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Source: https://www.foodinjapan.org/feed/

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14. <description>About Japanese Food &#38; Traditional Foods of Japan</description>
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30. <item>
31. <title>Ebi imo (えびいも)</title>
32. <link>https://www.foodinjapan.org/kansai/kyoto/ebi-imo/</link>
33. <comments>https://www.foodinjapan.org/kansai/kyoto/ebi-imo/#respond</comments>
35. <dc:creator><![CDATA[Krisha]]></dc:creator>
36. <pubDate>Thu, 16 Oct 2025 17:10:32 +0000</pubDate>
37. <category><![CDATA[Kansai]]></category>
38. <category><![CDATA[Kyoto]]></category>
39. <category><![CDATA[ebi imo]]></category>
40. <category><![CDATA[Food in Kyoto]]></category>
41. <category><![CDATA[Japanese food]]></category>
42. <category><![CDATA[Local food in Japan]]></category>
43. <category><![CDATA[regionalfoodjapan]]></category>
44. <category><![CDATA[taro]]></category>
45. <category><![CDATA[Traditional Food in Japan]]></category>
46. <category><![CDATA[vegetable kyoto]]></category>
47. <category><![CDATA[えびいも]]></category>
48. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30834</guid>
49.  
50. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/buvuz6fg0l.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/buvuz6fg0l.avif" class="lazyload webfeedsFeaturedVisual" /></p>
51. <p>Ebi imo&#160;is a valuable type of&#160;taro&#160;from Kyoto, famous for its unique shape, which looks like a bent shrimp, and its rich, smooth texture. This vegetable is a respected traditional&#160;Kyo-yasai&#160;(Kyoto vegetable) and shows the region&#8217;s focus on special, high-quality ingredients. Unlike common root vegetables,&#160;Ebi imo&#160;is expensive because of the huge amount of work it takes to [&#8230;]</p>
52. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/ebi-imo/">Ebi imo (えびいも)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
53. ]]></description>
54. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/buvuz6fg0l.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/buvuz6fg0l.avif" class="lazyload webfeedsFeaturedVisual" /></p>
55. <p>Ebi imo&nbsp;is a valuable type of&nbsp;taro&nbsp;from Kyoto, famous for its unique shape, which looks like a bent shrimp, and its rich, smooth texture. This vegetable is a respected traditional&nbsp;Kyo-yasai&nbsp;(Kyoto vegetable) and shows the region&#8217;s focus on special, high-quality ingredients. Unlike common root vegetables,&nbsp;Ebi imo&nbsp;is expensive because of the huge amount of work it takes to grow it and its important role in the city&#8217;s old cooking history. This article offers a quick look at this special food, its history that spans centuries, and where to try its signature dish.</p>
56.  
57.  
58.  
59. <h2 class="wp-block-heading">What Exactly is Ebi Imo?</h2>
60.  
61.  
62.  
63. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="534" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/pixta_13319098_M-1024x684-1.avif" alt="Ebi imo (えびいも)" class="wp-image-30914"/></noscript><img decoding="async" width="800" height="534" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='534'%20viewBox='0%200%20800%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/pixta_13319098_M-1024x684-1.avif" alt="Ebi imo (えびいも)" class="lazyload wp-image-30914"/></figure>
64.  
65.  
66.  
67. <p>Ebi imo&nbsp;literally means &#8220;Sea Shrimp Taro.&#8221; The name perfectly fits how it looks: a clear curved shape, often compared to a bent shrimp, with faint, nice-looking stripes. Locals highly valued this for its smooth, slightly sticky texture, known in Japanese as&nbsp;<em>netto-ri</em>, and its strong, earthy flavor. The structure of this vegetable is key to its high status. It&nbsp;does not fall apart&nbsp;even after simmering for a long time. This makes it the perfect ingredient for fancy boiled dishes where the food must keep its perfect shape. This strength during cooking is what separates it from common taro and is why it costs more. Mainly harvested and available during the late autumn and winter, usually&nbsp;November through February.</p>
68.  
69.  
70.  
71. <h2 class="wp-block-heading">Brief History of Kyoto&#8217;s Premium Taro</h2>
72.  
73.  
74.  
75. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="518" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/a7dc86dbcd8345b14dff90faafdae86c-1440x933-1.avif" alt="Ebi imo" class="wp-image-30913"/></noscript><img decoding="async" width="800" height="518" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='518'%20viewBox='0%200%20800%20518'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/a7dc86dbcd8345b14dff90faafdae86c-1440x933-1.avif" alt="Ebi imo" class="lazyload wp-image-30913"/></figure>
76.  
77.  
78.  
79. <p>The history of&nbsp;Ebi imo&nbsp;goes back to the late 1700s when seeds were brought to the city. The successful growing and development of the special &#8220;shrimp-shaped&#8221; variety was done by&nbsp;Hiranoya Gondayū, who served the palace and specialized in growing vegetables.</p>
80.  
81.  
82.  
83. <p>The creation of this specific vegetable has some past with Kyoto’s food history, as Hiranoya Gondayū is also famous with inventing the traditional dish that features it. This farming success quickly made the vegetable a representative winter&nbsp;<em>Kyo-yasai</em>&nbsp;and secured its name today as a high-grade &#8220;Kyoto Brand Product.&#8221;</p>
84.  
85.  
86.  
87. <p>The special curved shape and striped surface are not natural. They are the result of highly skilled farming methods. Making the ideal shrimp curve requires special &#8220;hilling,&#8221; where farmers repeatedly pile soil around the plant as it grows. Because of this intense, specialized labor, real Kyoto&nbsp;Ebi imo&nbsp;is famous as a high-grade ingredient.</p>
88.  
89.  
90.  
91. <p class="is-style-icon_book">Reference: <a href="https://ja-kyoto.jp/kyoyasai/ebiimo.html" target="_blank" rel="noreferrer noopener">Agriculture of Kyoto prefecture</a></p>
92.  
93.  
94.  
95. <h2 class="wp-block-heading">Where to Try the Classic Dish</h2>
96.  
97.  
98.  
99. <h3 class="wp-block-heading">Imobō Hiranoya Honke (いもぼう)</h3>
100.  
101.  
102.  
103. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="584" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/unnamed-1.avif" alt="restau" class="wp-image-30911"/></noscript><img decoding="async" width="800" height="584" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='584'%20viewBox='0%200%20800%20584'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/unnamed-1.avif" alt="restau" class="lazyload wp-image-30911"/></figure>
104.  
105.  
106.  
107. <p>To truly enjoy the history and flavor of&nbsp;Ebi imo, you must try the signature dish,&nbsp;Imobō, at its origin.&nbsp;Imobō&nbsp;is a dish of&nbsp;Ebi imo&nbsp;and&nbsp;<em>Bōdara</em>&nbsp;(sun-dried codfish) simmered for a long time. Hence, the best place to try this is&nbsp;Imobō Hiranoya Honke.</p>
108.  
109.  
110.  
111. <p>This restaurant, located in Kyoto’s Maruyama Park, has a direct, historical connection to the vegetable&#8217;s founder and has been serving customers for over 300 years. Eating here is not just having a meal; it is als taking part in a historical cooking practice preserved over centuries. Additionally, the careful cooking fuses the full flavor of the preserved codfish with the rich taste and smooth texture of the taro.</p>
112.  
113.  
114.  
115. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/GfSo2LMYYYECDgUx5?g_st=ipc" target="_blank" rel="noreferrer noopener">Maruyamacho, Higashiyama-Ku, Maruyama Park, Kyoto 605-0071</a><br>Phone number: +81-75-561-1603<br>Hours open: 10:30 AM – 8:30 PM (Last entry 7:30 PM)<br>Website: <a href="http://www.imobou.com/" target="_blank" rel="noreferrer noopener">http://www.imobou.com/</a></p>
116.  
117.  
118.  
119. <h2 class="wp-block-heading">Summary</h2>
120.  
121.  
122.  
123. <p>Ebi imo&nbsp;is a perfect example of how specialized farming and detailed technique can turn a simple root vegetable into a premium cultural product. Thus, this dish reflects Kyoto&#8217;s commitment to keeping its culinary heritage and agricultural quality strong.</p>
124.  
125.  
126.  
127. <p class="is-style-bg_stripe has-border -border04">And so, for readers interested in this refined style of regional cooking, similar traditional dishes to try include: Saturated taro, simmered takenoko, simmered <a href="https://www.foodinjapan.org/japan/shibazuke/">shibazuke</a>, and other classic&nbsp;<em><a href="https://www.foodinjapan.org/kyoto/kyo-yasai">Kyo-yasai</a></em>&nbsp;simmered dishes.</p>
128.  
129.  
130.  
131. <p class="has-border -border01 is-style-big_icon_point has-swl-main-thin-background-color has-background">You can also look up in this article the different Kyoto&#8217;s traditional vegetables or popularly known as <a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyo-yasai" target="_blank" rel="noreferrer noopener">Kyo Yasai</a>.</p>
132.  
133.  
134.  
135. <div class="swell-block-accordion">
136. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
137. <div class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
138. <div class="swell-block-faq__item"><h3 class="faq_q">What is ebiimo?</h3><div class="faq_a">
139. <p>A type of taro (satoimo) grown with a special hilling method so the tuber curves and shows stripe-like skin — it looks a bit like a shrimp, hence the name. <a href="https://ja-kyoto.jp/kyoyasai/ebiimo.html?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
140. </div></div>
141.  
142.  
143.  
144. <div class="swell-block-faq__item"><h3 class="faq_q">Where does it come from?</h3><div class="faq_a">
145. <p>Historically associated with Kyoto (a classic “Kyo-yasai”), though it is also grown in other regions today. <a href="https://kyoyasai.kyoto/2021/02/19617?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
146. </div></div>
147.  
148.  
149.  
150. <div class="swell-block-faq__item"><h3 class="faq_q">When is it in season?</h3><div class="faq_a">
151. <p>Main season is late autumn to winter (roughly November–January).</p>
152. </div></div>
153.  
154.  
155.  
156. <div class="swell-block-faq__item"><h3 class="faq_q">What does it taste and feel like?</h3><div class="faq_a">
157. <p>Rich, starchy, and slightly sweet with a dense, sticky texture. It holds its shape well when simmered. <a href="https://www.pref.kyoto.jp/kyotootokuni-f/1219881242567.html?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
158. </div></div>
159.  
160.  
161.  
162. <div class="swell-block-faq__item"><h3 class="faq_q">How is it usually cooked?</h3><div class="faq_a">
163. <p>Simmered (nimono), used in classic Kyoto dishes like <em>imo-bō</em> (simmered with dried cod), fried, or served as seasonal side dishes.</p>
164. </div></div>
165.  
166.  
167.  
168. <div class="swell-block-faq__item"><h3 class="faq_q">Where can tourists buy ebiimo?</h3><div class="faq_a">
169. <p>Kyoto markets (e.g., Nishiki), local supermarkets, depachika, and winter farmers’ stands in production areas. <a href="https://jakyoto.com/kyoyasai/ebi/ebi.html?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
170. </div></div>
171.  
172.  
173.  
174. <div class="swell-block-faq__item"><h3 class="faq_q">How do I pick a good one?</h3><div class="faq_a">
175. <p>Look for firm tubers with intact skin and no soft spots; the traditional striped look is a plus if you want the Kyoto style.</p>
176. </div></div>
177.  
178.  
179.  
180. <div class="swell-block-faq__item"><h3 class="faq_q">How should I store and carry it as a traveler?</h3><div class="faq_a">
181. <p>Keep cool (fridge) and use within a few days. For longer keeping, cook then refrigerate or freeze — fresh tubers don’t travel well on long flights. <a href="https://www.pref.kyoto.jp/kyotootokuni-f/1219881242567.html?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
182. </div></div>
183.  
184.  
185.  
186. <div class="swell-block-faq__item"><h3 class="faq_q">Any special serving tips?</h3><div class="faq_a">
187. <p>Simmer gently so the inside becomes tender while the outside keeps its shape; a touch of yuzu peel or light glaze brings out the flavor. <a href="https://kyoyasai.kyoto/eng/tag/ebiimo?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
188. </div></div>
189.  
190.  
191.  
192. <div class="swell-block-faq__item"><h3 class="faq_q">Is ebiimo used in New Year dishes or festivals?</h3><div class="faq_a">
193. <p>Yes — it is a winter luxury ingredient and is sometimes used in celebratory or traditional seasonal cooking. <a href="https://shizuoka-gastronomy.jp/en/report/107/?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
194. </div></div>
195.  
196.  
197.  
198. <div class="swell-block-faq__item"><h3 class="faq_q">Any allergy or dietary notes?</h3><div class="faq_a">
199. <p>It’s a root vegetable (generally safe). Check cooking sauces (soy, dashi with fish) if you have allergies or follow a strict vegetarian/vegan diet. <a href="https://www.pref.kyoto.jp/kyotootokuni-f/1219881242567.html?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
200. </div></div>
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203. </div></details>
204. </div>
205. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/ebi-imo/">Ebi imo (えびいも)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
206. ]]></content:encoded>
208. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/ebi-imo/feed/</wfw:commentRss>
209. <slash:comments>0</slash:comments>
212. </item>
213. <item>
214. <title>Kyoto red carrot (京にんじん)</title>
215. <link>https://www.foodinjapan.org/kansai/kyoto/kyoto-red-carrot/</link>
216. <comments>https://www.foodinjapan.org/kansai/kyoto/kyoto-red-carrot/#respond</comments>
218. <dc:creator><![CDATA[Krisha]]></dc:creator>
219. <pubDate>Wed, 15 Oct 2025 14:37:16 +0000</pubDate>
220. <category><![CDATA[Kansai]]></category>
221. <category><![CDATA[Kyoto]]></category>
222. <category><![CDATA[carrot]]></category>
223. <category><![CDATA[Food in Kyoto]]></category>
224. <category><![CDATA[Japanese food]]></category>
225. <category><![CDATA[Kyoto red carrot]]></category>
226. <category><![CDATA[kyoto vegetable]]></category>
227. <category><![CDATA[Local food in Japan]]></category>
228. <category><![CDATA[red carrot]]></category>
229. <category><![CDATA[vegetable in kyoto]]></category>
230. <category><![CDATA[京にんじん]]></category>
231. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30799</guid>
232.  
233. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kintoki_ninjin_by_titanium22_in_Nishiki_Ichiba_Kyoto-1024x681.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='681'%20viewBox='0%200%201024%20681'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kintoki_ninjin_by_titanium22_in_Nishiki_Ichiba_Kyoto-1024x681.avif" class="lazyload webfeedsFeaturedVisual" /></p>
234. <p>The&#160;Kyoto Red Carrot, known in Japan as&#160;Kintoki Ninjin, is a prized vegetable of the Japanese winter. It stands out because of its bright scarlet color and long, thin shape. This carrot is a must-have for traditional holiday food, especially around the New Year. We&#8217;ll explore what makes this carrot unique, where it comes from, and [&#8230;]</p>
235. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kyoto-red-carrot/">Kyoto red carrot (京にんじん)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
236. ]]></description>
237. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kintoki_ninjin_by_titanium22_in_Nishiki_Ichiba_Kyoto-1024x681.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='681'%20viewBox='0%200%201024%20681'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kintoki_ninjin_by_titanium22_in_Nishiki_Ichiba_Kyoto-1024x681.avif" class="lazyload webfeedsFeaturedVisual" /></p>
238. <p>The&nbsp;Kyoto Red Carrot, known in Japan as&nbsp;Kintoki Ninjin, is a prized vegetable of the Japanese winter. It stands out because of its bright scarlet color and long, thin shape. This carrot is a must-have for traditional holiday food, especially around the New Year. We&#8217;ll explore what makes this carrot unique, where it comes from, and where you can taste it at a famous spot in Kyoto.</p>
239.  
240.  
241.  
242. <h2 class="wp-block-heading">What Makes This Carrot Special?</h2>
243.  
244.  
245.  
246. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/6439fe03a6cca59ed431cb8f5c4d53954ad03f5a.avif" alt="Kyoto red carrot京にんじん" class="wp-image-30973"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/6439fe03a6cca59ed431cb8f5c4d53954ad03f5a.avif" alt="Kyoto red carrot京にんじん" class="lazyload wp-image-30973"/></figure>
247.  
248.  
249.  
250. <p>Unlike the common orange carrots we see everywhere, the&nbsp;Kyoto Red Carrot&nbsp;is an Eastern type with an intense,&nbsp;uniform red color&nbsp;that goes right to its center. It is typically long and skinny, sometimes reaching a foot in length.</p>
251.  
252.  
253.  
254. <p>In terms of taste, it is much&nbsp;sweeter&nbsp;than regular carrots and has a&nbsp;softer texture. It also doesn&#8217;t have the strong smell that many common carrots do. Even though it&#8217;s soft, it doesn&#8217;t fall apart when cooked, which is why it&#8217;s perfect for Japanese&nbsp;nimono&nbsp;(slow-simmered dishes). This allows chefs to cut it into decorative shapes, like plum blossoms for New Year&#8217;s&nbsp;<em>Osechi</em>&nbsp;meals, without the shapes breaking.</p>
255.  
256.  
257.  
258. <p>The deep red color comes from&nbsp;Lycopene, the same healthy substance found in tomatoes. It&#8217;s also full of&nbsp;Beta-carotene, vitamins, and fiber, making it a great food choice. Because it&#8217;s so important in local cooking, it&#8217;s officially listed as a &#8220;Kyoto Brand Product.&#8221;</p>
259.  
260.  
261.  
262. <p class="is-style-icon_book">Reference: <a href="https://ja-kyoto.jp/kyoyasai/kintokininjin.html">Agriculture in Kyoto prefecture</a></p>
263.  
264.  
265.  
266. <h2 class="wp-block-heading">A Brief Look at Its Past</h2>
267.  
268.  
269.  
270. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="532" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/kyouninjinyoko.avif" alt="Kyoto red carrot" class="wp-image-30971"/></noscript><img decoding="async" width="800" height="532" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='532'%20viewBox='0%200%20800%20532'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/kyouninjinyoko.avif" alt="Kyoto red carrot" class="lazyload wp-image-30971"/></figure>
271.  
272.  
273.  
274. <p>The&nbsp;Kintoki Ninjin&nbsp;belongs to the Asian family of carrots. Many people have come to Japan from the West, likely through China, during the Edo period (1603-1867). It is one of the few Eastern types of carrots that they still grow as of today.</p>
275.  
276.  
277.  
278. <p>While it is called the &#8220;Kyoto Red Carrot,&#8221; most of the carrots today are grown in other regions, like Kagawa Prefecture. This is because the carrot needs special sandy soil and a long time to grow, making it harder to farm than regular carrots. However, because of its tradition and importance in cooking, it keeps its status as a Kyoto specialty. Its special status as a &#8220;Kyoto Brand Product&#8221; helps keep the history of this unique crop alive.</p>
279.  
