京都府·郷土料理
Obanzai
Small bowls filled with portions of simmered dishes, dressed vegetables, and braised items. Each is simple, yet somehow brings a sense of peace to the heart. Obanzai refers to the side dishes traditionally prepared in Kyoto homes. The character 'ban' (番) carries the meaning of 'everyday use,' much like 'bancha' (everyday tea) or 'bangasa' (traditional oil-paper umbrella). In old merchant houses, they were also known as 'ozo-yo' or 'omawari.' The wisdom of Kyoto living—using seasonal vegetables and ensuring no ingredient goes to waste—lives on in every single dish. It is said that the name 'Obanzai' became widely known after a newspaper column began running in 1964. They are not luxurious, but they are flavors you want to eat every day. They are the very essence of the warmth found in a Kyoto kitchen.
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