Simmered black soybeansAu
Nantan region, Chutan region, Tango region
"Kuro-daizu" (black soybeans) are grown mainly in the Tamba region, including Kyotamba Town and Nantan City...
KYOTO
Kyoto
The surveyed city is Kyoto. Of all 394 items in the household survey, Kyoto stands out most for Flounder — 1.8× the national average (Kyoto 1,517 JPY / national 828 JPY).
1.8×Biggest standout
Flounder
per household / year
Flounder
per household / year
11Items ranked #1 nationally
30Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Kyoto’s value as a multiple of the national average.
| Item | vs. average | Kyoto | National | Rank |
|---|---|---|---|---|
| FlounderSeafood | 1.83× | 1,517JPY | 828JPY | #5 |
| Bamboo shootsFresh Vegetables | 1.79× | 1,203JPY | 673JPY | #2 |
| Dried baby sardinesSeafood | 1.70× | 640g | 376g | #5 |
| Beef#1Meat | 1.70× | 36,081JPY | 21,217JPY | #1 |
| Other tea leavesBeverages | 1.70× | 1,970g | 1,161g | #2 |
| Chinese food#1Dining Out | 1.69× | 8,639JPY | 5,121JPY | #1 |
| Simmered seafood (tsukudani)Seafood | 1.63× | 1,448JPY | 889JPY | #3 |
| PersimmonsFruit | 1.60× | 2,930g | 1,826g | #3 |
| Green teaBeverages | 1.59× | 1,030g | 647g | #3 |
| Other pickled vegetables#1Dried Foods, Seaweed & Soy Products | 1.58× | 7,974JPY | 5,034JPY | #1 |
| Other soy productsDried Foods, Seaweed & Soy Products | 1.57× | 1,421JPY | 906JPY | #2 |
| MackerelSeafood | 1.56× | 1,294JPY | 831JPY | #4 |
#1
Where this prefecture ranks #1
Items where Kyoto ranked #1 among the 52 surveyed cities.
- Daikon radish
- Eggplant
- Green onions
- Coffee (beans/grounds)
- Butter
- Chinese food
- Other pickled vegetables
- Other processed vegetables & seaweed
- Beef
- Fresh meat
- Meat
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Niku-dofu (beef and tofu simmer)
Main ingredients: Beef, cotton tofu, Kujo green onion
→ Beef is 1.5× the national average in Kyoto (8,119 g, #1 nationally)
Bamboo shoots with kinome dressing
Main ingredients: Bamboo shoots, sansho tree buds (kinome)
→ Bamboo shoots is 1.4× the national average in Kyoto (795 g, #5 nationally)
Shiba-zuke (pickled eggplant and shiso)
Main ingredients: Shiso (perilla), cucumber, eggplant, myoga ginger, etc.
→ Eggplant is 1.3× the national average in Kyoto (5,424 g, #2 nationally)
White miso zoni
Main ingredients: White miso, round mochi, kashira-imo taro, daikon radish
→ Daikon radish is 1.2× the national average in Kyoto (2,154 JPY, #1 nationally)
DISHES
30 regional dishes from Kyoto
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Bamboo shoots with kinome dressingSpAu
Yamashiro region, Kyoto City
Known for its white, tender flesh and mild bitterness, "Kyo-takenoko" is a moso bamboo shoot...
Simmered Manganji peppers with dried baby sardinesSuAu
Chutan region, Kyoto City
This dish uses Manganji peppers, one of Kyoto's branded specialty vegetables...
White miso zoniWi
Throughout the prefecture
Zoni (New Year's mochi soup) varies distinctively by region across Japan, in its dashi base, flavor, ingredients, and shape of mochi...
Bara-zushi (scattered mackerel sushi)SuWi
Tango region
On the Tango Peninsula facing Wakasa Bay, mackerel has long been caught in abundance and cherished as an everyday fish...
Kigosho peppersSuAu
Kyoto City
"Fushimi togarashi" is a traditional Kyoto vegetable once grown around Fushimi Ward, Kyoto City...
Uji Kintoki (matcha shaved ice)Su
Kyoto City, Yamashiro region
"Uji tea" is one of Japan's finest premium teas; in 1191, the priest Eisai brought tea seeds back from Song-dynasty China...