280.  
281.  
282. <h2 class="wp-block-heading">Taste the Best at Kikunoi Honten (菊乃井)</h2>
283.  
284.  
285.  
286. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/ac6c2fdc-8e21-49db-b981-c62aca2307ab.avif" alt="resto" class="wp-image-30974"/></noscript><img decoding="async" width="800" height="600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='600'%20viewBox='0%200%20800%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/ac6c2fdc-8e21-49db-b981-c62aca2307ab.avif" alt="resto" class="lazyload wp-image-30974"/></figure>
287.  
288.  
289.  
290. <p>To try the Kyoto Red Carrot prepared in a refined way, you might visit&nbsp;Kikunoi Honten, a highly-rated&nbsp;<em>Kaiseki</em> restaurant in Kyoto. Here, the carrot is treated as a premium seasonal ingredient, often included in their fancy multi-course meals. It shows up in beautifully simmered dishes or as part of a roasted vegetable plate, showing how versatile it is. Having this specialty on a high-end menu confirms its respected position in Kyoto&#8217;s food culture. Kikunoi Honten features the&nbsp;Kyoto Red Carrot (Kintoki Ninjin)&nbsp;as a luxurious seasonal ingredient in its high-end&nbsp;<em>Kaiseki</em>&nbsp;multi-course meals, celebrating its traditional role in winter and New Year&#8217;s cuisine.</p>
291.  
292.  
293.  
294. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/3kY6BR1bQfch4CgJ8?g_st=ipc" target="_blank" rel="noreferrer noopener">459 Shimokawarmachi, Higashiyama-Ku, Kyoto 605-0825</a><br>Phone number: +81-75-561-0015<br>Hours open: Lunch: 12:00-12:30 (Last Order); Dinner: 17:00-19:30 (Last Order)<br>Website: <a href="http://www.kikunoi.jp/">http://www.kikunoi.jp/</a></p>
295.  
296.  
297.  
298. <h2 class="wp-block-heading">Summary</h2>
299.  
300.  
301.  
302. <p>The&nbsp;Kyoto Red Carrot&nbsp;is a key part of winter traditions in Western Japan. Its rich red color is important, symbolizing good luck and wealth, which is why it&#8217;s essential for New Year&#8217;s dishes. The care taken to grow this tricky crop ensures that the festive look and taste of Japanese winter cooking live on.</p>
303.  
304.  
305.  
306. <p class="has-border -border04 is-style-bg_stripe">Some of our recommendations are <a href="https://www.foodinjapan.org/japan/tsukemono/">Tsukemono</a>, <a href="https://www.foodinjapan.org/tag/kinpira/">Kinpira</a>, and Nishime.</p>
307.  
308.  
309.  
310. <p class="has-border -border01 is-style-big_icon_point has-swl-main-thin-background-color has-background">You can also look up in this article the different Kyoto&#8217;s traditional vegetables or popularly known as <a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyo-yasai" target="_blank" rel="noreferrer noopener">Kyo Yasai</a>.</p>
311.  
312.  
313.  
314. <div class="swell-block-accordion">
315. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
316. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
317. <div class="swell-block-faq__item"><dt class="faq_q">What is Kyo ninjin?</dt><dd class="faq_a">
318. <p>A traditional Kyoto carrot variety. It is often sweeter and more tender than common carrots.</p>
319. </dd></div>
320.  
321.  
322.  
323. <div class="swell-block-faq__item"><dt class="faq_q">How do you say it?</dt><dd class="faq_a">
324. <p>Pronounced <strong>KYOH-nee-njin</strong> (京にんじん).</p>
325. </dd></div>
326.  
327.  
328.  
329. <div class="swell-block-faq__item"><dt class="faq_q">When is it in season?</dt><dd class="faq_a">
330. <p>Mostly winter to spring, though you may find it year-round in markets.</p>
331. </dd></div>
332.  
333.  
334.  
335. <div class="swell-block-faq__item"><dt class="faq_q">How does it taste?</dt><dd class="faq_a">
336. <p>Mildly sweet, delicate texture, less fibrous than ordinary carrots.</p>
337. </dd></div>
338.  
339.  
340.  
341. <div class="swell-block-faq__item"><dt class="faq_q">How is it usually used?</dt><dd class="faq_a">
342. <p> In salads, simmered dishes (nimono), pickles (tsukemono), soups, and elegant kaiseki courses.</p>
343. </dd></div>
344.  
345.  
346.  
347. <div class="swell-block-faq__item"><dt class="faq_q">Where can I buy it as a tourist?</dt><dd class="faq_a">
348. <p>Kyoto markets (e.g., Nishiki), depachika (department food halls), and local grocery stores in Kyoto.</p>
349. </dd></div>
350.  
351.  
352.  
353. <div class="swell-block-faq__item"><dt class="faq_q">How do I pick a good one?</dt><dd class="faq_a">
354. <p>Look for bright color, firm body, and fresh green tops if attached. Avoid soft spots.</p>
355. </dd></div>
356.  
357.  
358.  
359. <div class="swell-block-faq__item"><dt class="faq_q">How should I store it?</dt><dd class="faq_a">
360. <p>Refrigerate in a plastic bag in the vegetable drawer; use within a week for best flavor.</p>
361. </dd></div>
362.  
363.  
364.  
365. <div class="swell-block-faq__item"><dt class="faq_q">Can I eat it raw?</dt><dd class="faq_a">
366. <p>Yes. It is great raw in salads or as a crunchy snack.</p>
367. </dd></div>
368.  
369.  
370.  
371. <div class="swell-block-faq__item"><dt class="faq_q">Any allergy or dietary notes?</dt><dd class="faq_a">
372. <p>Generally safe. If prepared with sauces, check for added allergens like soy.</p>
373. </dd></div>
374. </dl>
375. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Kyo ninjin?","acceptedAnswer":{"@type":"Answer","text":"<p>A traditional Kyoto carrot variety. It is often sweeter and more tender than common carrots.<\/p>"}},{"@type":"Question","name":"How do you say it?","acceptedAnswer":{"@type":"Answer","text":"<p>Pronounced <strong>KYOH-nee-njin<\/strong> (京にんじん).<\/p>"}},{"@type":"Question","name":"When is it in season?","acceptedAnswer":{"@type":"Answer","text":"<p>Mostly winter to spring, though you may find it year-round in markets.<\/p>"}},{"@type":"Question","name":"How does it taste?","acceptedAnswer":{"@type":"Answer","text":"<p>Mildly sweet, delicate texture, less fibrous than ordinary carrots.<\/p>"}},{"@type":"Question","name":"How is it usually used?","acceptedAnswer":{"@type":"Answer","text":"<p> In salads, simmered dishes (nimono), pickles (tsukemono), soups, and elegant kaiseki courses.<\/p>"}},{"@type":"Question","name":"Where can I buy it as a tourist?","acceptedAnswer":{"@type":"Answer","text":"<p>Kyoto markets (e.g., Nishiki), depachika (department food halls), and local grocery stores in Kyoto.<\/p>"}},{"@type":"Question","name":"How do I pick a good one?","acceptedAnswer":{"@type":"Answer","text":"<p>Look for bright color, firm body, and fresh green tops if attached. Avoid soft spots.<\/p>"}},{"@type":"Question","name":"How should I store it?","acceptedAnswer":{"@type":"Answer","text":"<p>Refrigerate in a plastic bag in the vegetable drawer; use within a week for best flavor.<\/p>"}},{"@type":"Question","name":"Can I eat it raw?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes. It is great raw in salads or as a crunchy snack.<\/p>"}},{"@type":"Question","name":"Any allergy or dietary notes?","acceptedAnswer":{"@type":"Answer","text":"<p>Generally safe. If prepared with sauces, check for added allergens like soy.<\/p>"}}]}</script>
376. </div></details>
377. </div>
378. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kyoto-red-carrot/">Kyoto red carrot (京にんじん)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
379. ]]></content:encoded>
381. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/kyoto-red-carrot/feed/</wfw:commentRss>
382. <slash:comments>0</slash:comments>
385. </item>
386. <item>
387. <title>Fushimi Togarashi (伏見とうがらし)</title>
388. <link>https://www.foodinjapan.org/kansai/kyoto/fushimi-togarashi/</link>
389. <comments>https://www.foodinjapan.org/kansai/kyoto/fushimi-togarashi/#respond</comments>
391. <dc:creator><![CDATA[Krisha]]></dc:creator>
392. <pubDate>Tue, 14 Oct 2025 12:35:46 +0000</pubDate>
393. <category><![CDATA[Kansai]]></category>
394. <category><![CDATA[Kyoto]]></category>
395. <category><![CDATA[Food in Kyoto]]></category>
396. <category><![CDATA[fushimi togarashi]]></category>
397. <category><![CDATA[Japanese food]]></category>
398. <category><![CDATA[kyoto vegetable]]></category>
399. <category><![CDATA[Local food in Japan]]></category>
400. <category><![CDATA[regionalfoodjapan]]></category>
401. <category><![CDATA[Traditional Food in Japan]]></category>
402. <category><![CDATA[vegetable kyoto]]></category>
403. <category><![CDATA[伏見とうがらし]]></category>
404. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30814</guid>
405.  
406. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/30amanaga1-1-1.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/30amanaga1-1-1.avif" class="lazyload webfeedsFeaturedVisual" /></p>
407. <p>Fushimi Togarashi&#160;is a key food in Kyoto&#8217;s seasonal cooking. Locals valued this not for being hot, but for a special, mild sweetness and crunchy texture. As one of Kyoto&#8217;s respected traditional vegetables, this gentle pepper is central to summer meals. This article shares important facts about&#160;Fushimi Togarashi, looks at its history in the famous Fushimi [&#8230;]</p>
408. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/fushimi-togarashi/">Fushimi Togarashi (伏見とうがらし)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
409. ]]></description>
410. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/30amanaga1-1-1.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/30amanaga1-1-1.avif" class="lazyload webfeedsFeaturedVisual" /></p>
411. <p>Fushimi Togarashi&nbsp;is a key food in Kyoto&#8217;s seasonal cooking. Locals valued this not for being hot, but for a special, mild sweetness and crunchy texture. As one of Kyoto&#8217;s respected traditional vegetables, this gentle pepper is central to summer meals. This article shares important facts about&nbsp;Fushimi Togarashi, looks at its history in the famous Fushimi area, and points out a local place where you can taste this special ingredient.</p>
412.  
413.  
414.  
415. <h2 class="wp-block-heading">What is Fushimi Togarashi?</h2>
416.  
417.  
418.  
419. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2-1.avif" alt="Fushimi Togarashi (伏見とうがらし)" class="wp-image-30938"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2-1.avif" alt="Fushimi Togarashi (伏見とうがらし)" class="lazyload wp-image-30938"/></figure>
420.  
421.  
422.  
423. <p>Even though the Japanese name&nbsp;<em>togarashi</em>&nbsp;usually means chili pepper,&nbsp;Fushimi Togarashi&nbsp;is a&nbsp;sweet variety, meaning it has almost&nbsp;no heat. This special lack of spice makes it a wonderful choice for everyone, including children.</p>
424.  
425.  
426.  
427. <p>The pepper is long, thin, and bright green. Its best feature is its soft, crisp, and very appealing texture, often called&nbsp;<em>shakishaki</em>&nbsp;in Japanese. When cooked quickly, its natural, mild sweetness grows stronger while they kept the whole satisfying crunch.</p>
428.  
429.  
430.  
431. <p>It plays an important part in the summer diet. Traditionally eaten during the hot, wet summer months because it has a lot of Vitamin C and fiber, providing needed nutrients to help fight off summer tiredness. The picking season is long, running from May to late October, with the best flavor hitting its peak in early summer.</p>
432.  
433.  
434.  
435. <h2 class="wp-block-heading">History of Kyoto’s Sweet Pepper</h2>
436.  
437.  
438.  
439. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/8699_5-1.avif" alt="Fushimi Togarashi (伏見とうがらし)" class="wp-image-30937"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/8699_5-1.avif" alt="Fushimi Togarashi (伏見とうがらし)" class="lazyload wp-image-30937"/></figure>
440.  
441.  
442.  
443. <p>Chili peppers first came to Japan around the early 1600s, brought by Portuguese traders. Despite being a new food, the skillful farmers quickly adopted and improved the Fushimi type around Kyoto.</p>
444.  
445.  
446.  
447. <p>The fast success of this sweet pepper have records from 1684. An old text noted that peppers grown near the Fushimi Inari area were already considered &#8220;famous.&#8221;</p>
448.  
449.  
450.  
451. <p>This early recognition suggests that local Kyoto farmers quickly perfected the pepper to keep the desired sweet trait. This made the vegetable fit perfectly with&nbsp;Kyo-ryōri&nbsp;(Kyoto cuisine), which prefers gentle, natural flavors over strong heat. Because of its long, established history of its growth and refined in the area,&nbsp;Fushimi Togarashi&nbsp;has the official and highly respected status of a&nbsp;Kyo-yasai&nbsp;(traditional Kyoto vegetable).</p>
452.  
453.  
454.  
455. <p class="is-style-icon_book">Reference: <a href="https://jakyoto.com/product/%E4%BC%8F%E8%A6%8B%E3%81%A8%E3%81%86%E3%81%8C%E3%82%89%E3%81%97/" target="_blank" rel="noreferrer noopener">Agriculture in Kyoto prefecture</a></p>
456.  
457.  
458.  
459. <h2 class="wp-block-heading">Dining for Fushimi Togarashi</h2>
460.  
461.  
462.  
463. <h3 class="wp-block-heading">&nbsp;Kyoto Kitchen Tsuki no Kurabito (京の台所 月の蔵人)</h3>
464.  
465.  
466.  
467. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="420" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/photo-1.avif" alt="resto" class="wp-image-30935"/></noscript><img decoding="async" width="800" height="420" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='420'%20viewBox='0%200%20800%20420'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/photo-1.avif" alt="resto" class="lazyload wp-image-30935"/></figure>
468.  
469.  
470.  
471. <p>For visitors wanting to taste seasonal&nbsp;<em>Kyo-yasai</em>, like&nbsp;Fushimi Togarashi, prepared in its home region,&nbsp;Kyoto Kitchen Tsuki no Kurabito&nbsp;is an excellent choice. This unique restaurant is located right in the Fushimi Ward, the historical heart of the pepper&#8217;s cultivation.</p>
472.  
473.  
474.  
475. <p>The restaurant is housed in a beautifully fixed-up&nbsp;sake brewery, first built in 1913. The space features high ceilings and a warm, elegant feel, focusing on pairing local food with seasonal sake. When in season, the restaurant adds regional specialties, including Fushimi Togarashi dishes, to its traditional Japanese menu.</p>
476.  
477.  
478.  
479. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/kaZQtQwrffCC9aH37?g_st=ipc">185-1 Kami-Aburakakecho, Fushimi-ku, Kyoto</a><br>Phone number: 075-623-4630<br>Hours open: Lunch: 11:00 AM – 4:00 PM; Dinner: 4:00 PM – 11:00 PM (Last Order 10:30 PM)<br>Website: <a href="https://www.tsukinokurabito.jp/" target="_blank" rel="noreferrer noopener">https://www.tsukinokurabito.jp/</a></p>
480.  
481.  
482.  
483. <h2 class="wp-block-heading">Takeaway</h2>
484.  
485.  
486.  
487. <p>Fushimi Togarashi&nbsp;is a great example of the high quality in Kyoto&#8217;s food culture—a pepper loved for its unique mildness and satisfying crispness instead of strong heat. Its gentle flavor and long season make it a versatile and prized food in Japanese summer cooking. </p>
488.  
489.  
490.  
491. <p class="is-style-bg_stripe has-border -border04">If you enjoy the subtle sweetness and unique texture of this&nbsp;<em><a href="https://www.foodinjapan.org/kyoto/kyo-yasai">Kyo-yasai</a></em>, you might want to try other dishes like simmering, light-steeping, simple grilling, and <a href="https://www.foodinjapan.org/kanto/tokyo-en/tempura/">tempura</a> where Fushimi Togarashi is the main focus.</p>
492.  
493.  
494.  
495. <p class="has-border -border01 is-style-big_icon_point has-swl-main-thin-background-color has-background">You can also look up in this article the different Kyoto&#8217;s traditional vegetables or popularly known as <a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyo-yasai" target="_blank" rel="noreferrer noopener">Kyo Yasai</a>.</p>
496.  
497.  
498.  
499. <div class="swell-block-accordion">
500. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
501. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
502. <div class="swell-block-faq__item"><dt class="faq_q">What is Fushimi tōgarashi?</dt><dd class="faq_a">
503. <p>A slim, mild sweet pepper from Kyoto, considered one of the traditional “Kyo-yasai” (Kyoto vegetables).</p>
504. </dd></div>
505.  
506.  
507.  
508. <div class="swell-block-faq__item"><dt class="faq_q">When is it in season?</dt><dd class="faq_a">
509. <p>Mainly summer (early summer through autumn), though greenhouse growing can extend availability.</p>
510. </dd></div>
511.  
512.  
513.  
514. <div class="swell-block-faq__item"><dt class="faq_q">Is it spicy?</dt><dd class="faq_a">
515. <p>No — it is typically sweet or very mild, not hot, and often eaten by children.</p>
516. </dd></div>
517.  
518.  
519.  
520. <div class="swell-block-faq__item"><dt class="faq_q">What does it taste and feel like?</dt><dd class="faq_a">
521. <p>Crisp, thin-walled, slightly sweet, with a fresh pepper aroma when grilled or fried.</p>
522. </dd></div>
523.  
524.  
525.  
526. <div class="swell-block-faq__item"><dt class="faq_q">How is it commonly cooked?</dt><dd class="faq_a">
527. <p>Grilled, pan-fried, tempura, simmered with small fish (e.g., with jakko/anchovy), or as a simple side—roasting brings out sweetness.</p>
528. </dd></div>
529.  
530.  
531.  
532. <div class="swell-block-faq__item"><dt class="faq_q">Where can I buy it as a tourist?</dt><dd class="faq_a">
533. <p> Kyoto markets (Nishiki Market), supermarkets, depachika (department store food halls), and summer farmers’ stands.</p>
534. </dd></div>
535.  
536.  
537.  
538. <div class="swell-block-faq__item"><dt class="faq_q">How do I pick a good one?</dt><dd class="faq_a">
539. <p>Choose shiny, firm peppers with fresh green stems and no soft spots.</p>
540. </dd></div>
541.  
542.  
543.  
