We gather a variety of attractive food in Mori-no-Kyoto. Among them, there is a custom of cooking colorful seasonal vegetables and putting them into “oyaki,” which is eaten as an “okobiru” (= snack) between rice plantings, a custom that has continued to this day.
Named after Tango, an old province of Japan, Tango barazushi is made in a wooden box. Various ingredients—including mackerel crumbles, which are unique to this dish—are arranged on top of sushi rice. Traditionally, Tango barazushi is eaten on special occasions, and the rice is divided with a wooden spatula and eaten as a family.
Pickling fish or vegetables in rice bran is called nukazuke and is a traditional preservation method in Japan. When made using mackerel, nukazuke is known as heshiko in Kyoto by the Sea.
The region has produced a number of unique dishes including yellowtail shabu-shabu, grilled crab, and nikujaga, a meat-and-potato stew simmered in a sweet soy sauce broth. Kyoto by the Sea abundant ingredients make such excellent dishes possible throughout the year.
