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  31. <title>Daikon mochi (大根餅)</title>
  32. <link>https://www.foodinjapan.org/tohoku/fukushima/daikon-mochi/</link>
  33. <comments>https://www.foodinjapan.org/tohoku/fukushima/daikon-mochi/#respond</comments>
  35. <dc:creator><![CDATA[Krisha]]></dc:creator>
  36. <pubDate>Thu, 30 Oct 2025 16:37:27 +0000</pubDate>
  37. <category><![CDATA[Fukushima]]></category>
  38. <category><![CDATA[Tohoku]]></category>
  39. <category><![CDATA[daikon mochi]]></category>
  40. <category><![CDATA[food in Fukushima prefecture]]></category>
  41. <category><![CDATA[Japanese confectionery]]></category>
  42. <category><![CDATA[Local food in Japan]]></category>
  43. <category><![CDATA[mochi]]></category>
  44. <category><![CDATA[regionalfoodjapan]]></category>
  45. <category><![CDATA[sweets]]></category>
  46. <category><![CDATA[Traditional Food in Japan]]></category>
  47. <category><![CDATA[大根餅]]></category>
  48. <guid isPermaLink="false">https://www.foodinjapan.org/?p=29630</guid>
  49.  
  50. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/09/taiwan01-1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='849'%20height='551'%20viewBox='0%200%20849%20551'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/taiwan01-1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  51. <p>An interesting and delicious food to try is Daikon mochi, a Japanese dish you might not have heard of before. This article will explain what it is, where it comes from, and where you can find a place to eat it in Japan. It&#8217;s a simple food that holds a lot of history and flavor, [&#8230;]</p>
  52. <p>The post <a href="https://www.foodinjapan.org/tohoku/fukushima/daikon-mochi/">Daikon mochi (大根餅)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  53. ]]></description>
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  55. <p>An interesting and delicious food to try is Daikon mochi, a Japanese dish you might not have heard of before. This article will explain what it is, where it comes from, and where you can find a place to eat it in Japan. It&#8217;s a simple food that holds a lot of history and flavor, perfect for anyone who enjoys exploring new tastes.</p>
  56.  
  57.  
  58.  
  59. <h2 class="wp-block-heading">What is Daikon Mochi?</h2>
  60.  
  61.  
  62.  
  63. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="481" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/250217daikonmochi1.jpg" alt="Daikon mochi大根餅" class="wp-image-29840" style="width:800px"/></noscript><img decoding="async" width="640" height="481" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='481'%20viewBox='0%200%20640%20481'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/250217daikonmochi1.jpg" alt="Daikon mochi大根餅" class="lazyload wp-image-29840" style="width:800px"/></figure>
  64.  
  65.  
  66.  
  67. <p>Daikon mochi (大根餅) is a type of savory cake or patty that is popular in Japan and other parts of Asia. It&#8217;s not a sweet dessert, but a warm, hearty snack or side dish. The main ingredient is daikon radish, grated and mixed with other simple ingredients.</p>
  68.  
  69.  
  70.  
  71. <p>Typical ingredients include rice flour to help it hold its shape, along with things like minced green onions, dried shrimp, or small dried sardines for extra flavor. Once mixed, the patty is pan-fried until it has a crispy, golden-brown crust and a soft, chewy inside. The taste is subtle and savory, a pleasant contrast of textures from the crisp outside to the tender inside.</p>
  72.  
  73.  
  74.  
  75. <h2 class="wp-block-heading">History of Daikon Mochi</h2>
  76.  
  77.  
  78.  
  79. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/17807.jpg" alt="大根餅" class="wp-image-29838" style="width:800px"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/17807.jpg" alt="大根餅" class="lazyload wp-image-29838" style="width:800px"/></figure>
  80.  
  81.  
  82.  
  83. <p>While Daikon mochi is famous as a regional food in places like Fukushima Prefecture in Japan, its origins are actually found in Chinese and Taiwanese cuisine. It is a variation of a dish called cai tou guo (菜頭粿) or Chinese turnip cake. This dish has been a part of celebratory meals, especially during the Lunar New Year, for a very long time because the name sounds like &#8220;good fortune&#8221; in Chinese.</p>
  84.  
  85.  
  86.  
  87. <p>Over time, this idea of making a radish cake spread to different parts of Asia. In Japan, it became a local dish in areas that grew a lot of daikon, like Fukushima. People there created their own version of the dish, adding local ingredients and making it a part of their regional food culture.</p>
  88.  
  89.  
  90.  
  91. <p class="is-style-icon_book">Reference: <a href="https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/30_10_fukushima.html" target="_blank" rel="noreferrer noopener">Ministry of Agriculture, Forestry and Fisheries</a></p>
  92.  
  93.  
  94.  
  95. <h2 class="wp-block-heading">A Restaurant to Try</h2>
  96.  
  97.  
  98.  
  99. <h3 class="wp-block-heading">Daikonya Kagurazaka (<strong>だいこんや 神楽坂</strong>)</h3>
  100.  
  101.  
  102.  
  103. <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/2025/09/蘿蔔糕2-3.jpg" alt="大根餅" class="wp-image-29841" 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/2025/09/蘿蔔糕2-3.jpg" alt="大根餅" class="lazyload wp-image-29841" style="width:800px"/></figure>
  104.  
  105.  
  106.  
  107. <p>If you find yourself in Tokyo, a great place to try this dish is a restaurant that specializes in daikon called Daikonya Kagurazaka. Located in the charming Kagurazaka neighborhood, the restaurant serves a variety of dishes made with daikon, including their popular Daikon mochi. It&#8217;s a perfect spot to experience this classic food in a cozy setting.</p>
  108.  
  109.  
  110.  
  111. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/3DfQ1ELWToGr73dZ7">3-1 Kagurazaka, Shinjuku City, Tokyo 162-0825</a><br>Phone Number: 03-5227-2433<br>Hours: Monday-Friday: 5:00 PM &#8211; 11:30 PM, Saturday-Sunday: 12:00 PM &#8211; 11:30 PM<br>Website: <a href="http://www.kojimura.com/">http://www.kojimura.com/</a></p>
  112.  
  113.  
  114.  
  115. <h2 class="wp-block-heading">Conclusion</h2>
  116.  
  117.  
  118.  
  119. <p>Daikon mochi is a simple yet satisfying dish that shows how locals can transform a common vegetable into something special. With its crispy texture and mild, savory taste, it&#8217;s a great example of a comforting food. Its history, from its Chinese roots to its role as a regional food in Japan, makes it an interesting dish to eat.</p>
  120.  
  121.  
  122.  
  123. <p class="has-border -border04 is-style-bg_stripe">If you enjoy Daikon mochi, you might also like to try other similar dishes. These include Chinese radish cake, which is a classic dim sum item, as well as <a href="https://www.foodinjapan.org/kanto/saitama-en/tochi-mochi/">Tochi Mochi</a> dishes in Japan. These dishes share the same basic idea of turning a root vegetable into a savory patty, and they are also a delicious way to enjoy different flavors.</p>
  124.  
  125.  
  126.  
  127. <div class="swell-block-accordion">
  128. <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">
  129. <div class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  130. <div class="swell-block-faq__item"><h3 class="faq_q">What is Daikon Mochi?</h3><div class="faq_a">
  131. <p>Daikon Mochi is a savory cake made from grated daikon radish mixed with rice flour and other ingredients, then steamed and pan-fried until crispy.</p>
  132. </div></div>
  133.  
  134.  
  135.  
  136. <div class="swell-block-faq__item"><h3 class="faq_q">Is it the same as Chinese Turnip Cake (Lo Bak Go)?</h3><div class="faq_a">
  137. <p>It’s similar, but the Japanese version is usually lighter in flavor and sometimes uses different seasonings.</p>
  138. </div></div>
  139.  
  140.  
  141.  
  142. <div class="swell-block-faq__item"><h3 class="faq_q">What does it taste like?</h3><div class="faq_a">
  143. <p>It has a soft, chewy texture with a mild, savory flavor and a hint of sweetness from the daikon.</p>
  144. </div></div>
  145.  
  146.  
  147.  
  148. <div class="swell-block-faq__item"><h3 class="faq_q">Where can I try Daikon Mochi in Japan?</h3><div class="faq_a">
  149. <p>You can find it in dim sum restaurants, street markets, and occasionally at Japanese home-style cafés or festival stalls.</p>
  150. </div></div>
  151.  
  152.  
  153.  
  154. <div class="swell-block-faq__item"><h3 class="faq_q">Is it vegetarian?</h3><div class="faq_a">
  155. <p>Usually yes, but some versions include dried shrimp or small pieces of meat for extra flavor—check before ordering.</p>
  156. </div></div>
  157.  
  158.  
  159.  
  160. <div class="swell-block-faq__item"><h3 class="faq_q">How is Daikon Mochi cooked?</h3><div class="faq_a">
  161. <p>It’s first steamed to make it firm, then sliced and pan-fried until the outside is golden and crisp.</p>
  162. </div></div>
  163.  
  164.  
  165.  
  166. <div class="swell-block-faq__item"><h3 class="faq_q">When is it usually eaten?</h3><div class="faq_a">
  167. <p>It’s popular during the Lunar New Year season or as a light snack all year round.</p>
  168. </div></div>
  169.  
  170.  
  171.  
  172. <div class="swell-block-faq__item"><h3 class="faq_q">Can I buy it as a souvenir?</h3><div class="faq_a">
  173. <p>Fresh ones are best eaten soon, but some shops sell vacuum-packed or frozen versions to take home.</p>
  174. </div></div>
  175.  
  176.  
  177.  
  178. <div class="swell-block-faq__item"><h3 class="faq_q">What are the main ingredients?</h3><div class="faq_a">
  179. <p>Grated daikon, rice flour, salt, and sometimes mushrooms, dried shrimp, or green onions.</p>
  180. </div></div>
  181.  
  182.  
  183.  
  184. <div class="swell-block-faq__item"><h3 class="faq_q">How should I eat it?</h3><div class="faq_a">
  185. <p>It’s delicious on its own or with soy sauce, chili oil, or a little ponzu.</p>
  186. </div></div>
  187. </div>
  188. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Daikon Mochi?","acceptedAnswer":{"@type":"Answer","text":"<p>Daikon Mochi is a savory cake made from grated daikon radish mixed with rice flour and other ingredients, then steamed and pan-fried until crispy.<\/p>"}},{"@type":"Question","name":"Is it the same as Chinese Turnip Cake (Lo Bak Go)?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s similar, but the Japanese version is usually lighter in flavor and sometimes uses different seasonings.<\/p>"}},{"@type":"Question","name":"What does it taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>It has a soft, chewy texture with a mild, savory flavor and a hint of sweetness from the daikon.<\/p>"}},{"@type":"Question","name":"Where can I try Daikon Mochi in Japan?","acceptedAnswer":{"@type":"Answer","text":"<p>You can find it in dim sum restaurants, street markets, and occasionally at Japanese home-style cafés or festival stalls.<\/p>"}},{"@type":"Question","name":"Is it vegetarian?","acceptedAnswer":{"@type":"Answer","text":"<p>Usually yes, but some versions include dried shrimp or small pieces of meat for extra flavor—check before ordering.<\/p>"}},{"@type":"Question","name":"How is Daikon Mochi cooked?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s first steamed to make it firm, then sliced and pan-fried until the outside is golden and crisp.<\/p>"}},{"@type":"Question","name":"When is it usually eaten?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s popular during the Lunar New Year season or as a light snack all year round.<\/p>"}},{"@type":"Question","name":"Can I buy it as a souvenir?","acceptedAnswer":{"@type":"Answer","text":"<p>Fresh ones are best eaten soon, but some shops sell vacuum-packed or frozen versions to take home.<\/p>"}},{"@type":"Question","name":"What are the main ingredients?","acceptedAnswer":{"@type":"Answer","text":"<p>Grated daikon, rice flour, salt, and sometimes mushrooms, dried shrimp, or green onions.<\/p>"}},{"@type":"Question","name":"How should I eat it?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s delicious on its own or with soy sauce, chili oil, or a little ponzu.<\/p>"}}]}</script>
  189. </div></details>
  190. </div>
  191. <p>The post <a href="https://www.foodinjapan.org/tohoku/fukushima/daikon-mochi/">Daikon mochi (大根餅)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  192. ]]></content:encoded>
  194. <wfw:commentRss>https://www.foodinjapan.org/tohoku/fukushima/daikon-mochi/feed/</wfw:commentRss>
  195. <slash:comments>0</slash:comments>
  198. </item>
  199. <item>
  200. <title>A Guide to Vegan Japanese Snacks and Vegetarian Dining in Japan</title>
  201. <link>https://www.foodinjapan.org/japan/a-guide-to-vegan-japanese-snacks-and-vegetarian-dining-in-japan/</link>
  202. <comments>https://www.foodinjapan.org/japan/a-guide-to-vegan-japanese-snacks-and-vegetarian-dining-in-japan/#respond</comments>
  204. <dc:creator><![CDATA[ngothuyhuong]]></dc:creator>
  205. <pubDate>Wed, 29 Oct 2025 13:11:19 +0000</pubDate>
  206. <category><![CDATA[Japan]]></category>
  207. <category><![CDATA[vegan food]]></category>
  208. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30631</guid>
  209.  
  210. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/24079081_m-1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='861'%20viewBox='0%200%201024%20861'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/24079081_m-1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  211. <p>Japan is world-famous for sushi, sashimi, ramen, and wagyu beef. For many years, however, visitors who followed a plant-based diet often found it difficult to enjoy Japanese cuisine without compromise. Fish stock (dashi), eggs, and hidden animal-based seasonings are so common that eating strictly vegan can be tricky. But things are changing. The demand for [&#8230;]</p>
  212. <p>The post <a href="https://www.foodinjapan.org/japan/a-guide-to-vegan-japanese-snacks-and-vegetarian-dining-in-japan/">A Guide to Vegan Japanese Snacks and Vegetarian Dining in Japan</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  213. ]]></description>
  214. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/24079081_m-1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='861'%20viewBox='0%200%201024%20861'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/24079081_m-1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  215. <p>Japan is world-famous for sushi, sashimi, ramen, and wagyu beef. For many years, however, visitors who followed a plant-based diet often found it difficult to enjoy Japanese cuisine without compromise. Fish stock (dashi), eggs, and hidden animal-based seasonings are so common that eating strictly vegan can be tricky. But things are changing. The demand for vegan and vegetarian food is growing worldwide, and Japan is gradually responding with more products, restaurants, and creativity than ever before.</p>
  216.  
  217.  
  218.  
  219. <h2 class="wp-block-heading">What is Vegan Food?</h2>
  220.  
  221.  
  222.  
  223. <p>So what exactly is vegan food? At its core, vegan cooking avoids all animal products: no meat, seafood, dairy, or eggs. Instead, dishes rely on vegetables, grains, legumes, nuts, seeds, and plant-based seasonings. Unlike vegetarian diets, veganism also excludes hidden animal-derived ingredients such as bonito flakes, fish sauce, gelatin, or butter. </p>
  224.  
  225.  
  226.  
  227. <p>While Japanese cuisine has historically leaned heavily on seafood, it also has deep traditions of vegetable-focused cooking from Buddhist temple cuisine (shōjin ryōri). Modern chefs are rediscovering those traditions while adding global inspiration.</p>
  228.  
  229.  
  230.  
  231. <h2 class="wp-block-heading">Vegan in Japan vs. Shōjin Ryōri</h2>
  232.  
  233.  
  234.  
  235. <p>Although both veganism and shōjin ryōri avoid animal products, they come from very different origins.</p>
  236.  
  237.  
  238.  
  239. <p><strong>Veganism</strong> is a modern lifestyle and ethical choice, avoiding animal-derived food for reasons of health, environment, or compassion. It’s a global movement that also includes concern for sustainability, animal welfare, and plant-based innovation. In Japan, “vegan” is a relatively new concept, often introduced through international influence, tourism, and global wellness trends.</p>
  240.  
  241.  
  242.  
  243. <p><strong><a href="https://www.foodinjapan.org/kansai/kyoto/shojin-ryori/" target="_blank" rel="noreferrer noopener">Shōjin ryōri (精進料理)</a></strong>, on the other hand, is Japan’s centuries-old Buddhist temple cuisine. It was developed as part of Zen Buddhist practice, emphasizing simplicity, respect for nature, and mindfulness in cooking. The goal isn’t only to avoid meat but also to purify the mind through food. Every ingredient is used without waste, vegetable peels, stems, and roots are cooked with care. The flavor comes from <em>umami</em> created by kombu (kelp), shiitake mushrooms, and fermented seasonings like miso or soy sauce.</p>
  244.  
  245.  
  246.  
  247. <p>In short, veganism in Japan is modern, health-conscious, and global, while <em>shōjin ryōri</em> is spiritual, traditional, and locally rooted. Today, they beautifully overlapm, any vegan chefs reinterpret shōjin ryōri principles in creative, contemporary ways.</p>
  248.  
  249.  
  250.  
  251. <h2 class="wp-block-heading">Some Vegan Japanese Snacks</h2>
  252.  
  253.  
  254.  
  255. <h3 class="wp-block-heading">Onigiri (おにぎり) – Rice Balls</h3>
  256.  
  257.  
  258.  
  259. <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/2025/10/29395150_s-2-1.jpg" class="wp-image-31079" alt="Steamed onigiri rice balls with seaweed and filling, traditional Japanese snack and comfort food." 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/2025/10/29395150_s-2-1.jpg" class="lazyload wp-image-31079" alt="Steamed onigiri rice balls with seaweed and filling, traditional Japanese snack and comfort food." style="width:800px"  > </figure>
  260.  
  261.  
  262.  
  263. <p><a href="https://www.foodinjapan.org/japan/onigiri/">Onigiri </a>are one of Japan’s most iconic and portable snacks—triangular rice balls wrapped in nori (seaweed). While many fillings use fish or meat, vegan-friendly options like <em>umeboshi</em> (pickled plum), <em>konbu tsukudani</em> (simmered seaweed), or <em>takana</em> (pickled mustard greens) are easy to find. The texture of warm rice and salty-sour fillings makes it satisfying even without animal ingredients. In convenience stores (<em>konbini</em>), look for labels with “梅” (plum) or “昆布” (kelp) to stay vegan-safe.</p>
  264.  
  265.  
  266.  
  267. <p><strong>Main Ingredients:</strong></p>
  268.  
  269.  
  270.  
  271. <ul class="wp-block-list">
  272. <li>White rice (ご飯)</li>
  273.  
  274.  
  275.  
  276. <li>Nori seaweed (のり)</li>
  277.  
  278.  
  279.  
  280. <li>Salt (塩)</li>
  281.  
  282.  
  283.  
  284. <li>Vegan fillings such as pickled plum (梅), kelp (昆布), or mustard greens (高菜)</li>
  285. </ul>
  286.  
  287.  
  288.  
  289. <p class="is-style-big_icon_caution">Avoid onigiri labeled <strong>ツナマヨ (tuna mayo)</strong>, <strong>鮭 (sake/salmon)</strong>, or <strong>明太子 (mentaiko/cod roe)</strong>—they contain fish or egg. Check for <strong>梅 (plum)</strong> or <strong>昆布 (kelp)</strong> for vegan-safe options.</p>
  290.  
  291.  
  292.  
  293. <h3 class="wp-block-heading">Senbei (せんべい) – Rice Crackers</h3>
  294.  
  295.  
  296.  
  297. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/33262370_s-1.jpg" alt="Delicious Japanese rice crackers with seasoning, traditional snack from Japan." class="wp-image-30718"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/33262370_s-1.jpg" alt="Delicious Japanese rice crackers with seasoning, traditional snack from Japan." class="lazyload wp-image-30718"/><figcaption class="wp-element-caption">Japanese rice crackers, a popular snack with seasoning, enjoyed across Japan.</figcaption></figure>
  298.  
  299.  
  300.  
  301. <p><a href="https://www.foodinjapan.org/japan/senbei/" target="_blank" rel="noreferrer noopener">Senbei </a>are crunchy, aromatic rice crackers that come in countless regional variations. Traditional versions are grilled over charcoal and brushed with soy sauce. To enjoy vegan senbei, check the ingredients for the absence of <em>katsuo dashi</em> (bonito extract). In artisanal stores, you can find simple soy-sauce senbei or sweet ones glazed with sugar syrup. These are a favorite tea-time companion across Japan, offering that nostalgic <em>shoyu aroma</em> everyone loves.</p>
  302.  
  303.  
  304.  
  305. <p><strong>Main Ingredients:</strong></p>
  306.  
  307.  
  308.  
  309. <ul class="wp-block-list">
  310. <li>Rice flour (米粉)</li>
  311.  
  312.  
  313.  
  314. <li>Soy sauce (醤油)</li>
  315.  
  316.  
  317.  
  318. <li>Sugar or mirin (砂糖・みりん)</li>
  319. </ul>
  320.  
  321.  
  322.  
  323. <p class="is-style-big_icon_caution">Some senbei contain <strong>かつおだし (bonito broth)</strong>, <strong>えび (shrimp)</strong>, or <strong>バター (butter)</strong> for flavor. Stick to <em>plain shoyu</em> or <em>sweet glazed</em> varieties labeled “しょうゆ味 (soy sauce flavor).”</p>
  324.  
  325.  
  326.  
  327. <h3 class="wp-block-heading">Daifuku Mochi (大福餅) – Sweet Rice Cake</h3>
  328.  
  329.  
  330.  
