Kyoto

  • Nama Yatsuhashi

    Classic Kyoto confection with cinnamon and matcha aromas.

    A triangular wagashi made by rolling steamed rice flour dough thinly and wrapping it with bean paste. Moist texture and gentle sweetness are appreciated across all ages. Rich seasonal limited flavors and long shelf life make it ideal for souvenirs.

  • Yojiya Aburatorigami (Blotting Paper)

    Oil-absorbing facial paper used by maiko.

    Ultra-thin paper using bamboo pulp absorbs sebum effectively. The retro maiko logo catches the eye, making it an enduring favorite as a women's souvenir.

  • Kyo-baum

    Moist baumkuchen infused with Uji matcha and soy milk.

    The vivid green of matcha and white plain layers form tree rings, making it eye-catching as a gift. The manufacturing method keeps it moist even when chilled.

  • Uji Tea

    One of Japan's three great teas, characterized by rich umami and aroma.

    A collective term for sencha, matcha, and gyokuro cultivated in the Uji region. The basin's climate of temperature differences and frequent fog nurtures the umami component theanine. Tea masters blend and fire-roast to refine flavors, valued in tea ceremony and sweets.

  • Kujo Negi

    Representative of Kyoto vegetables, a green onion with strong aroma and sweetness.

    Said to have 1,300 years of history, with tender leaves ideal for hot pots and condiments. Recently branded, it's gained popularity outside Kyoto.

  • Kamo Eggplant

    A round, thick traditional vegetable perfect for dengaku (grilled miso-topped eggplant).

    A large eggplant cultivated in the Kamigamo district of Kita-ku. It doesn't collapse when grilled or boiled and has strong sweetness. Limited to summer, it sometimes trades at high prices.

  • Tamba Black Soybeans

    Large, sweet luxury black beans.

    Characterized by grains reaching around 1.5cm in diameter. Popular for New Year's sweetened black beans and confectionery ingredients, also exported overseas.

  • Tango Matsutake Mushrooms

    Fragrant wild matsutake production area.

    Harvested in the Tango mountain areas in autumn, rare with limited market circulation. Highly praised for aroma and crisp texture.

  • Fushimi Sake

    Mellow flavor using the famous water 'Fushimi no Gokousui.'

    Over 30 breweries, large and small, including Gekkeikan and Kizakura, cluster here. Characterized by elegant, sweet sake brewed with soft underground water and Kyoto yeast.