Insider Blog
Kyoto Craftmanship - Foods -
Insider Blog
Kyoto Craftmanship - Foods -
Seishu (Sake)

Kyo-gashi (Sweets)
Kyoto sweets can be broadly divided into the categories of fresh sweets, semi-baked sweets and dry sweets, but they can also be divided into the more narrow categories of formal sweets used ceremonially, seasonal sweets, fresh sweets and dry sweets used in the tea ceremony, and present sweets used as souvenirs by tourists and locals, depending on their use and origin.
Kyo-tsukemono (Pickled vegetables)

Kyo-ryori (Cuisine)

The origins of Kyoto cuisine can be traced back to yusoku-ryori cuisine passed down in the imperial family, honzen-ryori, centered on samurai clans, shojin-ryori, which was born from the meals of priests at Buddhist temples, and kaiseki-ryori, which developed together with the tea ceremony. These types of cuisine grew together and over a 1200 year period fused to form the Kyoto cuisine of today. It is defined as cuisine in which one tastes the season with one’s five senses (the visual beauty, the aroma, the flavor, the sensation on one’s skin, and the heart).