Obanzai is a home-cooked dish that is loved in Kyoto. "Obanzai" means "a side dish eaten on a daily basis," and has been passed down from grandmother to mother, from mother to daughter, and even from mother-in-law to daughter-in-law, supporting the dining tables of the people of Kyoto.

Let's explore the characteristics and history of obanzai.

Characteristics of Obanzai

Obanzai is a traditional Kyoto home-cooking style that is characterized by its simple seasonings and seasonal Kyoto vegetables and dried foods. Vegetables with unique appearances and flavors, such as Shogoin Daikon, Mizuna, and Shishigatani Pumpkin, are often used. Kyoto vegetables, which grow in Kyoto's fertile climate and soil, are rich in dietary fiber, calcium, vitamins, and minerals, making them highly nutritious and considered to be good for your health.

The appeal of obanzai is that you won't get tired of eating it every day, even if you eat it every day, as it is finished with a refined, light flavor that brings out the deliciousness of the ingredients. One of the most well-known cooking methods is simmering food that makes use of the flavor of dashi, called "tatatan." Pumpkin and small potatoes are slowly simmered in a mild dashi stock to create a hearty dish. In addition to this, there are many other types of obanzai, such as grilled dishes, salads, and pickles.

Another attraction is that they don't waste any ingredients. Even the skins and leaves of vegetables are used to the fullest, and the simple, ingenious dishes that reflect Kyoto wisdom are still loved by many people today.

Another enjoyment of obanzai is that you can feel the change of the seasons by using different Kyoto vegetables for each season. The seasonal feel is also reflected in the visual colors and presentation of the food, making it a feast for the eyes as well, which is a unique charm of Kyoto.

The history of Obanzai

Surrounded by mountains on three sides, Kyoto once had difficulty obtaining fresh seafood, so a culture developed of cooking with locally grown vegetables, dried foods, tofu, etc. Obanzai, which makes use of the flavor of dashi and values the natural taste of the ingredients, has long been an indispensable part of the home dining table.

The history of obanzai dates back to the end of the Edo period. According to the "Nenchu Bansaroku," common people at the time made dishes using daikon radish, carrots, mizuna, and other vegetables, seasoned simply with dashi. For example, one dish called "Zeitakuni" (luxury stew) is made by slowly simmering over-pickled daikon radish together with fried tofu, rather than throwing it away. It is full of wisdom and ingenuity in not wasting ingredients.

The word "Obanzai" became popular throughout Japan around 1964. Food expert Shige Omura introduced it in magazines and on television, and Kyoto's food culture was also selected as an intangible cultural heritage, which helped to boost its popularity. As a result, Obanzai became popular throughout Japan, and is now known as a representative part of Kyoto's food culture.

The people of Kyoto have always valued the ingenuity of making delicious meals using the ingredients available without wasting them. Obanzai inherits this spirit and is beloved as a home-cooked meal using seasonal vegetables. In 2021, the Japan Obanzai Association was launched, and activities are underway to pass on this tradition to the next generation.

Tourist spots in Kyoto

There are many tourist spots in Kyoto where you can enjoy Obanzai. This time, we will introduce three popular tourist spots in Kyoto City.

Kiyomizu Temple

Located on the slope of Mt. Otowa, Kiyomizu-dera Temple was founded in 778 and is a temple with a long history. Particularly famous is the Kiyomizu-dera Stage, which is built to jut out from the cliff. It was built using the "kake-zukuri" technique, which does not use any nails, and is highly earthquake-resistant. From this stage, you can get a panoramic view of Kyoto city, and it is popular with tourists from both Japan and abroad as a scenic spot where you can see the beautiful cityscape and nature of the ancient capital.

Another big attraction is that you can enjoy different beauty every time you visit, such as cherry blossoms in spring, fresh greenery in early summer, autumn leaves, and snowy scenery in winter. It was registered as a UNESCO World Heritage Site in 1994, and continues to be loved by many people as a symbol of Kyoto.

Nanzenji Temple

Nanzenji is a Rinzai sect temple that represents Kyoto, and is known for its beautiful scenery throughout the four seasons. In particular, the 22m-tall Sanmon Gate, one of the three greatest gates in Japan, is known for its grandeur and the spectacular views it offers. The temple grounds also include the Suirokaku Suirokaku, built in the Meiji period as part of the Lake Biwa Canal, and its red brick arch blends beautifully with the surrounding nature, making it a popular tourist spot.

The dry landscape garden and sliding screen paintings on the temple grounds are also worth seeing. It is especially famous as a spot to view autumn leaves, and many tourists visit in the fall. The temple's specialty, yudofu (boiled tofu), is also a must-try dish.

Zenrinji Temple

Zenrinji Temple is affectionately known as "Eikando." During the Heian period, Eikando was the head priest of the temple, and he carried out charitable works such as building a hospital for the poor, which led to the temple being loved and called "Eikando." When it was first built, it was a training center for Esoteric Shingon Buddhism, but today it is the head temple of the Jodo sect of Buddhism, Seizan Zenrinji school.

Approximately 3,000 maple trees are planted within the grounds, and the temple is known as one of Kyoto's most famous spots for viewing autumn leaves. Important cultural properties are open to the public during the autumn foliage season, and the temple is lit up at night, creating a fantastical landscape that is different from the daytime. The view of the pagoda overlooking the pond in the garden is also a popular photo spot.

How to get to Kyoto

Kyoto is an attractive city for both gourmet food and sightseeing, and there are various ways to access it. If you want to tour Kyoto City, it is convenient to use trains and buses. The "Kyoto Sightseeing Handy Map" available online has information on how to access the city and discounted tickets.

The most convenient way to get there is from Kyoto Station. If you take the train from Osaka or Nagoya, you will arrive in about 30 minutes.

We also recommend taking a leisurely drive to Kyoto. Find the best way to get there.

Location of Kyoto Prefecture

summary

Obanzai, born in Kyoto kitchens, may not be luxurious, but it has a nostalgic, comforting taste that is appealing. This cuisine, which is made with a great deal of effort and a care for the ingredients, makes you feel the warmth of home, both now and in the past.

If you visit Kyoto, be sure to try obanzai.

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