What is Kyoto Cuisine?
KAISEKI From 8400 JPN. What is the most important aspect of Kyoto Cuisine? The answer is in the artisitc expression of the seasonal beauty of foods. In Kyoto Cuisine, only the most selective fresh foods and ingredients are prepared. All tableware is carefully selected for their highest aesthetic qualities. Even the designs of the chopsticks are tastefully selected and respectful of the food being prepared and served. In Kyoto Cuisine, the most important ingredient is Dashi broth made from kelp. Each restaurant has their own unique way of making Dashi broth and is carefully made over a long period of time. The most important ingredient in Dashi broth is water. The water in Kyoto is excellent and very good in making Dashi broth as the water is soft (less chemicals) when compared to the water of Tokyo. Dashi broth is the base of every dish in our cuisine. At Yachiyo, every morning, we boil pure water with high quality Rishiri Kelp for nearly an hour. After taking the Rishiri Kelp from the water, the broths simmers without boiling. Then, Kezuribushi (flaked dried bonito) is added. Residue is removed to keep the Dashi pure, and after about 20 minutes left standing, the broth is filtered. It is time consuming, but is the secret of excellent Kyoto Cuisine.
Ryokan Ryokufuso Kyoto - Food, drink and entertainment