| |
 |
| Kyoto had not decided being blessed with foods. When there was no present
means of transportation, fresh delicacies from the sea did not go into a hand,
either, but most was elegance preserved in salt or a dried food. However, such
a situation induced the technology and the device of cooking conversely, and became
the delicate taste of a Kyoto no one but. | | |
Article |
Feature |
|
|
KYOTSUKEMON
O(The pickles of Kyoto) | | The
capital pickles which are prejudices of a craftsman and soaked the vegetables
of a capital which change with seasons one by one are a taste modest in salt,
and decent. |
| |
| KYOGASHI(The sweets
of Kyoto) | | It
is very much pleased with the beautiful delicate Kyoto confections which wove
in the season skillfully also as confectionery which entertains a visitor. The
visitor who had confectionery taken out feels a season, and is impressed by a
craftsman's work, and a master can have him, and he appreciates the nothing heart.
| | | It is said that improvement
of the taste progressed and it became delicious since there are the good water
and the good soybean used as the material of tofu abundantly and they often used
tofu for Kyoto as a maigre dish in Kyoto with still more temples. |
| |
| KYOYASAI(The vegetables
of Kyoto) | | After climate peculiar
to clean water, good land, and a basin was suitable for vegetable cultivation,
the Kyoto vegetable was raised by making a fine vegetable. | |
 |
| There are many handicrafts made by the technology of skill of the craftsman
for many years in Kyoto. In addition, the beauty is still inherited in the history
of Kyoto. | | |
Article |
Feature | |
| It was made in early
stages of the Heian period in Kyoto. manufacture of a fan -- processing and the
fan of the bone of a fan -- it consists of two sections of processing and is made
by the skilled craftsman's handmade business. There are many kinds, such as summer
fan, a dancer's fan, and a Noh play fan. |
|
|
KYOYAKI・KIYOMIZUYAKI
(Kyoto ceramic
ware - Kiyomizu ware) | | General
term of the pottery burned in Kyoto. Having developed as a place of production
is from the Azuchi-Momoyama era. There is porcelain which breaks and makes the
china and clay stone which used the ground as materials. Since it is handmade,
it is limited production with a wide variety. A gay pattern is the feature. |
| |
| KYOTO YUZEN(The
famous kimono of Kyoto) | | Based
on the dyeing method for dyeing the cloth of a kimono, it is called beginning
to have drawn the picture on cloth directly. The Yuzen style of dyeing with hand-drawn
patterns is handmade business, and by the time it is completed, it will have 20
or more processes. A high quality design is produced by the skilled craftsman's
hand. | | | Kyoto is blessed with
climate conditions as a place of production of a bamboo, and is known also as
a capital of a bamboo. It is utilized for tableware, a furniture furniture, a
light, etc. not to mention the tools of the tea ceremony and flower arrangement. |
| | It is the start that aloes wood was washed
up on Awaji-shima in 595. Smelling of incense was born at the Muromachi period,
and it was used in the tea ceremony. There is an effect which purifies the heart
and it is used for relaxation, and it is used for the medical treatment of a psychosomatic
disease, or is observed [ being used for the production in a theater, etc. and
]. |
| |
NISHIJINORI
(Nishijin brocade) | | They are
the textiles which have risen and progressed near Mr. Yamana's west camp ground
marks after the Onin War in the middle of the Muromachi period. The dyed thread
of many colors is being used for the Nishijin brocade accepted globally, and Monori
it is gorgeous and minute.The crest of the point stain based on "a limited-production-with-a-wide-variety
system" they are textiles. |
|
|
ABURATORIGA
MI(Paper which takes leather fat) | | The
Japanese paper used when manufacturing gold leaf is materials. Although gold is
extended, it was repeatedly struck by a gold beating machine, and the Japanese
paper which was being thrown away was commercialized as cleansing pad paper from
the activated portion absorbing oil. | |  |
| It is a capital dish to taste the material of a season in the highest
work of a cook. Since a fresh fish had not gone into a hand since ancient times
because it is far from the sea, the cook experienced the device beautifully in
piles and Kyoto produced meal culture called a deep capital dish. Please enjoy
the best taste which can taste only in a season. | |
|
Article | Feature |
| | The bamboo shoot which
can be taken from Kyoto and Rakuseitukahara is called shirako bamboo shoot. The
bamboo shoot of other places of production is large, it is different, and the
White natural complexion and the white sweetness, and softness from which it escapes
are the greatest feature. Since a bamboo grove is soil acid by "clayey",
it does not come out out of the ground easily under the weight of the ground.
Therefore, it is a bamboo shoot while being in the ground. All "bitter taste"
will fall out. Therefore, it is even if it eats a lot. All, moreover "Egumi"
has sweet taste and serves as a soft bamboo shoot (capital milt bamboo shoot).
The Shirako bamboo shoot can also have and obtain sliced raw fish, if it blanches
quickly. | | | A sharp-toothed eel is
the fish of the taste carried out frankly, and is the typical food of Kyoto of
summer. A season comes around exactly at the time of the Gion festival. For the
reason, there is a custom of eating a sharp-toothed eel, at the time of the Gion
festival. For a restaurant, a sharp-toothed eel is a kind fish, has various recipes,
and make it structure the summer with few fish -- carry out and make it the vinegared
dish -- burn by carrying out -- lift by carrying out -- carry out and make it
Shabunabe -- carrying out ..... . It is just omnipotent. Since nutritive value
is also high, it is tight to the meal of summer. | |
| It has been supposed that eating early
what was caught on the river while there is just a scent comes out a fish called
a sweetfish above all so that the account of the "Kaorizakana" may be
carried out Keisen which flows a capital west was known as a place which can catch
a good sweetfish, and was prosperous in Ukai etc. in the point and Kyoto for many
years. Eating on the stream beds, such as Kamogawa, now is popular. |
| | If it is called the tofu of Kyoto, it
will be reputation nationally, saying, "It is delicious!". In Kyoto,
the good water and the good soybean which serve as material of tofu from ancient
times were abundant. Furthermore, in Kyoto with many temples, since tofu was often
used as a maigre dish, it is said that improvement of the taste progressed and
it became delicious. It seems that therefore, there are many stores from which
a tofu dish is taken out to Kyoto, and there are many places from which boiled
tofu is taken out especially. | | |
