JavaScript‘Ήž‚̃uƒ‰ƒEƒU‚Å‚²——‚­‚¾‚³‚¢B
ƒgƒbƒv„„‹ž‚̃uƒ‰ƒ“ƒhŽY•i‚̏Љî
English@|@“ú–{Œê

ƒuƒ‰ƒ“ƒh‹ž–ìØ‚̏Љî

Introduction of the Kyoto brand Items
‚Ý‚¸Ø
Mizuna Greens

Mizuna (potherb mustard) from Kyoto, characterized by its deeply jagged leaves, is crisp yet mild, and rich in vitamin E. Goes well with rich meats, and is a staple part of everyday Kyoto dishes, like simmering with fried bean curd, in salads, mixed with mustard, pickles etc.

Season: all year round.

back to top of page ª@
p¶Ø
Mibuna Greens

Mibuna, a natural hybrid of Mizuna, has spatula-shaped leaves. It has a slight piquancy and flavor, rich in vitamin C and dietary fiber.
Its refreshing taste suits dressed or sautéed dishes, and young pickles.

Season: all year round.

back to top of page ª@
‹ãð‚Ë‚¬
Kujonegi (Green Onion)

Kujonegi's beautiful green straight leaves are soft and sweet with a pleasing flavor.
Rich in carotene and vitamin B, it is well suited for seasoning, Japanese nabe (a one-pot dish cooked at the table), sukiyaki, and dressed dishes.

Season: all year round.

Back to top of pageª@
‹ž’O”g‘单–{‚µ‚ß‚¶
Kyo-tamba Daikoku Honsimeji
(Lyophyllum shimeji, Mushroom)

The shimeji mushroom which is saying that "matsutake mushroom has the best aroma, and shimeji mushroom has the best taste" is hon-shimeji mushroom(Lyophyllum shimeji), and it is this mushroom. Kyo-tamba daikoku hon-shimeji mushroom is grown in Tamba region, and it can be purchased throughout the year. The name comes from the unique shaped like a Daikokuten(god of wealth).
You can enjoy a various cooking methods such as stewing, grilling, and deep-frying.

Season: all year round.

Back to top of page↑@
‰ÔØ
Hana-na(Greens)

Hana-na is an edible rapeseed bud of the Fushimi Ornamental Rape. Rich in vitamin C, the bud that emerges in the spring has a delightful crunchy texture and unique pungent taste.
It is suited for dishes dressed with mustard or soy sauce, as an ingredient of clear soup, and as pickles.

Season: Mid-December to mid-April.

Back to top of pageª@
‹ž‚½‚¯‚Ì‚±
Kyo-Takenoko (Bamboo Shoots)

Kyo-Takenoko, also known as soft roe bamboo shoots, is so white and soft that it may be eaten raw. Lacking the harsh taste of other bamboo shoots, it is sweet and has an excellent flavor that some people consider the best in Japan.
Its delicious fresh taste is suitable as an ingredient in clear soup, mixed with sansho Japanese pepper leaves, cooked with wakame seaweed, and tempura.

Season: Early March to early May.

Back to top of pageª@
‰ê–΂Ȃ·
Kamo-Nasu (Eggplant)

Weighing around 250g the ball-shaped Kamo-nasu has a dense flesh, which keeps a good shape even after simmering. It is rich in vitamin C.
Dengaku, fried and served with sweet miso sauce, is popular way of cooking it.

Season: Early May to late October.

Back to top of pageª@
•šŒ©‚Æ‚¤‚ª‚炵
Fushimi-Togarashi (Green Peppers)

Fushimi-Togarashi was once cultivated in the Fushimi area but nowadays is produced across the entirety of Kyoto Prefecture. It is one of the most slender varieties, not spicy, but rich in calcium and dietary fiber.
It is suitable for grilling lightly, simmering, or tempura.

Season: Early May to late October.

Back to top of pageª@
–œŠèŽ›‚Æ‚¤‚ª‚炵
Manganji-Togarashi (Green Peppers)

Manganji peppers are originally from Maizuru, and are large in size. They have a thick, soft flesh with a touch of sweetness. The pepper can be cooked in various ways, including baking, simmering, and frying as it has few seeds.
It is rich in vitamin C and dietary fiber.

Season: Late May to late October.

