Kyoto Cooking Seasoning

Good morning!
This is Kurama Tengu. (￣▽￣)b

The seasoning of Kyoto dishes is with a light taste, it might not be reliable for people living in Kanto area.(^_^;)

I, Kurama Tengu is so poor that I have never had Kyoto dishes in Japanese restaurants even once a year, but I realize that the seasoning in Kyoto including home dishes is overall with a light taste. However, .it doesn’t mean that I am really satisfied with the light taste, and I sometimes seek the thick and deeply seasoned for example, the Ramen of Tenkaippin.

Speaking of dishes, for example, miso, there is a distinction when selling Kyoto-style miso and countryside miso. The countryside miso has brown color like the color of the ingredients, Kyoto-style miso is white miso and has a light color. As for pickles, Kyoto pickles are the lightly pickles.

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The food products themselves arranged in supermarkets are already largely Kyoto-style seasoning, so I think I naturally get used to Kyoto style. And I also think always eating the light taste makes my tongue sensitive.

And although I disliked the white miso ozoni in New Year holidays in my childhood, I got to think it delicious enough to want to have white miso ozoni whenever the New Year holidays come after I became adult. (^_^)

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Author

くらま天狗(Kurama Tengu)
Born and raised in Kyoto.
I like B-class gourmet food, and my favorite is Tenkaippin Ramen. (^o^)
I am good at making homepages and many other things.