544. <div class="swell-block-faq__item"><dt class="faq_q">How should I store it?</dt><dd class="faq_a">
545. <p>Keep in the fridge vegetable drawer in a plastic bag; use within 2–3 days for best texture.</p>
546. </dd></div>
547.  
548.  
549.  
550. <div class="swell-block-faq__item"><dt class="faq_q">Can I eat it raw?</dt><dd class="faq_a">
551. <p>Yes—many people eat it raw or quickly char it for a mild, crunchy bite.</p>
552. </dd></div>
553.  
554.  
555.  
556. <div class="swell-block-faq__item"><dt class="faq_q">Any risks or allergy notes?</dt><dd class="faq_a">
557. <p>Generally safe for most people; if oil or soy sauce is used in cooking, check for allergens.</p>
558. </dd></div>
559.  
560.  
561.  
562. <div class="swell-block-faq__item"><dt class="faq_q">Can I take it home as a souvenir?</dt><dd class="faq_a">
563. <p>Fresh peppers travel poorly over long international trips—buy small packs, or choose preserved forms (pickles, tsukudani) for souvenirs.</p>
564. </dd></div>
565. </dl>
566. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Fushimi tōgarashi?","acceptedAnswer":{"@type":"Answer","text":"<p>A slim, mild sweet pepper from Kyoto, considered one of the traditional “Kyo-yasai” (Kyoto vegetables).<\/p>"}},{"@type":"Question","name":"When is it in season?","acceptedAnswer":{"@type":"Answer","text":"<p>Mainly summer (early summer through autumn), though greenhouse growing can extend availability.<\/p>"}},{"@type":"Question","name":"Is it spicy?","acceptedAnswer":{"@type":"Answer","text":"<p>No — it is typically sweet or very mild, not hot, and often eaten by children.<\/p>"}},{"@type":"Question","name":"What does it taste and feel like?","acceptedAnswer":{"@type":"Answer","text":"<p>Crisp, thin-walled, slightly sweet, with a fresh pepper aroma when grilled or fried.<\/p>"}},{"@type":"Question","name":"How is it commonly cooked?","acceptedAnswer":{"@type":"Answer","text":"<p>Grilled, pan-fried, tempura, simmered with small fish (e.g., with jakko\/anchovy), or as a simple side—roasting brings out sweetness.<\/p>"}},{"@type":"Question","name":"Where can I buy it as a tourist?","acceptedAnswer":{"@type":"Answer","text":"<p> Kyoto markets (Nishiki Market), supermarkets, depachika (department store food halls), and summer farmers’ stands.<\/p>"}},{"@type":"Question","name":"How do I pick a good one?","acceptedAnswer":{"@type":"Answer","text":"<p>Choose shiny, firm peppers with fresh green stems and no soft spots.<\/p>"}},{"@type":"Question","name":"How should I store it?","acceptedAnswer":{"@type":"Answer","text":"<p>Keep in the fridge vegetable drawer in a plastic bag; use within 2–3 days for best texture.<\/p>"}},{"@type":"Question","name":"Can I eat it raw?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes—many people eat it raw or quickly char it for a mild, crunchy bite.<\/p>"}},{"@type":"Question","name":"Any risks or allergy notes?","acceptedAnswer":{"@type":"Answer","text":"<p>Generally safe for most people; if oil or soy sauce is used in cooking, check for allergens.<\/p>"}},{"@type":"Question","name":"Can I take it home as a souvenir?","acceptedAnswer":{"@type":"Answer","text":"<p>Fresh peppers travel poorly over long international trips—buy small packs, or choose preserved forms (pickles, tsukudani) for souvenirs.<\/p>"}}]}</script>
567. </div></details>
568. </div>
569. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/fushimi-togarashi/">Fushimi Togarashi (伏見とうがらし)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
570. ]]></content:encoded>
572. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/fushimi-togarashi/feed/</wfw:commentRss>
573. <slash:comments>0</slash:comments>
576. </item>
577. <item>
578. <title>Kyona (京菜) </title>
579. <link>https://www.foodinjapan.org/kansai/kyoto/kyona/</link>
580. <comments>https://www.foodinjapan.org/kansai/kyoto/kyona/#respond</comments>
582. <dc:creator><![CDATA[Krisha]]></dc:creator>
583. <pubDate>Mon, 13 Oct 2025 14:07:52 +0000</pubDate>
584. <category><![CDATA[Kansai]]></category>
585. <category><![CDATA[Kyoto]]></category>
586. <category><![CDATA[food in Kyoto prefecture]]></category>
587. <category><![CDATA[japan]]></category>
588. <category><![CDATA[Japanese food]]></category>
589. <category><![CDATA[Kyona]]></category>
590. <category><![CDATA[kyoto na]]></category>
591. <category><![CDATA[Local food in Japan]]></category>
592. <category><![CDATA[mizuna]]></category>
593. <category><![CDATA[regionalfoodjapan]]></category>
594. <category><![CDATA[Traditional Food in Japan]]></category>
595. <category><![CDATA[京菜]]></category>
596. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30788</guid>
597.  
598. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/276706-shutterstock_50614705-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/276706-shutterstock_50614705-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
599. <p>This article is about&#160;Kyona&#160;(京菜), a key Japanese leafy green that most people know as&#160;Mizuna. We&#8217;ll look at why it&#8217;s a special vegetable from Kyoto, how it&#8217;s been used in traditional food for a long time, and why it&#8217;s a healthy choice. Kyona is an easy-to-use green that shows up in both simple home meals and [&#8230;]</p>
600. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kyona/">Kyona (京菜) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
601. ]]></description>
602. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/276706-shutterstock_50614705-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/276706-shutterstock_50614705-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
603. <p>This article is about&nbsp;Kyona&nbsp;(京菜), a key Japanese leafy green that most people know as&nbsp;Mizuna. We&#8217;ll look at why it&#8217;s a special vegetable from Kyoto, how it&#8217;s been used in traditional food for a long time, and why it&#8217;s a healthy choice. Kyona is an easy-to-use green that shows up in both simple home meals and fancy Japanese dinners.</p>
604.  
605.  
606.  
607. <h2 class="wp-block-heading">What Makes Kyona Special?</h2>
608.  
609.  
610.  
611. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="534" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/ea602lpr5sn.avif" alt="京菜)" class="wp-image-30978"/></noscript><img decoding="async" width="800" height="534" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='534'%20viewBox='0%200%20800%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/ea602lpr5sn.avif" alt="京菜)" class="lazyload wp-image-30978"/></figure>
612.  
613.  
614.  
615. <p>Kyona&nbsp;is the old, local name for the green known across Japan as&nbsp;Mizuna&nbsp;(水菜), which means &#8220;water greens.&#8221; It’s related to turnips and certain cabbages. You can spot it by its long, thin stems and leaves that look a bit like feathers. When you bite into it, it gives a great, firm crunch, which the Japanese describe as&nbsp;<em>shaki-shaki</em>. It has a clean taste that&#8217;s a little bit peppery, but it’s much milder than Western mustard greens, so it goes well with many different foods. Kyona is also very good for you, known for having a lot of&nbsp;calcium&nbsp;and&nbsp;Vitamin C, which help keep your bones strong and your body healthy.</p>
616.  
617.  
618.  
619. <p class="is-style-icon_book">Reference: <a href="https://magokoro-care-shoku.com/column/kyoto-vegetables-mizuna-nutrition/" target="_blank" rel="noreferrer noopener">Magokoro Care</a></p>
620.  
621.  
622.  
623. <h2 class="wp-block-heading">History of Kyoto&#8217;s Greens</h2>
624.  
625.  
626.  
627. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/9067b8f03a1f3d6f004554106aa52d2e-scaled-1.avif" alt="Kyona" class="wp-image-30976"/></noscript><img decoding="async" width="800" height="600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='600'%20viewBox='0%200%20800%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/9067b8f03a1f3d6f004554106aa52d2e-scaled-1.avif" alt="Kyona" class="lazyload wp-image-30976"/></figure>
628.  
629.  
630.  
631. <p>Kyona is one of the traditional&nbsp;Kyo-yasai, or special vegetables that have been grown just in the Kyoto area for centuries. Farmers have been growing it since the Edo period (1603-1868). It got the name&nbsp;Mizuna because locals often grow this in flooded fields that had cool, running water—a perfect way to farm in the wet area around Kyoto.</p>
632.  
633.  
634.  
635. <p>Hence, kyona is a very important part of traditional Kyoto cooking. Historically, it was a must-have in&nbsp;Harihari-nabe, a hot pot dish that usually had rich, fatty meat like duck. The crisp texture and light pepper flavor of Kyona were used on purpose to cut through the richness of the fat, making the heavy meal feel lighter and easier to eat. This clever use of a simple green shows how Kyoto food has always focused on getting the perfect mix of flavors and textures.</p>
636.  
637.  
638.  
639. <h2 class="wp-block-heading">Try the Traditional Taste at this Restaurant</h2>
640.  
641.  
642.  
643. <h3 class="wp-block-heading">Gion Kyo-Ryori Hanasakai (祇園 京料理 花咲)</h3>
644.  
645.  
646.  
647. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="532" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/336725_20250402125919414200_0.avif" alt="resto" class="wp-image-30979"/></noscript><img decoding="async" width="800" height="532" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='532'%20viewBox='0%200%20800%20532'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/336725_20250402125919414200_0.avif" alt="resto" class="lazyload wp-image-30979"/></figure>
648.  
649.  
650.  
651. <p>This high-end&nbsp;<em>Kaiseki</em>&nbsp;restaurant in Kyoto&#8217;s Gion district focuses on using the best local vegetables of the season. They also often feature Kyona in their winter meals. You might find it in light dishes, like a crisp salad with fried tofu and sesame dressing, or as the necessary crunchy part of their rich&nbsp;duck Harihari-nabe. Furthermore, this restaurant is often located in a traditional&nbsp;machiya&nbsp;(Kyoto townhouse), which gives you a truly authentic dining experience. The focus is on authentic&nbsp;<em>Kyo-yasai</em>(Kyoto vegetables) and fine&nbsp;<em>Kaiseki</em>&nbsp;cuisine.</p>
652.  
653.  
654.  
655. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/d8MmfmVvzSvS3QEk9?g_st=ipc" target="_blank" rel="noreferrer noopener">570-17 Minami-gawa Gioncho, Higashiyama-ku, Kyoto&nbsp;City&nbsp;, Kyoto Prefecture</a><br>Phone number: 050-5593-7142<br>Hours open: Lunch: 11:30–14:00 (Last Order 13:00); Dinner: 17:30–22:00 (Last Order 20:30). Closed Wednesdays.<br>Website: <a href="https://www.gion-hanasaki.com/" target="_blank" rel="noreferrer noopener">https://www.gion-hanasaki.com/</a></p>
656.  
657.  
658.  
659. <h2 class="wp-block-heading">Summary</h2>
660.  
661.  
662.  
663. <p>Kyona is a staple of Japanese cooking. Its long-lasting value comes from its historical role: a green that has lots of calcium and fiber, giving a crucial crunch and cutting through the fat of classic dishes. It is a very flexible green that’s great either raw in salads or lightly cooked to keep its famous&nbsp;<em>shaki-shaki</em>&nbsp;texture. </p>
664.  
665.  
666.  
667. <p class="has-border -border04 is-style-bg_stripe">Have you ever had Kyona (Mizuna) before, and if so, how did you like to eat it? Some of the Japanese dishes similar to it that we recommend are <a href="https://www.foodinjapan.org/kansai/oosaka/negiyaki/">Negiyaki</a>, <a href="https://www.foodinjapan.org/kansai/oosaka/harihari-nabe/">Harihari nabe</a>, and <a href="https://www.foodinjapan.org/japan/kaiseki-ryori/">Kaiseki ryori</a>.</p>
668.  
669.  
670.  
671. <p class="has-border -border01 is-style-big_icon_point has-swl-main-thin-background-color has-background">You can also look up in this article the different Kyoto&#8217;s traditional vegetables or popularly known as <a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyo-yasai" target="_blank" rel="noreferrer noopener">Kyo Yasai</a>.</p>
672.  
673.  
674.  
675. <div class="swell-block-accordion">
676. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
677. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
678. <div class="swell-block-faq__item"><dt class="faq_q">When is it in season?</dt><dd class="faq_a">
679. <p>Best in winter to early spring, though you can find it year-round.</p>
680. </dd></div>
681.  
682.  
683.  
684. <div class="swell-block-faq__item"><dt class="faq_q">What does it taste like?</dt><dd class="faq_a">
685. <p>Mildly peppery and fresh when raw; softens and becomes sweeter when cooked.</p>
686. </dd></div>
687.  
688.  
689.  
690. <div class="swell-block-faq__item"><dt class="faq_q">How is Kyōna usually eaten?</dt><dd class="faq_a">
691. <p> Raw in salads, added to soups and hot pots (nabe), or briefly sautéed.</p>
692. </dd></div>
693.  
694.  
695.  
696. <div class="swell-block-faq__item"><dt class="faq_q">How do I pick a good bunch?</dt><dd class="faq_a">
697. <p>Choose bright green leaves that are crisp, not wilted, and a fresh-looking stem.</p>
698. </dd></div>
699.  
700.  
701.  
702. <div class="swell-block-faq__item"><dt class="faq_q">How do you say it?</dt><dd class="faq_a">
703. <p>Pronounced KYOH-nah. Japanese: 京菜（きょうな） <em>kyōna</em>.</p>
704. </dd></div>
705.  
706.  
707.  
708. <div class="swell-block-faq__item"><dt class="faq_q">Where can I buy it?</dt><dd class="faq_a">
709. <p>Kyoto markets (e.g., Nishiki), supermarkets, and department food halls (depachika).</p>
710. </dd></div>
711.  
712.  
713.  
714. <div class="swell-block-faq__item"><dt class="faq_q">Any tips for buying as a traveler?</dt><dd class="faq_a">
715. <p>Buy small pre-washed packs or a small bunch. Eat the same day or keep chilled.</p>
716. </dd></div>
717.  
718.  
719.  
720. <div class="swell-block-faq__item"><dt class="faq_q">What if I can’t find “Kyōna”?</dt><dd class="faq_a">
721. <p>Ask for <strong>mizuna</strong> — it’s the same green sold outside Kyoto.</p>
722. </dd></div>
723.  
724.  
725.  
726. <div class="swell-block-faq__item"><dt class="faq_q">Any allergy or dietary notes?</dt><dd class="faq_a">
727. <p>It’s a mustard-family green (Brassica). People with cruciferous allergies should avoid it.</p>
728. </dd></div>
729. </dl>
730. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"When is it in season?","acceptedAnswer":{"@type":"Answer","text":"<p>Best in winter to early spring, though you can find it year-round.<\/p>"}},{"@type":"Question","name":"What does it taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>Mildly peppery and fresh when raw; softens and becomes sweeter when cooked.<\/p>"}},{"@type":"Question","name":"How is Kyōna usually eaten?","acceptedAnswer":{"@type":"Answer","text":"<p> Raw in salads, added to soups and hot pots (nabe), or briefly sautéed.<\/p>"}},{"@type":"Question","name":"How do I pick a good bunch?","acceptedAnswer":{"@type":"Answer","text":"<p>Choose bright green leaves that are crisp, not wilted, and a fresh-looking stem.<\/p>"}},{"@type":"Question","name":"How do you say it?","acceptedAnswer":{"@type":"Answer","text":"<p>Pronounced KYOH-nah. Japanese: 京菜（きょうな） <em>kyōna<\/em>.<\/p>"}},{"@type":"Question","name":"Where can I buy it?","acceptedAnswer":{"@type":"Answer","text":"<p>Kyoto markets (e.g., Nishiki), supermarkets, and department food halls (depachika).<\/p>"}},{"@type":"Question","name":"Any tips for buying as a traveler?","acceptedAnswer":{"@type":"Answer","text":"<p>Buy small pre-washed packs or a small bunch. Eat the same day or keep chilled.<\/p>"}},{"@type":"Question","name":"What if I can’t find “Kyōna”?","acceptedAnswer":{"@type":"Answer","text":"<p>Ask for <strong>mizuna<\/strong> — it’s the same green sold outside Kyoto.<\/p>"}},{"@type":"Question","name":"Any allergy or dietary notes?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s a mustard-family green (Brassica). People with cruciferous allergies should avoid it.<\/p>"}}]}</script>
731. </div></details>
732. </div>
733. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kyona/">Kyona (京菜) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
734. ]]></content:encoded>
736. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/kyona/feed/</wfw:commentRss>
737. <slash:comments>0</slash:comments>
740. </item>
741. <item>
742. <title>Kamo nasu (賀茂なす) </title>
743. <link>https://www.foodinjapan.org/kansai/kyoto/kamo-nasu/</link>
744. <comments>https://www.foodinjapan.org/kansai/kyoto/kamo-nasu/#respond</comments>
746. <dc:creator><![CDATA[Krisha]]></dc:creator>
747. <pubDate>Sun, 12 Oct 2025 10:59:23 +0000</pubDate>
748. <category><![CDATA[Kansai]]></category>
749. <category><![CDATA[Kyoto]]></category>
750. <category><![CDATA[Food in Kyoto]]></category>
751. <category><![CDATA[Japanese food]]></category>
752. <category><![CDATA[kamo nasu]]></category>
753. <category><![CDATA[kyoto vegetable]]></category>
754. <category><![CDATA[Local food in Japan]]></category>
755. <category><![CDATA[LocalFoodJapan]]></category>
756. <category><![CDATA[regionalfoodjapan]]></category>
757. <category><![CDATA[Traditional Food in Japan]]></category>
758. <category><![CDATA[賀茂なす]]></category>
759. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30806</guid>
760.  
761. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/nasu1-1.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='762'%20viewBox='0%200%201024%20762'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/nasu1-1.avif" class="lazyload webfeedsFeaturedVisual" /></p>
762. <p>The&#160;Kamo Eggplant, or&#160;Kamo nasu, is a celebrated summer vegetable from Kyoto. You can spot it right away by its large, round shape. As a key food in traditional cooking, this vegetable is deeply connected to the city&#8217;s seasonal meals. This article will focus on what makes this eggplant variety a central piece of Kyoto&#8217;s food [&#8230;]</p>
763. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kamo-nasu/">Kamo nasu (賀茂なす) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
764. ]]></description>
765. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/nasu1-1.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='762'%20viewBox='0%200%201024%20762'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/nasu1-1.avif" class="lazyload webfeedsFeaturedVisual" /></p>
766. <p>The&nbsp;Kamo Eggplant, or&nbsp;Kamo nasu, is a celebrated summer vegetable from Kyoto. You can spot it right away by its large, round shape. As a key food in traditional cooking, this vegetable is deeply connected to the city&#8217;s seasonal meals. This article will focus on what makes this eggplant variety a central piece of Kyoto&#8217;s food culture, tracing its history, describing its special traits, and telling you where you can try its most famous recipe.</p>
767.  