Back to top of pageª@
‹žŽR‰È‚È‚·
Kyo-Yamashina-Nasu (Eggplant)

Kyo-Yamashina-Nasu is round and plump, and its skin and flesh are soft but still retain a firm texture.
It is rich in minerals such as potassium and phosphorus.
It is exquisite when simmered, grilled and in Nukazuke form, a kind of pickle fermented in rice bran.

Season: Mid-June to late October.

Back to top of pageª@
Ž­ƒ–’J‚©‚Ú‚¿‚á
Shishigatani-Kabocha (Pumpkin)

As its flesh is dense and firm, it maintains its shape and texture even after cooking for a long time. It is rich in vitamin C.
Due to its unique, gourd-like shape it can be filled with minced meat and cooked, or even used as a ornamental plant as well.

Season: Mid-July to early August.

Back to top of pageª@
Ž‡‚¸‚«‚ñ
Kyo-Natsuzukin (Soybeans)

It was developed from the Tambaguro soybean and is produced only for a limited time during the summer. Only large beans are selected to send to market, and their sweet flavor and chewy texture make them well suited for boiling, tempura and adding to rice and salad.

Season: Mid-to-late August.

Back to top of pageª@
Ž‡‚¸‚«‚ñ
Murasaki-zukin (Purple Hood Beans)
(Soybeans)

It was developed from the Tambaguro soybean and is produced only for a limited time during the autumn. Its large sized sweet beans are of course rich in protein, vitamin C, as well as calcium.
The name murasaki-zukin, which means "purple hood", comes from the color and shape of each bean skin.

Season: Mid-September to late October.

Back to top of pageª@
‹ž‚±‚©‚Ô
Kyo-Kokabu (Turnip)

The texture of this beautiful round, white bulb is dense yet fine.
It is widely used in steamed turnip dishes and salads. The leaves can also be enjoyed in various ways.

Season: Early May to mid-July; mid-September to mid-December.

Back to top of pageª@
‚¦‚Ñ‚¢‚à
Ebiimo (Potato) (Taro)

A kind of taro, its shape and unique striped pattern give it its name of "shrimp taro" in Japanese.
As it has dense flesh, it remains firm even when simmered. It is rich in vitamin C and E. It is typically cooked by being stewed with dried cod.

Season: Late October to late February

Back to top of pageª@
–xì‚²‚Ú‚¤
Horikawa Gobo (Burdock Root)

It is a large biennial burdock root, whose hollow part can be stuffed with minced meat or shrimp and simmered.
It is rich in vitamin C and minerals, with a pleasant fragrance and soft fiber.

Season: Early November to late December.

Back to top of pageª@
‚â‚Ü‚Ì‚¢‚à
Yamanoimo (Yam)

A kind of tsukune-imo yam, the stickiest variety of yams, its flesh is dense with little moisture and rich in vitamin C.
It is grated to make tororojiru soup, and can also be used for making confectionery.

Season: Early November to late February.

Back to top of pageª@
¹Œì‰@‚©‚Ô
Shogoin-Kabu (Turnip)

About 280 years ago it was developed from the Ohmi-Kabu turnip by farmers in the Shogoin area. With a high quality fine, dense texture, round and large shape, and being rich in vitamin C, this turnip is famous as an ingredient of Senmai-zuke Kyoto pickles. It is widely used in steamed turnip dishes and salads.

Season: Mid-November to late February.

Back to top of pageª@
¹Œì‰@‚¾‚¢‚±‚ñ
Shogoin-Daikon (Radish)

Farmers in the Shogoin area developed it from the daikon radish of the Owari region (present day Aichi prefecture) about 180 years ago.
The large, round Shogoin-Daikon is not bitter, but mildly sweet. It maintains its firmness even after cooking for a long time, yet it melts in your mouth.

Season: Mid-November to late February.

Back to top of pageª@
‹ž‚½‚ñ‚²ƒƒƒ“
Kyo-Tango Melon

Located on the coast of the Sea of Japan, Kyotango City is known for its many delicious fruits. In particular many melons are grown from early summer to autumn. Among these, the Kyo-Tango Melon brand is the pinnacle of quality, grown in the best locations with good drainage and plenty of sunshine.
Careful cultivation and quality control of each and every fruit produces melons which are as delicious as they look, with a rich sweetness and fragrance.