  331. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="635" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/32098061_s-1.jpg" class="wp-image-31041" alt="Fresh strawberry daifuku mochi on a black plate, showcasing traditional Japanese sweet treats." style="width:800px"  ></noscript><img decoding="async" width="800" height="635" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='635'%20viewBox='0%200%20800%20635'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/32098061_s-1.jpg" class="lazyload wp-image-31041" alt="Fresh strawberry daifuku mochi on a black plate, showcasing traditional Japanese sweet treats." style="width:800px"  > </figure>
  332.  
  333.  
  334.  
  335. <p>Daifuku <a href="https://www.foodinjapan.org/japan/fruit-daifuku/" target="_blank" rel="noreferrer noopener">mochi </a>are chewy rice cakes filled with <em>anko</em> (sweet red bean paste). They are naturally vegan since mochi is made from glutinous rice and water, and the filling uses adzuki beans and sugar. Some modern versions use cream fillings, so choose the traditional type to stay vegan. Daifuku represent harmony and good fortune, making them a must-try snack in both temples and local shops. The smooth texture and gentle sweetness perfectly express Japanese minimalism in dessert form.</p>
  336.  
  337.  
  338.  
  339. <p><strong>Main Ingredients:</strong></p>
  340.  
  341.  
  342.  
  343. <ul class="wp-block-list">
  344. <li>Glutinous rice flour (もち米粉)</li>
  345.  
  346.  
  347.  
  348. <li>Red bean paste (あんこ)</li>
  349.  
  350.  
  351.  
  352. <li>Sugar (砂糖)</li>
  353.  
  354.  
  355.  
  356. <li>Cornstarch or potato starch (片栗粉)</li>
  357. </ul>
  358.  
  359.  
  360.  
  361. <p class="is-style-big_icon_caution">Avoid <em>cream daifuku</em> containing <strong>生クリーム (fresh cream)</strong>, <strong>ミルク (milk)</strong>, or <strong>ホイップ (whipped cream)</strong>. Choose the traditional <em>anko</em> type to stay vegan.</p>
  362.  
  363.  
  364.  
  365. <h3 class="wp-block-heading">Warabi Mochi (わらび餅) – Bracken Starch Jelly</h3>
  366.  
  367.  
  368.  
  369. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="800" height="535" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/4788376_s-1.jpg" class="wp-image-31042" alt="Sweet sesame matcha ice cream with green tea in a glass, Japanese dessert with traditional flavors." style="width:800px"  ></noscript><img decoding="async" width="800" height="535" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='535'%20viewBox='0%200%20800%20535'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/4788376_s-1.jpg" class="lazyload wp-image-31042" alt="Sweet sesame matcha ice cream with green tea in a glass, Japanese dessert with traditional flavors." style="width:800px"  > </figure>
  370.  
  371.  
  372.  
  373. <p>Soft, translucent, and jelly-like, <a href="https://www.foodinjapan.org/kansai/nara/warabi-mochi/" target="_blank" rel="noreferrer noopener">warabi mochi</a> is a summer favorite from Kansai. Made from bracken starch (<em>warabiko</em>), sugar, and water, it’s served with roasted soybean flour (<em>kinako</em>) and brown sugar syrup (<em>kuromitsu</em>). The earthy flavor of kinako balances beautifully with the delicate texture. Though it’s called “mochi,” it’s not the same as glutinous rice mochi. This dessert is fully plant-based and a refreshing treat on hot days, often found in Kyoto cafés or summer festival stalls.</p>
  374.  
  375.  
  376.  
  377. <p><strong>Main Ingredients:</strong></p>
  378.  
  379.  
  380.  
  381. <ul class="wp-block-list">
  382. <li>Bracken starch (わらび粉)</li>
  383.  
  384.  
  385.  
  386. <li>Sugar (砂糖)</li>
  387.  
  388.  
  389.  
  390. <li>Water (水)</li>
  391.  
  392.  
  393.  
  394. <li>Kinako (きな粉)</li>
  395.  
  396.  
  397.  
  398. <li>Kuromitsu syrup (黒蜜)</li>
  399. </ul>
  400.  
  401.  
  402.  
  403. <p class="is-style-big_icon_caution">Usually vegan, but prepackaged versions may include <strong>ゼラチン (gelatin)</strong> or <strong>乳 (milk)</strong> as stabilizers.</p>
  404.  
  405.  
  406.  
  407. <h3 class="wp-block-heading">Edamame Chips or Roasted Soy Snacks</h3>
  408.  
  409.  
  410.  
  411. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="582" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/29490446_s-1.jpg" alt="Crunchy potato chips, a popular snack in Japan, often enjoyed with beverages or as a quick treat." class="wp-image-30722"/></noscript><img decoding="async" width="640" height="582" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='582'%20viewBox='0%200%20640%20582'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/29490446_s-1.jpg" alt="Crunchy potato chips, a popular snack in Japan, often enjoyed with beverages or as a quick treat." class="lazyload wp-image-30722"/></figure>
  412.  
  413.  
  414.  
  415. <p>Japan’s love for soybeans goes far beyond tofu. Edamame chips, roasted soybeans (<em>iri-daizu</em>), or soy jerky are popular vegan protein snacks. They deliver a nutty, umami-rich taste that pairs well with tea or sake. Recently, Japanese brands have developed creative versions using local soybeans and natural seasonings, catering to both fitness enthusiasts and vegans. You’ll often find them in health stores or airport souvenir shops as light, high-protein munchies.</p>
  416.  
  417.  
  418.  
  419. <p><strong>Main Ingredients:</strong></p>
  420.  
  421.  
  422.  
  423. <ul class="wp-block-list">
  424. <li>Edamame or soybeans (枝豆・大豆)</li>
  425.  
  426.  
  427.  
  428. <li>Salt (塩)</li>
  429.  
  430.  
  431.  
  432. <li>Vegetable oil (植物油)</li>
  433. </ul>
  434.  
  435.  
  436.  
  437. <p class="is-style-big_icon_caution">Flavored versions can include <strong>チーズ味 (cheese)</strong>, <strong>ベーコン味 (bacon)</strong>, or <strong>だし (fish stock)</strong>. Go for “プレーン (plain)” or “塩味 (salt flavor)” options.</p>
  438.  
  439.  
  440.  
  441. <h3 class="wp-block-heading">Vegan Matcha Chocolate or Cookies</h3>
  442.  
  443.  
  444.  
  445. <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/2025/10/421431_s-2.jpg" alt="Soft tofu cookies with black sesame seeds on a wooden surface." class="wp-image-30734" 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/2025/10/421431_s-2.jpg" alt="Soft tofu cookies with black sesame seeds on a wooden surface." class="lazyload wp-image-30734" style="width:800px"/></figure>
  446.  
  447.  
  448.  
  449. <p>Vegan matcha sweets are gaining popularity, especially among younger consumers. Made with oat milk, almond milk, or cocoa butter alternatives, these treats balance the bitterness of matcha with creamy textures—without dairy. Tokyo-based artisanal brands and even some convenience stores now offer plant-based matcha cookies and chocolate bars. They reflect Japan’s ability to blend tradition (matcha) with innovation (vegan confectionery).</p>
  450.  
  451.  
  452.  
  453. <p><strong>Main Ingredients:</strong></p>
  454.  
  455.  
  456.  
  457. <ul class="wp-block-list">
  458. <li>Matcha powder (抹茶)</li>
  459.  
  460.  
  461.  
  462. <li>Flour (小麦粉)</li>
  463.  
  464.  
  465.  
  466. <li>Cocoa butter or plant-based oil (カカオバター・植物油)</li>
  467.  
  468.  
  469.  
  470. <li>Oat milk or almond milk (オートミルク・アーモンドミルク)</li>
  471.  
  472.  
  473.  
  474. <li>Sugar (砂糖)</li>
  475. </ul>
  476.  
  477.  
  478.  
  479. <p class="is-style-big_icon_caution">Regular matcha sweets often contain <strong>乳 (milk)</strong>, <strong>バター (butter)</strong>, or <strong>卵 (egg)</strong>. Look for “植物性ミルク (plant-based milk)” or “ヴィーガン認証 (vegan certified)” marks.</p>
  480.  
  481.  
  482.  
  483. <h2 class="wp-block-heading">Recommended Vegan Food in Japan</h2>
  484.  
  485.  
  486.  
  487. <h3 class="wp-block-heading">Vegan Ramen</h3>
  488.  
  489.  
  490.  
  491. <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/2025/10/fullsizeoutput_9db0-2-e1663717365368-1.jpg" alt="Creamy miso ramen with ground meat, fresh vegetables, and chili oil in a white bowl for authentic Japanese cuisine." class="wp-image-30737" 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/2025/10/fullsizeoutput_9db0-2-e1663717365368-1.jpg" alt="Creamy miso ramen with ground meat, fresh vegetables, and chili oil in a white bowl for authentic Japanese cuisine." class="lazyload wp-image-30737" style="width:800px"/><figcaption class="wp-element-caption">Vegan Tantan Noodle of T’s Restaurant<br>Source: <a href="https://ts-restaurant.jp/tantan/" target="_blank" rel="noreferrer noopener">T’s Restaurant HP</a></figcaption></figure>
  492.  
  493.  
  494.  
  495. <p>Ramen has evolved dramatically. Shops like <em>T’s Tantan</em> (Tokyo Station) or <em>Afuri</em> offer rich broths made from sesame, soy milk, or vegetable stock instead of pork bones. Vegan ramen often features grilled mushrooms, bok choy, and miso paste for a full umami flavor.</p>
  496.  
  497.  
  498.  
  499. <h3 class="wp-block-heading">Vegan Curry</h3>
  500.  
  501.  
  502.  
  503. <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/2025/10/6632516966b40dec4b1d6-1-1.jpg" class="wp-image-31082" alt="Curry rice on a white plate, popular Japanese comfort food and staple dish in Japan." 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/2025/10/6632516966b40dec4b1d6-1-1.jpg" class="lazyload wp-image-31082" alt="Curry rice on a white plate, popular Japanese comfort food and staple dish in Japan." style="width:800px"  > <figcaption class="wp-element-caption">CoCoICHI vegetarian curry from <a href="https://www.ichibanya.co.jp/menu/detail.html?id=1327" target="_blank" rel="noreferrer noopener">CoCo Ichibanya</a></figcaption></figure>
  504.  
  505.  
  506.  
  507. <p>Japanese curry is usually thickened with roux containing butter, but vegan versions use coconut milk or vegetable oil. Restaurants such as <em>CoCo Ichibanya</em> even have vegan curry menus.</p>
  508.  
  509.  
  510.  
  511. <h3 class="wp-block-heading">Vegan Sushi</h3>
  512.  
  513.  
  514.  
  515. <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/2025/10/1C4C9111-1-1.jpg" class="wp-image-31083" alt="Assorted Japanese sushi with sake bottles on a rustic wooden table." 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/2025/10/1C4C9111-1-1.jpg" class="lazyload wp-image-31083" alt="Assorted Japanese sushi with sake bottles on a rustic wooden table." style="width:800px"  > <figcaption class="wp-element-caption">GONPACHI VEGAN MENU<br>Image Source: <a href="https://gonpachi.jp/vegan-menu-202003/" target="_blank" rel="noreferrer noopener">Gonpachi HP</a></figcaption></figure>
  516.  
  517.  
  518.  
  519. <p>Chefs are reimagining sushi with avocado, pickled vegetables, or <em><a href="https://www.foodinjapan.org/kansai/kyoto/inarizushi/" target="_blank" rel="noreferrer noopener">inari-zushi</a></em> (sweet tofu pockets filled with rice). <em>Sushi Gonpachi</em> and <em>Saido</em> in Tokyo serve creative vegan sushi sets that highlight the natural beauty of vegetables.</p>
  520.  
  521.  
  522.  
  523. <h3 class="wp-block-heading">Vegan Bento</h3>
  524.  
  525.  
  526.  
  527. <p>Vegan bentos are gaining popularity across Japan as more people embrace health and sustainability. Once limited to specialty cafés, they are now available at train stations, convenience stores, and online delivery services.</p>
  528.  
  529.  
  530.  
  531. <p>At Tokyo or Shinjuku Station, you can find certified <em>“saishoku bentō”</em> featuring tofu hamburg steak, deep-fried wheat gluten, or seasonal vegetables. Even Natural Lawson offers vegan options, while some <em>7-Eleven</em> stores have tested frozen vegan meals. For those ordering online, brands like <em>Grino</em> and <em>VCook Deli</em> deliver ready-to-heat plant-based bentos.</p>
  532.  
  533.  
  534.  
  535. <p>What makes these boxes special is their balance of color, taste, and nutrition, using soy meat, beans, and fresh produce to reflect the Japanese spirit of harmony. Today, vegan bentos are enjoyed not only by vegans but by anyone looking for a healthy, eco-friendly meal on the go.</p>
  536.  
  537.  
  538.  
  539. <h3 class="wp-block-heading"><strong>Shojin Ryori Kaiseki</strong></h3>
  540.  
  541.  
  542.  
  543. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="435" src="https://www.foodinjapan.org/wp-content/uploads/2022/08/24406228_s.jpg" alt="Shojin ryori (精進料理)" class="wp-image-10782" style="width:800px"/></noscript><img decoding="async" width="640" height="435" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='435'%20viewBox='0%200%20640%20435'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/08/24406228_s.jpg" alt="Shojin ryori (精進料理)" class="lazyload wp-image-10782" style="width:800px"/><figcaption class="wp-element-caption">Delicious traditional Japanese breakfast with fresh vegetables, miso soup, and tea served on a wooden tray.</figcaption></figure>
  544.  
  545.  
  546.  
  547. <p>For a spiritual culinary experience, visit Buddhist temples in Kyoto or Koyasan, where you can enjoy <em>shōjin ryōri</em> multi-course meals prepared with seasonal vegetables. Every dish is a meditation on simplicity and gratitude.</p>
  548.  
  549.  
  550.  
  551. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  552. <h2 class="wp-block-heading">Recipe of Umeboshi Onigiri (Pickled Plum Rice Balls)</h2>
  553.  
  554.  
  555.  
  556. <p>Umeboshi <a href="https://www.foodinjapan.org/japan/onigiri/" target="_blank" rel="noreferrer noopener">Onigiri </a>is a simple yet iconic Japanese rice ball filled with salty and sour pickled plums. Entirely vegan, it balances the tartness of umeboshi with the gentle sweetness of freshly cooked rice. This onigiri travels well, keeps for several hours at room temperature, and is often found in bento boxes. To keep the nori crisp, wrap it just before eating.</p>
  557.  
  558.  
  559.  
  560. <h3 class="wp-block-heading">Ingredients</h3>
  561.  
  562.  
  563.  
  564. <figure class="wp-block-table"><table class="has-fixed-layout"><thead><tr><th>Ingredient</th><th>Amount</th></tr></thead><tbody><tr><td>Cooked Japanese rice (short-grain)</td><td>1 bowl (about 150g)</td></tr><tr><td>Umeboshi (Japanese pickled plum)</td><td>1 piece</td></tr><tr><td>Salt</td><td>a pinch</td></tr><tr><td>Nori (seaweed sheet)</td><td>1 strip</td></tr><tr><td>Sesame seeds (optional)</td><td>small amount</td></tr></tbody></table></figure>
  565.  
  566.  
  567.  
  568. <h3 class="wp-block-heading">Instructions</h3>
  569.  
  570.  
  571.  
  572. <div class="swell-block-step" data-num-style="circle">
  573. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare the Rice</div><div class="swell-block-step__body">
  574. <p>Cook short-grain Japanese rice and let it cool slightly until warm to the touch.<br>The rice should be sticky enough to hold its shape.</p>
  575. </div></div>
  576.  
  577.  
  578.  
  579. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare the Umeboshi</div><div class="swell-block-step__body">
  580. <div class="swell-block-step" data-num-style="circle">
  581. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  582. <p>Remove the pit from the umeboshi.</p>
  583. </div></div>
  584.  
  585.  
  586.  
  587. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  588. <p>Chop the flesh finely if you want a milder taste, or leave it whole for a stronger sour flavor.</p>
  589. </div></div>
  590. </div>
  591. </div></div>
  592.  
  593.  
  594.  
  595. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Season Your Hands</div><div class="swell-block-step__body">
  596. <div class="swell-block-step" data-num-style="circle">
  597. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  598. <p>Wet your hands lightly with water to prevent sticking.</p>
  599. </div></div>
  600.  
  601.  
  602.  
  603. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  604. <p>Rub a pinch of salt onto your palms. This adds flavor and acts as a natural preservative.</p>
  605. </div></div>
  606. </div>
  607. </div></div>
  608.  
  609.  
  610.  
  611. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Add the Filling</div><div class="swell-block-step__body">
  612. <p>Take a handful of rice and flatten it slightly in your palm.<br>Make a small dent in the center and place the umeboshi (whole or chopped) inside.</p>
  613. </div></div>
  614.  
  615.  
  616.  
  617. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Shape the Onigiri</div><div class="swell-block-step__body">
  618. <p>Cover the filling with a little more rice and gently shape it into a triangle or ball. Press lightly, not too tight so the rice grains stay soft.</p>
  619. </div></div>
  620.  
  621.  
  622.  
  623. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Wrap with Nori</div><div class="swell-block-step__body">
  624. <p>Wrap a strip of nori around the onigiri.<br>You can also sprinkle toasted sesame seeds on top for extra aroma and texture.</p>
  625. </div></div>
  626.  
  627.  
  628.  
  629. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Serve or Pack</div><div class="swell-block-step__body">
  630. <p>Serve immediately for the best texture, or wrap in plastic wrap to take as a bento lunch.<br>The salty-sour umeboshi naturally keeps the rice fresh.</p>
  631. </div></div>
  632. </div>
  633. </div></div>
  634.  
  635.  
  636.  
  637. <h2 class="wp-block-heading">Takeaway</h2>
  638.  
  639.  
  640.  
  641. <p>The takeaway is that vegan food in Japan is no longer an afterthought. While it still requires some planning, options are increasing at every level, from vegan Japanese snacks in convenience stores to fully plant-based restaurants in major cities. Traditional cooking methods like shōjin ryōri prove that plant-focused cuisine has always been part of Japan’s culture, and modern innovation is pushing it forward. </p>
  642.  
  643.  
  644.  
  645. <p>Whether you are a long-time vegan, a curious vegetarian, or simply looking to cut down on meat while traveling, Japan now offers more opportunities than ever to explore its cuisine without compromise. Next time you visit, try a kombu-shiitake miso soup at home, taste some mochi on the street, or sit down at a Japanese vegetarian restaurant. You might discover a side of Japanese food culture that is both authentic and refreshingly modern.</p>
  646.  
  647.  
  648.  
  649. <div class="swell-block-accordion">
  650. <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">
  651. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  652. <div class="swell-block-faq__item"><dt class="faq_q"><strong>Is Japan difficult for vegans?</strong></dt><dd class="faq_a">
  653. <p>Yes and no. Fish broth is common, but in big cities like Tokyo, Kyoto, and Osaka, dedicated vegan cafés are increasing every year.</p>
  654. </dd></div>
  655.  
  656.  
  657.  
  658. <div class="swell-block-faq__item"><dt class="faq_q"><strong>Can I find vegan ramen?</strong></dt><dd class="faq_a">
  659. <p>Yes! Shops such as T’s Tantan serve ramen with sesame or soy-milk broth instead of pork bones.</p>
  660. </dd></div>
  661.  
  662.  
  663.  
  664. <div class="swell-block-faq__item"><dt class="faq_q"><strong>Are traditional Japanese sweets vegan?</strong></dt><dd class="faq_a">
  665. <p>Many are naturally vegan, like mochi or yokan (sweet bean jelly), though modern versions sometimes add dairy, so double-check.</p>
  666. </dd></div>
  667.  
  668.  
  669.  
  670. <div class="swell-block-faq__item"><dt class="faq_q">Do Japanese dishes often contain hidden animal ingredients?</dt><dd class="faq_a">
  671. <p>Yes, some soups or sauces use fish-based dashi, so it’s best to ask before ordering.</p>
  672. </dd></div>
  673.  
  674.  
  675.  
  676. <div class="swell-block-faq__item"><dt class="faq_q">How can I ask for vegan or vegetarian food in Japanese?</dt><dd class="faq_a">
  677. <p>You can say: “ビーガンの料理はありますか？” (<em>Biigan no ryouri wa arimasu ka?</em>) — “Do you have vegan dishes?”</p>
  678. </dd></div>
  679.  
  680.  
  681.  
  682. <div class="swell-block-faq__item"><dt class="faq_q">What’s the best city for vegan dining in Japan?</dt><dd class="faq_a">
  683. <p>Kyoto is famous for shojin ryori, and Tokyo offers the most variety of vegan-friendly restaurants.</p>
  684. </dd></div>
  685.  
  686.  
  687.  