768.  
769.  
770. <h2 class="wp-block-heading">What is Kamo Nasu?</h2>
771.  
772.  
773.  
774. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/0165_productImg.avif" alt="Kamo nasu" class="wp-image-30948"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/0165_productImg.avif" alt="Kamo nasu" class="lazyload wp-image-30948"/></figure>
775.  
776.  
777.  
778. <p>The&nbsp;Kamo nasu&nbsp;is very different from the long, skinny purple eggplants most people know. It is a large, fat, rounded eggplant, about the size and shape of a grapefruit, and has a deep, shiny purple skin. They value this for its texture, which is firm and dense, often described as&nbsp;meaty.</p>
779.  
780.  
781.  
782. <p>Importantly, its flesh holds its shape well and doesn&#8217;t easily break down when cooked for a long time. This firm texture, paired with a subtle, fine flavor and natural juiciness, makes it highly prized in traditional Japanese cooking. Its name comes from the Kamigamo and Nishikamo regions of Kyoto where it first grew.</p>
783.  
784.  
785.  
786. <h2 class="wp-block-heading">Origin of Kamo nasu</h2>
787.  
788.  
789.  
790. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="483" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/h_dengaku2.avif" alt="Kamo nasu eggplant" class="wp-image-30951"/></noscript><img decoding="async" width="800" height="483" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='483'%20viewBox='0%200%20800%20483'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/h_dengaku2.avif" alt="Kamo nasu eggplant" class="lazyload wp-image-30951"/></figure>
791.  
792.  
793.  
794. <p>This unique vegetable is one of the designated&nbsp;Kyo-yasai, or traditional heritage vegetables of Kyoto. Its history connects to the Kamigamo and Nishikamo areas of the city, which is how it got its name. Thus, growing this eggplant has historically been centered in these northern parts of Kyoto.</p>
795.  
796.  
797.  
798. <p>Kamo nasu&nbsp;is a seasonal symbol of summer, especially popular during the Gion Festival in July. Its lasting appeal is because of its superior quality and its perfect use in dishes like&nbsp;Dengaku. Because it needs specific soil and climate to grow, it remains a specialty food whose flavor announces the peak of the summer season in Kyoto.</p>
799.  
800.  
801.  
802. <h2 class="wp-block-heading">Where to Taste This Specialty</h2>
803.  
804.  
805.  
806. <h3 class="wp-block-heading">Jyūnikiya Kan (十二季家 歓)</h3>
807.  
808.  
809.  
810. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/kyoto_8_2.avif" alt="resto" class="wp-image-30950"/></noscript><img decoding="async" width="800" height="600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='600'%20viewBox='0%200%20800%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/kyoto_8_2.avif" alt="resto" class="lazyload wp-image-30950"/></figure>
811.  
812.  
813.  
814. <p>The most famous way to enjoy&nbsp;Kamo nasu&nbsp;is in&nbsp;Nasu Dengaku. In this dish, the eggplant is cut in half, lightly fried, and then topped with a sweet, rich miso paste before being grilled. A great place to try this dish is&nbsp;Jyūnikiya Kan&nbsp;(十二季家 歓), conveniently located inside the Kyoto Abanti building near Kyoto Station. This restaurant offers many kinds of seasonal Japanese dishes from the region, making it an ideal place to sample this classic preparation. Furthermore, their&nbsp;Kamo nasu no Dengaku&nbsp;highlights the eggplant&#8217;s meaty texture and delicate flavor, which goes perfectly with the savory-sweet miso glaze.</p>
815.  
816.  
817.  
818. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/umCP1K6mwhNWBYeC7?g_st=ipc" target="_blank" rel="noreferrer noopener">Kyoto Abanti Bldg, B1F 31 Nishisanno-cho, Higasikujo, Minami-ku, Kyoto-shi</a><br>Phone number: 050-5816-8316<br>Hours open: Mon–Sat: 11:00–15:00, 17:00–22:00 (L.O. 21:30); Sun: 11:00–22:00 (L.O. 21:30)<br>Website: <a href="https://tabelog.com/kyoto/A2601/A260101/26003439/" target="_blank" rel="noreferrer noopener">https://tabelog.com/kyoto/A2601/A260101/26003439/</a></p>
819.  
820.  
821.  
822. <h2 class="wp-block-heading">Summary</h2>
823.  
824.  
825.  
826. <p>The&nbsp;Kamo nasu&nbsp;truly represents the best of Kyoto’s seasonal cooking. Its physical traits—the perfect roundness, firm texture, and juicy flesh. Hence, making it an essential summer ingredient that tastes excellent even with simple cooking.</p>
827.  
828.  
829.  
830. <p class="has-border -border04 is-style-bg_stripe">The classic&nbsp;<a href="https://www.foodinjapan.org/chubu/aichi/dengaku/">Dengaku</a>&nbsp;recipe honors its high quality by bringing out its flavor and texture, creating a dish that feels both simple and luxurious. This valuable eggplant helps keep the tradition of light, flavorful summer food in Kyoto going strong. You can try out <a href="https://www.foodinjapan.org/japan/agedashi-tofu/">Agedashi tofu</a>, <a href="https://www.foodinjapan.org/tag/daikon/">Daikon</a>, and many more.</p>
831.  
832.  
833.  
834. <p class="has-border -border01 is-style-big_icon_point has-swl-main-thin-background-color has-background">You can also look up in this article the different Kyoto&#8217;s traditional vegetables or popularly known as <a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyo-yasai" target="_blank" rel="noreferrer noopener">Kyo Yasai</a>.</p>
835.  
836.  
837.  
838. <div class="swell-block-accordion">
839. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
840. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
841. <div class="swell-block-faq__item"><dt class="faq_q">What is Kamo nasu?</dt><dd class="faq_a">
842. <p>A large, round eggplant from Kyoto. It has thick skin and firm flesh.</p>
843. </dd></div>
844.  
845.  
846.  
847. <div class="swell-block-faq__item"><dt class="faq_q">When is it in season?</dt><dd class="faq_a">
848. <p>Summer, mainly July to September.</p>
849. </dd></div>
850.  
851.  
852.  
853. <div class="swell-block-faq__item"><dt class="faq_q">How is it different from other eggplants?</dt><dd class="faq_a">
854. <p>Round shape, dense texture, less oil absorption, and strong flavor.</p>
855. </dd></div>
856.  
857.  
858.  
859. <div class="swell-block-faq__item"><dt class="faq_q">How do I pick a good one?</dt><dd class="faq_a">
860. <p>Choose shiny skin, a fresh green stem, and a fruit that feels heavy for its size.</p>
861. </dd></div>
862.  
863.  
864.  
865. <div class="swell-block-faq__item"><dt class="faq_q">How can I cook it?</dt><dd class="faq_a">
866. <p>Grill, roast, fry (tempura), simmer, or use in miso dengaku.</p>
867. </dd></div>
868.  
869.  
870.  
871. <div class="swell-block-faq__item"><dt class="faq_q">Should I peel it?</dt><dd class="faq_a">
872. <p>The skin is edible. You can peel it or cut shallow slits to help it cook evenly.</p>
873. </dd></div>
874.  
875.  
876.  
877. <div class="swell-block-faq__item"><dt class="faq_q">Any prep tips?</dt><dd class="faq_a">
878. <p>Cook soon after cutting. If bitter, sprinkle salt, wait a few minutes, then pat dry.</p>
879. </dd></div>
880.  
881.  
882.  
883. <div class="swell-block-faq__item"><dt class="faq_q">How long does it keep?</dt><dd class="faq_a">
884. <p>In the fridge vegetable drawer, 2–4 days. For longer storage, cook then freeze.</p>
885. </dd></div>
886.  
887.  
888.  
889. <div class="swell-block-faq__item"><dt class="faq_q">Is it healthy?</dt><dd class="faq_a">
890. <p>Yes. Low in calories and a good source of fiber and potassium.</p>
891. </dd></div>
892.  
893.  
894.  
895. <div class="swell-block-faq__item"><dt class="faq_q">What can I use if I cannot find Kamo nasu?</dt><dd class="faq_a">
896. <p>Use other round or globe eggplants. Texture and taste will differ slightly.</p>
897. </dd></div>
898.  
899.  
900.  
901. <div class="swell-block-faq__item"><dt class="faq_q">Where can I buy it?</dt><dd class="faq_a">
902. <p>Kyoto markets, summer supermarkets, and some specialty stores or importers abroad.</p>
903. </dd></div>
904.  
905.  
906.  
907. <div class="swell-block-faq__item"><dt class="faq_q">Best simple way to eat it?</dt><dd class="faq_a">
908. <p>Grill or broil and top with miso paste (dengaku) or serve with ponzu.</p>
909. </dd></div>
910. </dl>
911. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Kamo nasu?","acceptedAnswer":{"@type":"Answer","text":"<p>A large, round eggplant from Kyoto. It has thick skin and firm flesh.<\/p>"}},{"@type":"Question","name":"When is it in season?","acceptedAnswer":{"@type":"Answer","text":"<p>Summer, mainly July to September.<\/p>"}},{"@type":"Question","name":"How is it different from other eggplants?","acceptedAnswer":{"@type":"Answer","text":"<p>Round shape, dense texture, less oil absorption, and strong flavor.<\/p>"}},{"@type":"Question","name":"How do I pick a good one?","acceptedAnswer":{"@type":"Answer","text":"<p>Choose shiny skin, a fresh green stem, and a fruit that feels heavy for its size.<\/p>"}},{"@type":"Question","name":"How can I cook it?","acceptedAnswer":{"@type":"Answer","text":"<p>Grill, roast, fry (tempura), simmer, or use in miso dengaku.<\/p>"}},{"@type":"Question","name":"Should I peel it?","acceptedAnswer":{"@type":"Answer","text":"<p>The skin is edible. You can peel it or cut shallow slits to help it cook evenly.<\/p>"}},{"@type":"Question","name":"Any prep tips?","acceptedAnswer":{"@type":"Answer","text":"<p>Cook soon after cutting. If bitter, sprinkle salt, wait a few minutes, then pat dry.<\/p>"}},{"@type":"Question","name":"How long does it keep?","acceptedAnswer":{"@type":"Answer","text":"<p>In the fridge vegetable drawer, 2–4 days. For longer storage, cook then freeze.<\/p>"}},{"@type":"Question","name":"Is it healthy?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes. Low in calories and a good source of fiber and potassium.<\/p>"}},{"@type":"Question","name":"What can I use if I cannot find Kamo nasu?","acceptedAnswer":{"@type":"Answer","text":"<p>Use other round or globe eggplants. Texture and taste will differ slightly.<\/p>"}},{"@type":"Question","name":"Where can I buy it?","acceptedAnswer":{"@type":"Answer","text":"<p>Kyoto markets, summer supermarkets, and some specialty stores or importers abroad.<\/p>"}},{"@type":"Question","name":"Best simple way to eat it?","acceptedAnswer":{"@type":"Answer","text":"<p>Grill or broil and top with miso paste (dengaku) or serve with ponzu.<\/p>"}}]}</script>
912. </div></details>
913. </div>
914. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kamo-nasu/">Kamo nasu (賀茂なす) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
915. ]]></content:encoded>
917. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/kamo-nasu/feed/</wfw:commentRss>
918. <slash:comments>0</slash:comments>
921. </item>
922. <item>
923. <title>2025 Winter Japan Food Travel Guide: A Culinary Journey Through Seasonal Delicacies and Regional Specialties</title>
924. <link>https://www.foodinjapan.org/japan/2025-winter-japan-food-travel-guide-a-culinary-journey-through-seasonal-delicacies-and-regional-specialties/</link>
925. <comments>https://www.foodinjapan.org/japan/2025-winter-japan-food-travel-guide-a-culinary-journey-through-seasonal-delicacies-and-regional-specialties/#respond</comments>
927. <dc:creator><![CDATA[Krisha]]></dc:creator>
928. <pubDate>Sat, 11 Oct 2025 09:55:01 +0000</pubDate>
929. <category><![CDATA[Article]]></category>
930. <category><![CDATA[Japan]]></category>
931. <category><![CDATA[japan]]></category>
932. <category><![CDATA[Japan winter food]]></category>
933. <category><![CDATA[Japanese food]]></category>
934. <category><![CDATA[Japanese winter food]]></category>
935. <category><![CDATA[Local food in Japan]]></category>
936. <category><![CDATA[Traditional Food in Japan]]></category>
937. <category><![CDATA[winter food]]></category>
938. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30280</guid>
939.  
940. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/09/Winter-food-2025.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/Winter-food-2025.avif" class="lazyload webfeedsFeaturedVisual" /></p>
941. <p>The Enduring Flavors of a Japanese Winter Japanese winter food is a profound expression of the nation&#8217;s culinary philosophy, centered on the concept of shun (旬), or consuming ingredients at their absolute peak of flavor. The upcoming year will see a continued emphasis on high-value, branded ingredients and the communal nabe, or hot pot. This [&#8230;]</p>
942. <p>The post <a href="https://www.foodinjapan.org/japan/2025-winter-japan-food-travel-guide-a-culinary-journey-through-seasonal-delicacies-and-regional-specialties/">2025 Winter Japan Food Travel Guide: A Culinary Journey Through Seasonal Delicacies and Regional Specialties</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
943. ]]></description>
944. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/09/Winter-food-2025.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/Winter-food-2025.avif" class="lazyload webfeedsFeaturedVisual" /></p>
945. <h2 class="wp-block-heading">The Enduring Flavors of a Japanese Winter</h2>
946.  
947.  
948.  
949. <p>Japanese winter food is a profound expression of the nation&#8217;s culinary philosophy, centered on the concept of <em>shun</em> (旬), or consuming ingredients at their absolute peak of flavor. The upcoming year will see a continued emphasis on high-value, branded ingredients and the communal <em>nabe</em>, or hot pot. This article explores old traditions to show how nature, culture, and food are all connected.</p>
950.  
951.  
952.  
953. <h2 class="wp-block-heading">Essence of Japanese Winter Food</h2>
954.  
955.  
956.  
957. <h3 class="wp-block-heading">The Concept of <em>Shun</em> (旬): A Philosophy of Seasonality</h3>
958.  
959.  
960.  
961. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/shun-2.avif" alt="shun winter food" class="wp-image-30526" style="width:800px"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/shun-2.avif" alt="shun winter food" class="lazyload wp-image-30526" style="width:800px"/></figure>
962.  
963.  
964.  
965. <p>The quality of Japanese winter food is inextricably linked to the principle of <em>shun</em>, a deep-seated appreciation for the natural cycles that enhance flavor. Cold weather makes certain vegetables sweeter as they produce sugar to protect themselves from frost, like the &#8220;Snow Carrots&#8221; from Fukaura, Aomori Prefecture. Similarly, migratory fish, such as yellowtail, fatten as they move southward, making them particularly rich in the winter. This meticulous attention to seasonal perfection is a critical driver for the creation of regional culinary brands. The pursuit of peak ingredients allows local producers to create high-value commodities. For instance, the prized &#8220;Himi Kan-buri&#8221; and branded snow crabs are direct results of this focus on timing and origin. This approach transforms a seasonal ingredient into a coveted delicacy, forming the backbone of regional economies and culinary tourism.</p>
966.  
967.  
968.  
969. <p class="is-style-icon_book">Reference: <a href="https://shun-gate.com/season/winter/">Shun Gate</a></p>
970.  
971.  
972.  
973. <h3 class="wp-block-heading">Winter Staples and Their Cultural Significance</h3>
974.  
975.  
976.  
977. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/winter-japanese-food-1.avif" alt="winter japanese food" class="wp-image-30552" style="width:800px"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/winter-japanese-food-1.avif" alt="winter japanese food" class="lazyload wp-image-30552" style="width:800px"/></figure>
978.  
979.  
980.  
981. <p><strong>The Comfort of <em>Nabe</em> (Hot Pot):</strong> The hot pot is the quintessential winter dish, symbolizing communal warmth. There is a wide array of regional <em>nabe</em> dishes, each reflecting local ingredients and traditions, such as the monkfish hot pot (<em>Ankou Nabe</em>) of Itoigawa, Niigata, and the creamy, ancient <em>Asuka Nabe</em> from Nara Prefecture, with its 1,300-year history. A central tradition for many hot pots is to finish the meal by adding rice to the remaining broth to create <em>zousui</em> (rice porridge), ensuring that the concentrated flavors of the meal are savored to the very last spoonful.</p>
982.  
983.  
984.  
985. <p><strong>Classic Comfort Foods:</strong> Beyond hot pots, other traditional foods provide simple, immediate warmth. <em>Yakiimo</em>, or roasted sweet potato, is a timeless winter snack with a history spanning over 300 years. <em>Oden</em>, a hot pot of simmering ingredients, is a beloved and still-evolving dish with distinct regional variations, such as the unique &#8220;kuro hanpen&#8221; fish cake and dark soup of Shizuoka&#8217;s Aoba Oden Street.</p>
986.  
987.  
988.  
989. <p><strong>New Year&#8217;s Traditions:</strong> Food plays an integral role in the celebration of the new year. <em>Toshikoshi Soba</em> is a traditional noodle dish enjoyed on New Year&#8217;s Eve, while <em>Osechi</em> is a collection of traditional foods and <em>Zoni</em> is a regional soup dish whose ingredients reflect the local history and culture of each area.</p>
990.  
991.  
992.  
993. <h2 class="wp-block-heading">Region-by-Region: 2025 Japanese Winter Foods Travel Itinerary</h2>
994.  
995.  
996.  
997. <h3 class="wp-block-heading"><strong>Hokkaido</strong></h3>
998.  
999.  
1000.  
1001. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="450" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/sapporo-snow-fest-2.avif" alt="winter food japan sapporo snow fest" class="wp-image-30538" style="width:800px"/></noscript><img decoding="async" width="800" height="450" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='450'%20viewBox='0%200%20800%20450'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/sapporo-snow-fest-2.avif" alt="winter food japan sapporo snow fest" class="lazyload wp-image-30538" style="width:800px"/></figure>
1002.  
1003.  
1004.  
1005. <ul class="wp-block-list">
1006. <li>Indulge in king crab, oysters, and other seasonal seafood at the Sapporo Central Wholesale Market. Savor rich Sapporo ramen and warming hot pots nabe.</li>
1007.  
1008.  
1009.  
1010. <li>The <strong>Sapporo Snow Festival</strong> (Feb 4–11, 2025) offers a food paradise with stalls selling ramen, <a href="https://www.foodinjapan.org/tag/genghis-khan/">Genghis Khan</a> (mutton BBQ), and hot sake.</li>
1011.  
