The best traditional Kyoto dishes
The top 3 according to 72 votes from people: Furofuki daikon · Senmaizuke · Suguki pickles. (Updated Jul 21, 2022.)
Kyoto vegetables, the Mackerel Road and Tanba produce: dishes from the Kyoto page of the Japanese agriculture ministry's 'Our Regional Cuisines'.
Automatically translated (original in 日本語). See the original
Top 16
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1
Furofuki daikon
Simmered daikon with miso sauce.
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2
Senmaizuke
Pickled thin slices of Shogoin turnip.
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3
Suguki pickles
Sour pickled suguki turnip.
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4
Shibazuke
Aubergine pickled with red shiso.
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5
Grilled hamo
Grilled pike conger, indispensable in Kyoto cuisine.
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6
Heshiko
Tango mackerel cured in rice bran.
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7
Herring and aubergine
Dried herring simmered with aubergine.
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8
Barazushi
Tango scattered sushi with seasoned mackerel flakes.
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9
Manganji peppers with jako
Manganji peppers simmered with baby sardines.
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10
Saba-zushi
Mackerel pressed sushi, the fish brought from Wakasa along the Mackerel Road.
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11
White miso zoni
New Year soup of round mochi in white miso.
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12
Taro and dried cod
Ebi-imo taro simmered with dried cod (imobo).
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13
Kamo aubergine dengaku
Round Kamo aubergine grilled with miso.
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14
Uji kintoki
Shaved ice with Uji matcha and sweet red beans.
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15
Minazuki
Triangular sweet of uiro and red beans eaten on 30 June.
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16
Sea bream and turnip
Sea bream simmered with Shogoin turnip.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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Comments (2)
さばずしは祇園祭の時期に食べるのが一番。千枚漬けは冬のお土産の定番ですね。
にしん茄子が入っているのが嬉しい。観光客にはあまり知られていないけど、京都の家庭の味です。