Kyoto: Regional Foods

Kyoto is in the Kansai Region. Each region has signature dishes. Kyoto is known for its vegetarian dishes as the area is historically populated by monks, who cannot eat meat. Many of these dishes include soba, yudofu (boiled tofu), tofu, matcha, and vegetables. A few common specialty cuisines are obanzai ryori, okonomiyaki, and shojin ryori.
Obanzai ryori is a cuisine typically eaten among family members or a group of people. It features many simple sides made with local and seasonal vegetables. The main dish typically features rice. One of the people I had the opportunity to discuss typical diets says that this dish is frequently prepared by people in Kyoto.
Okonomiyaki is a savory pancake. The pancake is made out of fried cabbage with various toppings and sauces. The toppings can include beef, pork, squid, kimchi, and other meats. Although okonomiyaki is not healthy it is important to note foods often eaten by Japanese people.

Shojin ryori is a vegetarian dish. It features natto, tofu, and local vegetables. Natto has probiotics that help beneficial gut bacteria flourish.
Matcha is found in many foods in Kyoto including the most common form, tea. There are match ice creams, jellos, cakes, and many more snacks. Tea typically offers the healthiest form as it is just match and hot water. Matcha contains a concentrated amount of antioxidants.


Buckwheat is a type of grain that is gluten-free, contains a lot of fiber, and minerals. It is one of the healthier grains. Soba in Kyoto uses buckwheat flour to make the noodles.

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