Nutritious Kyoto Vegetables
The vegetables that Masataka Higuchi, the 14th generation owner of a vegetable farm makes, do not make it to the general market. It is directly sold wholesale to traditional Japanese ryotei restaurants or sold directly to customers from pushcarts. This is because each one of the vegetables is made with ultimate care, and cannot be mass produced. Kyoto vegetables, often called ”Kyo” vegetables have developed due to geographical reasons, Kyoto being far away from the ocean. Kyoto was the financial center of the nation, thus numerous types of vegetables were distributed, then with the adequate climate, were grown in Kyoto. Some of the significant vegetables are mizuna, Kamo eggplants, Kujo leeks, etc. Since most of them are of original wild breed, they are highly nutritious. For example, the Fushimi red pepper is said to contain double the nutrition in means of protein, calcium phosphorous compared to a regular pepper, and 3 times more fiber. Another feature of Kyo vegetables are that they have strong flavor, where you can enjoy the full distinctive taste of the vegetables.
Continuing to Study about Kyo Vegetables
It is said that the current ”Kyo” vegetables exist thanks to the dignity and pride of the farmers of Kyoto. To support divine Kyoto cuisine, vegetables as good are inevitable. Unless vegetables live up to this ideal, Kyoto cuisine will deteriorate. That was the farmers’ mindset; to pursue the taste of good Kyoto vegetables. Higuchi holds workshops for this pursuit as well. Good food is not merely dependent on the chef. Our visit made us realize this, that the farmers’ dignity and pride are also the essence of good food.
