京都府·郷土料理
Kyo-ryori (Kyoto Cuisine)
Within a single dish, the four seasons of Kyoto quietly reside. Kyo-ryori is the culmination of Japanese cuisine, refined through a long history ranging from the grand banquet styles of the Heian period to Shojin-ryori and Kaiseki-ryori born from the tea ceremony. Because Kyoto is far from the sea and was not blessed with fresh fish, it developed delicate techniques that utilize Kyo-yasai (Kyoto vegetables) such as Kamo eggplant and Shogoin turnip, as well as yuba (tofu skin), nama-fu (wheat gluten), and kombu-based 'dashi' (broth). It is said that yuba, which arrived in the Kamakura period, was once a luxury ingredient enjoyed only by court nobles and temples. Kyoto's food culture is something to be enjoyed with both eyes and tongue, encompassing everything from the selection of tableware to the beauty of the plating. One would surely want to experience this quiet luxury in its authentic setting at least once.
Record it after reading
