This is the second part of our introduction to the main elements of Kyō-ryōri; the traditional cuisine of Kyoto, and the best Kyō-ryōri restaurants. In Part 1, we looked at some key ingredients such as tofu, fu, and fish. In Part 2 we will look briefly at matcha sweets, before examining some of the main styles of Kyoto cuisine from homely obanzai side dishes to high-grade kaiseki multi-course meals.
Okayama is often overshadowed by its much more famous neighbor, Hiroshima, but it has plenty to offer in its own right. In addition to hosting the second largest city in the Chugoku region, Okayama City, it also serves as a primary transport hub connecting the Sanyo Shinkansen line with rail lines going to Shikoku.
Imagine Kyoto and you are likely to think first of its many shrines, temples, and tranquil gardens. However, Kyoto is almost as famous for its food as for its historical sites.