The Appeal of Kyoto Vegetables: A List of Famous Varieties, Their Characteristics, and a Reading Guide

Kyoto vegetables include not a few names that trip you up on first sight, such as "Shishigatani kabocha(shishigatani kabocha)" and "mibuna (mibuna)." This article lists the readings of representative Kyoto vegetables with furigana and briefly introduces each one's features. If you want to know the definition of Kyoto vegetables and the overall picture of the varieties all at once,the comprehensive guide to Kyoto vegetables (What are Kyoto's heirloom vegetables).

Before You Learn the Readings of Kyoto Vegetables

Many of the varieties called "Kyoto vegetables" are certified either as "Kyoto Heirloom Vegetables," grown in Kyoto since before the Meiji era, or as "Kyoto Brand Products (Brand Kyoto Vegetables)" that meet quality standards. For a detailed explanation of the definitions, including the certification criteria and a list of brand products, seeThe Comprehensive Guide to Kyoto Vegetablescompiles it. In this article, let's look at a list of the names and features of Kyoto vegetables that are easy to stumble over.

A List of Kyoto Vegetable Readings

Now, let's look at specific examples of "Kyoto vegetables" and their readings.

Kyo Mizuna (kyomizuna)

A Kyoto vegetable with a crisp texture and no off-taste, used widely in salads, simmered dishes, and hot pots. It's indispensable to Kyoto's winter table.

Details on Kyo Mizuna here

Kyo Mibuna (kyomibuna)

A vegetable indispensable to Kyoto pickles. Used much like Kyo mizuna, it's put to work in a variety of dishes—salads, simmered dishes, stir-fries.

Details on Kyo Mibuna here

Kujo Green Onion (kujonegi)

A representative Kyoto green onion, characterized by tender leaves and sweetness. Used in many dishes as a hot-pot ingredient and a condiment, its popularity is rising across Japan too.

Details on Kujo Green Onion here

Kyo Kokabu (kyokokabu)

A turnip that, though small, has strong sweetness and dense, tender flesh. Perfect for simmered dishes and salads, it offers a gentle flavor.

Fushimi Togarashi (fushimitogarashi)

A slender chili grown in Kyoto's Fushimi Ward. With little heat, it suits stir-fries and tempura, and is a Kyoto vegetable with a long history.

Details on Fushimi Togarashi here

Kamo Nasu (kamonasu)

Round and large, Kamo nasu is also called the "queen of eggplants." Thick-fleshed and sweet, it's especially enjoyed as dengaku.

Details on Kamo Nasu here

Kyo Natsuzukin (kyonatsuzukin)

A large, hearty edamame popular as a summer nibble. It pairs well with beer and is a summer Kyoto-vegetable staple.

Murasaki Zukin (murasakizukin)

A Tanba black soybean bred for eating as edamame. It's characterized by strong sweetness and large, hearty beans. It's beloved as an autumn Kyoto vegetable.

Horikawa Burdock (horikawagobo)

A burdock grown in Kyoto City's Horikawa district, characterized by a thick, large form. Because it's grown over two years, it's rich in flavor and perfect for simmered dishes and stir-fries.

Details on Horikawa Burdock here

Ebi-imo

A kind of taro characterized by shrimp-like stripes, also known as a premium ingredient. Used in simmered and fried dishes, it's especially indispensable to New Year cuisine.

Yama-no-imo

A round yam with strong stickiness, also called "tsukune-imo," often grated for use. It's characterized by firm flesh and strong stickiness.

Shogoin Daikon (shogoin daikon)

A daikon characterized by its large form; because it resists falling apart when simmered, it's perfect for furofuki daikon and oden. It's indispensable to Kyoto's winter table.

Details on Shogoin Daikon here

Shogoin Turnip (shogoin kabu)

A white, large turnip used in pickles and simmered dishes. It's especially indispensable to Kyoto's traditional pickle "senmai-zuke."

Details on Shogoin Turnip here

Hanana (hanana)

A Kyoto vegetable eaten for its flower buds, characterized by a faintly bitter flavor. Often used in ohitashi, tempura, and dressed dishes, it's a seasonal vegetable that evokes spring.

Shishigatani Kabocha (shishigatani kabocha)

A squash with a distinctive gourd shape, characterized by resistance to falling apart when simmered, often used in simmered and steamed dishes. With an elegant sweetness, it's a Kyoto vegetable with an especially long history.

Details on Shishigatani Kabocha here

Manganji Togarashi (manganjitogarashi)

A large chili with no heat, characterized by a sweet, tender texture. Often used in grilled dishes and stir-fries, it's popular as a summer Kyoto vegetable.

Details on Manganji Togarashi here

Kintoki Carrot (kintokininjin)

An Oriental-type carrot that's deep red to the core, also called "Kyo carrot." Softer and sweeter than Western carrots, it's a Kyoto vegetable indispensable to winter celebratory dishes such as New Year zoni and nishime.

Details on Kintoki Carrot here

Savor Traditional Kyoto Vegetables

Kyoto vegetables are traditional vegetables that reflect Kyoto's rich food culture and long history. With histories predating the Meiji era, these vegetables that evoke the essence of Kyoto are loved not only by locals but across the whole country. When you visit Kyoto, do savor these Kyoto vegetables and feel Kyoto's nature and culture.

About Agriture's Kyoto Vegetables

About the Kyoto Vegetable Calendar here

Recommended reading

List of Kyoto vegetable varieties / Kyoto vegetable calendar / Commercial dried vegetables / sustainable / dry processing

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