Written by hand, not generated. Dishes, markets, timing and prices for Kyoto.
Far from the sea, Kyoto built its table on pickles, dried fish, tofu and vegetables. Temple cooking and home-style side dishes still appear on restaurant menus, and prices differ sharply between the tourist thoroughfares and the lanes one block back.
Tofu warmed in kelp broth and eaten with soy sauce and condiments, served as a course near the temples.
Seasonal vegetable side dishes served several plates at a time. Best taken as a lunch set.
Soba topped with sweetly simmered herring — a relic of how an inland city used dried fish.
Salted mackerel pressed onto rice, descended from the old route that carried fish inland.
With tea country close by, matcha parfaits and warabimochi are everywhere.
A long narrow market lane of pickles, prepared dishes and snacks.
Narrow riverside lanes of restaurants and bars.
Tofu and soba restaurants strung along the sightseeing route.
A student quarter — cheaper, and open later.
The sake brewing district, with food built around what goes with it.
What it costs — An obanzai lunch set runs JPY 1,500-2,500 and a yudofu course JPY 2,500-4,000.
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