Food

Kyoto is renowned for its abundance of delicious, specialist and traditional Japanese foods and cuisine. The special circumstances of Kyoto as a city away from the sea, so use more vegetables and meats instead of seafood is the biggest difference to other Japanese foods. Kyoto chefs are more emphasize in the cooking skills and the food presentations. Because there are so many temples in Kyoto, the sophisticated cuisine (use simple ingredients to make exquisite food) is the most famous type of cuisine in there.

 

As a dessert, the Wagashi is the indispensable thing. Wagashi is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi(rice cake), anko (azuki bean paste), and fruits. Wagashi is typically made from plant ingredients. There are many types of wagashi, each one can correspond different seasons.

Some types of wagashi:

• Anmitsu: chilled gelatinous cubes (kanten) with fruit
• Amanatto: simmered azuki beans or other beans with sugar, and dried – amanattō and natto are not related, although the names are similar.
• Botamochi: a sweet rice ball wrapped withanko (or an, thick azuki bean paste)
• Daifuku: general term for mochi (pounded sweet rice) stuffed with anko
• Dango: a small, sticky, sweet mochi, commonly skewered on a stick
• Dorayaki: a round, flat sweet consisting ofcastella wrapped around anko
• Hanabiramochi: a flat, red and white, sweetmochi wrapped around anko and a strip of candied gobo (burdock)
• Ikinati dango: a steamed bun with a chunk of sweet potato and anko in the center, it is a local confectionery in Kumamoto.
• Imagawayaki (also kaitenyaki): ankosurrounded in a disc of fried dough covering
• Kusa mochi: “grass” mochi, a sweet mochiinfused with Japanese mugwort (yomogi), surrounding a center of anko