1012.  
1013.  
1014. <li>After a day of snow activities, enjoy a seafood feast and a soak in a steaming onsen.</li>
1015. </ul>
1016.  
1017.  
1018.  
1019. <h3 class="wp-block-heading"><strong>Tohoku</strong></h3>
1020.  
1021.  
1022.  
1023. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/MichinokuSnow_HirosakiSnow1-1.avif" alt="winter food japan MichinokuSnow_HirosakiSnow" class="wp-image-30537" style="width:800px"/></noscript><img decoding="async" width="800" height="600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='600'%20viewBox='0%200%20800%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/MichinokuSnow_HirosakiSnow1-1.avif" alt="winter food japan MichinokuSnow_HirosakiSnow" class="lazyload wp-image-30537" style="width:800px"/></figure>
1024.  
1025.  
1026.  
1027. <ul class="wp-block-list">
1028. <li>Experience Akita&#8217;s <a href="https://www.foodinjapan.org/tohoku/kiritanpo/">kiritanpo </a>hotpot, a rice-based stew perfect for the cold weather. In Aomori, try the freshest winter scallops and squid, and senbei jiru (cracker hotpot).</li>
1029.  
1030.  
1031.  
1032. <li>Attend the <strong>Hirosaki Castle Snow Lantern Festival</strong> (Feb 7–10, 2025) and enjoy local winter food stalls.</li>
1033.  
1034.  
1035.  
1036. <li>Visit the sake breweries in Niigata and Yamagata for a tasting of freshly brewed sake, a winter tradition.</li>
1037. </ul>
1038.  
1039.  
1040.  
1041. <h3 class="wp-block-heading"><strong>Kanto / Koshinetsu / Hokuriku</strong></h3>
1042.  
1043.  
1044.  
1045. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="450" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/setagaya-1.avif" alt="winter food japan setagaya" class="wp-image-30548" style="width:800px"/></noscript><img decoding="async" width="800" height="450" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='450'%20viewBox='0%200%20800%20450'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/setagaya-1.avif" alt="winter food japan setagaya" class="lazyload wp-image-30548" style="width:800px"/></figure>
1046.  
1047.  
1048.  
1049. <ul class="wp-block-list">
1050. <li>Enjoy Tokyo&#8217;s <a href="https://www.foodinjapan.org/kanto/monjayaki/">monjayaki </a>or <a href="https://www.foodinjapan.org/japan/oden/">oden </a>—a stew of various ingredients—to warm up. In Hokuriku, taste fatty buri (yellowtail) and crab, or head to Nagano for hot soba noodles and winter vegetables.</li>
1051.  
1052.  
1053.  
1054. <li>The <strong>Setagaya Boroichi Market</strong> (Jan 15–16, 2025) in Tokyo is a popular winter street fair with food stalls selling seasonal treats.</li>
1055.  
1056.  
1057.  
1058. <li>Experience the unique sight of snow-covered onsen and feast on multi-course kaiseki meals in Hakone and Izu.</li>
1059. </ul>
1060.  
1061.  
1062.  
1063. <h3 class="wp-block-heading"><strong>Kansai</strong></h3>
1064.  
1065.  
1066.  
1067. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="451" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/osaka-expo-1.avif" alt="winter food japan osaka expo" class="wp-image-30516" style="width:800px"/></noscript><img decoding="async" width="800" height="451" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='451'%20viewBox='0%200%20800%20451'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/osaka-expo-1.avif" alt="winter food japan osaka expo" class="lazyload wp-image-30516" style="width:800px"/></figure>
1068.  
1069.  
1070.  
1071. <ul class="wp-block-list">
1072. <li>Feast on high-end <a href="https://www.foodinjapan.org/chugoku/yamaguchi/fugu/">fugu </a>(pufferfish) in Osaka&#8217;s Dotonbori district, or enjoy Kyoto&#8217;s refined <a href="https://www.foodinjapan.org/kansai/kyoto/shojin-ryori/">shojin ryori</a> (Zen Buddhist cuisine) featuring winter vegetables like daikon and renkon.</li>
1073.  
1074.  
1075.  
1076. <li>Explore the <strong>Osaka Gourmet EXPO</strong> (dates TBD for winter 2025; check local listings) for a wide range of regional hot pots and delicacies.</li>
1077.  
1078.  
1079.  
1080. <li>In Kobe, try high-quality wagyu beef <a href="https://www.foodinjapan.org/kansai/oosaka/shabu-shabu/">shabu-shabu</a> or <a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/">sukiyaki</a>.</li>
1081. </ul>
1082.  
1083.  
1084.  
1085. <h3 class="wp-block-heading"><strong>Chugoku / Shikoku</strong></h3>
1086.  
1087.  
1088.  
1089. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="534" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/miyajima-oyster-festival-1.avif" alt="winter food japan miyajima-oyster-festival" class="wp-image-30524" style="width:800px"/></noscript><img decoding="async" width="800" height="534" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='534'%20viewBox='0%200%20800%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/miyajima-oyster-festival-1.avif" alt="winter food japan miyajima-oyster-festival" class="lazyload wp-image-30524" style="width:800px"/></figure>
1090.  
1091.  
1092.  
1093. <ul class="wp-block-list">
1094. <li>In Hiroshima, relish the plump winter <a href="https://www.foodinjapan.org/chugoku/hiroshima-kaki/">oysters</a>, either grilled or in donabe hot pots. On Shikoku, try udon noodles and various nabe dishes like imotaki stew in Ehime.</li>
1095.  
1096.  
1097.  
1098. <li>The <strong>Miyajima Oyster Festival</strong> (early Feb, 2025; check official dates) offers a chance to sample a huge variety of fresh oysters at low prices.</li>
1099.  
1100.  
1101.  
1102. <li>Combine a visit to a seafood market with a warming sake tasting in Okayama or Ehime.</li>
1103. </ul>
1104.  
1105.  
1106.  
1107. <h3 class="wp-block-heading">Kyushu / Okinawa</h3>
1108.  
1109.  
1110.  
1111. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="534" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/fukuoka-night-market-1.avif" alt="fukuoka night market 2025 japan winter food" class="wp-image-30520" style="width:800px"/></noscript><img decoding="async" width="800" height="534" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='534'%20viewBox='0%200%20800%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/fukuoka-night-market-1.avif" alt="fukuoka night market 2025 japan winter food" class="lazyload wp-image-30520" style="width:800px"/></figure>
1112.  
1113.  
1114.  
1115. <ul class="wp-block-list">
1116. <li>The <strong>Fukuoka Christmas Market</strong> (late Nov–Dec 25, 2025) features food stalls and illuminations. Look for local winter produce and seafood at markets across the region.</li>
1117.  
1118.  
1119.  
1120. <li>In Fukuoka, feast on rich <a href="https://www.foodinjapan.org/kyushu/fukuoka-en/tonkotsu-ramen/">tonkotsu ramen</a> and <a href="https://www.foodinjapan.org/kyushu/fukuoka-en/motsunabe/">motsunabe</a> (tripe hotpot). The Kagoshima and Miyazaki areas are known for their high-quality pork and beef, perfect for a warming winter meal.</li>
1121.  
1122.  
1123.  
1124. <li>In Okinawa, a different winter experience awaits with <a href="https://www.foodinjapan.org/kyushu/okinawa/soki-soba/">soki soba</a> and seasonal tropical fruits.</li>
1125. </ul>
1126.  
1127.  
1128.  
1129. <h2 class="wp-block-heading">Japanese Winter Foods and Health Benefits</h2>
1130.  
1131.  
1132.  
1133. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="860" height="574" src="https://www.foodinjapan.org/wp-content/uploads/2020/11/018d16fd6d9fb78eb62817d66e75cbe3b468cebb-thumb-860xauto-18236.jpg" alt="fuku/fugu" class="wp-image-1193" style="width:801px"/></noscript><img decoding="async" width="860" height="574" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='860'%20height='574'%20viewBox='0%200%20860%20574'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2020/11/018d16fd6d9fb78eb62817d66e75cbe3b468cebb-thumb-860xauto-18236.jpg" alt="fuku/fugu" class="lazyload wp-image-1193" style="width:801px"/></figure>
1134.  
1135.  
1136.  
1137. <p><strong>Staple Foods &amp; Proteins: </strong>Winter is the peak season for fresh fish like fatty yellowtail and crab, which are rich in omega-3 fatty acids for joint health and inflammation. Hearty soba noodles and mochi provide sustained energy. The high-protein, low-fat <a href="https://www.foodinjapan.org/chugoku/yamaguchi/fugu/">fugu </a>(pufferfish) is a seasonal delicacy that&#8217;s also a good source of vitamins and minerals.</p>
1138.  
1139.  
1140.  
1141. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/10/31082009_s.jpg" alt="peeled mikan" class="wp-image-22048" style="width:801px"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/10/31082009_s.jpg" alt="peeled mikan" class="lazyload wp-image-22048" style="width:801px"/></figure>
1142.  
1143.  
1144.  
1145. <p><strong>Seasonal Japanese Fruits:</strong> Japanese citrus fruits like yuzu and <a href="https://www.foodinjapan.org/japan/mikan/">mikan </a>(mandarin oranges) are a winter staple. They are packed with Vitamin C, which helps boost the immune system and ward off colds. Yuzu is also known for its calming scent and anti-inflammatory properties.</p>
1146.  
1147.  
1148.  
1149. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/hakusai-2.avif" alt="hakusai winter food" class="wp-image-30560" style="width:800px"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/hakusai-2.avif" alt="hakusai winter food" class="lazyload wp-image-30560" style="width:800px"/></figure>
1150.  
1151.  
1152.  
1153. <p><strong>Winter Vegetables: </strong>Root vegetables are abundant in winter and are excellent for warming the body. Daikon (Japanese radish) is rich in digestive enzymes and Vitamin C. Hakusai (Napa cabbage) is low in calories and a good source of vitamins A and C, which are important for maintaining eye and skin health.</p>
1154.  
1155.  
1156.  
1157. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2023/10/kagoshima-oden.jpeg" alt="鹿児島おでん" class="wp-image-16656" style="width:800px"/></noscript><img decoding="async" width="1024" height="768" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/10/kagoshima-oden.jpeg" alt="鹿児島おでん" class="lazyload wp-image-16656" style="width:800px"/></figure>
1158.  
1159.  
1160.  
1161. <p><strong>Traditional Dishes: </strong>Hot pot dishes like nabe and oden are the stars of winter cuisine. These dishes are prepared by simmering a variety of ingredients, such as tofu, fish cakes, and winter vegetables, in a light broth. Through this process, the cooking method preserves the vitamins and minerals, while at the same time<strong>,</strong> the combination of ingredients provides a well-balanced, high-protein meal that ultimately promotes warmth and well-being.</p>
1162.  
1163.  
1164.  
1165. <h2 class="wp-block-heading">Travel Tips for Winter Seasonal Japanese Dishes</h2>
1166.  
1167.  
1168.  
1169. <ul class="wp-block-list is-style-note_list -list-under-dashed has-swl-main-thin-background-color has-background">
1170. <li><strong>Warm up with regional nabe (hot pot) dishes</strong> – Each region has its own specialty, perfect for a cold day.</li>
1171.  
1172.  
1173.  
1174. <li><strong>Visit ramen shops and udon restaurants</strong> – Winter is the best season to enjoy a hot bowl of noodles.</li>
1175.  
1176.  
1177.  
1178. <li><strong>Explore winter illuminations and Christmas markets</strong> – Many cities host events with seasonal food stalls.</li>
1179.  
1180.  
1181.  
1182. <li><strong>Try winter-exclusive sake and amazake</strong> – Look for new-release sake or non-alcoholic sweet sake.</li>
1183.  
1184.  
1185.  
1186. <li><strong>Go to department store food courts (depachika)</strong> – Find premium winter ingredients and prepared dishes.</li>
1187.  
1188.  
1189.  
1190. <li><strong>Seek out oden stalls</strong> – Find street food stands selling warm, simmered dishes, especially in cities like Tokyo and Osaka.</li>
1191.  
1192.  
1193.  
1194. <li><strong>Reserve in advance for fugu (pufferfish) restaurants</strong> – Winter is the peak season for fugu, a Japanese delicacy.</li>
1195.  
1196.  
1197.  
1198. <li><strong>Pack warm layers and a good coat</strong> – The weather is cold, especially in the evening.</li>
1199.  
1200.  
1201.  
1202. <li><strong>Bring cash</strong> – Many small restaurants and food stalls do not accept cards.</li>
1203.  
1204.  
1205.  
1206. <li><strong>Learn seasonal food names</strong> – Know names like <em>fugu</em> (pufferfish), <em>kaki</em> (oysters), and <em>taraba-gani</em> (king crab).</li>
1207.  
1208.  
1209.  
1210. <li><strong>Time your visit</strong> – Visit from December to February for peak winter flavors and events.</li>
1211.  
1212.  
1213.  
1214. <li><strong>Try regional specialties</strong> – Look for <em>kaki nabe</em> (oyster hot pot) in Hiroshima or <em>snow crab</em> in Hokkaido.</li>
1215. </ul>
1216.  
1217.  
1218.  
1219. <h2 class="wp-block-heading">A Rich Tapestry of Taste and Tradition</h2>
1220.  
1221.  
1222.  
1223. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/winter-food-2.avif" alt="winter food" class="wp-image-30567" style="width:800px"/></noscript><img decoding="async" width="800" height="533" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='533'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/winter-food-2.avif" alt="winter food" class="lazyload wp-image-30567" style="width:800px"/></figure>
1224.  
1225.  
1226.  
1227. <p>The analysis of Japanese winter food reveals a sophisticated blend of geography, tradition, and economic innovation. It is a story told through the rich flavors of branded seafood, the comforting warmth of a regional hot pot, and the unwavering dedication to seasonal perfection. The experience of<a href="https://www.foodinjapan.org/article/japanese-winter-food-warming-dishes/"> Japanese winter food</a> is not just a meal; it is an immersive journey into the heart of a nation&#8217;s soul. It is a journey that will be as rich and rewarding in 2025 as it has been for centuries, offering an authentic taste of a heritage that endures and evolves with the changing of the seasons.</p>
1228.  
1229.  
1230.  
1231. <div class="swell-block-accordion">
1232. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
1233. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1234. <div class="swell-block-faq__item"><dt class="faq_q">What winter ingredients should I try?</dt><dd class="faq_a">
1235. <p>Yellowtail (buri), snow crab, oysters, root vegetables, and citrus like mikan and yuzu.</p>
1236. </dd></div>
1237.  
1238.  
1239.  
1240. <div class="swell-block-faq__item"><dt class="faq_q">How do I find regional winter specialties?</dt><dd class="faq_a">
1241. <p>Check local tourism sites, ryokan guides, and markets for “seasonal menus” or the local name of the dish (e.g., “regional hot pot”).</p>
1242. </dd></div>
1243.  
1244.  
1245.  
1246. <div class="swell-block-faq__item"><dt class="faq_q">When are major winter food events like snow festivals?</dt><dd class="faq_a">
1247. <p>Dates vary by event. For example, Sapporo Snow Festival is usually in early February. Check the event’s official site before you go.</p>
1248. </dd></div>
1249.  
1250.  
1251.  
1252. <div class="swell-block-faq__item"><dt class="faq_q">Do I need reservations for luxury items like fugu or branded crab?</dt><dd class="faq_a">
1253. <p>Yes. Specialty and high-end restaurants often require reservations, especially on weekends and during peak season.</p>
1254. </dd></div>
1255.  
1256.  
1257.  
1258. <div class="swell-block-faq__item"><dt class="faq_q">Are winter foods healthy?</dt><dd class="faq_a">
1259. <p>Many are. Fatty fish and shellfish provide omega-3s, and citrus fruits are rich in vitamin C.</p>
1260. </dd></div>
1261.  
1262.  
1263.  
1264. <div class="swell-block-faq__item"><dt class="faq_q">Is it safe to eat from street food stalls?</dt><dd class="faq_a">
1265. <p>Generally yes if the stall is busy and food is served hot. Avoid stalls that look unhygienic.</p>
1266. </dd></div>
1267.  
1268.  
1269.  
1270. <div class="swell-block-faq__item"><dt class="faq_q">Can tourists safely eat raw seafood (sashimi, sushi)?</dt><dd class="faq_a">
1271. <p>Yes at reputable restaurants and markets with good reviews, but check freshness and your own health status first.</p>
1272. </dd></div>
1273.  
1274.  
1275.  
1276. <div class="swell-block-faq__item"><dt class="faq_q">Are vegetarian or vegan options available?</dt><dd class="faq_a">
1277. <p>More common in big cities; limited in rural areas. Call ahead or use translation aids to explain your needs.</p>
1278. </dd></div>
1279.  
1280.  
1281.  
1282. <div class="swell-block-faq__item"><dt class="faq_q">How do I communicate food allergies?</dt><dd class="faq_a">
1283. <p>Use short Japanese phrases or an allergy translation card showing the specific allergens.</p>
1284. </dd></div>
1285.  
1286.  
1287.  
1288. <div class="swell-block-faq__item"><dt class="faq_q">Any tips for meals at a hot spring inn (ryokan)?</dt><dd class="faq_a">
1289. <p>Kaiseki meals can be large. Inform the inn in advance about dislikes or dietary restrictions so they can adjust if possible.</p>
1290. </dd></div>
1291.  
1292.  
1293.  
1294. <div class="swell-block-faq__item"><dt class="faq_q">What should I check when buying food souvenirs at depachika or markets?</dt><dd class="faq_a">
1295. <p>Check expiration dates, whether refrigeration is required, and how long it will take to get home.</p>
1296. </dd></div>
1297.  
1298.  
1299.  
1300. <div class="swell-block-faq__item"><dt class="faq_q">What should families with children keep in mind at winter food events?</dt><dd class="faq_a">
1301. <p>Bring warm clothing, plan rest breaks, and be careful with very hot foods and crowded areas.</p>
1302. </dd></div>
1303.  
1304.  
1305.  
1306. <div class="swell-block-faq__item"><dt class="faq_q">What are good portable foods for traveling between cities?</dt><dd class="faq_a">
1307. <p>Warm ekiben (station bento), thermos drinks, and individually wrapped simmered or dried items.</p>
1308. </dd></div>
1309.  
1310.  
1311.  
1312. <div class="swell-block-faq__item"><dt class="faq_q">Any etiquette for sharing a hot pot (nabe)?</dt><dd class="faq_a">
1313. <p>Use shared serving utensils or the provided ladle; avoid using your personal chopsticks to take food directly from the pot.</p>
1314. </dd></div>
1315.  
1316.  