  688. <div class="swell-block-faq__item"><dt class="faq_q">What traditional Japanese foods are naturally vegan?</dt><dd class="faq_a">
  689. <p>Edamame, rice, pickled vegetables, tofu, seaweed salads, and vegetable tempura are good options.</p>
  690. </dd></div>
  691. </dl>
  692. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Is Japan difficult for vegans?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes and no. Fish broth is common, but in big cities like Tokyo, Kyoto, and Osaka, dedicated vegan cafés are increasing every year.<\/p>"}},{"@type":"Question","name":"Can I find vegan ramen?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes! Shops such as T’s Tantan serve ramen with sesame or soy-milk broth instead of pork bones.<\/p>"}},{"@type":"Question","name":"Are traditional Japanese sweets vegan?","acceptedAnswer":{"@type":"Answer","text":"<p>Many are naturally vegan, like mochi or yokan (sweet bean jelly), though modern versions sometimes add dairy, so double-check.<\/p>"}},{"@type":"Question","name":"Do Japanese dishes often contain hidden animal ingredients?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes, some soups or sauces use fish-based dashi, so it’s best to ask before ordering.<\/p>"}},{"@type":"Question","name":"How can I ask for vegan or vegetarian food in Japanese?","acceptedAnswer":{"@type":"Answer","text":"<p>You can say: “ビーガンの料理はありますか？” (<em>Biigan no ryouri wa arimasu ka?<\/em>) — “Do you have vegan dishes?”<\/p>"}},{"@type":"Question","name":"What’s the best city for vegan dining in Japan?","acceptedAnswer":{"@type":"Answer","text":"<p>Kyoto is famous for shojin ryori, and Tokyo offers the most variety of vegan-friendly restaurants.<\/p>"}},{"@type":"Question","name":"What traditional Japanese foods are naturally vegan?","acceptedAnswer":{"@type":"Answer","text":"<p>Edamame, rice, pickled vegetables, tofu, seaweed salads, and vegetable tempura are good options.<\/p>"}}]}</script>
  693. </div></details>
  694. </div>
  695. <p>The post <a href="https://www.foodinjapan.org/japan/a-guide-to-vegan-japanese-snacks-and-vegetarian-dining-in-japan/">A Guide to Vegan Japanese Snacks and Vegetarian Dining in Japan</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  696. ]]></content:encoded>
  698. <wfw:commentRss>https://www.foodinjapan.org/japan/a-guide-to-vegan-japanese-snacks-and-vegetarian-dining-in-japan/feed/</wfw:commentRss>
  699. <slash:comments>0</slash:comments>
  702. </item>
  703. <item>
  704. <title>Small but Mighty: Why Tin Packaging is Ideal for Japanese Food Brands</title>
  705. <link>https://www.foodinjapan.org/japan/why-tin-packaging-is-ideal-for-japanese-food-brands/</link>
  706. <comments>https://www.foodinjapan.org/japan/why-tin-packaging-is-ideal-for-japanese-food-brands/#respond</comments>
  708. <dc:creator><![CDATA[ryo]]></dc:creator>
  709. <pubDate>Tue, 28 Oct 2025 08:10:13 +0000</pubDate>
  710. <category><![CDATA[Japan]]></category>
  711. <guid isPermaLink="false">https://www.foodinjapan.org/?p=31483</guid>
  712.  
  713. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Small-but-Mighty-Why-Tin-Packaging-is-Ideal-for-Japanese-Food-Brands-1024x624.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='624'%20viewBox='0%200%201024%20624'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Small-but-Mighty-Why-Tin-Packaging-is-Ideal-for-Japanese-Food-Brands-1024x624.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  714. <p>The food industry in Japan is marked by profound respect for craftsmanship, tradition, and visual harmony. Among the tea makers of Kyoto, the confectioners of Hokkaido, and all the details—the choice of ingredients, the display—are a manifestation of a centuries-old philosophy of omotenashi, or wholehearted hospitality. However, in the modern world of global markets, even [&#8230;]</p>
  715. <p>The post <a href="https://www.foodinjapan.org/japan/why-tin-packaging-is-ideal-for-japanese-food-brands/">Small but Mighty: Why Tin Packaging is Ideal for Japanese Food Brands</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  716. ]]></description>
  717. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Small-but-Mighty-Why-Tin-Packaging-is-Ideal-for-Japanese-Food-Brands-1024x624.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='624'%20viewBox='0%200%201024%20624'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Small-but-Mighty-Why-Tin-Packaging-is-Ideal-for-Japanese-Food-Brands-1024x624.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  718. <p>The food industry in Japan is marked by profound respect for craftsmanship, tradition, and visual harmony. Among the tea makers of Kyoto, the confectioners of Hokkaido, and all the details—the choice of ingredients, the display—are a manifestation of a centuries-old philosophy of omotenashi, or wholehearted hospitality. However, in the modern world of global markets, even the finest <a href="https://www.forbes.com/2008/07/03/japan-food-delicacies-summit08-forbeslife-cx_cs_0703food.html">Japanese food</a> is confronted with an increasing challenge: how to stand out without compromising integrity and sustainability. At this point, tin packaging is glimmering silently.</p>
  719.  
  720.  
  721.  
  722. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Why-Tin-Packaging-is-Ideal-for-Japanese-Food-Brands.avif" alt="Why Tin Packaging is Ideal for Japanese Food Brands" class="wp-image-31508" 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/Why-Tin-Packaging-is-Ideal-for-Japanese-Food-Brands.avif" alt="Why Tin Packaging is Ideal for Japanese Food Brands" class="lazyload wp-image-31508" style="width:800px"/></figure>
  723.  
  724.  
  725.  
  726. <p>Tin is making a comeback with a thunderous roar among artisanal and niche food producers in Japan, after it was deemed to be out of fashion. Its simplicity, durability, and recycling are also very Japanese in terms of simplicity, longevity, and environmental concern. Tin is not merely a container, but it narrates the story of care, tradition, and sustainability.</p>
  727.  
  728.  
  729.  
  730. <h2 class="wp-block-heading">Finding a Distinctive Identity.</h2>
  731.  
  732.  
  733.  
  734. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="682" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-5-1024x682.jpeg" alt="lunch box" class="wp-image-31503" style="width:800px"/></noscript><img decoding="async" width="1024" height="682" 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/image-5-1024x682.jpeg" alt="lunch box" class="lazyload wp-image-31503" style="width:800px"/></figure>
  735.  
  736.  
  737.  
  738. <p>Food is not only nourishment in Japan, but it is also a journey to the senses and evokes emotion. Be it matcha, soy sauce, or wagashi (traditional sweets), consumers are interested in products that reflect authenticity and personal identity. It is precisely that which is produced with the aid of tin packaging by small brands.</p>
  739.  
  740.  
  741.  
  742. <p>Tins, unlike paper or plastic containers, are instantly noticeable. Their smooth finish, cold metal, and comfortable weight reflect workmanship and excellence. A tin can will become purposeful in a plastic-packaging-saturated world&#8211;an object to be used.</p>
  743.  
  744.  
  745.  
  746. <p>An example of this is a Kyoto confectioner that makes handmade yuzu candies and puts them in an embossed gold tin, which, with its modern design, is slightly tinged with the look of the Edo period. It is not just a container but a souvenir that customers proudly exhibit or reuse.</p>
  747.  
  748.  
  749.  
  750. <p>The feel of tin is also reminiscent. It reminds customers of Japan in the past, the lunch tins they used to take to school, or the old-fashioned tea canisters in their grandparents&#8217; kitchen. This emotional attachment will enhance brand loyalty, particularly in firms that market heritage- or locally based products.</p>
  751.  
  752.  
  753.  
  754. <h2 class="wp-block-heading">A Sustainability Declaration</h2>
  755.  
  756.  
  757.  
  758. <p>Consumer awareness of environmental issues among the Japanese is increasing. Trends in eco-friendly <a href="https://www.foodinjapan.org/japan/a-complete-guide-to-food-safety-certification/">food packaging</a> are changing not only the way food is packaged but also the way it is produced. Tin is a premium value for brands that want to align with Japan&#8217;s growing sustainability trend.</p>
  759.  
  760.  
  761.  
  762. <p>Tin can be recycled indefinitely, unlike plastic, which mostly ends up in landfills or the ocean. It is also of high quality, regardless of how many times it has been reused or melted down. Further, tins last long; they do not break or bend so they can be reused many times at home. Most customers use them in different ways, such as storing tea leaves, rice, spices, or small kitchen accessories.</p>
  763.  
  764.  
  765.  
  766. <p>This reusability is perfectly in line with the Japanese thinking about the circular economy, where mottainai, or the feeling of regret over waste, is an informative cultural concept. <a href="https://forestpackage.com/custom-tin/">Tin packaging</a> reinforces that message and builds consumer trust among brands that encourage sustainable sourcing or organic farming.</p>
  767.  
  768.  
  769.  
  770. <p>Practically, tin also preserves <a href="https://www.foodinjapan.org/article/japanese-food-trends-to-watch-in-2025/">Japanese foods</a> extremely well. It creates a barrier between the fragile ingredients and light, air and moisture, all of which are destructive to flavours and freshness. For example, matcha starts losing its bright colour and aroma when it comes into contact with oxygen, and seaweed that is dried quickly can absorb moisture, which affects the texture.&nbsp;</p>
  771.  
  772.  
  773.  
  774. <h2 class="wp-block-heading">&nbsp;Minimal Batches and Limited Editions.</h2>
  775.  
  776.  
  777.  
  778. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="790" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-6-1024x790.jpeg" alt="Minimal Batches and Limited Editions" class="wp-image-31509" style="width:800px"/></noscript><img decoding="async" width="1024" height="790" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='790'%20viewBox='0%200%201024%20790'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-6-1024x790.jpeg" alt="Minimal Batches and Limited Editions" class="lazyload wp-image-31509" style="width:800px"/></figure>
  779.  
  780.  
  781.  
  782. <p>The value placed on the seasonal and the fleeting is a feature of Japanese food culture. It can be cherry blossom-flavoured mochi during spring, chestnut sweets during autumn, or special-edition soy sauces designed for New Year sales, and many small-scale manufacturers do well with small production runs. This is well complemented by tin packaging.</p>
  783.  
  784.  
  785.  
  786. <p>It is possible to produce tin in small quantities, unlike plastic or paper manufacturers, who need massive minimum orders. Such flexibility enables small food brands to play with design, developing collectable packaging during festivals, holidays, or partnerships.</p>
  787.  
  788.  
  789.  
  790. <p>Every limited-edition tin is an artwork, not only a package but also a part of the culinary experience. People usually retain these tins as souvenirs, taking away jewellery, coins, or loose tea when their original contents have disappeared. This interpretation of collectability helps small brands in Japan stand out against mass-market rivals.</p>
  791.  
  792.  
  793.  
  794. <h2 class="wp-block-heading">Safety and Utility</h2>
  795.  
  796.  
  797.  
  798. <p>In addition to aesthetic benefits, tin has practical benefits. Food products from Japan, particularly those manufactured without artificial preservatives, require rigorous protection to maintain flavour, texture, and aroma. Tin offers good resistance to humidity, light and temperature variations.</p>
  799.  
  800.  
  801.  
  802. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="512" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-3-1024x512.jpeg" alt="beer box in Japan" class="wp-image-31499" style="width:800px"/></noscript><img decoding="async" width="1024" height="512" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='512'%20viewBox='0%200%201024%20512'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-3-1024x512.jpeg" alt="beer box in Japan" class="lazyload wp-image-31499" style="width:800px"/></figure>
  803.  
  804.  
  805.  
  806. <h3 class="wp-block-heading">For example:</h3>
  807.  
  808.  
  809.  
  810. <ul class="wp-block-list">
  811. <li><a href="https://www.foodinjapan.org/japan/toasted-seaweed/">Seaweed </a>(nori) frozen in tins can last longer before it goes bad as compared to using it in plastic sleeves.</li>
  812.  
  813.  
  814.  
  815. <li>The spices, teas, and salts do not lose their natural fragrance because tins do not allow air to escape.</li>
  816.  
  817.  
  818.  
  819. <li>Miso pastes or condiments in traditional tin containers can be shipped without breaking easily.</li>
  820. </ul>
  821.  
  822.  
  823.  
  824. <p>The strength of Tin is also beneficial for export, which is becoming a major route for Japanese food manufacturers. Glass jars may break and plastic may warp on their way; however, tin remains intact, and products reach global customers in their perfect condition. For a small business that sells through online stores or delivers abroad, this trustworthiness is immeasurable.</p>
  825.  
  826.  
  827.  
  828. <h2 class="wp-block-heading">An In-store Isle to Customise.</h2>
  829.  
  830.  
  831.  
  832. <p>The culture of Japan is known for attention to detail. Everything, from the composition of a bento box to the brand on a bottle of sake, has a story to tell. Tin packaging offers limitless customisation—a significant advantage for small brands that want to showcase their identity.</p>
  833.  
  834.  
  835.  
  836. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="1024" height="682" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-4-1024x682.jpeg" alt="boxes in shopping store" class="wp-image-31501"/></noscript><img decoding="async" width="1024" height="682" 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/image-4-1024x682.jpeg" alt="boxes in shopping store" class="lazyload wp-image-31501"/></figure>
  837.  
  838.  
  839.  
  840. <p>A tin can becomes a medium for a story through embossed logos, an engraved family crest, and a printed ukiyo-e pattern. A confectionery in Tokyo could adorn the tin with the local motif of the season —cherry flowers in spring, waves in summer — and a tea brand in Kyoto had simple Zen temple designs.</p>
  841.  
  842.  
  843.  
  844. <p>It can also be customised on a small scale, even in limited runs. Brands can customise tins for weddings, anniversaries, or local festivals. Other manufacturers have gone so far as to start selling customised tins with customers&#8217; names or brief messages, a nice touch that adds to the sense of exclusivity.</p>
  845.  
  846.  
  847.  
  848. <h2 class="wp-block-heading">Small but Significant</h2>
  849.  
  850.  
  851.  
  852. <p>Compact in size, the effect of tin packaging is enormous. The simplicity and imperfection of the wabi-sabi philosophy of Japan echo in its balance of form and function. A small hand-roasted tea or a small artisan miso does not require any flashy design; rather, its elegant silence speaks volumes.</p>
  853.  
  854.  
  855.  
  856. <p>This subtle sophistication is a benefit for small and niche Japanese food brands. Most of these businesses boast of minimalism, authenticity and interest in materials. Tin enables them to reflect these values and also attract contemporary consumers who believe in sustainable design.</p>
  857.  
  858.  
  859.  
  860. <h2 class="wp-block-heading">Conclusion</h2>
  861.  
  862.  
  863.  
  864. <p>The Japanese culinary world has been struggling to maintain a fine balance between tradition and innovation. With trends shifting and consumers requiring more information about packaging that is more sustainable and transparent, packaging is no longer a practical requirement but a continuation of a brand&#8217;s philosophy.</p>
  865.  
  866.  
  867.  
  868. <p>Finally, small yet mighty, tin packaging is not merely that.  It is eternal&#8211; so is the soul of the Japanese food itself.</p>
  869. <p>The post <a href="https://www.foodinjapan.org/japan/why-tin-packaging-is-ideal-for-japanese-food-brands/">Small but Mighty: Why Tin Packaging is Ideal for Japanese Food Brands</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  870. ]]></content:encoded>
  872. <wfw:commentRss>https://www.foodinjapan.org/japan/why-tin-packaging-is-ideal-for-japanese-food-brands/feed/</wfw:commentRss>
  873. <slash:comments>0</slash:comments>
  876. </item>
  877. <item>
  878. <title>Amaou Strawberry（あまおう）: Japan&#8217;s King of Fruits</title>
  879. <link>https://www.foodinjapan.org/kyushu/fukuoka-en/amaou-strawberry-japans-king-of-fruits/</link>
  880. <comments>https://www.foodinjapan.org/kyushu/fukuoka-en/amaou-strawberry-japans-king-of-fruits/#respond</comments>
  882. <dc:creator><![CDATA[ryo]]></dc:creator>
  883. <pubDate>Mon, 27 Oct 2025 03:18:28 +0000</pubDate>
  884. <category><![CDATA[Fukuoka]]></category>
  885. <category><![CDATA[Kyushu]]></category>
  886. <category><![CDATA[ichigo]]></category>
  887. <category><![CDATA[japanese strawberry]]></category>
  888. <category><![CDATA[strawberry]]></category>
  889. <guid isPermaLink="false">https://www.foodinjapan.org/?p=31337</guid>
  890.  
  891. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-5199610_s-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/s-5199610_s-1024x683.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  892. <p>The strawberry is a true standout among Japanese fruits. The Amaou strawberry is one of the many varieties that shines because of its impressive qualities. This high-end brand from Fukuoka Prefecture is famous all over Japan. People love its large size, bright red color, and extremely sweet taste. This article is your complete guide to [&#8230;]</p>
  893. <p>The post <a href="https://www.foodinjapan.org/kyushu/fukuoka-en/amaou-strawberry-japans-king-of-fruits/">Amaou Strawberry（あまおう）: Japan&#8217;s King of Fruits</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  894. ]]></description>
  895. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-5199610_s-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/s-5199610_s-1024x683.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  896. <p>The strawberry is a true standout among Japanese fruits. The Amaou strawberry is one of the many varieties that shines because of its impressive qualities. This high-end brand from Fukuoka Prefecture is famous all over Japan. People love its large size, bright red color, and extremely sweet taste.</p>
  897.  
  898.  
  899.  
  900. <p>This article is your complete guide to the king of strawberries. We will discuss the basics of the Hakata Amaou, its unique history, and how it differs from other popular varieties. We will also introduce you to the best restaurants in Tokyo where you can taste this extraordinary fruit and show you how to pick the finest ones.</p>
  901.  
  902.  
  903.  
  904. <h2 class="wp-block-heading">What is the Hakata Amaou Strawberry?</h2>
  905.  
  906.  
  907.  
  908. <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-22642033_s-1024x683.jpg" alt="amaou in the box" class="wp-image-31342" 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-22642033_s-1024x683.jpg" alt="amaou in the box" class="lazyload wp-image-31342" style="width:800px"/></figure>
  909.  
  910.  
  911.  
  912. <p>The Amaou is a luxury strawberry brand that only grows in Fukuoka Prefecture, Japan. Its name comes from four Japanese words: Akai (red), Marui (round), Okii (large), and Umai (delicious). These words describe the fruit perfectly.</p>
  913.  
  914.  
  915.  
  916. <p>The berries are a bright, deep red and have a cute, rounded shape. Each berry is quite large, averaging over 20 grams, with some exceeding 50 grams. The Amaou strawberry is also very sweet, with a sugar content of over 11 degrees Brix. A slight acidity balances the sweetness, creating a rich and memorable flavor. Their peak season is from December to May, but they taste sweetest in the cold months of January and February.</p>
  917.  
  918.  
  919.  
  920. <p class="is-style-icon_book"><a href="https://zennoh-fukuren.jp/consumer/fruit/ichigo">JA ZENNOU FUKUREN</a></p>
  921.  
  922.  
  923.  
  924. <h2 class="wp-block-heading">The Defining Features of the Amaou Strawberry</h2>
  925.  
  926.  
  927.  
  928. <p>The Amaou is loved for its outstanding taste and appearance. Its most notable feature is its size. The berries are significantly larger than other varieties, making each one a satisfying treat. The skin is a glossy, brilliant red, and the flesh is also red all the way through. This beautiful look makes the Hakata Amaou a popular choice for gifts.</p>
  929.  
  930.  
  931.  
  932. <p>The texture is firm but not hard. Each bite delivers a burst of juice. The strawberry has a rich, sweet aroma that is delightful even before you taste it. Like all strawberries, the Amaou is also an excellent source of Vitamin C.</p>
  933.  
  934.  
  935.  
  936. <h2 class="wp-block-heading">The History and Origin of the Amaou</h2>
  937.  
  938.  
  939.  
  940. <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-23212727_s-1024x576.jpg" alt="amaou straberry" class="wp-image-31343" style="width:800px"/></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-23212727_s-1024x576.jpg" alt="amaou straberry" class="lazyload wp-image-31343" style="width:800px"/></figure>
  941.  
  942.  
  943.  
  944. <p>The Amaou strawberry didn’t just appear out of nowhere. It is the result of years of hard work and passion from developers in Fukuoka. The story began in 1996 when the region’s main strawberry variety was the “Toyonoka.” While Toyonoka was delicious, it had some drawbacks. The berries were often pale and smaller than ideal.</p>
  945.  
  946.  
  947.  
  948. <p>To overcome these challenges, the Fukuoka Prefecture Agricultural Research Center set out with one ambitious goal: to create Japan’s ultimate strawberry. It had to be big, beautifully red, and taste incredible. With that vision in mind, researchers began crossbreeding two varieties, “Kurume 53” and “92-46.” Over the next six years, they nurtured and tested countless plants, carefully selecting only the best ones.</p>
  949.  
  950.  
  951.  
  952. <p>Their perseverance finally paid off when they produced a new variety known as “Fukuoka S6.” It had everything they were aiming for: size, color, and flavor. This variety would later be called the Amaou. In 2003, the name “Amaou” was chosen through a public contest. Thanks to its catchy name and outstanding quality, it quickly captured hearts across Japan.</p>
  953.  
  954.  
  955.  
  956. <p>Today, the Amaou stands as a symbol of Fukuoka’s dedication and craftsmanship. It is a strawberry born from vision, patience, and a love for perfection.</p>
  957.  
  958.  
  959.  
  960. <h2 class="wp-block-heading">How Amaou Compares to Other Strawberries</h2>
  961.  
  962.  
  963.  
  964. <h3 class="wp-block-heading">Tochiotome</h3>
  965.  
  966.  
  967.  
  968. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="850" height="564" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/resized_746c6b07-9809-4302-992f-23ff5c8f6eee.jpeg" alt="Tochi otome (とちおとめ)" class="wp-image-29231" style="width:800px"/></noscript><img decoding="async" width="850" height="564" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='564'%20viewBox='0%200%20850%20564'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/resized_746c6b07-9809-4302-992f-23ff5c8f6eee.jpeg" alt="Tochi otome (とちおとめ)" class="lazyload wp-image-29231" style="width:800px"/></figure>
  969.  
  970.  
  971.  
  972. <p>The <a href="https://www.foodinjapan.org/kanto/tochigi-en/tochi-otome/">Tochi otome</a> strawberry is from Tochigi Prefecture and is the most widely produced variety in Japan. It is slightly smaller than the Amaou and has a classic cone shape. It has a great balance of sweetness and acidity. Its flavor is more refreshing and juicy, while the Amaou offers a deeper, richer sweetness. The flesh of the Tochi otome is also a bit softer.</p>
  973.  
  974.  
