Memo
[Cooked Eggplant]
Kyoto vegetables are the result of farmers trying to make flavorful vegetables that suit the environmental conditions of Kyoto (in other words, vegetables that were easy to make). They are a precious cooking material which support Kyoto's food culture and their traditional farming methods have been passed down for generation to present. Of course some species of vegetables have disappeared due to changes in eating habits, but recently the high nutritional value of Kyoto vegetables is being reconsidered. Not only were Kyoto vegetables use in fancy, expensive cooking, but seasonal vegetables were also made us of in the traditional food of average people. Kyoto vegetables are also appealing because there are many species that can be harvested in the winter (daikon, turnips etc) when fresh vegetables are scarce (naturally grown, not grown in green houses).

How was it?
[Yuba]
It has a very plain taste. Slightly chewy. Tastes good with wasabi and soy sauce.

[Cooked Eggplant]
Soft, slightly sweet and juicy! If you are an eggplant fan this is a must!

Kyoto Prefecture
In the old days it is said that the buddhist priests of Kyoto ate Yuba. Since buddhists priests for the most part don't eat meat, they developed many different types of vegetarian dishes. Yuba is one of them and it is also a good source of protein.
As Kyoto is far from the ocean and fresh seafood was hard to come by, people in Kyoto had a high demand for fresh vegetables. Years and years of hard work by farmers developed Kyoto's own unique vegetables. Some say that there was competition amongst farmers to make delicious vegetable for the imperial family and elite of Kyoto.

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