Senmai-zuke (sliced turnip pickles)AuWi
Kyoto City
"Senmai-zuke" is a pickle of thinly sliced Shogoin turnip cured in salt; along with suguki-zuke and shiba-zuke...
Shiba-zuke (pickled eggplant and shiso)Au
Kyoto City
In Kyoto, where groundwater flows freely, vegetables have long been cultivated across the region...
Minazuki (triangular rice cake)Su
Throughout the prefecture
Alongside rakugan pressed in wooden molds from sugar and starch syrup, and other premium confections...
Mibuna greens with mustard dressing
Kyoto City
"Mibuna" is a traditional Kyoto vegetable that originated in the Mibu district of Kyoto City, with a history dating back to the 1800s...
Matsutake mushroom rice
Nantan region, Chutan region, Tango region
Matsutake mushroom production thrives in Nantan City in the Nantan region and in Ayabe and Fukuchiyama cities in the Chutan region...
Furofuki daikon (simmered daikon)Wi
Throughout Kyoto Prefecture
Kyoto eats many varieties of daikon radish, including the aomi daikon of Nakagyo Ward and the spicy daikon of Kita Ward...
Grilled hamo (pike conger)SuAu
Kyoto City, Chutan region, Tango region
Hamo (pike conger eel) is indispensable to Kyoto cuisine; it lives in seas influenced by warm currents, and off Tango...
Tai-kabu (simmered sea bream and turnip)AuWi
Kyoto City
"Tai-kabu," simmered Shogoin turnip and sea bream, is a local dish long eaten in Kyoto City...
Heshiko (salt-and-rice-bran cured fish)AuWi
Tango region
Kyoto is often thought to lack seafood, but the Tango region, facing the Sea of Japan...
Simmered herring and eggplantSuAu
Throughout the prefecture
Pairing seasonal ingredients, or ingredients that complement each other well, is called "deai" in the world of Kyoto cuisine...
Niku-dofu (beef and tofu simmer)SpSuAuWi
Kyoto City
"Niku-dofu" is a simple dish of beef, tofu, and green onion simmered together, using Kyoto's traditional Kujo green onion...
Simmered bamboo shoots, butterbur, and dried bonitoSp
Chutan region, Tango region
Kyoto's bamboo shoots are considered exceptionally high quality even nationally; they were introduced to Kyoto during the reign of Emperor Saga...
Korogaki namasu (dried persimmon salad)Wi
Yamashiro region
"Korogaki" is a dried persimmon made from the astringent "Tsuru-no-ko" variety, a specialty of Ujitawara Town...
Suguki-zuke (pickled suguki turnip)Au
Kyoto City
Suguki is a type of traditional Kyoto turnip known for its distinctive sourness...
Zuiki no taitan (simmered taro stalks)SuAu
Chutan region, Tango region
"Zuiki no taitan" is a simmered dish made from zuiki, the leaf stalk of taro, a homestyle dish...
Ebi-imo and dried cod simmerAuWi
Kyoto City, Chutan region, Tango region
This dish uses ebi-imo, a Kyoto vegetable known for its shrimp-like shape and striped pattern...
Sansho leaf tsukudani
Kyoto City
Kyoto Prefecture has the Tango mountains in the north and the Tamba mountains in the center, low ranges under 1,000m, and the Chutan region...
Kamo eggplant dengakuSuAu
Kyoto City
Among Kyoto's traditional vegetables, Kamo eggplant is especially popular, round and over 10cm across...
Ohagi (sweet rice cake)SpAu
Throughout the prefecture
"Ohagi" is enjoyed throughout Japan; the red color of azuki beans has long been believed to ward off evil...
Natto mochiWi
Kyoto City, Nantan region
Various regions claim to be the birthplace of natto, and Kyoto Prefecture is said to be one of them...
Millet, foxtail millet, and horse chestnut mochiAu
Nantan region, Chutan region
Kyoto Prefecture has the Tango mountains in the north and the Tamba mountains in the center, low ranges under 1,000m, and the Chutan region...
Chestnut riceAu
Chutan region, Nantan region
One of Kyoto's specialty products is the Tamba chestnut, grown in the Tamba region...
Saba-zushi (mackerel sushi)Au
Throughout the prefecture
Mackerel has long been caught in abundance in Wakasa Bay and cherished as an everyday fish; before refrigeration technology developed...
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