Obanzai: Home Cooking Born of Kyoto Daily Life

Obanzai is Kyoto home cooking in which seasonal local vegetables, dried goods, and tofu are carefully simmered in dashi. Surrounded by mountains on three sides and short on fresh fish, Kyoto developed the wisdom of using familiar ingredients down to the last bit. Its character lies in simple techniques of simmering, dressing, and stewing that draw out the richness of the stock.

Highlights

- Colorful small dishes built around seasonal Kyoto vegetables - Gentle yet deep flavors drawn from kelp and bonito stock - A spirit of thrift that wastes no ingredient lives in every plate

Enjoying the Seasons

Obanzai mirrors the turning of the seasons. Young bamboo in spring, round eggplant in summer, mushrooms in autumn, and radish or turnip in winter each take the lead. Choosing dishes by the season is the real delight.

Access and Basic Information

- Area: pubs and small restaurants serving obanzai dot Pontocho and Kiyamachi - Access: within walking distance of Kyoto Kawaramachi or Sanjo stations - How to enjoy: order an assortment of small portions to savor the home flavors of Kyoto

A Quick Tip

The trick is to enjoy the differences from dish to dish. Order a little of whatever catches your eye and take a peek at the everyday table of Kyoto.