  975.  
  976. <h3 class="wp-block-heading">Awayuki</h3>
  977.  
  978.  
  979.  
  980. <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 strawberry" 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 strawberry" class="lazyload wp-image-30941" style="width:800px"/><figcaption class="wp-element-caption">awayuki strawberry</figcaption></figure>
  981.  
  982.  
  983.  
  984. <p>The <a href="https://www.foodinjapan.org/japan/awayuki-strawberries/">Awayuki</a> is a &#8220;white strawberry&#8221; known for its pale, pinkish-white color. Unlike ordinary strawberries, it is a rare and beautiful fruit, often given as a luxury gift. In terms of flavor, it is very unique. Because it has almost no acidity, it offers a mild and gentle sweetness. Furthermore, many people notice a distinctive aroma, similar to that of a peach or coconut. Overall, its delicate taste provides a striking contrast to the bold, powerful flavor of the red Amaou strawberry.</p>
  985.  
  986.  
  987.  
  988. <h2 class="wp-block-heading">Where Are the Best Amaou Strawberries From?</h2>
  989.  
  990.  
  991.  
  992. <p>This question has a simple answer. To begin with, Amaou is a registered trademark. Its cultivation is exclusive to Fukuoka Prefecture. Therefore, every authentic Amaou strawberry is grown in Fukuoka. As a result, the brand&#8217;s quality is kept at a consistently high standard across the region. In particular, key growing areas include Yame, Chikugo, and Okawa.</p>
  993.  
  994.  
  995.  
  996. <p>To find the best Amaou, look for these signs:</p>
  997.  
  998.  
  999.  
  1000. <ul class="wp-block-list">
  1001. <li>The green caps (calyx) should be fresh and pointing up.</li>
  1002.  
  1003.  
  1004.  
  1005. <li>The skin should be glossy and uniformly deep red.</li>
  1006.  
  1007.  
  1008.  
  1009. <li>The berry should feel firm and heavy for its size. This indicates it is full of juice.</li>
  1010. </ul>
  1011.  
  1012.  
  1013.  
  1014. <h2 class="wp-block-heading">3 Top Tokyo Restaurants to Enjoy Amaou Strawberries</h2>
  1015.  
  1016.  
  1017.  
  1018. <p>During peak season, many Tokyo restaurants and cafes feature desserts made with fresh Amaou. Here are three exceptional places to try them.</p>
  1019.  
  1020.  
  1021.  
  1022. <h3 class="wp-block-heading"><strong>Hotel New Otani Tokyo &#8220;Garden Lounge&#8221;</strong></h3>
  1023.  
  1024.  
  1025.  
  1026. <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-25599626_s-1024x683.jpg" alt="amaou" class="wp-image-31344" 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-25599626_s-1024x683.jpg" alt="amaou" class="lazyload wp-image-31344" style="width:800px"/></figure>
  1027.  
  1028.  
  1029.  
  1030. <p>The &#8220;Super Sweets Buffet&#8221; at this hotel is a legendary event for dessert lovers. During strawberry season, the buffet becomes a paradise of Amaou creations. You can enjoy everything from the famous &#8220;Super Amaou Shortcake&#8221; to tarts, pies, and jellies. You can even sample and compare fresh Amaou berries. It is a luxurious experience in an elegant setting overlooking a traditional Japanese garden.</p>
  1031.  
  1032.  
  1033.  
  1034. <p class="is-style-icon_info"><strong>Address:</strong>&nbsp;<a href="https://maps.app.goo.gl/DaQYJK8gYKbbSYmP7" target="_blank" rel="noreferrer noopener">4-1 Kioi-cho, Chiyoda-ku, Tokyo</a><br><strong>Phone:</strong>&nbsp;+81-3-3238-0028<br><strong>Hours:</strong> 10:00–22:00 (buffet hours subject to seasonal changes; check website or call to confirm)<br><strong>Website:</strong>&nbsp;<a href="https://www.newotani.co.jp/tokyo/restaurant/gardenlounge/" target="_blank" rel="noreferrer noopener">https://www.newotani.co.jp/tokyo/restaurant/gardenlounge/</a></p>
  1035.  
  1036.  
  1037.  
  1038. <h3 class="wp-block-heading"><strong>Shiseido Parlour Ginza Salon de Café</strong></h3>
  1039.  
  1040.  
  1041.  
  1042. <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-4793193_s-1024x683.jpg" alt="amaou sweets" class="wp-image-31345" 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-4793193_s-1024x683.jpg" alt="amaou sweets" class="lazyload wp-image-31345" style="width:800px"/></figure>
  1043.  
  1044.  
  1045.  
  1046. <p>This historic parlour, founded in 1902, is famous for its artistic fruit parfaits. The &#8220;Special Amaou Strawberry Parfait,&#8221; available only in season, is a true work of art. It features perfectly placed, large Amaou berries, homemade strawberry sorbet, rich vanilla ice cream, and traditional sauces. Served in the elegant atmosphere of Ginza, it is a perfectly balanced masterpiece.</p>
  1047.  
  1048.  
  1049.  
  1050. <p class="is-style-icon_info"><strong>Address:</strong>&nbsp;<a href="https://maps.app.goo.gl/te1EymnkmA5BcCXf8" target="_blank" rel="noreferrer noopener">Tokyo Ginza Shiseido Bldg. 3F, 8-8-3 Ginza, Chuo-ku, Tokyo</a><br><strong>Phone:</strong>&nbsp;+81-3-5537-6231<br><strong>Hours:</strong> 11:00–20:00 (seasonal menu hours may vary; confirm on website or by phone)<br><strong>Website:</strong>&nbsp;<a href="https://parlour.shiseido.co.jp/" target="_blank" rel="noreferrer noopener">https://parlour.shiseido.co.jp/</a></p>
  1051.  
  1052.  
  1053.  
  1054. <h3 class="wp-block-heading"><strong>The Strings by InterContinental Tokyo &#8220;Melodia&#8221;</strong></h3>
  1055.  
  1056.  
  1057.  
  1058. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="862" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-29381789_s-862x1024.jpg" alt="amaou sweets" class="wp-image-31346" style="width:auto;height:600px"/></noscript><img decoding="async" width="862" height="1024" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='862'%20height='1024'%20viewBox='0%200%20862%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/s-29381789_s-862x1024.jpg" alt="amaou sweets" class="lazyload wp-image-31346" style="width:auto;height:600px"/></figure>
  1059.  
  1060.  
  1061.  
  1062. <p>Located on the 26th floor with stunning city views, this restaurant offers a sophisticated escape. Its seasonal parfaits and afternoon teas are always popular. During the Amaou season, the chefs create stylish desserts that highlight the strawberry&#8217;s brilliant red color. The parfaits are made with layers of complementary ingredients, offering new flavors with every spoonful. It is the perfect place to enjoy seasonal tastes in a chic, modern setting.</p>
  1063.  
  1064.  
  1065.  
  1066. <p class="is-style-icon_info"><strong>Address:</strong>&nbsp;<a href="https://maps.app.goo.gl/EoLupAAeooKhfRkb8">Shinagawa East One Tower 26F, 2-16-1 Konan, Minato-ku, Tokyo</a><br><strong>Phone:</strong>&nbsp;+81-3-5783-1258<br><strong>Hours</strong>: 11:30–22:30 (hours can vary by service; please verify on the restaurant website)<br><strong>Website:</strong>&nbsp;<a href="https://intercontinental-strings.jp/jp/dine/melodia" target="_blank" rel="noreferrer noopener">https://intercontinental-strings.jp/jp/dine/melodia</a></p>
  1067.  
  1068.  
  1069.  
  1070. <h2 class="wp-block-heading">Conclusion</h2>
  1071.  
  1072.  
  1073.  
  1074. <p>The Hakata Amaou is a strawberry that comes from the pride of Fukuoka Prefecture. Its name reflects its appeal: Red, Round, Large, and Delicious. This remarkable fruit is the result of years of hard work and research. Its rich yet gentle sweetness makes it unique among strawberries. Whether you eat it by itself or include it in a fancy dessert, the experience is always enjoyable. We invite you to taste the unforgettable Amaou strawberry—the true king of fruits.</p>
  1075.  
  1076.  
  1077.  
  1078. <div class="swell-block-accordion">
  1079. <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">
  1080. <div class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1081. <div class="swell-block-faq__item"><h3 class="faq_q">What is Amaou?</h3><div class="faq_a">
  1082. <p>Amaou is a premium strawberry variety from Fukuoka Prefecture, known for its large size, bright red color, and rich sweetness.</p>
  1083. </div></div>
  1084.  
  1085.  
  1086.  
  1087. <div class="swell-block-faq__item"><h3 class="faq_q">What does “Amaou” mean?</h3><div class="faq_a">
  1088. <p>(akai = red), <strong>MA</strong> (marui = round), <strong>O</strong> (ookii = big), and <strong>U</strong> (umai = delicious).</p>
  1089. </div></div>
  1090.  
  1091.  
  1092.  
  1093. <div class="swell-block-faq__item"><h3 class="faq_q">Where is Amaou grown?</h3><div class="faq_a">
  1094. <p>Mainly in Fukuoka, on Japan’s Kyushu Island, under carefully controlled greenhouse conditions.</p>
  1095. </div></div>
  1096.  
  1097.  
  1098.  
  1099. <div class="swell-block-faq__item"><h3 class="faq_q">When is Amaou in season?</h3><div class="faq_a">
  1100. <p>From December to May, with the sweetest fruits usually available between January and March.</p>
  1101. </div></div>
  1102.  
  1103.  
  1104.  
  1105. <div class="swell-block-faq__item"><h3 class="faq_q">How does Amaou taste?</h3><div class="faq_a">
  1106. <p>It has a perfect balance of sweetness and acidity, with a juicy and dense texture.</p>
  1107. </div></div>
  1108.  
  1109.  
  1110.  
  1111. <div class="swell-block-faq__item"><h3 class="faq_q">Where can I buy Amaou strawberries?</h3><div class="faq_a">
  1112. <p>You can find them at department store food halls, supermarkets, and strawberry farms in Fukuoka and across Japan.</p>
  1113. </div></div>
  1114.  
  1115.  
  1116.  
  1117. <div class="swell-block-faq__item"><h3 class="faq_q">Can tourists try strawberry picking?</h3><div class="faq_a">
  1118. <p>Yes! Many farms in Fukuoka offer Amaou strawberry picking experiences during the season.</p>
  1119. </div></div>
  1120.  
  1121.  
  1122.  
  1123. <div class="swell-block-faq__item"><h3 class="faq_q">Are Amaou strawberries expensive?</h3><div class="faq_a">
  1124. <p>Yes, they are a luxury fruit in Japan and often sold in gift boxes, especially during the New Year season.</p>
  1125. </div></div>
  1126.  
  1127.  
  1128.  
  1129. <div class="swell-block-faq__item"><h3 class="faq_q">How should I eat Amaou strawberries?</h3><div class="faq_a">
  1130. <p>They’re best eaten fresh, but also delicious with condensed milk, on cakes, or in parfaits.</p>
  1131. </div></div>
  1132.  
  1133.  
  1134.  
  1135. <div class="swell-block-faq__item"><h3 class="faq_q">Can I bring Amaou strawberries home as a souvenir?</h3><div class="faq_a">
  1136. <p>They are delicate and perishable, so it’s best to enjoy them in Japan or buy preserved Amaou sweets instead.</p>
  1137. </div></div>
  1138. </div>
  1139. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Amaou?","acceptedAnswer":{"@type":"Answer","text":"<p>Amaou is a premium strawberry variety from Fukuoka Prefecture, known for its large size, bright red color, and rich sweetness.<\/p>"}},{"@type":"Question","name":"What does “Amaou” mean?","acceptedAnswer":{"@type":"Answer","text":"<p>(akai = red), <strong>MA<\/strong> (marui = round), <strong>O<\/strong> (ookii = big), and <strong>U<\/strong> (umai = delicious).<\/p>"}},{"@type":"Question","name":"Where is Amaou grown?","acceptedAnswer":{"@type":"Answer","text":"<p>Mainly in Fukuoka, on Japan’s Kyushu Island, under carefully controlled greenhouse conditions.<\/p>"}},{"@type":"Question","name":"When is Amaou in season?","acceptedAnswer":{"@type":"Answer","text":"<p>From December to May, with the sweetest fruits usually available between January and March.<\/p>"}},{"@type":"Question","name":"How does Amaou taste?","acceptedAnswer":{"@type":"Answer","text":"<p>It has a perfect balance of sweetness and acidity, with a juicy and dense texture.<\/p>"}},{"@type":"Question","name":"Where can I buy Amaou strawberries?","acceptedAnswer":{"@type":"Answer","text":"<p>You can find them at department store food halls, supermarkets, and strawberry farms in Fukuoka and across Japan.<\/p>"}},{"@type":"Question","name":"Can tourists try strawberry picking?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes! Many farms in Fukuoka offer Amaou strawberry picking experiences during the season.<\/p>"}},{"@type":"Question","name":"Are Amaou strawberries expensive?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes, they are a luxury fruit in Japan and often sold in gift boxes, especially during the New Year season.<\/p>"}},{"@type":"Question","name":"How should I eat Amaou strawberries?","acceptedAnswer":{"@type":"Answer","text":"<p>They’re best eaten fresh, but also delicious with condensed milk, on cakes, or in parfaits.<\/p>"}},{"@type":"Question","name":"Can I bring Amaou strawberries home as a souvenir?","acceptedAnswer":{"@type":"Answer","text":"<p>They are delicate and perishable, so it’s best to enjoy them in Japan or buy preserved Amaou sweets instead.<\/p>"}}]}</script>
  1140. </div></details>
  1141. </div>
  1142. <p>The post <a href="https://www.foodinjapan.org/kyushu/fukuoka-en/amaou-strawberry-japans-king-of-fruits/">Amaou Strawberry（あまおう）: Japan&#8217;s King of Fruits</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1143. ]]></content:encoded>
  1145. <wfw:commentRss>https://www.foodinjapan.org/kyushu/fukuoka-en/amaou-strawberry-japans-king-of-fruits/feed/</wfw:commentRss>
  1146. <slash:comments>0</slash:comments>
  1149. </item>
  1150. <item>
  1151. <title>What is Shochikubai? A Guide to Understanding Matsu, Take, and Ume on Japanese Restaurant Menus</title>
  1152. <link>https://www.foodinjapan.org/article/what-is-shochikubai/</link>
  1153. <comments>https://www.foodinjapan.org/article/what-is-shochikubai/#respond</comments>
  1155. <dc:creator><![CDATA[ryo]]></dc:creator>
  1156. <pubDate>Sat, 25 Oct 2025 10:49:48 +0000</pubDate>
  1157. <category><![CDATA[Article]]></category>
  1158. <category><![CDATA[matsu]]></category>
  1159. <category><![CDATA[shochikubai]]></category>
  1160. <category><![CDATA[take]]></category>
  1161. <category><![CDATA[ume]]></category>
  1162. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30748</guid>
  1163.  
  1164. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/task_01k8de4rxfet49nv7ywrgmg1bm_1761387706_img_0-1024x683.webp" 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/task_01k8de4rxfet49nv7ywrgmg1bm_1761387706_img_0-1024x683.webp" class="lazyload webfeedsFeaturedVisual" /></p>
  1165. <p>When dining in Japan, especially at traditional restaurants like sushi bars or unagi establishments, you might notice three particular kanji characters on the menu: 松 (Matsu), 竹 (Take), and 梅 (Ume). For many tourists, their meaning can be a mystery. This is a uniquely Japanese way of ranking courses or set menus. This article will [&#8230;]</p>
  1166. <p>The post <a href="https://www.foodinjapan.org/article/what-is-shochikubai/">What is Shochikubai? A Guide to Understanding Matsu, Take, and Ume on Japanese Restaurant Menus</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1167. ]]></description>
  1168. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/task_01k8de4rxfet49nv7ywrgmg1bm_1761387706_img_0-1024x683.webp" 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/task_01k8de4rxfet49nv7ywrgmg1bm_1761387706_img_0-1024x683.webp" class="lazyload webfeedsFeaturedVisual" /></p>
  1169. <p>When dining in Japan, especially at traditional restaurants like sushi bars or unagi establishments, you might notice three particular kanji characters on the menu: 松 (Matsu), 竹 (Take), and 梅 (Ume). For many tourists, their meaning can be a mystery. This is a uniquely Japanese way of ranking courses or set menus.</p>
  1170.  
  1171.  
  1172.  
  1173. <p>This article will explain everything you need to know about Shochikubai (松竹梅), the collective term for Matsu, Take, and Ume, from its deep cultural origins to its practical use in restaurants, helping you make smarter choices and deepen your appreciation for Japanese dining culture.</p>
  1174.  
  1175.  
  1176.  
  1177. <h2 class="wp-block-heading">Where Do You See &#8220;Shochikubai&#8221;?</h2>
  1178.  
  1179.  
  1180.  
  1181. <p>The Matsu, Take, Ume ranking is most commonly found on the menus of traditional Japanese restaurants, including those specializing in sushi, unagi (eel), tempura, and soba noodles. It is used to name three different tiers of courses or set menus, each with a different price.</p>
  1182.  
  1183.  
  1184.  
  1185. <h2 class="wp-block-heading">What is Matsu, Take, and Ume? &#8211; Symbols of Good Fortune</h2>
  1186.  
  1187.  
  1188.  
  1189. <p>Many people assume that Matsu is the highest rank, followed by Take, and then Ume. While this often reflects the price, the term Shochikubai did not originally imply a hierarchy. Its origins lie in a Chinese concept from the Song Dynasty known as the &#8220;Three Friends of Winter.&#8221; It was an art theme celebrating three plants that endure the harsh cold of winter: the pine, which stays green; the bamboo, which grows strong; and the plum blossom, which is the first to bloom. Together, they symbolized the scholarly ideals of integrity, perseverance, and resilience.</p>
  1190.  
  1191.  
  1192.  
  1193. <p>When this concept was introduced to Japan, these three plants gradually became cherished as individual symbols of good fortune.</p>
  1194.  
  1195.  
  1196.  
  1197. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="707" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/shochikubai-on-kamaboko.avif" alt="shochikubai on kamaboko" class="wp-image-31318" style="width:800px"/></noscript><img decoding="async" width="1024" height="707" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='707'%20viewBox='0%200%201024%20707'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/shochikubai-on-kamaboko.avif" alt="shochikubai on kamaboko" class="lazyload wp-image-31318" style="width:800px"/></figure>
  1198.  
  1199.  
  1200.  
  1201. <h3 class="wp-block-heading">Matsu (松 &#8211; Pine)</h3>
  1202.  
  1203.  
  1204.  
  1205. <p>As an evergreen that thrives even in harsh environments, the pine, or Matsu, became a symbol of longevity and eternal youth. It is also considered a sacred tree where gods descend to Earth, and its name is even said to derive from the verb&nbsp;<em>matsu</em>&nbsp;(待つ), &#8220;to wait&#8221; for a god.</p>
  1206.  
  1207.  
  1208.  
  1209. <h3 class="wp-block-heading">Take (竹 &#8211; Bamboo)</h3>
  1210.  
  1211.  
  1212.  
  1213. <p>Bamboo, or Take, represents vitality and prosperity. This is due to its vigorous, straight growth and the way it spreads from its roots, symbolizing a thriving family.</p>
  1214.  
  1215.  
  1216.  
  1217. <h3 class="wp-block-heading">Ume (梅 &#8211; Plum)</h3>
  1218.  
  1219.  
  1220.  
  1221. <p>The plum, or Ume, signifies life force, joy, and nobility, as it is the first to blossom beautifully in the cold, heralding the arrival of spring.</p>
  1222.  
  1223.  
  1224.  
  1225. <p class="is-style-icon_book"><a href="https://www.kobayashi-foods.co.jp/washoku-no-umami/sho-chiku-bai">Washoku no kiwami</a></p>
  1226.  
  1227.  
  1228.  
  1229. <h2 class="wp-block-heading">How Did It Become Shochikubai Grading System?</h2>
  1230.  
  1231.  
  1232.  
  1233. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/shochikubai.webp" alt="shochikubai" class="wp-image-31317" style="width:800px"/></noscript><img decoding="async" width="1024" height="1024" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='1024'%20viewBox='0%200%201024%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/shochikubai.webp" alt="shochikubai" class="lazyload wp-image-31317" style="width:800px"/></figure>
  1234.  
  1235.  
  1236.  
  1237. <p>So, why did these auspicious symbols come to represent different grades on a menu? The evolution involved two key stages.</p>
  1238.  
  1239.  
  1240.  
  1241. <p>The familiar order of Matsu, Take, and then Ume does not reflect inherent superiority but rather the historical order in which each plant came to be regarded as auspicious in Japan. Matsu was the first, gaining its status during the Heian period. Take followed during the Muromachi period, and Ume was the last to join during the Edo period, at which point the trio of &#8220;Shochikubai&#8221; was complete.</p>
  1242.  
  1243.  
  1244.  
  1245. <p>The practice of using Shochikubai for menu tiers is said to have started in the Edo period at sushi restaurants. Before this, a more direct ranking system was common: Tokujo (premium), Jo (superior), and Nami (regular). However, customers often felt hesitant or embarrassed to order the lowest-tier &#8220;Nami&#8221; option. To solve this, restaurants cleverly replaced the direct ranks with these auspicious plant names. By doing so, they created a system where customers could feel comfortable ordering any option. This is a classic example of Japanese&nbsp;<em>omoiyari</em>, or thoughtfulness and consideration for others.</p>
  1246.  
  1247.  
  1248.  
  1249. <h2 class="wp-block-heading">What&#8217;s the Difference in Practice?</h2>
  1250.  
