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Recipes with pink labels are cited from“Enjoy Seasonal Kyoto rapeseed blossoms – Culinary Knowledge & Recipes”from the official Kyoto rapeseed blossom text (Cooking Department) .
Kyoto Mizuna simmered with Fried Tofu
Kyoto Mizuna and Tofu Salad with Crispy Bacon
Kyoto Mizuna Salad with Apples & Ham
Chilled Shabu (thinly sliced meat with sauce)
Kyoto Mibuna and Grilled Shiitake Mushrooms with White Sesame Dressing
Kyoto Mibuna and Duck Hot-Pot
Kyoto Mibuna Simmered with Fried Tofu
Ham & Egg Salad
Kujo Green Onions with mustard, vinegar and Miso Dressing
Mackerel Simmered with Kujo Green Onions
Nishiki Rolls with Kujo Green Onions
Korean Pancakes with Mizuna and Kujo Green Onions
Japanese Rapeseed Blossoms with Sesame Dressing
Japanese Rapeseed Blossom Tempura
Japanese Rapeseed Blossom Rice and Soup
Japanese Rapeseed Blossom Salad with scallop
Kyoto Bamboo Shoots Simmered with Seaweed (Wakatakeni)
Kyoto Bamboo Shoots with Buds of Japanese pepper Tree
Kyoto Bamboo Shoot Tempura with cod roe Dressing
Deep-Fried Kamo-Nasu Eggplant in Broth
Miso-Glazed Kamo-Nasu Eggplant
Minced Shrimp over Kamo-Nasu Eggplant with Thick Sauce
Fushimi Chili Simmered with Dried Young Sardines
Fushimi Chili with Dried Bonito Shavings
Fushimi Chili in three Kyoto-Style Flavors
Stir-Fried Pork with Fushimi Chili and Miso
Manganji pepper kinpira(cooked with mirin and soy sauce)
Deep-Fried Manganji pepper Stuffed with Minced Meat
Deep-Fried and Stir-Fried Manganji pepper
Manganji pepper Stuffed with Ham
Grilled Kyoto Yamashina Eggplant
Kyoto Yamashina Eggplant Simmered with Pacific Herring
Somen Noodle with Yamashina Eggplant
Shishigatani Squash with Minced Chicken Sauce
Minced Shrimp filled Shishigatani Squash with Thick Sauce
Shishigatani Squash Filled with Minced Chicken
Cooked Murasaki-Zukin Soybeans
Murasaki-Zukin Soybean Rice
Mixed rapeseed blossom Tempura with Murasaki-Zukin Soybeans
Kyoto Kokabu in Minced Meat Sauce
Kyoto Kokabu Quick Pickles
Marinated Kyoto Kokabu and Smoked Salmon
Ebi-Imo Simmered with Dried Codfish
Simmered Deep-Fried Ebi-Imo
Kyoto-Style Zoni Soup
Stuffed Horikawa Burdock Root
Horikawa Burdock Root with Sesame and Vinegar Dressing
Horikawa Burdock Root Seasoned with Sesame
Horikawa Burdock Root Stuffed with Shrimp
Grated Japanese Yam Soup
Deep-Fried Japanese Yam
Japanese Yam Somen Soup
Shogoin Turnip Simmered with Red Seabream (Taikabura)
Tango Tilefish Steamed with Turnip
Shogoin Turnip Steak
Shogoin Daikon Simmered with Fried Tofu
Shogoin Daikon Bagna Cauda
Steamed Daikon with Miso Sauce
Deep-Fried Daikon in Broth
Steamed Tamba Kuri Chestnuts in Syrup
Tamba Chestnut Rice
Ohagi – Rice Ball Coated with Sweetened Red Beans
Rice Porridge with Azuki Beans
Black Soybean Rice
Cooked Black Soybeans
Steamed Kintoki Carrots and Tilefish
Kintoki Carrots with Konjac Noodles
Chrysanthemum and Kintoki Carrots Dressed with White Cheese Sauce
Miso-Glazed Kuwai Dengaku
Cooked and Seasoned Kuwai