Kyotango area is a treasure-trove of food, for example, seafood such as Matsuba snow crabs which have grown in the rough waves of the Sea of Japan, Kyo-yasai (traditional vegetables in Kyoto) which continues to support the food culture in Kyoto, and Tango rice which is ranked as one of the best rice in Japan. Such food is praised by so many artistes and gourmets, and has been attracting numerous tourists. The local cuisines which have been handed down from generation to generation in the marine, mountain, and the village areas are also crucial factors when you talk about food in Kyotango.
Matsuba snow crab
A delicacy representing the winter season, and the crabs captured in Taiza area are particularly fresh since the fishing boats make day trips for capturing crabs. Matsuba snow crabs can be cooked for one-pot dishes cooked on the table , grilled , or sliced raw (sashimi).
Various types of fishery products and seaweeds are captured in the Kyotango area throughout the year, and many processed products such as dried fish are being produced, too.
In Kyotango, melons, watermelons, and peaches are ripe during July – August, grapes are ripe in September and pears are ripe in October.
The local sake in Kyotango area is being produced by using the highquality rice, water and climate of the area, by “Tango Tojis (master brewers in Tango)” who is highly skilful in creating sake by following traditional sake brewing methods.
Soy sauce is a traditional Japanese seasoning created by having soybeans, wheat , and salt fermented in several different processes by using rice malt, etc.
A local cuisine which is a musthave for “extraordinary formal” days such as festival days or celebration days. It is prepared by having sweet-vinegared sushi rice laid as the base with various colorful food scattered onto it.
Kyotango is one of the most major production areas within the prefecture for Kyo-yasai, which has developed together with the food culture in Kyoto, where the capital city used to be located for more than 1000 years.