  1251.  
  1252.  
  1253. <p>The specific difference between the Matsu, Take, and Ume courses varies by restaurant and cuisine. It&#8217;s important to remember that &#8220;Matsu&#8221; doesn&#8217;t always mean &#8220;highest quality.&#8221;</p>
  1254.  
  1255.  
  1256.  
  1257. <p>At an <a href="https://www.foodinjapan.org/chubu/shizuoka-chubu/unajyu/">unagi</a> restaurant, the difference is usually the quantity. For example, a &#8220;Matsu&#8221; course might have a larger portion of eel and rice, while &#8220;Ume&#8221; has a smaller one. The quality of the eel itself is often the same.</p>
  1258.  
  1259.  
  1260.  
  1261. <p>At a <a href="https://www.foodinjapan.org/japan/sushi/">sushi</a> restaurant, the distinction is typically based on the quality, variety, and number of pieces of seafood. A &#8220;Matsu&#8221; course will likely feature premium toppings like fatty tuna, while &#8220;Ume&#8221; will consist of more standard items.</p>
  1262.  
  1263.  
  1264.  
  1265. <p>At a yakiniku restaurant, courses are often differentiated by the cut, quality, and quantity of the meat.</p>
  1266.  
  1267.  
  1268.  
  1269. <h2 class="wp-block-heading">Tips for Choosing Your Course at Japanese Restaurant</h2>
  1270.  
  1271.  
  1272.  
  1273. <p>Always check the price and description on the menu. While Matsu is usually the most expensive, some establishments reverse the order as a sign of&nbsp;<em>iki</em>&nbsp;(sophisticated chic). Always confirm before ordering.</p>
  1274.  
  1275.  
  1276.  
  1277. <p>Determine if the difference is in quantity or quality. The core difference varies by restaurant. If the menu isn&#8217;t clear, don&#8217;t hesitate to ask the staff, &#8220;What is the difference between Matsu, Take, and Ume?&#8221;</p>
  1278.  
  1279.  
  1280.  
  1281. <p>Be aware that the middle option isn&#8217;t always the best deal. Many people instinctively choose the middle option, a psychological phenomenon known as &#8220;extremeness avoidance.&#8221; This is a common choice, so compare the contents to see what best suits you.</p>
  1282.  
  1283.  
  1284.  
  1285. <h2 class="wp-block-heading">Advice for Tourists: Enhancing Your Dining Experience in Japan</h2>
  1286.  
  1287.  
  1288.  
  1289. <ul class="wp-block-list">
  1290. <li>A simple way to order is to point at the menu item and say, &#8220;Kore, onegai shimasu&#8221; (This one, please).</li>
  1291.  
  1292.  
  1293.  
  1294. <li>If you&#8217;re unsure how to eat something, just ask the staff. They will be happy to show you.</li>
  1295.  
  1296.  
  1297.  
  1298. <li>Many restaurants in tourist areas have menus with photos or in multiple languages, so check for those first.</li>
  1299.  
  1300.  
  1301.  
  1302. <li>Japan can still be a cash-heavy society. Before you dine, it&#8217;s a good idea to check if the restaurant accepts credit cards.</li>
  1303. </ul>
  1304.  
  1305.  
  1306.  
  1307. <p>Shochikubai is more than just a pricing strategy; it&#8217;s a cultural practice born from a desire to make customers feel comfortable and respected. Understanding the story behind Matsu, Take, and Ume will undoubtedly make your dining experience in Japan even more meaningful.</p>
  1308.  
  1309.  
  1310.  
  1311. <div class="swell-block-accordion">
  1312. <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">
  1313. <div class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1314. <div class="swell-block-faq__item"><h3 class="faq_q"><strong>What do Matsu, Take, and Ume mean on a menu?</strong></h3><div class="faq_a">
  1315. <p>They are names for tiered set menus. Typically, Matsu is the highest price, followed by Take, and then Ume.</p>
  1316. </div></div>
  1317.  
  1318.  
  1319.  
  1320. <div class="swell-block-faq__item"><h3 class="faq_q"><strong>Is &#8220;Matsu&#8221; always the best quality?</strong></h3><div class="faq_a">
  1321. <p>Not necessarily. The difference can be in quantity (more food) or quality (premium ingredients). It&#8217;s best to ask or check the menu.</p>
  1322. </div></div>
  1323.  
  1324.  
  1325.  
  1326. <div class="swell-block-faq__item"><h3 class="faq_q"><strong>How do you pronounce it?</strong></h3><div class="faq_a">
  1327. <p>&#8220;Maht-soo&#8221; (松), &#8220;Tah-keh&#8221; (竹), and &#8220;Oo-meh&#8221; (梅). The collective term is &#8220;Sho-chee-koo-bai&#8221; (松竹梅).</p>
  1328. </div></div>
  1329.  
  1330.  
  1331.  
  1332. <div class="swell-block-faq__item"><h3 class="faq_q"><strong>Why use these names instead of &#8220;Large, Medium, Small&#8221;?</strong></h3><div class="faq_a">
  1333. <p>These are auspicious symbols in Japan. Using them is a polite way to offer different price tiers without making customers feel awkward about their choice.</p>
  1334. </div></div>
  1335.  
  1336.  
  1337.  
  1338. <div class="swell-block-faq__item"><h3 class="faq_q"><strong>Is there a rank after Ume?</strong></h3><div class="faq_a">
  1339. <p>No. Shochikubai is a complete set of three from the &#8220;Three Friends of Winter.&#8221; Other auspicious names you might see are not part of this ranking.</p>
  1340. </div></div>
  1341. </div>
  1342. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What do Matsu, Take, and Ume mean on a menu?","acceptedAnswer":{"@type":"Answer","text":"<p>They are names for tiered set menus. Typically, Matsu is the highest price, followed by Take, and then Ume.<\/p>"}},{"@type":"Question","name":"Is \"Matsu\" always the best quality?","acceptedAnswer":{"@type":"Answer","text":"<p>Not necessarily. The difference can be in quantity (more food) or quality (premium ingredients). It's best to ask or check the menu.<\/p>"}},{"@type":"Question","name":"How do you pronounce it?","acceptedAnswer":{"@type":"Answer","text":"<p>\"Maht-soo\" (松), \"Tah-keh\" (竹), and \"Oo-meh\" (梅). The collective term is \"Sho-chee-koo-bai\" (松竹梅).<\/p>"}},{"@type":"Question","name":"Why use these names instead of \"Large, Medium, Small\"?","acceptedAnswer":{"@type":"Answer","text":"<p>These are auspicious symbols in Japan. Using them is a polite way to offer different price tiers without making customers feel awkward about their choice.<\/p>"}},{"@type":"Question","name":"Is there a rank after Ume?","acceptedAnswer":{"@type":"Answer","text":"<p>No. Shochikubai is a complete set of three from the \"Three Friends of Winter.\" Other auspicious names you might see are not part of this ranking.<\/p>"}}]}</script>
  1343. </div></details>
  1344. </div>
  1345. <p>The post <a href="https://www.foodinjapan.org/article/what-is-shochikubai/">What is Shochikubai? A Guide to Understanding Matsu, Take, and Ume on Japanese Restaurant Menus</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1346. ]]></content:encoded>
  1348. <wfw:commentRss>https://www.foodinjapan.org/article/what-is-shochikubai/feed/</wfw:commentRss>
  1349. <slash:comments>0</slash:comments>
  1352. </item>
  1353. <item>
  1354. <title>Jyunenn botamochi (じゅうねんぼたもち)</title>
  1355. <link>https://www.foodinjapan.org/tohoku/fukushima/jyunenn-botamochi/</link>
  1356. <comments>https://www.foodinjapan.org/tohoku/fukushima/jyunenn-botamochi/#respond</comments>
  1358. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1359. <pubDate>Wed, 22 Oct 2025 14:41:09 +0000</pubDate>
  1360. <category><![CDATA[Fukushima]]></category>
  1361. <category><![CDATA[Tohoku]]></category>
  1362. <category><![CDATA[botamochi]]></category>
  1363. <category><![CDATA[food in Fukushima prefetucre]]></category>
  1364. <category><![CDATA[Japanese confectionery]]></category>
  1365. <category><![CDATA[Japanese food]]></category>
  1366. <category><![CDATA[japanese sweets]]></category>
  1367. <category><![CDATA[Jyunenn botamochi (じゅうねんぼたもち)]]></category>
  1368. <category><![CDATA[Local food in Japan]]></category>
  1369. <category><![CDATA[mochi]]></category>
  1370. <category><![CDATA[regionalfoodjapan]]></category>
  1371. <category><![CDATA[sweets]]></category>
  1372. <category><![CDATA[Traditional Food in Japan]]></category>
  1373. <category><![CDATA[じゅうねんぼたもち]]></category>
  1374. <guid isPermaLink="false">https://www.foodinjapan.org/?p=29633</guid>
  1375.  
  1376. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/09/ic043-junen-botamochi.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='478'%20viewBox='0%200%20850%20478'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/ic043-junen-botamochi.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1377. <p>When you think of Japanese sweets, you might imagine red bean paste or cherry blossom-flavored treats. But in the Fukushima region, there&#8217;s a unique local dish with a special flavor and a heartfelt name: Jyunenn botamochi. This article will tell you about this unique sweet, its history, and where you can find it. What is [&#8230;]</p>
  1378. <p>The post <a href="https://www.foodinjapan.org/tohoku/fukushima/jyunenn-botamochi/">Jyunenn botamochi (じゅうねんぼたもち)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1379. ]]></description>
  1380. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/09/ic043-junen-botamochi.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='478'%20viewBox='0%200%20850%20478'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/ic043-junen-botamochi.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1381. <p>When you think of Japanese sweets, you might imagine red bean paste or cherry blossom-flavored treats. But in the Fukushima region, there&#8217;s a unique local dish with a special flavor and a heartfelt name: Jyunenn botamochi. This article will tell you about this unique sweet, its history, and where you can find it.</p>
  1382.  
  1383.  
  1384.  
  1385. <h2 class="wp-block-heading">What is Jyunenn Botamochi?</h2>
  1386.  
  1387.  
  1388.  
  1389. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/fukushima_20_2.jpg" alt="Jyunenn botamochi" class="wp-image-29846" style="width:800px"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/fukushima_20_2.jpg" alt="Jyunenn botamochi" class="lazyload wp-image-29846" style="width:800px"/></figure>
  1390.  
  1391.  
  1392.  
  1393. <p>Jyunenn botamochi (じゅうねんぼたもち) is a traditional sweet from Fukushima Prefecture. It is a type of botamochi, which is a round or oval rice cake made from a mixture of glutinous and non-glutinous rice. What makes it special is its dark, savory-sweet coating. Instead of the typical red bean paste (anko), locals covered the Jyunenn botamochi in a paste made from roasted and ground &#8220;jyunenn&#8221; seeds.</p>
  1394.  
  1395.  
  1396.  
  1397. <p>The name &#8220;jyunenn&#8221; is a local term for egoma, a type of perilla seed. The name &#8220;jyunenn&#8221; has two meanings. The first is a wish for good health—the belief that eating it can help you live ten years longer. The second meaning refers to the hardy nature of the seeds themselves, said to be able to sprout even after a decade.</p>
  1398.  
  1399.  
  1400.  
  1401. <p class="is-style-icon_book">Reference: <a href="https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/30_20_fukushima.html" target="_blank" rel="noreferrer noopener">Ministry of Agriculture, Forestry and Fisheries</a></p>
  1402.  
  1403.  
  1404.  
  1405. <h2 class="wp-block-heading">A Taste of History</h2>
  1406.  
  1407.  
  1408.  
  1409. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/fukushima_20_1.jpg" alt="Jyunenn botamochiじゅうねんぼたもち" class="wp-image-29845" style="width:800px"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/fukushima_20_1.jpg" alt="Jyunenn botamochiじゅうねんぼたもち" class="lazyload wp-image-29845" style="width:800px"/></figure>
  1410.  
  1411.  
  1412.  
  1413. <p>The history of Jyunenn botamochi is tied to the Aizu region of Fukushima. In the past, it was difficult to grow sesame seeds in the area&#8217;s mountainous terrain. As a solution, people began to cultivate egoma as a replacement. The seeds were used to make oil and were also roasted and ground into a paste for various dishes.</p>
  1414.  
  1415.  
  1416.  
  1417. <p>Over time, this egoma paste became a beloved topping for botamochi. Unlike regular botamochi, often tied to the spring and autumn equinoxes, Jyunenn botamochi is not in connection to a specific season. Instead, it is a dish prepared throughout the year to welcome guests or as a comforting snack. Thus, it is a taste of the region&#8217;s resourceful past, showing how people used local plants to create delicious and nourishing food.</p>
  1418.  
  1419.  
  1420.  
  1421. <h2 class="wp-block-heading">Finding Jyunenn Botamochi in Japan</h2>
  1422.  
  1423.  
  1424.  
  1425. <h3 class="wp-block-heading">Anko to Ohagi Hibian (あんことおはぎ 日々餡)</h3>
  1426.  
  1427.  
  1428.  
  1429. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/09/150313c.jpg" alt="じゅうねんぼたもち" class="wp-image-29844" style="width:800px"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/09/150313c.jpg" alt="じゅうねんぼたもち" class="lazyload wp-image-29844" style="width:800px"/></figure>
  1430.  
  1431.  
  1432.  
  1433. <p>If you find yourself in the Aizu-Wakamatsu area of Fukushima and want to try this unique dish, you can visit a shop that specializes in traditional sweets. A recommended place is Anko to Ohagi Hibian (あんことおはぎ 日々餡). Furthermore, the name of the shop itself, which means &#8220;Red Bean Paste and Ohagi,&#8221; shows its focus on these kinds of sweets. This shop is popular for its variety of delicious mochi and other traditional Japanese sweets, including Jyunenn botamochi.</p>
  1434.  
  1435.  
  1436.  
  1437. <p class="has-border -border04 is-style-icon_info">Address: <a href="https://maps.app.goo.gl/XCTb4BxypqpSnuyv9">〒965-0102 Fukushima, Aizu-Wakamatsu, Shinmachi Kita 2-1</a><br>Phone Number: 0242-93-7600<br>Hours: 10:00 to 18:00 (Check their website for updated hours)<br>Website: <a href="https://hibian.jp/">https://hibian.jp/</a></p>
  1438.  
  1439.  
  1440.  
  1441. <h2 class="wp-block-heading">Conclusion</h2>
  1442.  
  1443.  
  1444.  
  1445. <p>Jyunenn botamochi is more than just a sweet; it is a small piece of Fukushima’s cultural heritage and a testament to the local wisdom of turning simple ingredients into a special treat. Its earthy, nutty flavor, a result of the unique egoma seed, offers a different experience from the typical Japanese dessert. </p>
  1446.  
  1447.  
  1448.  
  1449. <p class="has-border -border04 is-style-bg_stripe">If you enjoy the soft texture and simple sweetness of this dish, you might also like to try other similar Japanese treats, such as<a href="https://www.foodinjapan.org/japan/daifuku/"> daifuku mochi</a>,<a href="https://www.foodinjapan.org/kanto/tokyo-en/sakura-mochi/"> sakura mochi</a>, or the warm and comforting <a href="https://www.foodinjapan.org/es/kanto-es/oshiruko-2/">oshiruko</a>. Each of these dishes uses a combination of sticky rice and a special coating or filling, offering a similar taste of Japan&#8217;s rich sweet tradition.</p>
  1450.  
  1451.  
  1452.  
  1453. <div class="swell-block-accordion">
  1454. <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">
  1455. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1456. <div class="swell-block-faq__item"><dt class="faq_q">What is Jūnen Botamochi?</dt><dd class="faq_a">
  1457. <p>It’s a traditional Japanese sweet rice ball made with glutinous rice and sweet red bean paste, flavored or coated with <em>jūnen</em> (perilla seeds, also called egoma).</p>
  1458. </dd></div>
  1459.  
  1460.  
  1461.  
  1462. <div class="swell-block-faq__item"><dt class="faq_q">What does “Jūnen” mean?</dt><dd class="faq_a">
  1463. <p>“Jūnen” is another name for <em>egoma</em>, a type of perilla seed. The name means “ten years,” symbolizing health and long life.</p>
  1464. </dd></div>
  1465.  
  1466.  
  1467.  
  1468. <div class="swell-block-faq__item"><dt class="faq_q">What makes Jūnen Botamochi special?</dt><dd class="faq_a">
  1469. <p> The nutty flavor of roasted egoma seeds gives it a rich, aromatic taste that’s different from regular <em>botamochi</em> or <em>ohagi</em>.</p>
  1470. </dd></div>
  1471.  
  1472.  
  1473.  
  1474. <div class="swell-block-faq__item"><dt class="faq_q">When is it usually eaten?</dt><dd class="faq_a">
  1475. <p>It’s often enjoyed during traditional holidays, especially the <strong>spring equinox (Higan)</strong> or local festivals in northern Japan.</p>
  1476. </dd></div>
  1477.  
  1478.  
  1479.  
  1480. <div class="swell-block-faq__item"><dt class="faq_q">Where can I try it in Japan?</dt><dd class="faq_a">
  1481. <p>You can find it in parts of Tohoku and northern regions such as Fukushima and Yamagata, especially at local sweets shops or farmers’ markets.</p>
  1482. </dd></div>
  1483.  
  1484.  
  1485.  
  1486. <div class="swell-block-faq__item"><dt class="faq_q">Is it sweet or savory?</dt><dd class="faq_a">
  1487. <p>It’s mildly sweet, with a nutty, roasted flavor from the egoma seeds.</p>
  1488. </dd></div>
  1489.  
  1490.  
  1491.  
  1492. <div class="swell-block-faq__item"><dt class="faq_q">Is it vegetarian or vegan-friendly?</dt><dd class="faq_a">
  1493. <p>Yes, it’s typically made from rice, red beans, sugar, and egoma—no animal products are used.</p>
  1494. </dd></div>
  1495.  
  1496.  
  1497.  
  1498. <div class="swell-block-faq__item"><dt class="faq_q">Can I buy it as a souvenir?</dt><dd class="faq_a">
  1499. <p> Some stores sell it fresh, but because it doesn’t last long, it’s best eaten the same day.</p>
  1500. </dd></div>
  1501.  
  1502.  
  1503.  
  1504. <div class="swell-block-faq__item"><dt class="faq_q">How is it different from regular botamochi?</dt><dd class="faq_a">
  1505. <p>Regular botamochi is covered with sweet red bean paste or soybean flour, while <em>jūnen botamochi</em> has a coating of ground perilla seeds for a unique flavor.</p>
  1506. </dd></div>
  1507.  
  1508.  
  1509.  
  1510. <div class="swell-block-faq__item"><dt class="faq_q">What does it taste like?</dt><dd class="faq_a">
  1511. <p>It has a pleasant mix of sweet and nutty flavors, with a chewy rice texture—simple but deeply satisfying.</p>
  1512. </dd></div>
  1513. </dl>
  1514. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Jūnen Botamochi?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s a traditional Japanese sweet rice ball made with glutinous rice and sweet red bean paste, flavored or coated with <em>jūnen<\/em> (perilla seeds, also called egoma).<\/p>"}},{"@type":"Question","name":"What does “Jūnen” mean?","acceptedAnswer":{"@type":"Answer","text":"<p>“Jūnen” is another name for <em>egoma<\/em>, a type of perilla seed. The name means “ten years,” symbolizing health and long life.<\/p>"}},{"@type":"Question","name":"What makes Jūnen Botamochi special?","acceptedAnswer":{"@type":"Answer","text":"<p> The nutty flavor of roasted egoma seeds gives it a rich, aromatic taste that’s different from regular <em>botamochi<\/em> or <em>ohagi<\/em>.<\/p>"}},{"@type":"Question","name":"When is it usually eaten?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s often enjoyed during traditional holidays, especially the <strong>spring equinox (Higan)<\/strong> or local festivals in northern Japan.<\/p>"}},{"@type":"Question","name":"Where can I try it in Japan?","acceptedAnswer":{"@type":"Answer","text":"<p>You can find it in parts of Tohoku and northern regions such as Fukushima and Yamagata, especially at local sweets shops or farmers’ markets.<\/p>"}},{"@type":"Question","name":"Is it sweet or savory?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s mildly sweet, with a nutty, roasted flavor from the egoma seeds.<\/p>"}},{"@type":"Question","name":"Is it vegetarian or vegan-friendly?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes, it’s typically made from rice, red beans, sugar, and egoma—no animal products are used.<\/p>"}},{"@type":"Question","name":"Can I buy it as a souvenir?","acceptedAnswer":{"@type":"Answer","text":"<p> Some stores sell it fresh, but because it doesn’t last long, it’s best eaten the same day.<\/p>"}},{"@type":"Question","name":"How is it different from regular botamochi?","acceptedAnswer":{"@type":"Answer","text":"<p>Regular botamochi is covered with sweet red bean paste or soybean flour, while <em>jūnen botamochi<\/em> has a coating of ground perilla seeds for a unique flavor.<\/p>"}},{"@type":"Question","name":"What does it taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>It has a pleasant mix of sweet and nutty flavors, with a chewy rice texture—simple but deeply satisfying.<\/p>"}}]}</script>
  1515. </div></details>
  1516. </div>
  1517. <p>The post <a href="https://www.foodinjapan.org/tohoku/fukushima/jyunenn-botamochi/">Jyunenn botamochi (じゅうねんぼたもち)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1518. ]]></content:encoded>
  1520. <wfw:commentRss>https://www.foodinjapan.org/tohoku/fukushima/jyunenn-botamochi/feed/</wfw:commentRss>
  1521. <slash:comments>0</slash:comments>
  1524. </item>
  1525. <item>
  1526. <title>Kujo negi (九条ネギ)</title>
  1527. <link>https://www.foodinjapan.org/kansai/kyoto/kujo-negi/</link>
  1528. <comments>https://www.foodinjapan.org/kansai/kyoto/kujo-negi/#respond</comments>
  1530. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1531. <pubDate>Tue, 21 Oct 2025 12:23:17 +0000</pubDate>
  1532. <category><![CDATA[Kansai]]></category>
  1533. <category><![CDATA[Kyoto]]></category>
  1534. <category><![CDATA[Food in Kyoto]]></category>
  1535. <category><![CDATA[green onion]]></category>
  1536. <category><![CDATA[Japanese food]]></category>
  1537. <category><![CDATA[kujo negi]]></category>
  1538. <category><![CDATA[kyoto vegetable]]></category>
  1539. <category><![CDATA[Local food in Japan]]></category>
  1540. <category><![CDATA[LocalFoodJapan]]></category>
  1541. <category><![CDATA[negi]]></category>
  1542. <category><![CDATA[regionalfoodjapan]]></category>
  1543. <category><![CDATA[Traditional Food in Japan]]></category>
  1544. <category><![CDATA[vegetable]]></category>
  1545. <category><![CDATA[九条ネギ]]></category>
  1546. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30847</guid>
  1547.  
