京都府·郷土料理
Kamosuki (Fukuchiyama)
The duck meat stays in the broth for just 15 seconds. By quickly dipping and lifting it, the meat remains a delicate pale pink, and the fat melts luxuriously in your mouth. The ingredients are simply duck and green onions. This is a specialty that the Fukuchiyama poultry restaurant "Torinako" has preserved since its founding in 1976. While it originally contained other ingredients, it evolved into its current form following feedback from regulars who insisted that "duck and green onion alone are the best!" If you dip plenty of shredded white leeks for about 5 seconds, their sweetness is beautifully enhanced. The savory flavor of high-quality Kyo-kamo (Kyoto duck) gradually seeps into the broth. Whether you finish with udon, rice porridge (zosui), or homemade soba—every last drop is irresistible. It is a winter feast that Tanba/Fukuchiyama is proud to offer.
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