Print

Kyoto by the Sea Seasonal Fare From Sunday, December 1, 2019 to Saturday, February 29, 2020

Both ... heart and body are ... to Kyoto by the Sea to warm


Winter season of Kyoto by the Sea which is delicious simply because it is cold.


It will become warm with vegetables which eat, and die out, and added to seafood, sweetness of ten minutes!


[period] From Sunday, December 1, 2019 to Saturday, February 29, 2020


※ Offer is subject to fishing conditions and availability of goods. For inquiries in English, contact Kyoto by the Sea DMO.

feature

Spanish mackerel (Kyoto Spanish mackerel)

Spanish mackerel (Kyoto Spanish mackerel)

"Spanish mackerel" which is fished by fixed shore net, fishing fishery. Also, the above is doing 1.5 kg or more Spanish mackerel fished in fixed shore net in Kyoto with "blue-ribbon Kyoto Spanish mackerel" 3 kg "Kyoto Spanish mackerel" mainly. Grease fully appears and is sweet, and the body is soft. It is exquisite even if we bake even if we will have sashimi in plain taste even if we warm. It is indispensable fish to Kyoto dishes which it is useful as materials of Saikyo-zuke (miso pickles).

winter yellowtail

winter yellowtail

The sea of Tango called Japan's three biggest Ryoba of yellowtail. Therefore, in fished yellowtail, "yellowtail caught in the coldest season" which made an excursion in the raging sea of winter when cold is severe is the finest thing. "Ine yellowtail" cultivated in Gulf of calm Ine reduces discerning bait and density, and it is feeling relieved in the best taste that by letting you exercise, have a firm body, and fat fully got on. We can enjoy with sashimi or yellowtail shabu-shabu.

oysters

oysters

Even if we were brought up in the sea of nutrient-rich Kyoto, and "oyster" is small, it is large, and the body is muscular, and taste is heavy, too. We can thoroughly enjoy taste only by this season when we eat with steamed kid, pan, fried food.

olive flounder

olive flounder

Fixed shore net, bottom seining, "olive flounder" which stabs, and is fished by net-fishing. It is also called "cold bastard halibut" in winter the breeding season ago, and there is fully fat on porch of the root of fins. The body is white, and fresh thing features crunchy texture. We close sashimi, kelp and are treated as story of high-quality sushi.

Dirt sargasso

Dirt sargasso

"Dirt sargasso" is seaweed of sea lentil course reaching season in winter, and crunchy texture and tenacity are delicious. Long thing grows up to approximately 8m and covers the sea surface exhaustively. Alginic acid and fukoidan are the main constituents, and, as for the dietary Fiber included in dirt sargasso, these ingredients raise immunity, and study is pushed forward saying that there is suppressant effect of cancer.

Do not look at Kyoto; greens

Do not look at Kyoto; greens

Characterized by leaf having deep cut do not see; greens. Of Tango leafstalk is delicate, and greens are white thin without seeing, and contrast with green of leaf is vegetable beautiful at all. Greens are popular recently without looking at small sack which we were able to get rid of on small stock already. Of texture that was soft and was crunchy of course, as for "the greens, pan thing is one of Kyoyasai to be able to taste in just like salad through one year without looking at Kyoto".

Prawns potato

Prawns potato

"Prawns potatoes" are created not kind with kind of taro by difference in cultivation method. That while we did soil case and brought up seeds of taro which we took home from Nagasaki in the Yasunaga year (1772 through 81), big prawns with stripe-shaped potato became able to adopt, and it was named "prawns potato" by skin of. Even if fleshy substance is minute, and it stews, form does not collapse, and there is the best taste.

Horikawa burdock

Horikawa burdock

Burdock that neighboring inhabitants were left with vegetables waste gives bud, and it becomes big, and, in moat of "*gakudai" where Hideyoshi Toyotomi built, it is said to be opening after Toyotomi extinction to have devised "burdock" that farmer who found this does for two years and cultivates. Taste touches to core softly, and fiber passes, and vitamin C and mineral are rich and are comfort which action to purify blood has.

Bowl of shaved ice with boiled adzuki beans carrot

Bowl of shaved ice with boiled adzuki beans carrot

It is said to be "Kyoto carrot" and is used as color that is indispensable to Kyoto dishes for a long time. "Bowl of shaved ice with boiled adzuki beans carrot" cultivated in Kyoto in particular was soft, and it has been characterized by to core being bright red. Rouge of bowl of shaved ice with boiled adzuki beans carrot includes a lot of lycopene, and it is said that it is effective in preventing cancer. "Carrot leaf" circulates and gathers fans recently.

Large-grained variety of the adzuki bean

Large-grained variety of the adzuki bean

Grain is big, and look good, "large-grained variety of the adzuki bean" with unique flavor. Grains are equal, and model break is most suitable as raw materials of bean jam containing whole beans even if we cook as it is hard to do. We are a person necessary for the making of gateau valuing one one drop including Kyoto cake.

Kujo-negi

Kujo-negi

"Kujo-negi" that slime in leaf leads to the green onion original sweetness and softness. As it was representative kind of Japanese leaf green onion (spring onion) and was cultivated around Article 9 of Minami-ku, Kyoto-shi for a long time, we were accompanied by this name. We take a lot of carotene and vitamin B in green leaf. It is Kyoyasai wanting you to eat with hot pot, sukiyaki, nuta and various dishes including vegetables with dressing.

Shogoin kabu

Shogoin kabu

After *nokaiseiokurihachi of Sakyo-ku, Kyoto-shi Shogoin taking Oomi kabuno seed to go from country Katata of Oomi for (1716 through 1736) in Shogoin kabuha which was where greatly has a personality, the Kyoho year, and cultivating, and adding improvement, fleshy substance is smooth, and is minute; of good quality; turnip was produced very much. Shogoin helmet is famous as materials of Kyoto pickle "Senmaizuke" if we say. In addition, eating raw with salad is available widely and, including stuffed and boiled turnip, can eat deliciously. Please appreciate Shogoin kabuo representing winter taste of Kyoto. [photo courtesy: hometown product association of (public corporation) Kyoto]


 

cuisine
Fishery products "Spanish mackerel (Kyoto Spanish mackerel), yellowtail caught in the coldest season, we write olive flounder, dirt sargasso" farm products KYOTO BY THE SEAson which "greens, prawns potato, Horikawa burdock, Shogoin kabu, bowl of shaved ice with boiled adzuki beans carrot, large-grained variety of the adzuki bean, kujo-negi can eat without looking at Kyoto"

Recommended special features