Why are Kyoto vegetables so special? | The history and culture of Kyoto vegetables

Beloved Kyoto Vegetables

One of the attractions of Japanese food culture is the variety of ingredients that are rooted in the region and history. Among them, "Kyoto vegetables", a traditional vegetable that represents Kyoto, have been loved as something special. In this article, we will explore the history and cultural background of Kyoto vegetables and unravel their appeal.

What are Kyoto vegetables? Their definition and characteristics

Kyo-yasai is a general term for traditional vegetables grown mainly in Kyoto Prefecture. Unlike ordinary vegetables, they have a strong regional and traditional character and have long been used in Japanese imperial court cuisine and tea ceremony hospitality. For this reason, Kyo-yasai have a sense of luxury, and you can sense the care that has gone into their taste and nutritional value.

The history of Kyoto vegetables

Kyoto vegetables have a long history, and are said to have been cultivated since the Heian period. Kyoto was once the capital of Japan, and a place where Japanese culture flourished, including imperial court cuisine and the tea ceremony. For this reason, Kyoto vegetables became popular as a high-quality food ingredient. The climate and topography of Kyoto are also suitable for cultivating Kyoto vegetables, which has also contributed to their development.

Varieties and characteristics of Kyoto vegetables

Kyoto vegetables that are also associated with OYAOYA include Mibu mustard greens, Kujo green onions, Manganji peppers, Kamo eggplants, Shogoin radishes, and Fushimi peppers. These vegetables have their own unique varieties and cultivation methods, and have been cultivated to suit the local climate. The nutritional value and flavor of each vegetable are also major attractions of Kyoto vegetables.

Reasons for loving Kyoto vegetables and OYAOYA's dried vegetables

Kyoto vegetables are loved because of their rich flavor and high nutritional value. They are also popular with many people because they are compatible with Japanese cuisine that makes use of local ingredients and values ​​the sense of the seasons. Furthermore, Kyoto vegetables give you a sense of history and culture, which further enhances their appeal as food.

OYAOYA sells dried vegetables made from Kyoto vegetables such as Manganji chili peppers andKujo leeks . Dried vegetables can be eaten as is, or used in cooking, making it easy to enjoy Kyoto vegetables. Drying also condenses nutrients and improves shelf life, making them a great choice for health-conscious people.

The future of Kyoto vegetables

Nowadays, Kyoto vegetables are highly regarded both in Japan and overseas, and are used by many restaurants and chefs. Local farmers and technicians are also working to develop new varieties and improve cultivation methods, so it is expected that the appeal of Kyoto vegetables will continue in the future.

At the same time, there is a demand for sustainable cultivation methods that are environmentally friendly while respecting tradition and regional characteristics. However, Kyoto vegetables are still far from being on the dinner table. OYAOYA looks forward to bringing Kyoto vegetables, carefully grown by farmers, to your dinner table through our dried vegetables.