You may hear the word “Kyo-yasai” while you are traveling in Kyoto. Do you know what it is? “Kyo-yasai” are the varieties of vegetables that have been produced in Kyoto. They are unique shapes, delicious and rich in nutrition, so Kyo-yasai are well known throughout Japan.
Why are Kyo-yasai so unique? It is deeply related to the history of Kyoto. Kyoto was formerly the capital of Japan and the center of Japanese culture for more than 1000 years. The history of Japanese food also started in Kyoto. Various kinds of ingredients were brought to Kyoto from all over Japan to be presented to the emperor. “Kyo-yasai” was one of the high quality ingredients that was used in the imperial court. Kyoto is the home of many temples and shrines as well. Meat should not be eaten in Zen Buddhism, which flourished in Kyoto in the 13th century. Vegetarian foods were popularized thanks to Zen Buddhism, and there was a culture of vegetarian cuisine in the many temples.
In addition to these, the landscape of Kyoto has a great influence on “Kyo-yasai”.
Kyoto is surrounded by mountains on three sides, the shape of a basine. Abundant water flowing from the mountains is stored underground, and there are two big rivers in the city.
These factors create a fertile soil for agriculture.
The climate of Kyoto as a basine, hot and humid in summer and cold in winter, also gives positive effects on “Kyo-yasai”.
Kyoto is far from the ocean, so fresh fish was seldom eaten in Kyoto, therefore people focused on growing good vegetables. As a result, the quality of “Kyo-yasai” has improved over the years.
These are probably the first vegetables that come into your mind when you hear “Kyo-yasai”.
① Kamo-Nasu (Kamo Eggplant)
Unlike regular eggplants, Kamo-nasu is a round shaped eggplant produced in the north part of Kyoto city called Kamo. Kamo-nasu is juicy, chewy, and fruity, and called “Queen of eggplant” because of its deliciousness.
②Manganji-Tougarashi (Manganji Pepper) Manganji-Tougarashi was originally produced in the small area called Manganji near the Japan sea in Maizuru city in Kyoto prefecture. It is a large pepper but not spicy at all. The fruit is thick, juicy and sweet, so it is also called “Manganji Amato(sweet pepper)”.
③Kujyo-Negi(Kujyo Leek) Kujyo-Negi has a long history. It has been cultivated since 1300 years ago. It was first cultivated in the area near Kyoto station called Kujyo.
Kujyo-Negi has twice the dietary fiber of a regular leek.
④Kyo Bamboo Shoot (Kyoto bamboo shoot)
Bamboo shoots in Kyoto are famous for their good quality.
The west part of Kyoto city is especially well known as one of the finest bamboo shoot producing regions. It is said that the quality of soil in the region is ideal for growing bamboo shoots.
You can buy “Kyo-yasai” at any super markets in Kyoto and also at the Nishiki market. So please try them when you come to Kyoto!
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