  1548. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/1-7-1024x680.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='680'%20viewBox='0%200%201024%20680'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/1-7-1024x680.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1549. <p>If you want a real taste of Kyoto&#8217;s long food history, you must try&#160;Kujo Negi. This isn&#8217;t just a regular green onion; it&#8217;s a celebrated vegetable known for its unique sweetness and texture that almost melts when cooked. This article is a guide to understanding this historic plant, explaining its special traits, looking at its&#160;1300-year [&#8230;]</p>
  1550. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kujo-negi/">Kujo negi (九条ネギ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1551. ]]></description>
  1552. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/1-7-1024x680.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='680'%20viewBox='0%200%201024%20680'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/1-7-1024x680.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1553. <p>If you want a real taste of Kyoto&#8217;s long food history, you must try&nbsp;Kujo Negi. This isn&#8217;t just a regular green onion; it&#8217;s a celebrated vegetable known for its unique sweetness and texture that almost melts when cooked. This article is a guide to understanding this historic plant, explaining its special traits, looking at its&nbsp;1300-year background, and suggesting a perfect spot in Kyoto to try it in a traditional local dish.</p>
  1554.  
  1555.  
  1556.  
  1557. <h2 class="wp-block-heading">What is Kujo Negi?</h2>
  1558.  
  1559.  
  1560.  
  1561. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="534" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/7h9noa4aw9n.avif" alt="Kujo negi" class="wp-image-30968"/></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/2025/10/7h9noa4aw9n.avif" alt="Kujo negi" class="lazyload wp-image-30968"/></figure>
  1562.  
  1563.  
  1564.  
  1565. <p>Kujo Negi&nbsp;is a special type of&nbsp;leaf onion, or&nbsp;<em>aonegi</em>, valued all over Japan. Unlike common white onions where the thick root is the main part you eat, Kujo Negi is famous because its soft, locals used the bright&nbsp;green leaves entirely. It&#8217;s classified as a green vegetable, meaning it has higher levels of important nutrients like Beta-Carotene and Vitamin K compared to standard white onions.</p>
  1566.  
  1567.  
  1568.  
  1569. <p>The quality that makes this onion truly stand out is its&nbsp;natural sweetness&nbsp;and soft texture. Its most unique trait, however, is the&nbsp;sliminess&nbsp;(<em>numeri</em>) inside the leaves. When locals used Kujo Negi raw, like a topping on ramen, it gives a nice, fresh flavor and excellent smell. But when heated, this inner moisture lets the onion become wonderfully tender, almost melting, while making its already high sugar content even stronger. The thicker, highly valued winter variety becomes extra sweet because of the cold weather.</p>
  1570.  
  1571.  
  1572.  
  1573. <h2 class="wp-block-heading">History Rooted in the Ancient Capital</h2>
  1574.  
  1575.  
  1576.  
  1577. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/84475a670a7379fbcb3fc5811560b9c3.avif" alt="九条ネギ" class="wp-image-30969"/></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/2025/10/84475a670a7379fbcb3fc5811560b9c3.avif" alt="九条ネギ" class="lazyload wp-image-30969"/></figure>
  1578.  
  1579.  
  1580.  
  1581. <p>The story of&nbsp;Kujo Negi&nbsp;is tied to Kyoto&#8217;s past, with farming starting about 1300 years ago. Locals originally brought this onion from another province but grew successfully in the rich soil of the&nbsp;Kujō area—a southern part of ancient Kyoto—which is how it got its name.</p>
  1582.  
  1583.  
  1584.  
  1585. <p>This long history resulted in Kujo Negi being officially recognized as one of Kyoto&#8217;s&nbsp;Traditional Vegetables&nbsp;(<em>Kyō no Dentō Yasai</em>). Over many centuries, local farmers improved growing techniques to meet the detailed needs of the imperial court and temples. The onion developed alongside some of Japan&#8217;s most refined food traditions, guaranteeing its status as a premium ingredient.</p>
  1586.  
  1587.  
  1588.  
  1589. <p class="is-style-icon_book">Reference: <a href="https://kotokyoto.co.jp/kujonegi/">Koto Kyoto</a></p>
  1590.  
  1591.  
  1592.  
  1593. <h2 class="wp-block-heading">Where to Try It</h2>
  1594.  
  1595.  
  1596.  
  1597. <h3 class="wp-block-heading">Kyo Negiyaki Kiyamachi Ten (京ねぎ焼 木屋町店)</h3>
  1598.  
  1599.  
  1600.  
  1601. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="688" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/4307148760e9052cfcab71aea4749abcdad0eb31-e1760082434885.avif" alt="resto" class="wp-image-30966"/></noscript><img decoding="async" width="800" height="688" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='688'%20viewBox='0%200%20800%20688'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/4307148760e9052cfcab71aea4749abcdad0eb31-e1760082434885.avif" alt="resto" class="lazyload wp-image-30966"/></figure>
  1602.  
  1603.  
  1604.  
  1605. <p>To truly appreciate how heat changes&nbsp;Kujo Negi, you should seek out specialty dishes.&nbsp;Kyo Negiyaki Kiyamachi Ten&nbsp;is an excellent choice, specializing in&nbsp;Negiyaki. This dish is a savory pancake that uses large amounts of Kujo Negi instead of cabbage. Cooking the vegetable on the hot griddle softens it until it is sweet and nearly melted, giving a deep, satisfying flavor. Kyo Negiyaki Kiyamachi Ten is a popular spot and operates late into the night.</p>
  1606.  
  1607.  
  1608.  
  1609. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/i8ygMNmrx3mKFvDH8?g_st=ipc" target="_blank" rel="noreferrer noopener">604-8223 Kyoto, Nakagyo Ward, Ishiyacho, Japan</a><br>Phone number: +81-75-212-8988<br>Hours open: Monday to Friday and Sunday: 6:00 PM to 3:00 AM; Saturday: 6:00 PM to 4:00 AM<br>Website: <a href="https://tabelog.com/en/kyoto/A2601/A260201/26007105/" target="_blank" rel="noreferrer noopener">https://tabelog.com/en/kyoto/A2601/A260201/26007105/</a></p>
  1610.  
  1611.  
  1612.  
  1613. <h2 class="wp-block-heading">Takeaway</h2>
  1614.  
  1615.  
  1616.  
  1617. <p>Kujo Negi&#8217;s&nbsp;continued popularity is a tribute to its usefulness and quality. Its dual nature—giving sharpness when raw and incredible, melt-in-your-mouth sweetness when cooked—has secured its place as a key part of Kyoto’s food identity. Whether used as a fresh topping or the main focus of a meal, this onion delivers a distinct flavor linked directly to 13 centuries of tradition. </p>
  1618.  
  1619.  
  1620.  
  1621. <p class="has-border -border04 is-style-bg_stripe">We strongly recommend sampling this unique vegetable in local cuisine, and other popular preparations include <a href="https://www.foodinjapan.org/kansai/oosaka/shabu-shabu/">shabu-shabu</a>, vinegared <a href="https://www.foodinjapan.org/tag/miso/">miso</a>, <a href="https://www.foodinjapan.org/kansai/oosaka/negiyaki/">negiyaki</a>, or a simple topping for ramen or udon. </p>
  1622.  
  1623.  
  1624.  
  1625. <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>
  1626.  
  1627.  
  1628.  
  1629. <div class="swell-block-accordion">
  1630. <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">
  1631. <div class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1632. <div class="swell-block-faq__item"><h3 class="faq_q">What is Kujo Negi?</h3><div class="faq_a">
  1633. <p>Kujo Negi is a type of green onion from Kyoto, famous for its sweetness, soft texture, and rich aroma.</p>
  1634. </div></div>
  1635.  
  1636.  
  1637.  
  1638. <div class="swell-block-faq__item"><h3 class="faq_q">Where does the name come from?</h3><div class="faq_a">
  1639. <p>It comes from the Kujo area in southern Kyoto, where it has been grown for more than a thousand years.</p>
  1640. </div></div>
  1641.  
  1642.  
  1643.  
  1644. <div class="swell-block-faq__item"><h3 class="faq_q">How is Kujo Negi different from normal green onions?</h3><div class="faq_a">
  1645. <p>It is more tender, less spicy, and has a mild sweetness that becomes stronger when cooked.</p>
  1646. </div></div>
  1647.  
  1648.  
  1649.  
  1650. <div class="swell-block-faq__item"><h3 class="faq_q">When is Kujo Negi in season?</h3><div class="faq_a">
  1651. <p>The best season is from autumn to early spring, when it becomes especially sweet.</p>
  1652. </div></div>
  1653.  
  1654.  
  1655.  
  1656. <div class="swell-block-faq__item"><h3 class="faq_q">How is it usually used in Japanese food?</h3><div class="faq_a">
  1657. <p>It is used in hot pots (nabe), sukiyaki, ramen, miso soup, and yakitori as a fragrant topping.</p>
  1658. </div></div>
  1659.  
  1660.  
  1661.  
  1662. <div class="swell-block-faq__item"><h3 class="faq_q">Where can I try dishes with Kujo Negi in Kyoto?</h3><div class="faq_a">
  1663. <p>Many local restaurants, ramen shops, and izakaya in Kyoto proudly use Kujo Negi in their dishes.</p>
  1664. </div></div>
  1665.  
  1666.  
  1667.  
  1668. <div class="swell-block-faq__item"><h3 class="faq_q">Can I buy Kujo Negi to take home?</h3><div class="faq_a">
  1669. <p>You can find it in Kyoto markets such as Nishiki Market, or in food sections of department stores.</p>
  1670. </div></div>
  1671.  
  1672.  
  1673.  
  1674. <div class="swell-block-faq__item"><h3 class="faq_q">Can it be eaten raw?</h3><div class="faq_a">
  1675. <p>Yes. It’s delicious raw in salads, or finely chopped and sprinkled over tofu or sashimi.</p>
  1676. </div></div>
  1677.  
  1678.  
  1679.  
  1680. <div class="swell-block-faq__item"><h3 class="faq_q">Is Kujo Negi considered a Kyoto Vegetable (Kyo-yasai)?</h3><div class="faq_a">
  1681. <p>Yes, it is one of the officially recognized <strong>traditional Kyo-yasai</strong> vegetables.</p>
  1682. </div></div>
  1683.  
  1684.  
  1685.  
  1686. <div class="swell-block-faq__item"><h3 class="faq_q">Why is Kujo Negi popular among chefs?</h3><div class="faq_a">
  1687. <p>Because it adds depth and sweetness to dishes without overpowering other flavors, making it perfect for delicate Kyoto cuisine.</p>
  1688. </div></div>
  1689. </div>
  1690. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Kujo Negi?","acceptedAnswer":{"@type":"Answer","text":"<p>Kujo Negi is a type of green onion from Kyoto, famous for its sweetness, soft texture, and rich aroma.<\/p>"}},{"@type":"Question","name":"Where does the name come from?","acceptedAnswer":{"@type":"Answer","text":"<p>It comes from the Kujo area in southern Kyoto, where it has been grown for more than a thousand years.<\/p>"}},{"@type":"Question","name":"How is Kujo Negi different from normal green onions?","acceptedAnswer":{"@type":"Answer","text":"<p>It is more tender, less spicy, and has a mild sweetness that becomes stronger when cooked.<\/p>"}},{"@type":"Question","name":"When is Kujo Negi in season?","acceptedAnswer":{"@type":"Answer","text":"<p>The best season is from autumn to early spring, when it becomes especially sweet.<\/p>"}},{"@type":"Question","name":"How is it usually used in Japanese food?","acceptedAnswer":{"@type":"Answer","text":"<p>It is used in hot pots (nabe), sukiyaki, ramen, miso soup, and yakitori as a fragrant topping.<\/p>"}},{"@type":"Question","name":"Where can I try dishes with Kujo Negi in Kyoto?","acceptedAnswer":{"@type":"Answer","text":"<p>Many local restaurants, ramen shops, and izakaya in Kyoto proudly use Kujo Negi in their dishes.<\/p>"}},{"@type":"Question","name":"Can I buy Kujo Negi to take home?","acceptedAnswer":{"@type":"Answer","text":"<p>You can find it in Kyoto markets such as Nishiki Market, or in food sections of department stores.<\/p>"}},{"@type":"Question","name":"Can it be eaten raw?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes. It’s delicious raw in salads, or finely chopped and sprinkled over tofu or sashimi.<\/p>"}},{"@type":"Question","name":"Is Kujo Negi considered a Kyoto Vegetable (Kyo-yasai)?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes, it is one of the officially recognized <strong>traditional Kyo-yasai<\/strong> vegetables.<\/p>"}},{"@type":"Question","name":"Why is Kujo Negi popular among chefs?","acceptedAnswer":{"@type":"Answer","text":"<p>Because it adds depth and sweetness to dishes without overpowering other flavors, making it perfect for delicate Kyoto cuisine.<\/p>"}}]}</script>
  1691. </div></details>
  1692. </div>
  1693. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kujo-negi/">Kujo negi (九条ネギ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1694. ]]></content:encoded>
  1696. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/kujo-negi/feed/</wfw:commentRss>
  1697. <slash:comments>0</slash:comments>
  1700. </item>
  1701. <item>
  1702. <title>Kyo Yasai (京野菜)</title>
  1703. <link>https://www.foodinjapan.org/kansai/kyoto/kyo-yasai/</link>
  1704. <comments>https://www.foodinjapan.org/kansai/kyoto/kyo-yasai/#respond</comments>
  1706. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1707. <pubDate>Mon, 20 Oct 2025 09:02:28 +0000</pubDate>
  1708. <category><![CDATA[Kansai]]></category>
  1709. <category><![CDATA[Kyoto]]></category>
  1710. <category><![CDATA[ebi imo]]></category>
  1711. <category><![CDATA[Food in Kyoto]]></category>
  1712. <category><![CDATA[fushimi togarashi]]></category>
  1713. <category><![CDATA[kamo nasu]]></category>
  1714. <category><![CDATA[kujo negi]]></category>
  1715. <category><![CDATA[kyo yasai]]></category>
  1716. <category><![CDATA[Kyona]]></category>
  1717. <category><![CDATA[kyoto vegetable]]></category>
  1718. <category><![CDATA[mibuna]]></category>
  1719. <category><![CDATA[mizuna]]></category>
  1720. <category><![CDATA[shogoin daikon]]></category>
  1721. <category><![CDATA[shogoin kabu]]></category>
  1722. <category><![CDATA[Traditional Food in Japan]]></category>
  1723. <category><![CDATA[vegetables]]></category>
  1724. <category><![CDATA[京野菜]]></category>
  1725. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30890</guid>
  1726.  
  1727. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kyoyasai.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='1024'%20viewBox='0%200%201024%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kyoyasai.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1728. <p>Kyo Yasai, or Kyoto vegetables, are highly respected in Japanese cooking. People all over the world know them for their great quality and special features. These special items are much more than just food grown in one place; they are old treasures, improved over hundreds of years to meet the high cooking demands of Japan&#8217;s [&#8230;]</p>
  1729. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kyo-yasai/">Kyo Yasai (京野菜)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1730. ]]></description>
  1731. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kyoyasai.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='1024'%20viewBox='0%200%201024%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/Kyoyasai.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1732. <p>Kyo Yasai, or Kyoto vegetables, are highly respected in Japanese cooking. People all over the world know them for their great quality and special features. These special items are much more than just food grown in one place; they are old treasures, improved over hundreds of years to meet the high cooking demands of Japan&#8217;s ancient capital city.</p>
  1733.  
  1734.  
  1735.  
  1736. <p>Their strong taste, firm feel, and often unusual shapes come from long tradition and the hard work of local farmers. This article tells you exactly what these famous vegetables are, explains the historical reasons for their growth, and highlights the important types that still define Kyoto’s unique food culture.</p>
  1737.  
  1738.  
  1739.  
  1740. <h2 class="wp-block-heading">What Exactly is Kyo Yasai?</h2>
  1741.  
  1742.  
  1743.  
  1744. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/221223-brandkyoyasai-2-1-1024x682-1.avif" alt="Kyoyasai (京野菜)" class="wp-image-30905"/></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/2025/10/221223-brandkyoyasai-2-1-1024x682-1.avif" alt="Kyoyasai (京野菜)" class="lazyload wp-image-30905"/></figure>
  1745.  
  1746.  
  1747.  
  1748. <p>The name Kyo Yasai (京野菜) is used often, but it actually covers three clear groups for food and official rules. For the general reader, it is key to know these groups, as they show the full range, where they came from, and sales rules for the food.</p>
  1749.  
  1750.  
  1751.  
  1752. <h3 class="wp-block-heading">Broad Term</h3>
  1753.  
  1754.  
  1755.  
  1756. <p>In its most basic use, Kyo Yasai simply means any vegetable picked inside the Kyoto area. Under this wide rule, the name points to the place where the food came from, regardless of whether farmers newly brought in the plant type or grew it there.</p>
  1757.  
  1758.  
  1759.  
  1760. <h3 class="wp-block-heading">The Main Group: Old-Style Types</h3>
  1761.  
  1762.  
  1763.  
  1764. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/04_01.avif" alt="vegetables in Kyoto" class="wp-image-30909"/></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/2025/10/04_01.avif" alt="vegetables in Kyoto" class="lazyload wp-image-30909"/></figure>
  1765.  
  1766.  
  1767.  
  1768. <p>The most important part of the Kyo Yasai group is known as Kyo no Dento Yasai (京の伝統野菜), or Kyoto Traditional Vegetables. This group includes foods that meet a strict, old definition set by the Kyoto local government in 1988.</p>
  1769.  
  1770.  
  1771.  
  1772. <p>The rules for this official name are strict so showing these vegetables are important old plant types and cultural items:</p>
  1773.  
  1774.  
  1775.  
  1776. <ul class="wp-block-list is-style-check_list">
  1777. <li>They must have been<span class="swl-marker mark_orange"> <strong>grown and written about</strong> </span>before the Meiji period, which began in 1868.</li>
  1778.  
  1779.  
  1780.  
  1781. <li>They can be <strong><span class="swl-marker mark_orange">grown anywhere</span></strong> in the Kyoto area, not just in Kyoto City.</li>
  1782.  
  1783.  
  1784.  
  1785. <li>The list <span class="swl-marker mark_orange"><strong>includes</strong> </span>bamboo shoots.</li>
  1786.  
  1787.  
  1788.  
  1789. <li>It <strong><span class="swl-marker mark_orange">strictly does not include</span></strong> mushrooms and ferns.</li>
  1790.  
  1791.  
  1792.  
  1793. <li>It includes types <span class="swl-marker mark_orange"><strong>grown now</strong> or <strong>kept safe</strong></span>, as well as those that have <strong><span class="swl-marker mark_orange">died out</span></strong>.</li>
  1794. </ul>
  1795.  
  1796.  
  1797.  
  1798. <p>This historical rule ensures that people preserve the range of old plant types. Right now, officials designate 37 items as Kyoto Traditional Vegetables, including 35 that still exist and 2 that have disappeared, like the Toji Turnip.</p>
  1799.  
  1800.  
  1801.  
  1802. <p class="is-style-icon_book">Reference: <a href="https://www.city.kyoto.lg.jp/sankan/page/0000029058.html" target="_blank" rel="noreferrer noopener">Kyoto City Official Website</a></p>
  1803.  
  1804.  
  1805.  
  1806. <h3 class="wp-block-heading">The High-Price Group: Official Name-Brand Products</h3>
  1807.  
  1808.  
  1809.  
  1810. <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/blog1.avif" alt="Kyoto yasai" class="wp-image-30903"/></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/blog1.avif" alt="Kyoto yasai" class="lazyload wp-image-30903"/></figure>
  1811.  
  1812.  
  1813.  
  1814. <p>The third key group is the Kyo no Brand Sampin (京のブランド産品), or Certified Brand Products. This name is focused on selling, making sure of quality and market strength. These are Kyo Yasai foods (including some non-vegetable items like nuts and beans) that meet very strong rules for safety, trustworthiness, and quality checks.</p>
  1815.  
  1816.  
  1817.  
  1818. <p>To be a Brand Product, the food must meet high-level rules, have enough stock for sales, keep standard quality and features, and show a special look or better quality than food from other places. While many Brand Products are also Traditional Vegetables, producers include some newer items, like the famous Manganji Sweet Pepper, because they meet the high quality rules and sales needs, making them &#8220;just as good&#8221; as old-style vegetables. This selling effort, which now names 31 products, is key to making Kyo Yasai a high-value, costly product.</p>
  1819.  
