訪日外国人古都（コト）体験

Unique Vegetables 独特の野菜

Vegetables such as Kamo eggplants and Kujo green onions are unique to Kyoto. They are usually named after places in Kyoto. Kyoto vegetables are often shaped differently from common vegetables. The Kamo eggplant is ball-shaped and can be as large as a cantaloupe. Kujo green onions can grow to one meter long.

京都には賀茂茄子や九条ネギなど、独自の野菜があります。 通常は京都の地名にちなんで名ずけられています。京野菜の多くは、普通の野菜とは異なる形をしています。賀茂茄子は球形でメロンほどの大きさがあります。九条ネギは1メートルくらいまで成長します。

shojin cuisine 精進料理

Excellent vegetables full of taste developed in Kyoto because of the vegetarian shojin cuisine for the Buddhist priests and nuns. Being an inland city, it was also difficult to get fresh seafood.

味わい深い豊かで高品質な野菜が京都で発達してきたのは、仏教の僧侶と尼僧が精進料理を食してきたからです。また京都は内陸にあるため、新鮮な魚介類の調達が困難だったこともあります。

Bamboo shoots 筍

The taste that heralds the coming of spring in Kyoto has to be that of bamboo shoots. A feature of bamboo shoot cuisine in Kyoto is the shirako, special products of the Oharano and Nagaokakyo areas of western Kyoto. As the name suggested, these bamboo shoots are white and soft. They have no astringent taste. The asabori bamboo shoot is soft, so much so that it can be eaten raw in slices. The typical ways to serve it are in a vinegar or pepper-bud dressing, mixed in with boiled rice, or as wakatake-ni (simmered bamboo shoot and seaweed) which matches bamboo shoot with wakame (a speciak edible brown seaweed) and pepper leaf bud.

京都に春の訪れを告げる味覚と言えば筍です。京都の筍の特徴は、大原野や長岡京の特産の白子です。名前の通り白く柔らかでえぐみありません。朝堀筍は柔らかで刺身で食べられます。代表的な料理は、酢の物、木の芽あえ、筍ご飯、ワカメと木の芽を合わせた若竹煮です。