1317.  
1318. <div class="swell-block-faq__item"><dt class="faq_q">How can I be sure to try limited seasonal dishes?</dt><dd class="faq_a">
1319. <p>Check local guides and market hours, confirm festival dates, and reserve seats at popular restaurants in advance.</p>
1320. </dd></div>
1321. </dl>
1322. </div></details>
1323. </div>
1324.  
1325.  
1326.  
1327. <p></p>
1328. <p>The post <a href="https://www.foodinjapan.org/japan/2025-winter-japan-food-travel-guide-a-culinary-journey-through-seasonal-delicacies-and-regional-specialties/">2025 Winter Japan Food Travel Guide: A Culinary Journey Through Seasonal Delicacies and Regional Specialties</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1329. ]]></content:encoded>
1331. <wfw:commentRss>https://www.foodinjapan.org/japan/2025-winter-japan-food-travel-guide-a-culinary-journey-through-seasonal-delicacies-and-regional-specialties/feed/</wfw:commentRss>
1332. <slash:comments>0</slash:comments>
1335. </item>
1336. <item>
1337. <title>Awayuki Strawberries (淡雪いちご) – The Elegant White Japanese Strawberry</title>
1338. <link>https://www.foodinjapan.org/japan/awayuki-strawberries/</link>
1339. <comments>https://www.foodinjapan.org/japan/awayuki-strawberries/#respond</comments>
1341. <dc:creator><![CDATA[ryo]]></dc:creator>
1342. <pubDate>Fri, 10 Oct 2025 06:21:07 +0000</pubDate>
1343. <category><![CDATA[Japan]]></category>
1344. <category><![CDATA[awayuki strawberries]]></category>
1345. <category><![CDATA[Japanese fruit]]></category>
1346. <category><![CDATA[japanese strawberry]]></category>
1347. <category><![CDATA[premium japanese fruit]]></category>
1348. <category><![CDATA[strawberry]]></category>
1349. <category><![CDATA[white strawberry japan]]></category>
1350. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30752</guid>
1351.  
1352. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-awayuki-1024x681.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='681'%20viewBox='0%200%201024%20681'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-awayuki-1024x681.avif" class="lazyload webfeedsFeaturedVisual" /></p>
1353. <p>Among premium Japanese strawberries, Awayuki (淡雪) stands out for its delicate pink-white color and luxurious sweetness. Known as the “Queen of White Strawberries,” this rare fruit is grown in limited quantities and admired for its refined flavor, soft texture, and elegant appearance. Today, Awayuki strawberries have become a symbol of Japanese craftsmanship and luxury fruit [&#8230;]</p>
1354. <p>The post <a href="https://www.foodinjapan.org/japan/awayuki-strawberries/">Awayuki Strawberries (淡雪いちご) – The Elegant White Japanese Strawberry</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1355. ]]></description>
1356. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-awayuki-1024x681.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='681'%20viewBox='0%200%201024%20681'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-awayuki-1024x681.avif" class="lazyload webfeedsFeaturedVisual" /></p>
1357. <p>Among premium Japanese strawberries, <em>Awayuki</em> (淡雪) stands out for its delicate pink-white color and luxurious sweetness. Known as the “Queen of White Strawberries,” this rare fruit is grown in limited quantities and admired for its refined flavor, soft texture, and elegant appearance. Today, Awayuki strawberries have become a symbol of Japanese craftsmanship and luxury fruit culture.</p>
1358.  
1359.  
1360.  
1361. <h2 class="wp-block-heading">Basic Information about Awayuki Strawberries</h2>
1362.  
1363.  
1364.  
1365. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-23502014_s-1024x683.jpg" alt="awayuki strawberry" class="wp-image-30934" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-23502014_s-1024x683.jpg" alt="awayuki strawberry" class="lazyload wp-image-30934" style="width:800px"/></figure>
1366.  
1367.  
1368.  
1369. <p>Awayuki strawberries are one of Japan’s most exclusive and visually stunning varieties of white-pink strawberries, originally cultivated in Kumamoto Prefecture. Unlike typical red strawberries, Awayuki berries feature a soft blush hue that ranges from creamy white to pale pink, giving them a uniquely elegant appearance. They have a gentle aroma and a naturally high sugar content, often exceeding 12–15° Brix, with very low acidity. This creates a beautifully balanced sweetness that feels smooth rather than sharp.</p>
1370.  
1371.  
1372.  
1373. <p>Because of their exquisite appearance and delicate flavor, Awayuki strawberries are highly prized in Japan’s luxury fruit culture. They are frequently featured in premium gift boxes, high-end patisseries, and seasonal dessert menus at upscale hotels. Their limited production and labor-intensive cultivation process also contribute to their exclusivity, making them a symbol of refinement among Japanese strawberries. In fact, the Japanese strawberry price for Awayuki can be several times higher than regular varieties, with individual berries often sold for hundreds of yen each.</p>
1374.  
1375.  
1376.  
1377. <p class="is-style-icon_book"><a href="https://hanafru.jp/fruitnavi/400#:~:text=%E6%B7%A1%E9%9B%AA%E3%81%AF%E3%81%95%E3%81%8C%E3%81%BB%E3%81%AE%E3%81%8B,%E3%82%82%E5%87%BA%E8%8D%B7%E3%81%95%E3%82%8C%E3%81%A6%E3%81%84%E3%81%BE%E3%81%99%E3%80%82">hanafru FRUIT</a></p>
1378.  
1379.  
1380.  
1381. <h2 class="wp-block-heading">Characteristics of Awayuki Strawberries</h2>
1382.  
1383.  
1384.  
1385. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-31995090_s-1-1024x768.jpg" alt="awayuki strawberry cake" class="wp-image-30940" style="width:800px"/></noscript><img decoding="async" width="1024" height="768" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-31995090_s-1-1024x768.jpg" alt="awayuki strawberry cake" class="lazyload wp-image-30940" style="width:800px"/></figure>
1386.  
1387.  
1388.  
1389. <p>The Awayuki strawberry taste is distinguished by its soft, melt-in-your-mouth texture and refined natural sweetness. The flesh is exceptionally tender and juicy, delivering a creamy sensation that sets it apart from standard Japanese strawberries. It contains less acidity, allowing the pure sweetness and subtle fragrance to shine through. The skin’s faint pink-white tone resembles delicate falling snow—hence the name “Awayuki,” which translates to <em>light snow</em> in Japanese.</p>
1390.  
1391.  
1392.  
1393. <p>This rare combination of flavor, color, and texture makes Awayuki strawberries ideal for sophisticated desserts. They are often used in parfaits, shortcakes, and afternoon tea menus at Japan’s top cafés and hotels. When paired with cream or matcha, their sweetness deepens, creating a luxurious balance of flavors. Beyond their culinary use, Awayuki strawberries represent the aesthetic perfection of Japanese agriculture—an embodiment of beauty, care, and precision. Their rarity and elegance make them one of the most coveted treasures in Japan’s premium fruit market.</p>
1394.  
1395.  
1396.  
1397. <h2 class="wp-block-heading">History and Development of Awayuki Strawberries</h2>
1398.  
1399.  
1400.  
1401. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-33258630_s-1024x683.jpg" alt="awayuki strawberries" class="wp-image-30941" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-33258630_s-1024x683.jpg" alt="awayuki strawberries" class="lazyload wp-image-30941" style="width:800px"/></figure>
1402.  
1403.  
1404.  
1405. <h3 class="wp-block-heading">Origins in Kumamoto, Japan</h3>
1406.  
1407.  
1408.  
1409. <p>The story of Awayuki strawberries began in Kumamoto Prefecture, on Japan’s southern island of Kyushu, a region long celebrated for its high-quality fruit production. In the late 1990s, researchers at the Kumamoto Agricultural Research Center set out to create a new kind of Japanese strawberry—one that would be visually unique yet just as flavorful as traditional red varieties. Their vision was to cultivate a soft white-pink strawberry with an elegant sweetness, combining beauty, aroma, and refined taste.</p>
1410.  
1411.  
1412.  
1413. <h3 class="wp-block-heading">Scientific Breeding and Innovation</h3>
1414.  
1415.  
1416.  
1417. <p>It took years of selective breeding, hybridization, and patient experimentation to develop the Awayuki strawberry. The bright red color of traditional red strawberries comes from chemicals called anthocyanins. These chemicals are responsible for the red color and the tart taste. However, white strawberries naturally have lower levels of a pigment called anthocyanin, which can make them less sweet. To overcome this, scientists carefully bred different types of plants to keep the skin tone pale while increasing the sugar content and decreasing the acidity.<br>The result was a strawberry with a high Brix level (a measure of sweetness), a mild fragrance, and a soft, almost creamy texture. These qualities define the distinctive Awayuki strawberry taste.</p>
1418.  
1419.  
1420.  
1421. <h3 class="wp-block-heading">The Meaning Behind “Awayuki”</h3>
1422.  
1423.  
1424.  
1425. <p>The name &#8220;Awayuki&#8221; means &#8220;light snow&#8221; in Japanese, which is a fitting name for the delicate-looking fruit. Its light pink color against the white flesh reminds us of snow gently melting in the spring sun. This strawberry first appeared in Japan in the early 2000s. It quickly became a symbol of elegance and luxury in Japan&#8217;s fruit markets. People admired it for both its beauty and its sweet taste.</p>
1426.  
1427.  
1428.  
1429. <h3 class="wp-block-heading">A Symbol of Luxury and Rarity</h3>
1430.  
1431.  
1432.  
1433. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="576" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-22522734_s-1024x576.jpg" alt="awayuki strawberry sweets" class="wp-image-30942" style="width:796px"/></noscript><img decoding="async" width="1024" height="576" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-22522734_s-1024x576.jpg" alt="awayuki strawberry sweets" class="lazyload wp-image-30942" style="width:796px"/></figure>
1434.  
1435.  
1436.  
1437. <p>Awayuki strawberries are grown in small quantities on select farms in Kyushu because they are fragile and difficult to cultivate. Farmers must carefully control the temperature, humidity, and sunlight to ensure that the quality and color of the tea are consistent. This work-intensive care contributes to the high price of Japanese strawberries, which can reach several thousand yen per pack in high-end fruit shops.<br>Today, people all over the world love Awayuki strawberries. You can find them in fancy desserts and restaurants. They represent the best of Japanese craftsmanship, combining beauty, precision, and taste in one exceptional fruit.</p>
1438.  
1439.  
1440.  
1441. <p class="is-style-icon_book"><a href="https://www.kudamononavi.com/zukan/strawberry/awayuki">Kudamono Navi</a></p>
1442.  
1443.  
1444.  
1445. <h2 class="wp-block-heading">Where Are the Best Awayuki Strawberries Grown?</h2>
1446.  
1447.  
1448.  
1449. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-33586211_s-1024x683.jpg" alt="awayuki strawberry sweets" class="wp-image-30944" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-33586211_s-1024x683.jpg" alt="awayuki strawberry sweets" class="lazyload wp-image-30944" style="width:800px"/></figure>
1450.  
1451.  
1452.  
1453. <p>The most delicious Awayuki strawberries come from Kumamoto Prefecture, their birthplace. The region’s mild climate and rich soil produce strawberries with balanced sweetness and aroma. Other high-quality production areas include Fukuoka and Nara Prefecture, known for stable growing conditions that bring out vibrant color and sweetness. Because of their limited availability, Awayuki strawberries are typically sold through premium fruit stores or served in upscale cafés and restaurants.</p>
1454.  
1455.  
1456.  
1457. <h2 class="wp-block-heading">Restaurants Where You Can Enjoy Awayuki Strawberries</h2>
1458.  
1459.  
1460.  
1461. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-33626208_s-1024x683.jpg" alt="awayuki strawberry pancake" class="wp-image-30945"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-33626208_s-1024x683.jpg" alt="awayuki strawberry pancake" class="lazyload wp-image-30945"/></figure>
1462.  
1463.  
1464.  
1465. <h3 class="wp-block-heading">SALON BAKE &amp; TEA (Tokyo – Shinjuku)</h3>
1466.  
1467.  
1468.  
1469. <p>Located in NEWoMan Shinjuku, SALON BAKE &amp; TEA offers seasonal desserts made with Japan’s finest ingredients. During spring, the café serves the exquisite <em>“Sakura &amp; Awayuki Strawberry Parfait”</em>, combining delicate cherry blossom flavor with the gentle sweetness of Awayuki strawberries. Served in elegant GINORI porcelain, this dessert has become a favorite among strawberry lovers for its refined presentation and taste.</p>
1470.  
1471.  
1472.  
1473. <p class="is-style-icon_info"><strong>Address:</strong> <a href="https://maps.app.goo.gl/8tpX2BcuAymsWC237" target="_blank" rel="noreferrer noopener">4-1-6 Shinjuku, NEWoMan 3F, Tokyo, Japan</a><br><strong>Phone:</strong> +81-3-6380-1790<br><strong>Website:</strong> <a href="https://www.junonline.jp/food/bake/" target="_blank" rel="noreferrer noopener">https://www.junonline.jp/food/bake/</a></p>
1474.  
1475.  
1476.  
1477. <h3 class="wp-block-heading">FRUiT Midosuji (Osaka – Honmachi)</h3>
1478.  
1479.  
1480.  
1481. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-4381122_s-1-1024x683.jpg" alt="awayuki" class="wp-image-30946" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-4381122_s-1-1024x683.jpg" alt="awayuki" class="lazyload wp-image-30946" style="width:800px"/></figure>
1482.  
1483.  
1484.  
1485. <p>Located in Osaka’s stylish Midosuji district, FRUiT Midosuji is a luxury fruit parlor specializing in seasonal Japanese fruit desserts. In spring, it offers the <em>Awayuki Strawberry Afternoon Tea</em>, featuring rare Awayuki strawberries paired with sakura-inspired sweets and matcha desserts. The presentation highlights the soft pink color and rich sweetness of this unique variety, offering a true taste of Japanese spring luxury.</p>
1486.  
1487.  
1488.  
1489. <p class="is-style-icon_info"><strong>Address:</strong> <a href="https://maps.app.goo.gl/xhk34u2QgbSL2ygL6">4-1-15 Minamimido Building 1F, C</a><a href="https://maps.app.goo.gl/xhk34u2QgbSL2ygL6" target="_blank" rel="noreferrer noopener">h</a><a href="https://maps.app.goo.gl/xhk34u2QgbSL2ygL6">uo-ku, Osaka, Japan</a><br><strong>Phone:</strong> +81-6-4708-4307<br><strong>Website:</strong> <a href="https://hanafru.jp/shop/fruitMidosuji.php" target="_blank" rel="noreferrer noopener">https://hanafru.jp</a></p>
1490.  
1491.  
1492.  
1493. <h2 class="wp-block-heading">Summary</h2>
1494.  
1495.  
1496.  
1497. <p>Awayuki strawberries symbolize the artistry and precision of Japanese agriculture. With their pastel color, refined sweetness, and elegant appearance, they represent the pinnacle of luxury fruit culture in Japan. Grown mainly in Kumamoto, these strawberries are treasured both domestically and abroad. Although limited in availability, tasting an Awayuki strawberry is a truly unique and unforgettable experience.</p>
1498.  
1499.  
1500.  
1501. <p>For those interested in exploring more about Japanese strawberries, don’t miss our article on <a href="https://www.foodinjapan.org/kanto/tochigi-en/tochi-otome/">Tochiotome strawberries</a>, one of Japan’s most beloved red varieties. Known for their juicy flavor, perfect balance of sweetness and acidity, and vibrant color, Tochiotome offers a different but equally delightful expression of Japan’s world-class strawberry cultivation. </p>
1502.  
1503.  
1504.  
1505. <div class="swell-block-accordion">
1506. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
1507. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1508. <div class="swell-block-faq__item"><dt class="faq_q"><strong>What are Awayuki strawberries?</strong></dt><dd class="faq_a">
1509. <p>A rare white-pink Japanese strawberry variety developed in Kumamoto.</p>
1510. </dd></div>
1511.  
1512.  
1513.  
1514. <div class="swell-block-faq__item"><dt class="faq_q"><strong>What does Awayuki strawberry taste like?</strong></dt><dd class="faq_a">
1515. <p>Sweet, mild, and less acidic with a soft, creamy texture.</p>
1516. </dd></div>
1517.  
1518.  
1519.  
1520. <div class="swell-block-faq__item"><dt class="faq_q"><strong>Why are Awayuki strawberries white?</strong></dt><dd class="faq_a">
1521. <p>They lack red pigment due to selective breeding, giving them a pink-white hue.</p>
1522. </dd></div>
1523.  
1524.  
1525.  
1526. <div class="swell-block-faq__item"><dt class="faq_q"><strong>Are Awayuki strawberries expensive?</strong></dt><dd class="faq_a">
1527. <p>Yes. The Japanese strawberry price for Awayuki can reach ¥500–¥1,000 per piece.</p>
1528. </dd></div>
1529.  
1530.  
1531.  
1532. <div class="swell-block-faq__item"><dt class="faq_q"><strong>When is the best season for Awayuki strawberries?</strong></dt><dd class="faq_a">
1533. <p>From late December to April.</p>
1534. </dd></div>
1535.  
1536.  
1537.  
1538. <div class="swell-block-faq__item"><dt class="faq_q"><strong>Where can I buy Awayuki strawberries?</strong></dt><dd class="faq_a">
1539. <p>At premium fruit shops, online markets, or Japanese department stores.</p>
1540. </dd></div>
1541.  
1542.  
1543.  
1544. <div class="swell-block-faq__item"><dt class="faq_q"><strong>Are Awayuki strawberries available outside Japan?</strong></dt><dd class="faq_a">
1545. <p>Occasionally exported to luxury fruit boutiques in Asia and the U.S.</p>
1546. </dd></div>
1547.  
1548.  
1549.  
1550. <div class="swell-block-faq__item"><dt class="faq_q"><strong>How should Awayuki strawberries be stored?</strong></dt><dd class="faq_a">
1551. <p>Keep refrigerated in a breathable container and consume within two days.</p>
1552. </dd></div>
1553.  
1554.  
1555.  
1556. <div class="swell-block-faq__item"><dt class="faq_q"><strong>Why are Japanese strawberries so expensive?</strong></dt><dd class="faq_a">
1557. <p>Because of meticulous cultivation, hand-picking, and limited production focused on perfect taste and appearance.</p>
1558. </dd></div>
1559.  
1560.  
1561.  
