Kyo Yasai: Traditional Vegetables of Kyoto

Kyo yasai is the collective name for the distinctive heritage vegetables raised by the climate, water, and soil of Kyoto. Far from the sea, Kyoto developed a food culture that treasured locally grown vegetables, and characterful varieties have been handed down across its districts. As the stars of kaiseki and obanzai, they continue to color the Kyoto table.

Highlights

- Kamo eggplant is round and large, melting in texture when grilled or fried - Kujo leek is tender even in its leaves and grows sweeter after frost - Shogoin radish holds its shape when simmered yet melts softly in the mouth

Enjoying the Seasons

The lead vegetable changes by season. Summer brings Kamo eggplant and Manganji pepper, while winter sees Shogoin radish, Shogoin turnip, and Kujo leek at their peak. Choosing the vegetable in its season lets you taste it at its best.

Access and Basic Information

- Area: production zones include Kamigamo and Shogoin; available at city markets and stands - Access: buy at Nishiki Market or local farm stands, and taste them at restaurants - How to enjoy: the classic way is as an obanzai or kaiseki dish savoring the ingredient

A Quick Tip

Tasting them in season is the best recommendation of all. If you spot the name on a menu, do try a dish made with that Kyoto vegetable.