extend its shelf life. Historically, Kyoto’s landlocked location made fresh fish scarce. The mackerel was heavily salted and wrapped in bamboo sheaths to survive the journey. This lightly pickled mackerel sushi offers a unique flavor profile compared to its Edo-style counterpart.
5. Tsukemono (Pickled Vegetables)
Tsukemono, or pickled vegetables, are another preserved specialty of Kyoto. Before refrigeration, pickled vegetables were vital for survival. Kyoto is known for shibazuke (eggplant with red perilla leaves), senmaizuke (thinly sliced Shogoin turnip), and sugukizuke (sour pickled turnip). Kyoto’s Nishiki Market, dubbed “Kyoto’s Kitchen,” is the ideal place to discover a variety of colorful tsukemono.
6. Hamo (Conger Eel)
The Gion Festival is also known as the “Hamo Festival,” highlighting hamo, a sea eel or conger eel. A prized summertime ingredient, hamo is a Kyoto delicacy. The tender white flesh can be boiled, grilled, deep-fried, served as sashimi, or in hot pots. Boiled hamo is often served cold with ume (Japanese plum) sauce. The conger eel’s resilience allowed it to survive the journey to landlocked Kyoto, and its preparation requires skilled chefs to navigate its numerous tiny bones.
7. Matcha Green Tea Desserts
Japanese desserts and green tea are a match made in heaven. Kyoto offers delectable green tea-flavored desserts, from matcha ice cream to green tea tiramisu, and even “matcha fondue.” Kyoto is the ultimate destination for matcha desserts made with high-quality Uji matcha.
8. Yatsuhashi: Iconic Kyoto Souvenir
Yatsuhashi is the quintessential Kyoto omiyage, or souvenir. There are three types of yatsuhashi: the classic baked version with cinnamon, nama yatsuhashi (raw yatsuhashi), a flat, rectangular piece of steamed mochi in flavors like cinnamon, chocolate, and matcha, and the anko-filled version of nama yatsuhashi, a triangular packet of mochi with sweet red bean paste.
Plan Your Kyoto Culinary Adventure
Kyoto’s food scene offers an unparalleled variety of local specialty dishes unique to Japan’s ancient capital. From sake brewed with pure Kyoto water to meticulously prepared matcha desserts, Kyoto provides a culinary experience that will leave a lasting impression. Now that you know what food is Kyoto known for, you can fully savor your journey to this city of shrines.