1562. <div class="swell-block-faq__item"><dt class="faq_q"><strong>Are Awayuki strawberries natural or GMO?</strong></dt><dd class="faq_a">
1563. <p>Because of meticulous cultivation, hand-picking, and limited production focused on perfect taste and appearance.</p>
1564. </dd></div>
1565. </dl>
1566. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What are Awayuki strawberries?","acceptedAnswer":{"@type":"Answer","text":"<p>A rare white-pink Japanese strawberry variety developed in Kumamoto.<\/p>"}},{"@type":"Question","name":"What does Awayuki strawberry taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>Sweet, mild, and less acidic with a soft, creamy texture.<\/p>"}},{"@type":"Question","name":"Why are Awayuki strawberries white?","acceptedAnswer":{"@type":"Answer","text":"<p>They lack red pigment due to selective breeding, giving them a pink-white hue.<\/p>"}},{"@type":"Question","name":"Are Awayuki strawberries expensive?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes. The Japanese strawberry price for Awayuki can reach ¥500–¥1,000 per piece.<\/p>"}},{"@type":"Question","name":"When is the best season for Awayuki strawberries?","acceptedAnswer":{"@type":"Answer","text":"<p>From late December to April.<\/p>"}},{"@type":"Question","name":"Where can I buy Awayuki strawberries?","acceptedAnswer":{"@type":"Answer","text":"<p>At premium fruit shops, online markets, or Japanese department stores.<\/p>"}},{"@type":"Question","name":"Are Awayuki strawberries available outside Japan?","acceptedAnswer":{"@type":"Answer","text":"<p>Occasionally exported to luxury fruit boutiques in Asia and the U.S.<\/p>"}},{"@type":"Question","name":"How should Awayuki strawberries be stored?","acceptedAnswer":{"@type":"Answer","text":"<p>Keep refrigerated in a breathable container and consume within two days.<\/p>"}},{"@type":"Question","name":"Why are Japanese strawberries so expensive?","acceptedAnswer":{"@type":"Answer","text":"<p>Because of meticulous cultivation, hand-picking, and limited production focused on perfect taste and appearance.<\/p>"}},{"@type":"Question","name":"Are Awayuki strawberries natural or GMO?","acceptedAnswer":{"@type":"Answer","text":"<p>Because of meticulous cultivation, hand-picking, and limited production focused on perfect taste and appearance.<\/p>"}}]}</script>
1567. </div></details>
1568. </div>
1569. <p>The post <a href="https://www.foodinjapan.org/japan/awayuki-strawberries/">Awayuki Strawberries (淡雪いちご) – The Elegant White Japanese Strawberry</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1570. ]]></content:encoded>
1572. <wfw:commentRss>https://www.foodinjapan.org/japan/awayuki-strawberries/feed/</wfw:commentRss>
1573. <slash:comments>0</slash:comments>
1576. </item>
1577. <item>
1578. <title>Heshiko (ヘしこ)</title>
1579. <link>https://www.foodinjapan.org/chubu/fukui-chubu/heshiko/</link>
1580. <comments>https://www.foodinjapan.org/chubu/fukui-chubu/heshiko/#respond</comments>
1582. <dc:creator><![CDATA[Krisha]]></dc:creator>
1583. <pubDate>Thu, 09 Oct 2025 10:19:31 +0000</pubDate>
1584. <category><![CDATA[Chubu]]></category>
1585. <category><![CDATA[Fukui]]></category>
1586. <category><![CDATA[food in Fukui]]></category>
1587. <category><![CDATA[heshiko]]></category>
1588. <category><![CDATA[Japanese food]]></category>
1589. <category><![CDATA[Local food in Japan]]></category>
1590. <category><![CDATA[regionalfoodjapan]]></category>
1591. <category><![CDATA[Traditional Food in Japan]]></category>
1592. <category><![CDATA[ヘしこ]]></category>
1593. <guid isPermaLink="false">https://www.foodinjapan.org/?p=28529</guid>
1594.  
1595. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/41_1_l.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='565'%20viewBox='0%200%20850%20565'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/41_1_l.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
1596. <p>Step into the flavorful world of Heshiko, a traditional Japanese preserved fish dish that tells a story of patience, history, and regional pride. Unlike ordinary seafood, Heshiko stands out with its deeply fermented, umami-rich flavor, crafted through techniques passed down for generations. Let’s uncover what makes this dish so special, how it originated, and where [&#8230;]</p>
1597. <p>The post <a href="https://www.foodinjapan.org/chubu/fukui-chubu/heshiko/">Heshiko (ヘしこ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1598. ]]></description>
1599. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/41_1_l.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='565'%20viewBox='0%200%20850%20565'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/41_1_l.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
1600. <p>Step into the flavorful world of Heshiko, a traditional Japanese preserved fish dish that tells a story of patience, history, and regional pride. Unlike ordinary seafood, Heshiko stands out with its deeply fermented, umami-rich flavor, crafted through techniques passed down for generations. Let’s uncover what makes this dish so special, how it originated, and where you can taste it for yourself.</p>
1601.  
1602.  
1603.  
1604. <h2 class="wp-block-heading">What is Heshiko?</h2>
1605.  
1606.  
1607.  
1608. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/kyoto_19_2.jpg" alt="Heshikoヘしこ" class="wp-image-28763" style="width:800px"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/kyoto_19_2.jpg" alt="Heshikoヘしこ" class="lazyload wp-image-28763" style="width:800px"/></figure>
1609.  
1610.  
1611.  
1612. <p>Japanese cooks prepare Heshiko (ヘしこ) by salting fish—usually mackerel or sardines—and then pickling it in nuka (rice bran) for several months, sometimes even up to a year. This preservation process transforms the fish, giving it a reddish-brown hue, a rich aroma, and a deep, savory taste that lingers. Some regions even use other types of fish like yellowtail, but mackerel remains the classic choice.</p>
1613.  
1614.  
1615.  
1616. <p>The long fermentation develops a complexity that pairs beautifully with simple dishes. Locals often slice Heshiko thin and grill it, savor it alongside a bowl of rice, or mix it into ochazuke (rice with green tea) or onigiri (rice balls). The salt and rice bran preserve the fish naturally, and over time, they deepen its flavor until every bite offers a burst of umami and tradition.</p>
1617.  
1618.  
1619.  
1620. <h2 class="wp-block-heading">How Heshiko Came to Be</h2>
1621.  
1622.  
1623.  
1624. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/146_01.jpg" alt="Heshiko" class="wp-image-28762" style="width:800px"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/146_01.jpg" alt="Heshiko" class="lazyload wp-image-28762" style="width:800px"/></figure>
1625.  
1626.  
1627.  
1628. <p>Heshiko first took shape during the Edo period (1603–1868) in the Wakasa Bay area of Fukui Prefecture. Back then, fishermen needed a way to keep their catch from spoiling, especially when transporting fish inland to Kyoto along the historic Saba Kaido (Mackerel Road). They began salt-curing mackerel and covering it in rice bran, a clever and accessible solution that made use of a common byproduct from rice polishing.</p>
1629.  
1630.  
1631.  
1632. <p>This technique didn’t just preserve the fish—it changed its character entirely. What began as a survival method gradually turned into a beloved regional specialty. Over the centuries, Heshiko became deeply woven into the food culture of Fukui and neighboring areas like Kyotango in Kyoto Prefecture. Locals handed down recipes and techniques, each household adding its slight variations, preserving not just fish but a piece of history.</p>
1633.  
1634.  
1635.  
1636. <p class="is-style-icon_book">Reference: <a href="https://www.fuku-e.com/feature/heshiko">Fukui Prefecture Tourism</a></p>
1637.  
1638.  
1639.  
1640. <h2 class="wp-block-heading">Where to Try Authentic Heshiko</h2>
1641.  
1642.  
1643.  
1644. <h3 class="wp-block-heading">Ajikobo Hisami (味工房 久味)</h3>
1645.  
1646.  
1647.  
1648. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="450" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/kyoto_19_3.jpg" alt="ヘしこ" class="wp-image-28760" style="width:800px"/></noscript><img decoding="async" width="640" height="450" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='450'%20viewBox='0%200%20640%20450'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/kyoto_19_3.jpg" alt="ヘしこ" class="lazyload wp-image-28760" style="width:800px"/></figure>
1649.  
1650.  
1651.  
1652. <p>If you&#8217;re craving a taste of real Heshiko, head to its roots. In Kyotango City, you’ll find Ajikobo Hisami (味工房 久味), a small but well-respected establishment that has kept the traditional process alive. Ajikobo Hisami doesn’t just sell Heshiko—they craft it the old-fashioned way. Visitors can browse a variety of preserved fish products, sample their offerings, and even learn a bit about the fermentation process that brings Heshiko to life.</p>
1653.  
1654.  
1655.  
1656. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/U8YTbc9RDXwAwdX27">1272 Yasaka-cho Yabori, Kyotango City, Kyoto Prefecture, Japan</a><br>Phone: +81 772-65-3800<br>Hours: 9:00 AM – 5:00 PM (Closed Thursdays)<br>Website: <a href="https://www.hisami.jp/" target="_blank" rel="noreferrer noopener">https://www.hisami.jp/</a></p>
1657.  
1658.  
1659.  
1660. <h2 class="wp-block-heading">Why You Should Try Heshiko</h2>
1661.  
1662.  
1663.  
1664. <p>Heshiko represents more than a preservation technique—it’s a celebration of time, craftsmanship, and local flavor. Its savory punch, born from salt, rice bran, and patience, makes it unlike any other seafood dish. If you enjoy complex fermented foods, give Heshiko a try. </p>
1665.  
1666.  
1667.  
1668. <p class="is-style-bg_stripe has-border -border04">You might also appreciate similar global specialties, like <a href="https://www.foodinjapan.org/kanto/tokyo-en/kusaya/">Kusaya</a> from Japan, Gravlax from Scandinavia, Bacalhau from Portugal, or Kimchi from Korea. Each dish shares one common thread: the magic of transformation through time.</p>
1669.  
1670.  
1671.  
1672. <div class="swell-block-accordion">
1673. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
1674. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1675. <div class="swell-block-faq__item"><dt class="faq_q">What is Heshiko?</dt><dd class="faq_a">
1676. <p>Heshiko is a traditional preserved fish from Fukui Prefecture, usually made from mackerel fermented with rice bran and salt.</p>
1677. </dd></div>
1678.  
1679.  
1680.  
1681. <div class="swell-block-faq__item"><dt class="faq_q">How is Heshiko made?</dt><dd class="faq_a">
1682. <p>The fish is salted and then buried in rice bran (<em>nuka</em>) to ferment for several months. This process gives it a rich umami flavor.</p>
1683. </dd></div>
1684.  
1685.  
1686.  
1687. <div class="swell-block-faq__item"><dt class="faq_q">What does Heshiko taste like?</dt><dd class="faq_a">
1688. <p>It has a deep, salty, and savory flavor with a hint of tanginess from fermentation — similar to aged cheese or anchovies.</p>
1689. </dd></div>
1690.  
1691.  
1692.  
1693. <div class="swell-block-faq__item"><dt class="faq_q">How do you eat Heshiko?</dt><dd class="faq_a">
1694. <p>It can be grilled, sliced thinly for rice or sake, or even used in pasta and sushi for a unique Japanese twist.</p>
1695. </dd></div>
1696.  
1697.  
1698.  
1699. <div class="swell-block-faq__item"><dt class="faq_q">Is Heshiko raw or cooked?</dt><dd class="faq_a">
1700. <p>Traditionally, it’s fermented raw, but it’s usually grilled or lightly cooked before eating.</p>
1701. </dd></div>
1702.  
1703.  
1704.  
1705. <div class="swell-block-faq__item"><dt class="faq_q">Where can I try Heshiko in Fukui?</dt><dd class="faq_a">
1706. <p>Local restaurants, souvenir shops, and sake bars in Fukui City and Obama City often serve or sell Heshiko.</p>
1707. </dd></div>
1708.  
1709.  
1710.  
1711. <div class="swell-block-faq__item"><dt class="faq_q">Is Heshiko safe for foreigners to try?</dt><dd class="faq_a">
1712. <p>Yes! It’s a traditional fermented food, safely prepared through salting and aging, just like miso or pickles.</p>
1713. </dd></div>
1714.  
1715.  
1716.  
1717. <div class="swell-block-faq__item"><dt class="faq_q">What drinks pair well with Heshiko?</dt><dd class="faq_a">
1718. <p>Japanese sake is the best match — the umami-rich taste of Heshiko enhances the smoothness of sake perfectly.</p>
1719. </dd></div>
1720.  
1721.  
1722.  
1723. <div class="swell-block-faq__item"><dt class="faq_q">Can I take Heshiko home as a souvenir?</dt><dd class="faq_a">
1724. <p>Yes. Vacuum-packed versions are available and make a great regional specialty gift from Fukui.</p>
1725. </dd></div>
1726.  
1727.  
1728.  
1729. <div class="swell-block-faq__item"><dt class="faq_q">Why is Heshiko famous in Fukui?</dt><dd class="faq_a">
1730. <p>It represents Fukui’s traditional way of preserving fish before refrigeration — a symbol of coastal wisdom and culinary heritage.</p>
1731. </dd></div>
1732. </dl>
1733. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Heshiko?","acceptedAnswer":{"@type":"Answer","text":"<p>Heshiko is a traditional preserved fish from Fukui Prefecture, usually made from mackerel fermented with rice bran and salt.<\/p>"}},{"@type":"Question","name":"How is Heshiko made?","acceptedAnswer":{"@type":"Answer","text":"<p>The fish is salted and then buried in rice bran (<em>nuka<\/em>) to ferment for several months. This process gives it a rich umami flavor.<\/p>"}},{"@type":"Question","name":"What does Heshiko taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>It has a deep, salty, and savory flavor with a hint of tanginess from fermentation — similar to aged cheese or anchovies.<\/p>"}},{"@type":"Question","name":"How do you eat Heshiko?","acceptedAnswer":{"@type":"Answer","text":"<p>It can be grilled, sliced thinly for rice or sake, or even used in pasta and sushi for a unique Japanese twist.<\/p>"}},{"@type":"Question","name":"Is Heshiko raw or cooked?","acceptedAnswer":{"@type":"Answer","text":"<p>Traditionally, it’s fermented raw, but it’s usually grilled or lightly cooked before eating.<\/p>"}},{"@type":"Question","name":"Where can I try Heshiko in Fukui?","acceptedAnswer":{"@type":"Answer","text":"<p>Local restaurants, souvenir shops, and sake bars in Fukui City and Obama City often serve or sell Heshiko.<\/p>"}},{"@type":"Question","name":"Is Heshiko safe for foreigners to try?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes! It’s a traditional fermented food, safely prepared through salting and aging, just like miso or pickles.<\/p>"}},{"@type":"Question","name":"What drinks pair well with Heshiko?","acceptedAnswer":{"@type":"Answer","text":"<p>Japanese sake is the best match — the umami-rich taste of Heshiko enhances the smoothness of sake perfectly.<\/p>"}},{"@type":"Question","name":"Can I take Heshiko home as a souvenir?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes. Vacuum-packed versions are available and make a great regional specialty gift from Fukui.<\/p>"}},{"@type":"Question","name":"Why is Heshiko famous in Fukui?","acceptedAnswer":{"@type":"Answer","text":"<p>It represents Fukui’s traditional way of preserving fish before refrigeration — a symbol of coastal wisdom and culinary heritage.<\/p>"}}]}</script>
1734. </div></details>
1735. </div>
1736. <p>The post <a href="https://www.foodinjapan.org/chubu/fukui-chubu/heshiko/">Heshiko (ヘしこ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1737. ]]></content:encoded>
1739. <wfw:commentRss>https://www.foodinjapan.org/chubu/fukui-chubu/heshiko/feed/</wfw:commentRss>
1740. <slash:comments>0</slash:comments>
1743. </item>
1744. <item>
1745. <title>How Japanese Cuisine Can Transform Business Event Catering</title>
1746. <link>https://www.foodinjapan.org/japan/how-japanese-cuisine-can-transform-business-event-catering/</link>
1747. <comments>https://www.foodinjapan.org/japan/how-japanese-cuisine-can-transform-business-event-catering/#respond</comments>
1749. <dc:creator><![CDATA[ryo]]></dc:creator>
1750. <pubDate>Wed, 08 Oct 2025 13:46:36 +0000</pubDate>
1751. <category><![CDATA[Japan]]></category>
1752. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30808</guid>
1753.  
1754. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Japanese-Cuisine-of-Event-Catering2-1024x683.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Japanese-Cuisine-of-Event-Catering2-1024x683.avif" class="lazyload webfeedsFeaturedVisual" /></p>
1755. <p>Japanese cuisine, known for its artful presentation and intricate flavors, offers a unique approach to business event catering that can leave attendees delighted and impressed. The meticulous attention to detail and emphasis on fresh, seasonal ingredients take food presentation to a new level. Companies looking to stand out in their catering choices will find that [&#8230;]</p>
1756. <p>The post <a href="https://www.foodinjapan.org/japan/how-japanese-cuisine-can-transform-business-event-catering/">How Japanese Cuisine Can Transform Business Event Catering</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1757. ]]></description>
1758. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Japanese-Cuisine-of-Event-Catering2-1024x683.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Japanese-Cuisine-of-Event-Catering2-1024x683.avif" class="lazyload webfeedsFeaturedVisual" /></p>
1759. <p>Japanese cuisine, known for its artful presentation and intricate flavors, offers a unique approach to business event catering that can leave attendees delighted and impressed. The meticulous attention to detail and emphasis on fresh, seasonal ingredients take food presentation to a new level.</p>
1760.  
1761.  
1762.  
1763. <p>Companies looking to stand out in their catering choices will find that integrating Japanese culinary traditions can improve the dining experience and strengthen their brand image. During a time when food can make or break the success of an event, turning to Japanese cuisine can be a wise strategy.</p>
1764.  
1765.  
1766.  
1767. <h2 class="wp-block-heading">A Culinary Journey through Japanese Flavors</h2>
1768.  
1769.  
1770.  
1771. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/25617213_s-1024x683.avif" alt="Culinary Journey through Japanese Flavors" class="wp-image-30816" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/25617213_s-1024x683.avif" alt="Culinary Journey through Japanese Flavors" class="lazyload wp-image-30816" style="width:800px"/></figure>
1772.  
1773.  
1774.  
1775. <p>From Umami-rich broths to beautifully seared meats and seasonal vegetable medleys, the intricacies of Japanese cooking can please even the most discerning palates. The presentation of <a href="https://www.foodinjapan.org/japan/washoku/">Japanese dishe</a>s transforms food into an art form, showcasing the craftsmanship of chefs. This dedication to culinary excellence creates a profound connection with guests, who appreciate the taste and the artistry behind their meals.</p>
1776.  
1777.  
1778.  
1779. <p>The delightful flavors experienced during a business event can make the gathering feel less formal and more inviting, encouraging a productive atmosphere. Utilizing these culinary delights can turn an ordinary catering setup into one that leaves a remarkable mark.</p>
1780.  