Back to top of pageª@
‹ž‚½‚ñ‚²—œ
Kyotango Nashi (Japanese Pear)

Kyotango Nashi grows in the clear air and pure water of the Tango peninsula, basking in plenty of sunshine.
It is very juicy with a refreshing sweetness.
Optical sensors are used to select only those with high sugar levels to send to market.

Season: Early to late September.

Back to top of pageª@
’O”g‚­‚è
Tamba Kuri (Chestnuts)

Large, with a deep color and rich in vitamin B, Tamba Kuri chestnuts are famous throughout Japan. They are often used in making confetionery such as glace chestnuts or being stewed in syrup, however they can also be enjoyed by simply adding to rice or boiling.

Season: Mid-September to late October.

Back to top of pageª@
¬“¤
Azuki Beans (Kyoto Dainagon)
Tamba Dainagon Azuki Beans

Kyoto Dainagon Azuki are large beans with a lustrous color and a unique scent. The skin does not break during simmering which makes the bean a vital ingredient of high-quality Japanese style confectionery.

Season: all year round.

Back to top of pageª@
•‘哤
Kurodaizu (New Tamba Black Soybeans)
Kurodaizu Shin Tambaguro (Black Soybeans)

Kurodaizu Shin Tambaguro are large beans with no wrinkles and maintain their firmness when simmered. These calcium- and vitamin B-rich beans are essential for osechi (New Year's) dishes.
They are also used for Japanese confectionery or adding to rice.

Season: all year round.

Back to top of pageª@
’OŒã‚®‚¶
Tango Guji (Tilefish)

The high quality and freshness of Tango Guji tilefish is ensured through longline fishing techniques, without handling by humans, and being carefully temperature-controlled once caught.
Due to its light and sophisticated taste, it features greatly in Kyoto cuisine.
It can be enjoyed dried, preserved in miso, grilled with salt or soy source, steamed with sake, fried, or simply served raw as sashimi.

Season: all year round.

Back to top of pageª@
’OŒã‚Æ‚èŠL
Tango Torigai (Clams)

It takes about one year to raise these cockles from young shells under rafts; a method developed in Kyoto.
Tango cockles are twice as large as normal ones and their flesh is soft and sweet.
They are best enjoyed simply served raw as sashimi, marinated after blanching, or by grilling lightly.

Season: Late April to mid-July.

Back to top of pageª@
‹àŽž‚É‚ñ‚¶‚ñ
Kintoki Ninjin (Carrot)

Kintoki Ninjin is very soft and bright red to its core. It is rich in vitamin A, B and C and dietary fiber.
It is essential for adding color to celebration dishes at new year or Kasujiru, soup made from sake lees.

Season: Early November to late January.

Back to top of pageª@
‚­‚í‚¢
Kuwai (Bulb / Arrowheads)

It is essential for the Osechi new year dish, which wishes for good fortune and prosperity like bud shoots appearing in springtime.
Its peculiar sweet yet bitter flavour is suited to deep-frying when sliced, or as part of a nabe hot pot dish.

Season: Early to late December.

Back to top of pageª@
’OŒã‚Æ‚èŠL
Kyo-no-Sake 'Iwai'

Iwai is a rice specifically grown for making sake. Locally developed and grown in the clear air and pure waters of Kyoto, it is highly evaluated by sake brewers. They say making sake starts with rice production, and they brew by "listening to the voice of the rice".
Kyo-no-Sake 'Iwai', brewed from 100% Iwai rice, is of superior quality and beautifully complements various kinds of dishes, not only Japanese cuisine.

 

Kyo-no-Sake Products list¨

Back to top of page↑@
‹žŽR‰È‚È‚·‹ž’Е¨
Kyo-Yamashina nasu eggplant pickles

Only the finest seasonal nasu eggplants, one of Kyoto's most iconic summer vegetables, are used to make these pickles. They are pickled whole, allowing you to enjoy both the delicate flavor and the distinctive shape of this unique variety of eggplant.
Each maker of these pickles has a different traditional method of pickling, providing a wide range of flavors that can be explored and enjoyed.

Products list¨


back to the previous page

Back to top of pageª

ƒgƒbƒv„„‹ž‚̃uƒ‰ƒ“ƒhŽY•i‚̏Љî