Kyoto vegetables are the pride of Japan -Kyo Yasai-

Kyoto vegetables are the pride of Japan. The Kyoto is the ancient Japanese capital before Tokyo over 300 years ago. This city still retains its appearance at more than 2000 years!

Therefore, this city has many original foods and drinks.

“Kyo-Yasai” refers to traditional vegetables of Kyoto and brand-name Kyoto vegetables. Moreover, some of those seeds are only available to a limited number of farmers.


Today, I introduce The Kyoto traditional  vegetables, Kyo-Yasai.

Shishigatani Kabocha


“Kabocha” means pumpkin. This strange shape pumpkin cultivates at Shishigatani village in Kyoto for 200 years. At Anraku-ji Temple in Kyoto holds a burning ceremony for pumpkins on July 25th every year.
Taste is the pumpkin of pumpkins…Sweet and rich flavor!

I guess it does not use in Halloween, though.

Shogoin Kabu


“Shogoin”means temple’sname. in Kyoto.The cultivation is began 400 years ago. “kab” means turnip.

This is often used for pickles or cooking as “Kabura-Mushi”, which is one of the Kyoto recipe also.

This dish is steamed eel with a mixed grated this and whipped egg white topped over with a starchy sauce.

Softly texture and sweeter than other turnips.



“Nabana” means rape blossoms. 
This spinach has a unique bitterness. It is eaten with seasoned Japanese mustard, a side dish of boiled with soy sauce, or pickles.

This is the one of typical spring vegetables in Kyoto.

Manganji Shishitou


“Managanji” means Mangan temple in Kyoto.(NOT Manganese Dioxide!)”Shishitou” means green pepper. This pepper is cultivated around Manganji temple.

This is a little bigger than other green peppers. But the spiciness is not too strong. So,we often eat seared them as snacks with Sake in soysauce.

Kujo Negi


“Kujo” is a district in a one of Kyoto city. “Negi” means leek.

Originally,It has been cultivated in Kyoto for over 1200 years around there. It has a unique sweetness.
If this leek is used for Ramen or other foods in restaurant, the price will increase +100 yen more.

This leek is one of the “premium” ingredients!



Mibuna is a kind of spinach is cultivated at Mibu city in Kyoto. this is the very Kyotoan vegetable!
I don’t see it anywhere except for Kyoto.
It has a little spicy and is eaten with pickles or a side dish with soy sauce after boiled.

Kamo Nasu


“Nasu” means eggplant. “Kamo” means town name.

 This eggplant is elastic and stiffer than other eggplants. Therefore, it is often used for simmered dishes. It has been cultivated since 1600 year.
It is one of the rare vegetables that is cultivated based on “the traditional secret method” .

The best time to eat is from mid-May to late September.

Ebi imo


“Ebi” means shrimp. “Imo” means potato.
The name is derived from the surface and shape like a shrimp.
This potato is a kind of yam. But,
this is stickier, harder and sweeter than general yam.

It is treated as a high-class food in japan because it does not hard to collapse and not change color to brown with soysauce.
It has been cultivated since the 1700s.

Horikawa Gobou

“Horikawa” means is one of the district name in Kyoto. “Gobou” means burdock.
This burdock has a hole and thicker than others.

In Kyoto, stuff minced meat or shrimp in this hole and simmered in broth.
The feature of texture is softer than others.
This is also one of the very Kyotoan vegetable. Actually, I have never seen this one except for Kyoto.

Tsukune imo


This potato is also a kind of yam.

The feature is very tenacious. This is often used the best ingredient for not only cooking but also Japanese sweets.


The meaning of “Tsukune” is meatball. The name comes from looking like this dish.

Good digestion, high nutritional, and useful for tonic,too!

When you go to Kyoto, Try to eat Kyoto vegetables. You must be a fan of this unique local taste!


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