  1820.  
  1821.  
  1822. <p class="is-style-icon_book">Reference: <a href="https://agri.mynavi.jp/2025_04_29_305640/" target="_blank" rel="noreferrer noopener">Mynavi Agriculture</a></p>
  1823.  
  1824.  
  1825.  
  1826. <h2 class="wp-block-heading">History Shaped by the Capital</h2>
  1827.  
  1828.  
  1829.  
  1830. <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/f7a085436e9bbe2f7b60f1fd1404452de02907819b803e8fd2691456e1b11029.avif" alt="kyoto vegetables" class="wp-image-30904"/></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/f7a085436e9bbe2f7b60f1fd1404452de02907819b803e8fd2691456e1b11029.avif" alt="kyoto vegetables" class="lazyload wp-image-30904"/></figure>
  1831.  
  1832.  
  1833.  
  1834. <p>The history of Kyo Yasai goes back over 1,200 years, growing up with Kyoto as the Emperor’s main city. Furthermore, the Imperial Court (Kyuchu) and the main Buddhist temples (Shaji) shaped its special identity through their very specific, high needs.</p>
  1835.  
  1836.  
  1837.  
  1838. <p>The Court needed high-quality, fine food for the meals of the nobles, while temples needed food suitable for Shojin Ryori (meat-free Buddhist cooking) that could have great taste without using meat or strong spices. This constant, high need for great food, seen as more important than just growing a lot of food, caused many generations of farmers to carefully pick and improve special types. Kyoto’s special inland bowl-shaped area, which has strong season changes—including hot summers, cold winters, and big temperature drops from day to night—also played a main role. These weather also pressures naturally made for strong, thick, and flavorful vegetables perfect for old-style cooking like simmering (nimono) and pickling (tsukemono).</p>
  1839.  
  1840.  
  1841.  
  1842. <p>But many old-style types grew much smaller by the mid-1900s because of the rise of modern farming, which liked standard, high-yield mixed-breed vegetables. Seeing the danger of losing these key plant and cultural items, the Kyoto local governments officially stepped in. The setting up of the official Traditional and Brand vegetable definitions in the late 1980s was a needed, high-level effort that successfully brought back growth and eating starting in the 1990s.</p>
  1843.  
  1844.  
  1845.  
  1846. <h2 class="wp-block-heading">Key Types, Cooking Roles, and Season Cycles</h2>
  1847.  
  1848.  
  1849.  
  1850. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="561" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/59271e78ed55ac8b79d330f7cb47ca98.avif" alt="京野菜" class="wp-image-30906"/></noscript><img decoding="async" width="800" height="561" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='561'%20viewBox='0%200%20800%20561'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/59271e78ed55ac8b79d330f7cb47ca98.avif" alt="京野菜" class="lazyload wp-image-30906"/></figure>
  1851.  
  1852.  
  1853.  
  1854. <p>Locals know Kyo Yasai for extra-large food, special colors, and thick flesh, all tied to how they cook them. The cooking cycle of Kyoto follows when these foods come into season.</p>
  1855.  
  1856.  
  1857.  
  1858. <h3 class="wp-block-heading">Summer Favorites</h3>
  1859.  
  1860.  
  1861.  
  1862. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Variety </th><th>Defining Characteristic </th><th>Typical Culinary Role</th></tr></thead><tbody><tr><td data-has-cell-bg="1" data-text-color="black"><span class="swl-cell-bg has-swl-gray-background-color" data-icon-size="l" data-icon-type="bg" data-text-color="black" aria-hidden="true">&nbsp;</span><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kamo-nasu" target="_blank" rel="noreferrer noopener">Kamo Nasu</a> (Kamo Eggplant)</td><td>Large, dense, round eggplant that resists crumbling during cooking.</td><td>Miso Dengaku (miso-glazed eggplant), Simmered dishes, Fried dishes.</td></tr><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/fushimi-togarashi" target="_blank" rel="noreferrer noopener">Fushimi Togarashi</a> (Fushimi Sweet Pepper)</td><td>Long, thin, notably sweet pepper; mild flavor.</td><td>Grilling, Tempura, Stews.</td></tr><tr><td>Shishigatani Kabocha (Shishigatani Pumpkin)</td><td>Uniquely bumpy variety of pumpkin.</td><td>Summer favorite, Simmered dishes.</td></tr></tbody></table></figure>
  1863.  
  1864.  
  1865.  
  1866. <h3 class="wp-block-heading">Autumn and Winter Root Vegetables</h3>
  1867.  
  1868.  
  1869.  
  1870. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Variety</th><th>Defining Characteristic</th><th>Typical Culinary Role</th></tr></thead><tbody><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/shogoin-daikon" target="_blank" rel="noreferrer noopener">Shogoin Daikon</a> (radish)</td><td>Largest Japanese radish variety; mild flavor and soft texture when cooked.</td><td>Winter stews (Oden), Simmered dishes.</td></tr><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/shogoin-kabu" target="_blank" rel="noreferrer noopener">Shogoin Kabu</a> (turnip)</td><td>Largest Japanese turnip variety; mild flavor and firm texture.</td><td>Lengthy simmering in winter hot pots.</td></tr><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/ebi-imo" target="_blank" rel="noreferrer noopener">Ebi Imo</a> (Shrimp Taro)</td><td>High-grade taro with distinct, shrimp-like markings; large and luxurious.</td><td>Complex Simmered dishes (Nimono).</td></tr></tbody></table></figure>
  1871.  
  1872.  
  1873.  
  1874. <h3 class="wp-block-heading">Greens and Peppers Used All the Time</h3>
  1875.  
  1876.  
  1877.  
  1878. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Variety</th><th>Defining Characteristic</th><th>Typical Culinary Role</th></tr></thead><tbody><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kujo-negi" target="_blank" rel="noreferrer noopener">Kujo Negi</a> (Kujo Leek)</td><td>High-quality green onion (leek); rich in Carotene and Vitamin B.</td><td>Toppings, Soup bases, Stir-fries.</td></tr><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/kyona" target="_blank" rel="noreferrer noopener">Kyona </a>(Mizuna)</td><td>Leafy green with a signature crisp, slightly sharp texture.</td><td>Raw applications (salads) and Kyoto pickles (Tsukemono).</td></tr><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto-kansai/mibuna" target="_blank" rel="noreferrer noopener">Mibuna</a></td><td>High-grade taro with distinct, shrimp-like markings; large and luxurious.</td><td>Raw applications (salads) and Kyoto pickles (Tsukemono).</td></tr></tbody></table></figure>
  1879.  
  1880.  
  1881.  
  1882. <h2 class="wp-block-heading">Conclusion</h2>
  1883.  
  1884.  
  1885.  
  1886. <p>Kyo Yasai shows a special mix of nature, history, and human hard work. These special vegetables are not market new things but the result of twelve hundred years of careful choice driven by cultural need and tough geography. The hard work of Kyoto&#8217;s farmers has saved these foods from being forgotten, making sure they stay a key part of Japanese food identity.</p>
  1887.  
  1888.  
  1889.  
  1890. <p class="has-border -border04 is-style-bg_stripe">So, to fully enjoy the fine tastes and feels of this great food, readers should try out every other <a href="https://www.foodinjapan.org/tag/kyoto-vegetable/">Kyoto vegetables</a> out there.</p>
  1891.  
  1892.  
  1893.  
  1894. <div class="swell-block-accordion">
  1895. <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">Kyoto Vegetables (Kyo-yasai) &#8211; 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">
  1896. <div class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1897. <div class="swell-block-faq__item"><h3 class="faq_q">What are Kyoto Vegetables (Kyo-yasai)?</h3><div class="faq_a">
  1898. <p>Farmers grow traditional vegetables in the Kyoto area, and people know them for their high quality, rich flavor, and history.</p>
  1899. </div></div>
  1900.  
  1901.  
  1902.  
  1903. <div class="swell-block-faq__item"><h3 class="faq_q">How are they different from regular vegetables?</h3><div class="faq_a">
  1904. <p>Kyo-yasai are heirloom varieties, carefully cultivated using traditional methods, giving them unique taste and texture.</p>
  1905. </div></div>
  1906.  
  1907.  
  1908.  
  1909. <div class="swell-block-faq__item"><h3 class="faq_q">What are some famous kinds of Kyoto Vegetables?</h3><div class="faq_a">
  1910. <p>Popular ones include Kamo eggplant, Shogoin daikon, Manganji pepper, Kyo ninjin (Kyoto carrot), and Ebi-imo (taro root).</p>
  1911. </div></div>
  1912.  
  1913.  
  1914.  
  1915. <div class="swell-block-faq__item"><h3 class="faq_q">Where can I try dishes made with Kyoto Vegetables?</h3><div class="faq_a">
  1916. <p>Many Kyoto restaurants, especially kaiseki and temple cuisine (shojin ryori) restaurants, use them in their seasonal menus.</p>
  1917. </div></div>
  1918.  
  1919.  
  1920.  
  1921. <div class="swell-block-faq__item"><h3 class="faq_q">Can I buy Kyoto Vegetables to take home?</h3><div class="faq_a">
  1922. <p>Yes, you can find them in local markets like Nishiki Market or department store food halls in Kyoto.</p>
  1923. </div></div>
  1924.  
  1925.  
  1926.  
  1927. <div class="swell-block-faq__item"><h3 class="faq_q">Are they available year-round?</h3><div class="faq_a">
  1928. <p>Many types are seasonal — for example, Shogoin daikon in winter and Manganji pepper in summer.</p>
  1929. </div></div>
  1930.  
  1931.  
  1932.  
  1933. <div class="swell-block-faq__item"><h3 class="faq_q">How are they usually cooked?</h3><div class="faq_a">
  1934. <p>Cooks can grill, simmer, or pickle them, or even serve them raw in salads, depending on the vegetable.</p>
  1935. </div></div>
  1936.  
  1937.  
  1938.  
  1939. <div class="swell-block-faq__item"><h3 class="faq_q">Are Kyoto Vegetables organic?</h3><div class="faq_a">
  1940. <p>Many farmers use eco-friendly and traditional farming methods, but not all are officially organic certified.</p>
  1941. </div></div>
  1942.  
  1943.  
  1944.  
  1945. <div class="swell-block-faq__item"><h3 class="faq_q">Why are they important in Kyoto cuisine?</h3><div class="faq_a">
  1946. <p>They reflect Kyoto&#8217;s long food culture and chefs use them as key ingredients in the city&#8217;s refined and seasonal dishes.</p>
  1947. </div></div>
  1948.  
  1949.  
  1950.  
  1951. <div class="swell-block-faq__item"><h3 class="faq_q">Can I find Kyo-yasai outside of Kyoto?</h3><div class="faq_a">
  1952. <p>Some specialty stores in Japan sell them, but you can find the freshest and most authentic ones in Kyoto.</p>
  1953. </div></div>
  1954. </div>
  1955. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What are Kyoto Vegetables (Kyo-yasai)?","acceptedAnswer":{"@type":"Answer","text":"<p>Farmers grow traditional vegetables in the Kyoto area, and people know them for their high quality, rich flavor, and history.<\/p>"}},{"@type":"Question","name":"How are they different from regular vegetables?","acceptedAnswer":{"@type":"Answer","text":"<p>Kyo-yasai are heirloom varieties, carefully cultivated using traditional methods, giving them unique taste and texture.<\/p>"}},{"@type":"Question","name":"What are some famous kinds of Kyoto Vegetables?","acceptedAnswer":{"@type":"Answer","text":"<p>Popular ones include Kamo eggplant, Shogoin daikon, Manganji pepper, Kyo ninjin (Kyoto carrot), and Ebi-imo (taro root).<\/p>"}},{"@type":"Question","name":"Where can I try dishes made with Kyoto Vegetables?","acceptedAnswer":{"@type":"Answer","text":"<p>Many Kyoto restaurants, especially kaiseki and temple cuisine (shojin ryori) restaurants, use them in their seasonal menus.<\/p>"}},{"@type":"Question","name":"Can I buy Kyoto Vegetables to take home?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes, you can find them in local markets like Nishiki Market or department store food halls in Kyoto.<\/p>"}},{"@type":"Question","name":"Are they available year-round?","acceptedAnswer":{"@type":"Answer","text":"<p>Many types are seasonal — for example, Shogoin daikon in winter and Manganji pepper in summer.<\/p>"}},{"@type":"Question","name":"How are they usually cooked?","acceptedAnswer":{"@type":"Answer","text":"<p>Cooks can grill, simmer, or pickle them, or even serve them raw in salads, depending on the vegetable.<\/p>"}},{"@type":"Question","name":"Are Kyoto Vegetables organic?","acceptedAnswer":{"@type":"Answer","text":"<p>Many farmers use eco-friendly and traditional farming methods, but not all are officially organic certified.<\/p>"}},{"@type":"Question","name":"Why are they important in Kyoto cuisine?","acceptedAnswer":{"@type":"Answer","text":"<p>They reflect Kyoto's long food culture and chefs use them as key ingredients in the city's refined and seasonal dishes.<\/p>"}},{"@type":"Question","name":"Can I find Kyo-yasai outside of Kyoto?","acceptedAnswer":{"@type":"Answer","text":"<p>Some specialty stores in Japan sell them, but you can find the freshest and most authentic ones in Kyoto.<\/p>"}}]}</script>
  1956. </div></details>
  1957. </div>
  1958. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/kyo-yasai/">Kyo Yasai (京野菜)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1959. ]]></content:encoded>
  1961. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/kyo-yasai/feed/</wfw:commentRss>
  1962. <slash:comments>0</slash:comments>
  1965. </item>
  1966. <item>
  1967. <title>Shogoin daikon (聖護院大根) </title>
  1968. <link>https://www.foodinjapan.org/kansai/kyoto/shogoin-daikon/</link>
  1969. <comments>https://www.foodinjapan.org/kansai/kyoto/shogoin-daikon/#respond</comments>
  1971. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1972. <pubDate>Sat, 18 Oct 2025 16:03:55 +0000</pubDate>
  1973. <category><![CDATA[Kansai]]></category>
  1974. <category><![CDATA[Kyoto]]></category>
  1975. <category><![CDATA[daikon]]></category>
  1976. <category><![CDATA[food in Kyoto prefecture]]></category>
  1977. <category><![CDATA[Japanese food]]></category>
  1978. <category><![CDATA[kyoto vegetable]]></category>
  1979. <category><![CDATA[Local food in Japan]]></category>
  1980. <category><![CDATA[LocalFoodJapan]]></category>
  1981. <category><![CDATA[regionalfoodjapan]]></category>
  1982. <category><![CDATA[root vegetables]]></category>
  1983. <category><![CDATA[shogoin daikon]]></category>
  1984. <category><![CDATA[Traditional Food in Japan]]></category>
  1985. <category><![CDATA[聖護院大根]]></category>
  1986. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30828</guid>
  1987.  
  1988. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='679'%20viewBox='0%200%201024%20679'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1989. <p>The&#160;Shogoin Daikon&#160;is one of Kyoto&#8217;s most respected traditional vegetables, signaling the start of the cold season. Unlike the long, skinny radishes common in other parts of Japan, this variety is famous for its large, round, globe-like shape. This article explains the special qualities that make this winter root vegetable essential to Kyoto cooking, looks at [&#8230;]</p>
  1990. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/shogoin-daikon/">Shogoin daikon (聖護院大根) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1991. ]]></description>
  1992. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='679'%20viewBox='0%200%201024%20679'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/image-2.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1993. <p>The&nbsp;Shogoin Daikon&nbsp;is one of Kyoto&#8217;s most respected traditional vegetables, signaling the start of the cold season. Unlike the long, skinny radishes common in other parts of Japan, this variety is famous for its large, round, globe-like shape. This article explains the special qualities that make this winter root vegetable essential to Kyoto cooking, looks at how they started it, and suggests a highly-regarded restaurant where you can enjoy its famous soft texture.</p>
  1994.  
  1995.  
  1996.  
  1997. <h2 class="wp-block-heading">What is Shogoin Daikon?</h2>
  1998.  
  1999.  
  2000.  
  2001. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="540" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/b1e2e2952954f49d30711b74e017541f.avif" alt="daikon (聖護院大根) " class="wp-image-30916"/></noscript><img decoding="async" width="800" height="540" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='540'%20viewBox='0%200%20800%20540'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/b1e2e2952954f49d30711b74e017541f.avif" alt="daikon (聖護院大根) " class="lazyload wp-image-30916"/></figure>
  2002.  
  2003.  
  2004.  
  2005. <p>Shogoin Daikon&nbsp;is a type of white radish, or&nbsp;<em>daikon</em>, known for its large, round shape that looks like a turnip. It is highly valued in Japanese cooking for its superior texture and flavor. Its flesh is solid but also remarkably soft and sweet, and it does not have the bitter taste sometimes found in other radishes.</p>
  2006.  
  2007.  
  2008.  
  2009. <p>What truly sets it apart is that it has little fiber and a lot of water, which leads to a smooth, luxurious texture when cooked. This composition makes sure the radish becomes very tender but resists falling apart, even after simmering for a long time. It is the perfect ingredient for deeply flavorful stews and boiled dishes, especially the regional specialty&nbsp;Furofuki Daikon, where they slowly cooked and topped the thick slices with a savory miso paste. Its best season is throughout the winter, with the harvest starting around November.</p>
  2010.  
  2011.  
  2012.  
  2013. <p class="is-style-icon_book">Reference: <a href="https://jakyoto.com/product/%E8%81%96%E8%AD%B7%E9%99%A2%E3%81%A0%E3%81%84%E3%81%93%E3%82%93/" target="_blank" rel="noreferrer noopener">Agriculture of Kyoto prefecture</a></p>
  2014.  
  2015.  
  2016.  
  2017. <h2 class="wp-block-heading">Quick Look at Its Past</h2>
  2018.  
  2019.  
  2020.  
  2021. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/150150i2.avif" alt="Shogoin daikon" class="wp-image-30919"/></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/2025/10/150150i2.avif" alt="Shogoin daikon" class="lazyload wp-image-30919"/></figure>
  2022.  
  2023.  
  2024.  
  2025. <p>The story of the&nbsp;Shogoin Daikon&nbsp;begins in the early 1800s. The original root vegetable, the&nbsp;<em>Miyashige Daikon</em>, came from the Owari area (now Aichi Prefecture).</p>
  2026.  
  2027.  
  2028.  
  2029. <p>The distinct round shape we see today was not natural to this original radish. Instead, local farmers who grew the seed created this in the Shogoin area of Kyoto (now part of Sakyo Ward). Through careful, selective growing, these farmers focused on developing the rounder type, leading to the creation of the&nbsp;Shogoin Daikon. Its deep history and long tradition of being perfected in the region have earned it the official title of a &#8220;traditional Kyoto vegetable&#8221; (<em>Kyo-yasai</em>).</p>
  2030.  
  2031.  
  2032.  
  2033. <h2 class="wp-block-heading">Dining in its Original Home at Kyoto</h2>
  2034.  
  2035.  
  2036.  
  2037. <h3 class="wp-block-heading">Kappou Kyo Shogoin (割烹 聖護院) </h3>
  2038.  
  2039.  
  2040.  
  2041. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="533" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/49cb622fc91f6f7e3191eff7b7ee67b8.avif" alt="resto" class="wp-image-30918"/></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/2025/10/49cb622fc91f6f7e3191eff7b7ee67b8.avif" alt="resto" class="lazyload wp-image-30918"/></figure>
  2042.  
  2043.  
  2044.  
  2045. <p>To taste&nbsp;Shogoin Daikon&nbsp;prepared perfectly, a visit to&nbsp;Kappou Kyo Shogoin&nbsp;(割烹 聖護院) offers an authentic experience, as it is located in the radish’s original namesake area. This fine dining restaurant specializes in&nbsp;<em>kappou</em>&nbsp;(counter-style Japanese cooking), focusing keenly on seasonal Kyoto produce.</p>
  2046.  
  2047.  
  2048.  
  2049. <p>During the winter months, their menu often features&nbsp;Furofuki Daikon, a dish that showcases the&nbsp;Shogoin Daikon’s&nbsp;unique cooking properties. The radish is typically cut into thick pieces and slowly simmered until it completely absorbs the rich broth, creating a soft, warm, and deeply comforting dish that perfectly captures the flavors of a Kyoto winter.</p>
  2050.  
  2051.  
  2052.  
  2053. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/5fGsefKgNNeooeMT9?g_st=ipc" target="_blank" rel="noreferrer noopener">8 Shogoin Naka-machi, Sakyo-ku, Kyoto-shi, Kyoto 606-8324</a><br>Phone number: 075-771-1666<br>Hours open: Mon: 18:00–22:00; Tue–Sat: 11:00–14:00, 18:00–22:00; Sun: Closed<br>Website: <a href="https://www.kyo-shogoin.com/">https://www.kyo-shogoin.com/</a></p>
  2054.  
  2055.  
  2056.  
  2057. <h2 class="wp-block-heading">Conclusion</h2>
  2058.  
  2059.  
  2060.  
  2061. <p>The&nbsp;Shogoin Daikon&nbsp;is a cherished winter food in Kyoto, celebrated for its smooth texture and mild, sweet flavor, best enjoyed when slow-cooked. Its ability to soak up flavor without losing its shape makes it essential for high-quality stews and simmered meals. </p>
  2062.  
  2063.  
  2064.  
  2065. <p class="has-border -border04 is-style-bg_stripe">If you enjoy this gentle flavor and soft texture, you may also like other Japanese comfort foods such as <a href="https://www.foodinjapan.org/japan/oden/">Oden</a>, <a href="https://www.foodinjapan.org/chubu/aichi/dengaku/">Dengaku</a>, and Chikuzenni &#8211; based on cooked root vegetables.</p>
  2066.  
