🕓 2023/4/12
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Kyoto, known as the "Thousand-Year Capital," is a city rich in history and culture, boasting a unique and refined culinary tradition. Kyoto cuisine utilizes seasonal ingredients, characterized by beautiful presentation and delicate flavors. If you visit Kyoto, here are some exquisite foods you must try.
The following dishes, "Yudofu" (boiled tofu), "Kyo Kaiseki" (traditional multi-course meal), and "Nishin Soba" (buckwheat noodles with herring), are must-try delights when you visit Kyoto.
Yudofu is one of the dishes you must experience when visiting Kyoto. It is said to have originated around the Nanzenji area, with its history tracing back to Shojin cuisine. This simple yet flavorful dish consists of tofu warmed in kombu dashi (kelp broth) and enjoyed with ponzu or sesame sauce.
The charm of Yudofu lies in the quality of its ingredients. Kyoto is blessed with delicious water, which enhances the flavor of the Yudofu. Especially in renowned establishments like Nanzenji Junsei and Sagano, fresh Kyoto tofu made every morning is used, allowing you to enjoy the smooth texture and firm consistency of the tofu.
The history of Yudofu dates back to the Kamakura period. It originated from Shojin cuisine, which was introduced by monks returning from China. Shojin cuisine, adhering to Buddhist precepts, uses only plant-based ingredients, and Yudofu developed as part of this tradition.
Originally, Yudofu was more like a dish of simmered grilled tofu rather than tofu warmed in kombu broth. By the Edo period, tofu dishes had become widely popular, as evidenced by the publication of the recipe book "Tofu Hyakuchin," and Yudofu was loved as part of this culinary trend.
The charm of Kyo Kaiseki lies in its delicate dishes and beautiful presentation. Derived from the tea ceremony, each dish in Kyo Kaiseki utilizes seasonal ingredients, crafted to be enjoyed both visually and in taste. Particular attention is given to the colors of the dishes and the selection of serving ware, making the meal feel like a work of art.
Additionally, Kyo Kaiseki is a way to experience the essence of each season. Spring features sakura (cherry blossoms) and bamboo shoots, summer offers ayu (sweetfish) and gourds, autumn presents matsutake mushrooms and chestnuts, and winter showcases crab and fugu (pufferfish). Each dish is prepared to highlight the best ingredients of the season.
The history of Kyo Kaiseki is deeply intertwined with the tea ceremony. Initially, tea Kaiseki was a light meal served during the tea ceremony, evolving from the concept of "kaiseki" developed by Zen monks. The term "kaiseki" refers to the practice of monks placing a warm stone in their robes to warm their bodies on cold days, symbolizing meals that warm the heart.
Today, Kaiseki cuisine is highly regarded in Japanese culinary arts for its beauty, delicacy, and the spirit of hospitality, admired both domestically and internationally.
The charm of Nishin Soba lies in its unique flavor and historical background. This dish consists of dried herring, simmered in a sweet and savory sauce, placed on top of warm soba noodles, and is a beloved specialty of Kyoto. The herring is simmered until it is soft enough to easily break apart, and when eaten with the soba, its rich flavor melts into the broth, offering a deep and satisfying taste.
The sweet and savory flavor of the herring pairs well with Japanese sake, especially the local sake from Fushimi, Kyoto. Kyoto boasts many famous Nishin Soba restaurants, each with its own unique touch.
The history of Nishin Soba dates back to the late 19th century. It was invented in 1882 (Meiji 15) by Yozaemon Matsuno, the second-generation owner of the long-established Kyoto restaurant "Matsuba." At the time, dried herring brought from Hokkaido on the Kitamae-bune ships was used to provide the people of Kyoto with a nutritious food ingredient.
Yozaemon Matsuno simmered the herring in a sweet and savory sauce and placed it on top of soba noodles, thus creating "Nishin Soba." This dish quickly gained popularity and became a famous specialty of Kyoto.