1781.  
1782.  
1783. <h2 class="wp-block-heading">Importance of Collaborating with Experts</h2>
1784.  
1785.  
1786.  
1787. <p>To fully realize the potential of Japanese cuisine in event catering, companies should partner with experienced chefs and caterers. The right <a href="https://cottonculinary.com/">event catering services</a> select the right ingredients and master precise cooking techniques. Professional caterers bring authenticity and quality to every menu, from Japanese dishes to a wide range of global cuisines. This partnership allows businesses to focus on other elements of the event and know that the food will deliver a remarkable experience for attendees.</p>
1788.  
1789.  
1790.  
1791. <p>Expert caterers can guide companies in navigating various dietary restrictions so that every guest feels accommodated. Leaving food quality in the hands of trusted professionals reinforces the experience for all attendees.</p>
1792.  
1793.  
1794.  
1795. <h2 class="wp-block-heading">The Art of Presentation</h2>
1796.  
1797.  
1798.  
1799. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/26057946_s-1024x683.avif" alt="The Art of Presentation" class="wp-image-30818" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/26057946_s-1024x683.avif" alt="The Art of Presentation" class="lazyload wp-image-30818" style="width:800px"/></figure>
1800.  
1801.  
1802.  
1803. <p>Japanese cuisine excels in presentation: each dish is thoughtfully arranged and incorporates various colors and textures that captivate the eye before tantalizing the taste buds. A well-presented dish encourages guests to indulge and sparks conversation around the craftsmanship involved in creating it. This artistic approach can reinforce themes and messages that a company aims to communicate during an event.</p>
1804.  
1805.  
1806.  
1807. <p>A gathering focused on innovation can showcase avant-garde Japanese dishes that push culinary boundaries. The visual experience creates a holistic dining moment that resonates with attendees long after the final bite.</p>
1808.  
1809.  
1810.  
1811. <h2 class="wp-block-heading">Bridging Cultures through Food</h2>
1812.  
1813.  
1814.  
1815. <p>Food has a unique ability to bridge cultural divides, promoting connections among diverse groups. By introducing Japanese cuisine at an event, businesses can create a welcoming environment for international clients or partners. This culinary approach promotes appreciation for different cultures through a shared dining experience that transcends language barriers.&nbsp;</p>
1816.  
1817.  
1818.  
1819. <p>Providing guests with an opportunity to explore unique flavors and traditions from Japan encourages open dialogue and improves networking. The hospitality inherent in Japanese dining culture creates a sense of community that can strengthen business relationships. When attendees connect over a delightful meal, it results in more productive discussions and collaborations.</p>
1820.  
1821.  
1822.  
1823. <h2 class="wp-block-heading">Creating Memorable Experiences with Themed Menus</h2>
1824.  
1825.  
1826.  
1827. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="674" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Japanese-Cuisine-of-Event-Catering-1024x674.avif" alt="Memorable Experiences with nice menus" class="wp-image-30817" style="width:800px"/></noscript><img decoding="async" width="1024" height="674" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='674'%20viewBox='0%200%201024%20674'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Japanese-Cuisine-of-Event-Catering-1024x674.avif" alt="Memorable Experiences with nice menus" class="lazyload wp-image-30817" style="width:800px"/></figure>
1828.  
1829.  
1830.  
1831. <p>Themed menus can elevate corporate events by creating a cohesive flow that strengthens the experience. Instead of randomly selected dishes, a carefully curated menu focused on a specific aspect of Japanese cuisine can transport guests into a unique culinary world. Themes could range from classic street food to high-end kaiseki for an engaging and flavorful event.</p>
1832.  
1833.  
1834.  
1835. <p>A tech company&#8217;s product launch might feature innovative takes on classic dishes, emphasizing both innovation and tradition. This attention to detail can boost guest engagement, keeping them captivated throughout the event. The excitement generated through themed menus can lead to discussions around the dishes served, sparking connections and conversations that could benefit networking opportunities. Cooking demonstrations or tastings can further improve attendee involvement and make the catering experience unforgettable.</p>
1836.  
1837.  
1838.  
1839. <h2 class="wp-block-heading">Crafting Lasting Impressions</h2>
1840.  
1841.  
1842.  
1843. <p>By choosing <a href="https://www.forbes.com/sites/adelsteinjake/2017/10/02/the-japanese-food-boom-shows-no-sign-of-slowing-down/">Japanese cuisine</a> for corporate events, businesses can craft lasting impressions on their guests. The combination of exquisite flavors and stunning presentations will guarantee that meals are memorable and conversations around food are plentiful. Infusing culture and art into catering options enriches the event&#8217;s atmosphere and subtly delivers a brand&#8217;s message. As attendees engage over thoughtfully designed dishes, the experiences and stories shared can turn customary networking into meaningful connections.</p>
1844.  
1845.  
1846.  
1847. <p>Effective event catering determines how a company is perceived in the industry. A successful catering experience can result in positive discussions post-event, increasing brand recognition and loyalty. Investing in Japanese cuisine for business events is an avenue that supports both culinary excellence and strategic branding.</p>
1848.  
1849.  
1850.  
1851. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-1-1024x683.png" class="wp-image-30812" alt="Savory Japanese ramen bowl with soft-boiled eggs, vegetables, and broth for authentic Japanese cuisine experience." style="width:800px"  ></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-1-1024x683.png" class="lazyload wp-image-30812" alt="Savory Japanese ramen bowl with soft-boiled eggs, vegetables, and broth for authentic Japanese cuisine experience." style="width:800px"  > </figure>
1852.  
1853.  
1854.  
1855. <p class="has-text-align-center">Image source: https://unsplash.com/photos/white-ceramic-bowl-with-rice-and-sliced-lemon-GXhmQt6MFX8</p>
1856.  
1857.  
1858.  
1859. <p><a href="https://www.foodinjapan.org/tag/japanese-cuisine/">Japanese cuisine</a> offers an engaging way to elevate business event catering and make it memorable. The art, flavors, and presentation associated with this culinary tradition can transform ordinary gatherings into extraordinary experiences. Introducing such unique options encourages connections among attendees and improves networking opportunities.</p>
1860.  
1861.  
1862.  
1863. <p>Rich culinary experiences construct a more inviting atmosphere, igniting creativity and collaboration. As companies leverage the distinctive aspects of Japanese cuisine, they position themselves as leaders in customer experience and encourage fruitful relationships moving forward.</p>
1864. <p>The post <a href="https://www.foodinjapan.org/japan/how-japanese-cuisine-can-transform-business-event-catering/">How Japanese Cuisine Can Transform Business Event Catering</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1865. ]]></content:encoded>
1867. <wfw:commentRss>https://www.foodinjapan.org/japan/how-japanese-cuisine-can-transform-business-event-catering/feed/</wfw:commentRss>
1868. <slash:comments>0</slash:comments>
1871. </item>
1872. <item>
1873. <title>Seige (せいげ)</title>
1874. <link>https://www.foodinjapan.org/chubu/fukui-chubu/seige/</link>
1875. <comments>https://www.foodinjapan.org/chubu/fukui-chubu/seige/#respond</comments>
1877. <dc:creator><![CDATA[Krisha]]></dc:creator>
1878. <pubDate>Tue, 07 Oct 2025 12:20:54 +0000</pubDate>
1879. <category><![CDATA[Chubu]]></category>
1880. <category><![CDATA[Fukui]]></category>
1881. <category><![CDATA[crab]]></category>
1882. <category><![CDATA[Japanese food]]></category>
1883. <category><![CDATA[Local food in Japan]]></category>
1884. <category><![CDATA[regionalfoodjapan]]></category>
1885. <category><![CDATA[seafood]]></category>
1886. <category><![CDATA[seige]]></category>
1887. <category><![CDATA[soup]]></category>
1888. <category><![CDATA[Traditional Food in Japan]]></category>
1889. <category><![CDATA[winter comfort food]]></category>
1890. <category><![CDATA[winter food]]></category>
1891. <category><![CDATA[せいげ]]></category>
1892. <guid isPermaLink="false">https://www.foodinjapan.org/?p=28565</guid>
1893.  
1894. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/fukui_26_1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/fukui_26_1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
1895. <p>Fukui Prefecture during the colder months will make you likely encounter the inviting aroma of Seige, a humble yet hearty crab dish that captures the essence of coastal life in Japan. This local specialty from the Kono district in Minamiechizen Town weaves together the ocean’s bounty, generations of culinary tradition, and a history shaped by [&#8230;]</p>
1896. <p>The post <a href="https://www.foodinjapan.org/chubu/fukui-chubu/seige/">Seige (せいげ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1897. ]]></description>
1898. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/fukui_26_1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/fukui_26_1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
1899. <p>Fukui Prefecture during the colder months will make you likely encounter the inviting aroma of <em>Seige</em>, a humble yet hearty crab dish that captures the essence of coastal life in Japan. This local specialty from the Kono district in Minamiechizen Town weaves together the ocean’s bounty, generations of culinary tradition, and a history shaped by the rhythms of maritime life.</p>
1900.  
1901.  
1902.  
1903. <h2 class="wp-block-heading">What Makes Seige Special?</h2>
1904.  
1905.  
1906.  
1907. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/takikomi-13.jpg" alt="Seige " class="wp-image-28682" style="width:800px"/></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/takikomi-13.jpg" alt="Seige " class="lazyload wp-image-28682" style="width:800px"/></figure>
1908.  
1909.  
1910.  
1911. <p>Locals in Fukui prepare <em>Seige</em> using <em>seikogani</em>—female snow crabs prized for their rich roe and sweet meat. Unlike their male counterparts, these small female crabs carry both <em>sotoko</em> (external eggs) and <em>uchiko</em> (internal eggs), making each crab a two-in-one delicacy. The name “seikogani” itself stems from the crab’s appearance, often described as a mother “carrying children on her back.”</p>
1912.  
1913.  
1914.  
1915. <p>While many parts of Japan export male snow crabs as luxury seafood, Fukui keeps these females close to home. Residents treat <em>seikogani</em> as a winter staple, frequently serving them at home, especially during family gatherings and seasonal celebrations.</p>
1916.  
1917.  
1918.  
1919. <p>The preparation of Seige stays rooted in simplicity. Cooks simmer the crab legs with grated daikon and miso paste, letting the flavors meld into a rich, savory stew. As the crab shell heats, it releases an intensely aromatic broth that infuses the dish with umami. People often ladle the hot mixture over rice, turning it into a satisfying meal, or pair it with sake for a more indulgent, warming experience. The balance between briny sweetness from the crab and the mellow depth of miso defines the dish’s comforting character.</p>
1920.  
1921.  
1922.  
1923. <h2 class="wp-block-heading">A Dish Born at Sea</h2>
1924.  
1925.  
1926.  
1927. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/463743491_27234204976225382_2036011256382651370_n.jpg" alt="せいげ" class="wp-image-28684" style="width:800px"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/463743491_27234204976225382_2036011256382651370_n.jpg" alt="せいげ" class="lazyload wp-image-28684" style="width:800px"/></figure>
1928.  
1929.  
1930.  
1931. <p><em>Seige</em> didn’t begin in polished kitchens. Fishermen first created it at sea, cooking freshly caught crabs in whatever containers they had on hand—including, at times, the crabs’ own shells. These practical meals warmed the fishermen during long voyages and became a comforting ritual passed down through generations.</p>
1932.  
1933.  
1934.  
1935. <p>The spread of Seige throughout Fukui owes much to the <em>Kitamaebune</em>, merchant ships that traveled between Hokkaido and Osaka during the Edo and Meiji periods. These ships not only moved goods but also shared food culture along the coast. The Kono district, home to Seige, served as an important port along this route. Wealthy shipowners like the Nakamura family helped shape the local economy, and Seige likely became a staple aboard ships and in merchant households alike.</p>
1936.  
1937.  
1938.  
1939. <p>The use of miso in Seige reflects the deep integration of fermented flavors into coastal Japanese cuisine. Easy to store and rich in taste, miso became the perfect seasoning for life at sea and at home.</p>
1940.  
1941.  
1942.  
1943. <h2 class="wp-block-heading">Taste the Legacy</h2>
1944.  
1945.  
1946.  
1947. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/fukui_04.jpg" alt="snow crab" class="wp-image-28685" style="width:800px"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/fukui_04.jpg" alt="snow crab" class="lazyload wp-image-28685" style="width:800px"/></figure>
1948.  
1949.  
1950.  
1951. <p>Seige doesn’t aim to impress with complexity. Instead, it delivers warmth, depth, and heritage in every bite. It honors the lives of those who worked the sea, and the communities that grew around its bounty. For anyone exploring regional Japanese cuisine, this dish offers an unforgettable window into Fukui’s soul.</p>
1952.  
1953.  
1954.  
1955. <p class="has-border -border04 is-style-bg_stripe">If Seige leaves you wanting more, try diving deeper into Japanese seafood dishes steeped in tradition. Consider miso-based soups with clams or white fish, local <a href="https://www.foodinjapan.org/tag/nabemono/"><em>nabe</em> </a>hot pots full of coastal ingredients, or regional stews like <em><a href="https://www.foodinjapan.org/hokkaido/ishikari-nabe/">Ishikari nabe</a></em> from Hokkaido. Each offers a fresh look into how Japan’s regions transform the sea’s gifts into nourishment—and culture.</p>
1956.  
1957.  
1958.  
1959. <div class="swell-block-accordion">
1960. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><h2 class="swell-block-accordion__label">FAQ</h2><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
1961. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1962. <div class="swell-block-faq__item"><dt class="faq_q">What is Seige (せいげ / せえげ)?</dt><dd class="faq_a">
1963. <p>A regional hot pot from Fukui using <em>seiko-gani</em> (female snow crab), grated daikon (radish), miso, and seaweed.</p>
1964. </dd></div>
1965.  
1966.  
1967.  
1968. <div class="swell-block-faq__item"><dt class="faq_q">What is <em>seiko-gani</em> and why is it used?</dt><dd class="faq_a">
1969. <p>It’s the female snow crab, known for its internal and external eggs (<em>uchiko</em> and <em>sotoko</em>). Its flavor is rich and prized in local cuisine.</p>
1970. </dd></div>
1971.  
1972.  
1973.  
1974. <div class="swell-block-faq__item"><dt class="faq_q">Where is Seige traditionally prepared?</dt><dd class="faq_a">
1975. <p>In the Kono (河野) area of Minamiechizen / southern Fukui, especially in family homes, local restaurants, and inns. </p>
1976. </dd></div>
1977.  
1978.  
1979.  
1980. <div class="swell-block-faq__item"><dt class="faq_q">When can I eat Seige?</dt><dd class="faq_a">
1981. <p>During winter, especially while <em>seiko-gani</em> are in season (typically between November and December). <a href="https://miso.or.jp/museum/miso_culinary_tour/fukui/?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
1982. </dd></div>
1983.  
1984.  
1985.  
1986. <div class="swell-block-faq__item"><dt class="faq_q">What does Seige taste like?</dt><dd class="faq_a">
1987. <p>A comforting blend of crab umami, mild miso, the refreshing bite of grated daikon, and a hint of seaweed aroma.</p>
1988. </dd></div>
1989.  
1990.  
1991.  
1992. <div class="swell-block-faq__item"><dt class="faq_q">How is Seige cooked?</dt><dd class="faq_a">
1993. <p>Boil cooked <em>seiko-gani</em> (broken into parts) with grated daikon and water, then add miso near the end and finish with seaweed.</p>
1994. </dd></div>
1995.  
1996.  
1997.  
1998. <div class="swell-block-faq__item"><dt class="faq_q">Why is Seige considered a “local treasure”?</dt><dd class="faq_a">
1999. <p>Because <em>seiko-gani</em> were historically not shipped out—they were eaten locally. Seige developed as a home-style dish passed down through generations.</p>
2000. </dd></div>
2001.  
2002.  
2003.  
2004. <div class="swell-block-faq__item"><dt class="faq_q">Where can visitors try it today?</dt><dd class="faq_a">
2005. <p>At regional restaurants and inns in southern Fukui (especially in the Kono / Minamiechizen area) during the crab season. <a href="https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/seige_fukui.html?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
2006. </dd></div>
2007. </dl>
2008. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Seige (せいげ \/ せえげ)?","acceptedAnswer":{"@type":"Answer","text":"<p>A regional hot pot from Fukui using <em>seiko-gani<\/em> (female snow crab), grated daikon (radish), miso, and seaweed.<\/p>"}},{"@type":"Question","name":"What is seiko-gani and why is it used?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s the female snow crab, known for its internal and external eggs (<em>uchiko<\/em> and <em>sotoko<\/em>). Its flavor is rich and prized in local cuisine.<\/p>"}},{"@type":"Question","name":"Where is Seige traditionally prepared?","acceptedAnswer":{"@type":"Answer","text":"<p>In the Kono (河野) area of Minamiechizen \/ southern Fukui, especially in family homes, local restaurants, and inns. <\/p>"}},{"@type":"Question","name":"When can I eat Seige?","acceptedAnswer":{"@type":"Answer","text":"<p>During winter, especially while <em>seiko-gani<\/em> are in season (typically between November and December). <a href=\"https:\/\/miso.or.jp\/museum\/miso_culinary_tour\/fukui\/?utm_source=chatgpt.com\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>"}},{"@type":"Question","name":"What does Seige taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>A comforting blend of crab umami, mild miso, the refreshing bite of grated daikon, and a hint of seaweed aroma.<\/p>"}},{"@type":"Question","name":"How is Seige cooked?","acceptedAnswer":{"@type":"Answer","text":"<p>Boil cooked <em>seiko-gani<\/em> (broken into parts) with grated daikon and water, then add miso near the end and finish with seaweed.<\/p>"}},{"@type":"Question","name":"Why is Seige considered a “local treasure”?","acceptedAnswer":{"@type":"Answer","text":"<p>Because <em>seiko-gani<\/em> were historically not shipped out—they were eaten locally. Seige developed as a home-style dish passed down through generations.<\/p>"}},{"@type":"Question","name":"Where can visitors try it today?","acceptedAnswer":{"@type":"Answer","text":"<p>At regional restaurants and inns in southern Fukui (especially in the Kono \/ Minamiechizen area) during the crab season. <a href=\"https:\/\/www.maff.go.jp\/j\/keikaku\/syokubunka\/k_ryouri\/search_menu\/menu\/seige_fukui.html?utm_source=chatgpt.com\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>"}}]}</script>
2009. </div></details>
2010. </div>
2011. <p>The post <a href="https://www.foodinjapan.org/chubu/fukui-chubu/seige/">Seige (せいげ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
2012. ]]></content:encoded>
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