  2067.  
  2068.  
  2069. <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>
  2070.  
  2071.  
  2072.  
  2073. <div class="swell-block-accordion">
  2074. <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">
  2075. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  2076. <div class="swell-block-faq__item"><dt class="faq_q">What is Shogoin Daikon?</dt><dd class="faq_a">
  2077. <p>A round white radish from Kyoto, known for its soft texture, mild flavor, and beautiful round shape. It’s one of the famous <em>Kyo-yasai</em> (Kyoto heirloom vegetables).</p>
  2078. </dd></div>
  2079.  
  2080.  
  2081.  
  2082. <div class="swell-block-faq__item"><dt class="faq_q">Where does it come from?</dt><dd class="faq_a">
  2083. <p>It originated in the Shogoin area of Kyoto City and has been grown since the Edo period.</p>
  2084. </dd></div>
  2085.  
  2086.  
  2087.  
  2088. <div class="swell-block-faq__item"><dt class="faq_q">How is it different from normal daikon?</dt><dd class="faq_a">
  2089. <p>Regular daikon is long and firm, while Shogoin Daikon is round, softer, and less spicy, making it perfect for simmered dishes.</p>
  2090. </dd></div>
  2091.  
  2092.  
  2093.  
  2094. <div class="swell-block-faq__item"><dt class="faq_q">When is it in season?</dt><dd class="faq_a">
  2095. <p>Mainly in winter, from November to February — the best time for hot dishes and soups.</p>
  2096. </dd></div>
  2097.  
  2098.  
  2099.  
  2100. <div class="swell-block-faq__item"><dt class="faq_q">What does it taste like?</dt><dd class="faq_a">
  2101. <p>Mild, sweet, and tender. It absorbs flavors well when cooked.</p>
  2102. </dd></div>
  2103.  
  2104.  
  2105.  
  2106. <div class="swell-block-faq__item"><dt class="faq_q">How is it usually cooked?</dt><dd class="faq_a">
  2107. <p>Used in simmered dishes like <em>oden</em> or <em>furofuki daikon</em>, pickled (<em>tsukemono</em>), or in Kyoto-style vegetable soups.</p>
  2108. </dd></div>
  2109.  
  2110.  
  2111.  
  2112. <div class="swell-block-faq__item"><dt class="faq_q">Where can tourists try it?</dt><dd class="faq_a">
  2113. <p>Traditional Kyoto restaurants, especially those serving <em>Kyo-ryori</em> (Kyoto cuisine) or winter dishes like <em>oden</em>.</p>
  2114. </dd></div>
  2115.  
  2116.  
  2117.  
  2118. <div class="swell-block-faq__item"><dt class="faq_q">Where can I buy it?</dt><dd class="faq_a">
  2119. <p>Kyoto markets such as Nishiki Market, local grocery stores, or department store food halls (depachika) during winter.</p>
  2120. </dd></div>
  2121.  
  2122.  
  2123.  
  2124. <div class="swell-block-faq__item"><dt class="faq_q">How do I choose a good one?</dt><dd class="faq_a">
  2125. <p>ook for a firm, heavy radish with smooth, white skin and no cracks or soft spots.</p>
  2126. </dd></div>
  2127.  
  2128.  
  2129.  
  2130. <div class="swell-block-faq__item"><dt class="faq_q">How should I store it?</dt><dd class="faq_a">
  2131. <p> Keep in a cool, dark place or refrigerate. Once cut, wrap tightly and use within a few days.</p>
  2132. </dd></div>
  2133.  
  2134.  
  2135.  
  2136. <div class="swell-block-faq__item"><dt class="faq_q">Is it vegetarian or vegan-friendly?</dt><dd class="faq_a">
  2137. <p>Yes. The vegetable itself is vegan, but check seasonings—some dishes use dashi (fish stock).</p>
  2138. </dd></div>
  2139.  
  2140.  
  2141.  
  2142. <div class="swell-block-faq__item"><dt class="faq_q">Can I take it home as a souvenir?</dt><dd class="faq_a">
  2143. <p>Fresh radishes are not ideal for long travel, but pickled Shogoin Daikon (<em>senmaizuke</em>) is a great Kyoto souvenir.</p>
  2144. </dd></div>
  2145.  
  2146.  
  2147.  
  2148. <div class="swell-block-faq__item"><dt class="faq_q">Useful Japanese phrases</dt><dd class="faq_a">
  2149. <p>“Is this Shogoin Daikon?” — <strong>これは聖護院大根ですか？</strong> <em>Kore wa Shogoin Daikon desu ka?</em></p>
  2150.  
  2151.  
  2152.  
  2153. <p>“I’d like pickled Shogoin Daikon, please.” — <strong>聖護院大根の漬物をください。</strong> <em>Shogoin Daikon no tsukemono o kudasai.</em></p>
  2154. </dd></div>
  2155. </dl>
  2156. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Shogoin Daikon?","acceptedAnswer":{"@type":"Answer","text":"<p>A round white radish from Kyoto, known for its soft texture, mild flavor, and beautiful round shape. It’s one of the famous <em>Kyo-yasai<\/em> (Kyoto heirloom vegetables).<\/p>"}},{"@type":"Question","name":"Where does it come from?","acceptedAnswer":{"@type":"Answer","text":"<p>It originated in the Shogoin area of Kyoto City and has been grown since the Edo period.<\/p>"}},{"@type":"Question","name":"How is it different from normal daikon?","acceptedAnswer":{"@type":"Answer","text":"<p>Regular daikon is long and firm, while Shogoin Daikon is round, softer, and less spicy, making it perfect for simmered dishes.<\/p>"}},{"@type":"Question","name":"When is it in season?","acceptedAnswer":{"@type":"Answer","text":"<p>Mainly in winter, from November to February — the best time for hot dishes and soups.<\/p>"}},{"@type":"Question","name":"What does it taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>Mild, sweet, and tender. It absorbs flavors well when cooked.<\/p>"}},{"@type":"Question","name":"How is it usually cooked?","acceptedAnswer":{"@type":"Answer","text":"<p>Used in simmered dishes like <em>oden<\/em> or <em>furofuki daikon<\/em>, pickled (<em>tsukemono<\/em>), or in Kyoto-style vegetable soups.<\/p>"}},{"@type":"Question","name":"Where can tourists try it?","acceptedAnswer":{"@type":"Answer","text":"<p>Traditional Kyoto restaurants, especially those serving <em>Kyo-ryori<\/em> (Kyoto cuisine) or winter dishes like <em>oden<\/em>.<\/p>"}},{"@type":"Question","name":"Where can I buy it?","acceptedAnswer":{"@type":"Answer","text":"<p>Kyoto markets such as Nishiki Market, local grocery stores, or department store food halls (depachika) during winter.<\/p>"}},{"@type":"Question","name":"How do I choose a good one?","acceptedAnswer":{"@type":"Answer","text":"<p>ook for a firm, heavy radish with smooth, white skin and no cracks or soft spots.<\/p>"}},{"@type":"Question","name":"How should I store it?","acceptedAnswer":{"@type":"Answer","text":"<p> Keep in a cool, dark place or refrigerate. Once cut, wrap tightly and use within a few days.<\/p>"}},{"@type":"Question","name":"Is it vegetarian or vegan-friendly?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes. The vegetable itself is vegan, but check seasonings—some dishes use dashi (fish stock).<\/p>"}},{"@type":"Question","name":"Can I take it home as a souvenir?","acceptedAnswer":{"@type":"Answer","text":"<p>Fresh radishes are not ideal for long travel, but pickled Shogoin Daikon (<em>senmaizuke<\/em>) is a great Kyoto souvenir.<\/p>"}},{"@type":"Question","name":"Useful Japanese phrases","acceptedAnswer":{"@type":"Answer","text":"<p>“Is this Shogoin Daikon?” — <strong>これは聖護院大根ですか？<\/strong> <em>Kore wa Shogoin Daikon desu ka?<\/em><\/p><p>“I’d like pickled Shogoin Daikon, please.” — <strong>聖護院大根の漬物をください。<\/strong> <em>Shogoin Daikon no tsukemono o kudasai.<\/em><\/p>"}}]}</script>
  2157. </div></details>
  2158. </div>
  2159. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/shogoin-daikon/">Shogoin daikon (聖護院大根) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2160. ]]></content:encoded>
  2162. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/shogoin-daikon/feed/</wfw:commentRss>
  2163. <slash:comments>0</slash:comments>
  2166. </item>
  2167. <item>
  2168. <title>Manganji pepper (万願寺甘とう)</title>
  2169. <link>https://www.foodinjapan.org/kansai/kyoto/manganji-pepper/</link>
  2170. <comments>https://www.foodinjapan.org/kansai/kyoto/manganji-pepper/#respond</comments>
  2172. <dc:creator><![CDATA[Krisha]]></dc:creator>
  2173. <pubDate>Fri, 17 Oct 2025 11:56:34 +0000</pubDate>
  2174. <category><![CDATA[Kansai]]></category>
  2175. <category><![CDATA[Kyoto]]></category>
  2176. <category><![CDATA[Food in Kyoto]]></category>
  2177. <category><![CDATA[Japanese food]]></category>
  2178. <category><![CDATA[king sweet pepper]]></category>
  2179. <category><![CDATA[kyoto vegetable]]></category>
  2180. <category><![CDATA[Local food in Japan]]></category>
  2181. <category><![CDATA[manganji pepper]]></category>
  2182. <category><![CDATA[pepper]]></category>
  2183. <category><![CDATA[regionalfoodjapan]]></category>
  2184. <category><![CDATA[sweet pepper]]></category>
  2185. <category><![CDATA[Traditional Food in Japan]]></category>
  2186. <category><![CDATA[万願寺甘とう]]></category>
  2187. <guid isPermaLink="false">https://www.foodinjapan.org/?p=30866</guid>
  2188.  
  2189. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/149_1.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='698'%20viewBox='0%200%201024%20698'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/149_1.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  2190. <p>This article will introduce you to the Manganji sweet pepper, a huge, flavorful vegetable from Kyoto, Japan. We will look at what makes this pepper special, where it came from, and a great place where you can try it. Keep reading to find out why this simple vegetable became one of Kyoto’s most famous local [&#8230;]</p>
  2191. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/manganji-pepper/">Manganji pepper (万願寺甘とう)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2192. ]]></description>
  2193. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/10/149_1.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='698'%20viewBox='0%200%201024%20698'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/149_1.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  2194. <p>This article will introduce you to the Manganji sweet pepper, a huge, flavorful vegetable from Kyoto, Japan. We will look at what makes this pepper special, where it came from, and a great place where you can try it. Keep reading to find out why this simple vegetable became one of Kyoto’s most famous local foods.</p>
  2195.  
  2196.  
  2197.  
  2198. <h2 class="wp-block-heading">What is Manganji Pepper?</h2>
  2199.  
  2200.  
  2201.  
  2202. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="495" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/DSC_1469-1-700x433-1.avif" alt="Manganji pepper 万願寺甘とう" class="wp-image-30963"/></noscript><img decoding="async" width="800" height="495" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='495'%20viewBox='0%200%20800%20495'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/DSC_1469-1-700x433-1.avif" alt="Manganji pepper 万願寺甘とう" class="lazyload wp-image-30963"/></figure>
  2203.  
  2204.  
  2205.  
  2206. <p>The Manganji pepper (known in Japanese as&nbsp;<em>Manganji Amato</em>) is an extra-large sweet pepper that comes from the chili pepper family, but it is famous for having virtually no heat or spice. Because of this sweet nature, anyone, including children, can enjoy it without worry.</p>
  2207.  
  2208.  
  2209.  
  2210. <p>This pepper stands out because of its size—it can grow to be 13 to 23 centimeters long—and its thick, tender flesh. Unlike other peppers, it has few seeds, making it easy to prepare and eat. Its appearance is unique, featuring a sleek, long shape and sometimes slightly wrinkled shoulders. The Manganji pepper is versatile in the kitchen; while it’s great grilled with soy sauce and bonito flakes, its sweet, soft volume also makes it perfect for stir-fries, deep-frying as tempura, or being simmered in broth. It is in season during the summer and early autumn, typically from mid-May to late October.</p>
  2211.  
  2212.  
  2213.  
  2214. <h2 class="wp-block-heading">History of the King of Sweet Peppers</h2>
  2215.  
  2216.  
  2217.  
  2218. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="800" height="400" src="https://www.foodinjapan.org/wp-content/uploads/2025/10/unnamed-1-1.avif" alt="Manganji pepper" class="wp-image-30962"/></noscript><img decoding="async" width="800" height="400" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='400'%20viewBox='0%200%20800%20400'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/10/unnamed-1-1.avif" alt="Manganji pepper" class="lazyload wp-image-30962"/></figure>
  2219.  
  2220.  
  2221.  
  2222. <p>The Manganji pepper has its roots in the town of Manganji in Maizuru City, located in the northern Kyoto Prefecture. First appeared around the end of Japan’s Taisho period and the beginning of the Showa period, roughly in the 1920s. Experts believe it was born from a natural mix between the traditional Kyoto Fushimi pepper and an older Asian pepper variety.</p>
  2223.  
  2224.  
  2225.  
  2226. <p>For many years, the pepper was difficult to grow and was mainly kept a local secret, cultivated by farmers for their own meals. However, thanks to dedicated effort in farming techniques, they sold it outside the local area in 1983. Its high quality and unique taste led to it becoming the very first item certified as a &#8220;Kyoto Brand Product&#8221; in 1989. This official status secured its reputation as the &#8220;King of Japanese Chili Peppers&#8221; and a key representative of Kyoto’s regional vegetables.</p>
  2227.  
  2228.  
  2229.  
  2230. <p class="is-style-icon_book">Reference: <a href="http://amatou.kyoto/about" target="_blank" rel="noreferrer noopener">Manganji Sweet Peppers</a></p>
  2231.  
  2232.  
  2233.  
  2234. <h2 class="wp-block-heading">Where to Try It: A Local Restaurant</h2>
  2235.  
  2236.  
  2237.  
  2238. <h3 class="wp-block-heading">Totogen Nishimaizuru-ten (魚源 西舞鶴店)</h3>
  2239.  
  2240.  
  2241.  
  2242. <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/bainiku-1-768x576-1.avif" alt="resto" class="wp-image-30960"/></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/bainiku-1-768x576-1.avif" alt="resto" class="lazyload wp-image-30960"/></figure>
  2243.  
  2244.  
  2245.  
  2246. <p>If you visit Maizuru, the pepper&#8217;s birthplace, a recommended place to try fresh, seasonal dishes is&nbsp;Totogen Nishimaizuru-ten (魚源 西舞鶴店). Located right next to a fresh fish shop, this local diner focuses on featuring the best seasonal ingredients from the Maizuru area, including the Manganji sweet pepper when in season, alongside fresh seafood and local produce.</p>
  2247.  
  2248.  
  2249.  
  2250. <p class="is-style-icon_info">Address:&nbsp;<a href="https://maps.app.goo.gl/M6X6eac8YeTGjgzTA?g_st=ipc" target="_blank" rel="noreferrer noopener">263-18 Hikitsuchi, Maizuru City, Kyoto, 624-0841 Japan</a><br>Phone Number: 0773-77-5534<br>Hours Open:&nbsp;Lunch: 11:00 AM – 2:00 PM; Dinner: 5:00 PM – 10:00 PM (Closed Thursdays)<br>Website:&nbsp;<a href="https://www.totogen.net/" target="_blank" rel="noreferrer noopener">https://www.totogen.net/</a></p>
  2251.  
  2252.  
  2253.  
  2254. <h2 class="wp-block-heading">Conclusion</h2>
  2255.  
  2256.  
  2257.  
  2258. <p>The Manganji sweet pepper is a testament to the dedication of Kyoto farmers who turned a difficult-to-grow local vegetable into a nationally recognized brand. Its size, soft texture, and sweet flavor make it an excellent and healthy addition to any meal, providing a rich source of vitamins and a pleasing taste without the burn of a regular chili.</p>
  2259.  
  2260.  
  2261.  
  2262. <p class="has-border -border04 is-style-bg_stripe">We highly recommend that you seek out and try this <a href="https://www.foodinjapan.org/category/kansai/kyoto/">Kyoto</a> specialty. Once you have enjoyed the Manganji sweet pepper, you might also enjoy other regional dishes that use it, such as&nbsp;Manganji sweet pepper stuffed with meat,&nbsp;Manganji sweet pepper and dried sardine simmered dish (Takiitan), or&nbsp;Manganji sweet pepper tempura.</p>
  2263.  
  2264.  
  2265.  
  2266. <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>
  2267.  
  2268.  
  2269.  
  2270. <div class="swell-block-accordion">
  2271. <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">
  2272. <div class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  2273. <div class="swell-block-faq__item"><h3 class="faq_q">What is Manganji Amatou?</h3><div class="faq_a">
  2274. <p>A traditional Kyoto sweet pepper known for its mild flavor and gentle sweetness. It looks like a long green chili but isn’t spicy.</p>
  2275. </div></div>
  2276.  
  2277.  
  2278.  
  2279. <div class="swell-block-faq__item"><h3 class="faq_q">Where does it come from?</h3><div class="faq_a">
  2280. <p>Originally from the Manganji area in Maizuru City, Kyoto Prefecture. It is one of the famous <em>Kyo-yasai</em> (Kyoto heirloom vegetables).</p>
  2281. </div></div>
  2282.  
  2283.  
  2284.  
  2285. <div class="swell-block-faq__item"><h3 class="faq_q">What does the name mean?</h3><div class="faq_a">
  2286. <p>“Manganji” is the place name, and “Amatou” means “sweet pepper” in Japanese.</p>
  2287. </div></div>
  2288.  
  2289.  
  2290.  
  2291. <div class="swell-block-faq__item"><h3 class="faq_q">When is it in season?</h3><div class="faq_a">
  2292. <p>Mainly from early summer to autumn (around June to October).</p>
  2293. </div></div>
  2294.  
  2295.  
  2296.  
  2297. <div class="swell-block-faq__item"><h3 class="faq_q">What does it taste like?</h3><div class="faq_a">
  2298. <p>Mild, slightly sweet, and juicy. It has a soft texture and no heat like chili peppers.</p>
  2299. </div></div>
  2300.  
  2301.  
  2302.  
  2303. <div class="swell-block-faq__item"><h3 class="faq_q">How is it usually cooked?</h3><div class="faq_a">
  2304. <p>Grilled, pan-fried, tempura, or simmered in light soy sauce broth. Often simply roasted and topped with bonito flakes or miso.</p>
  2305. </div></div>
  2306.  
  2307.  
  2308.  
  2309. <div class="swell-block-faq__item"><h3 class="faq_q">Where can tourists try it?</h3><div class="faq_a">
  2310. <p>Local restaurants in Kyoto, especially those serving <em>Kyo-yasai</em> dishes, or in izakaya and summer food markets.</p>
  2311. </div></div>
  2312.  
  2313.  
  2314.  
  2315. <div class="swell-block-faq__item"><h3 class="faq_q">Where can I buy it?</h3><div class="faq_a">
  2316. <p>Kyoto markets like Nishiki Market, local greengrocers, and department store food halls (depachika).</p>
  2317. </div></div>
  2318.  
  2319.  
  2320.  
  2321. <div class="swell-block-faq__item"><h3 class="faq_q">How do I pick a good one?</h3><div class="faq_a">
  2322. <p>Look for glossy green skin, firmness, and no wrinkles or brown spots.</p>
  2323. </div></div>
  2324.  
  2325.  
  2326.  
  2327. <div class="swell-block-faq__item"><h3 class="faq_q">How should I store it?</h3><div class="faq_a">
  2328. <p>Keep in the refrigerator in a plastic bag. Use within a few days for best taste and texture.</p>
  2329. </div></div>
  2330.  
  2331.  
  2332.  
  2333. <div class="swell-block-faq__item"><h3 class="faq_q">Is it spicy at all?</h3><div class="faq_a">
  2334. <p>Very rarely. Most are completely mild, but occasionally one might have a slight kick — it’s part of the fun!</p>
  2335. </div></div>
  2336.  
  2337.  
  2338.  
  2339. <div class="swell-block-faq__item"><h3 class="faq_q">Is it vegetarian or vegan-friendly?</h3><div class="faq_a">
  2340. <p>Yes, the pepper itself is plant-based. Just check the cooking method (some dishes use bonito or dashi).</p>
  2341. </div></div>
  2342.  
  2343.  
  2344.  
  2345. <div class="swell-block-faq__item"><h3 class="faq_q">Any allergy concerns?</h3><div class="faq_a">
  2346. <p>Generally safe. Just confirm seasonings if you have soy or fish allergies.</p>
  2347. </div></div>
  2348.  
  2349.  
  2350.  
  2351. <div class="swell-block-faq__item"><h3 class="faq_q">Useful Japanese phrases</h3><div class="faq_a">
  2352. <p>“Is this Manganji Amatou?” — <strong>これは万願寺甘とうですか？</strong> <em>Kore wa Manganji Amatou desu ka?</em></p>
  2353.  
  2354.  
  2355.  
  2356. <p>“Not spicy, right?” — <strong>辛くないですか？</strong> <em>Karakunai desu ka?</em></p>
  2357.  
  2358.  
  2359.  
  2360. <p>“I’d like to try this one, please.” — <strong>これをください。</strong> <em>Kore o kudasai.</em></p>
  2361. </div></div>
  2362. </div>
  2363. </div></details>
  2364. </div>
  2365. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/manganji-pepper/">Manganji pepper (万願寺甘とう)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2366. ]]></content:encoded>
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  2369. <slash:comments>0</slash:comments>
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