Dishes in Kyoto Prefecture
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- French
- Russian
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Array ( [en] => 9 [zh] => 8 [ko] => 8 [es] => 6 [de] => 2 [it] => 4 [pt] => 4 [fr] => 6 [ru] => 4 [uk] => 3 )
| 1．Branchiostegus | ||||||
| Branchiostegus is a genus of marine ray-finned fishes, tilefishes, belonging to the family Malacanthidae. They are found in the eastern Atlantic Ocean through the Indian Ocean to the western Pacific Ocean.[3] Here they create burrows in soft substrates in the comparatively deep waters of the continental shelf and slope.[4] | ||||||
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| 2．Uji tea | ||||||
| Uji tea (宇治茶, Uji-cha) is a common name for all Japanese green tea produced from Uji, Kyoto. The three main types of Uji tea are Matcha, Sencha and Gyokuro. Japanese tea is originated from the Tang dynasty of China, which is during the Heian period of Japan when Chinese influences were at its peak. When tea seeds were introduced to Japan, they were first planted at Toganoo. These seeds were later spread in Uji, which became the site to produce the highest quality of tea leaf in Japan. | ||||||
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| 3．Obanzai | ||||||
| Obanzai (おばんざい) is a traditional style of Japanese cuisine native to Kyoto. For food to be considered obanzai, at least half of its ingredients must be produced or processed in Kyoto.[1] Ingredients in obanzai cooking must also be in season.[1] Obanzai cooking heavily relies on vegetables and seafood, prepared simply. Another characteristic of obanzai is the incorporation of ingredients which are usually discarded as waste.[2] | ||||||
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| 4．Kaiseki | ||||||
| Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine.[1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri. The first, where kaiseki is written as "会席" and kaiseki-ryōri as "会席料理", refers to a set menu of select food served on an individual tray (to each member of a gathering).[2] The second, written as "懐石" and as "懐石料理", refers to the simple meal that the host of a chanoyu gathering serves to the guests before a ceremonial tea,[2] and is also known as cha-kaiseki (茶懐石).[3] The development of nouvelle cuisine was likely inspired by kaiseki principles.[4][5] | ||||||
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| 5．Buddhist cuisine | ||||||
| Buddhist cuisine is an Asian cuisine that is followed by monks and many believers from areas historically influenced by Mahayana Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism is common in other Dharmic faiths such as Hinduism, Jainism and Sikhism, as well as East Asian religions like Taoism. While monks, nuns and a minority of believers are vegetarian year-round, many believers follow the Buddhist vegetarian diet for celebrations. | ||||||
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| 6．Chionoecetes opilio | ||||||
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. | ||||||
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| 7．Daggertooth pike conger | ||||||
| The daggertooth pike conger (Muraenesox cinereus) also known as the darkfin pike eel in Australia, to distinguish it from the related pike-eel (Muraenesox bagio),[3] is a species of eel in the pike conger family, Muraenesocidae.[4] They primarily live on soft bottoms in marine and brackish waters down to a depth of 800 m (2,600 ft), but may enter freshwater.[4] They commonly grow to about 1.5 m (4.9 ft) in length,[5] but may grow as long as 2.2 m (7.2 ft).[4] Daggertooth pike congers occur in the Red Sea, on the coast of the northern Indian Ocean, and in the West Pacific from Indochina to Japan. A single specimen was also reported in the Mediterranean Sea off Israel in 1982.[6] | ||||||
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| 8．Gnathopogon caerulescens | ||||||
| Gnathopogon caerulescens is a species of ray-finned fish in the genus Gnathopogon endemic to Lake Biwa in Japan.[1] It is sometimes known by its Japanese name 'Honmoroko' (ホンモロコ). | ||||||
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| 9．Yuzu | ||||||
| Yuzu (Citrus × junos, from Japanese 柚子 or ユズ; /ˈjuːzuː/ ⓘ) is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East Asia, though it has also recently been grown in New Zealand, Australia, Spain, Italy, and France.[1] It is believed to have originated in central China as an F1 hybrid of the mangshanyeju (Chinese: 莽山野橘) subspecies of mandarin orange and the ichang papeda.[2][3] | ||||||
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