最終更新日：2017/08/07
Another Kyoto Kokabu dish also using the skin and leaves Ingredients (2 servings) Skin of 2 Kyoto Kokabu Leaves of 1/4 Kyoto Kokabu 5cm kelp 5~10cm salt Shichimi spices (Japanese blend of seven spices), to taste Soy sauce, as needed Directions (1) Julienne the skin of Kyoto...
最終更新日：2017/08/07
Ingredients (4 servings) 90g cooked Murasaki-Zukin soybeans 1/2 carrot 1/2 onion 1 cup flour 1 egg 3/4 cup water Directions (1) Cut carrot in thin rectangular slices, and cut oinons thins slices. (2) Prepare the batter in a bowl, add (1) and Murasaki-Zukin soybeans, then fry...
最終更新日：2017/08/07
The beans add a gentle color to the rice giving it an exquisite aroma Ingredients (2~3 servings) 300g Murasaki-Zukin Soybeans (or Kyoto Natsu-Zukin soybeans) 360ml rice (2-Go) 5g kelp 440ml water 3ml salt Directions (1) Wash and drain rice, then set aside for about 30 minutes. (2)...
最終更新日：2017/08/07
Simply boiled with salt - A classic dish that brings out the natural taste of the soybean's sweetness and richness. Ingredients (4 servings) 500g Murasaki-Zukin Soybeans (or Kyoto Natsu-Zukin soybeans) 15ml salt A sprinkle of salt Directions (1) Snip the ends of the Murasaki-Zukin soybean pods, then...
最終更新日：2017/08/07
Ingredients (for 4 people) Sharkagaya pumpkin ...
最終更新日：2017/08/07
An impressive dish with a unique shape of pumpkin and colorful surimi Ingredients (for 4 people): Kagaya pumpkin (vertically divided) ...
最終更新日：2017/08/07
The pumpkin and chicken create a perfect harmony when put together. Ingredients (for 4 people) Kagaya pumpkin ...
最終更新日：2017/08/07
Yamashina-eggplant Somen Somen ...
最終更新日：2017/08/07
Traditional dish that is delicate and flavorful Ingredients (for 4 people) : Kyo-yamashina eggplant ...
最終更新日：2017/08/07
Kyoto's classic cuisine in summer which can be eaten simply Ingredients (for 2 people) Kyo-Yamashina eggplant ...
