Kyoto restaurants serve a variety of dishes
Traditional Japanese cuisine such as Kyo-kaiseki, tempura and sushi is always prepared to emphasize the natural taste of the ingredients, the changing of the seasons, and is served in a manner that is pleasing to the eye.
Kyo-kaiseki
Kaiseki cuisine is designed to satisfy the desire for food so that one no longer feels hungry. It developed as a simple meal provided before the tea in tea ceremony. Kyo-kaiseki is served, often quite elaborately, as the evening meal at most traditional inns and at fine restaurants throughout the city. It is generally always vegetarian. Care is taken to make sure the seasonal aspects, taste of the ingredients, temperature and aroma of the food are perfect.
Fu Cuisine
Fu or wheat gluten is a healthy delicacy that is commonly boiled, giving it a distinctly chewy texture. When it is fried, it is crispy and has a savory smell. It can also be made into sweets.
Tofu Cuisine
Tofu or soy bean curd is high in protein, and low in calories and cholesterol. It can be enjoyed simply with soy sauce and a bit of ginger or simmered in hot broth (yudofu) and eaten with soy sauce and various condiments. Restaurants specializing in Yudofu are concentrated in the Sagano and Nanzenji areas.
Shojin Zen-style Vegetarian Cuisine
Shojin cuisine, prepared with vegetables, grains and seaweed (with no meat of any kind) was developed by Chinese Zen monks more than 700 years ago.
Kyoto Vegetables
Certain types of vegetables grown in Kyoto are considered special local products. Very tasty and nutritious, Kyoto vegetables have played an important part in Kyoto cuisine since ancient times. Many of these vegetables (such as Kujo leeks, Kamo egg plants and Shogoin turnips) are strongly associated with the area they are grown in.
Yuba Cuisine
Yuba, made by drying the whey from soy bean milk, is an essential ingredient in Kyoto cuisine. It is usually used when cooking vegetables, making soup or preparing pot dishes. It can also be fried, or eaten raw with wasabi horseradish and soy sauce.
Kanmi (Japanese sweets)
Kanmi refer to all kinds of Japanese sweets, cakes, candies and desserts. Some typical confections include anmitsu (jelly cut in cubes served with seasonal fruits and honey sauce), yokan (red bean flavored jelly) and dango (sweet dumplings).
Monzengashi Sweets
Monzengashi literally translated means sweets sold in front of temples and shrines. All monzengashi have their own long history and are highly popular among the local people.
Kyoto Pickles
A taste that has made the Old Capital famous, Kyoto pickles are made using traditional processes resulting in salty delicacies that colorful and perfectly complement traditional Japanese cuisine.
Sake
Good-quality rice, sweet ground water and cold winters make Kyoto ideally suited for brewing excellent sake. Sake made in the Fushimi area of Kyoto is prized for its sweet and mellow taste.
