Kyoto Kyo-yasai Stirfry

The Kyoto Kyo-yasai Stirfry is a celebration of Japan’s ancient capital and its unique agricultural heritage. Kyo-yasai refers to traditional vegetables that have been grown in Kyoto Prefecture for centuries. These vegetables are renowned for their vibrant colors, unique textures, and distinctive flavors that have captivated the palates of both locals and international food lovers alike. By focusing on seasonal produce, this stirfry offers a deliciously authentic taste of Kyoto’s rich culinary tradition.

History of Kyo-yasai

Kyo-yasai encompass more than forty heirloom vegetables that have been cultivated since the Heian period, over 1200 years ago. Integral to Kyoto’s food culture, these vegetables are carefully grown using traditional methods that emphasize sustainability and environmental harmony. Many of these vegetables, such as the Kujo Green Onion, Horikawa Burdock, and Mizuna, have distinctive profiles that differ significantly from their standard counterparts found elsewhere in Japan.

Ingredients

• Kujo Green Onion - 100 grams
• Horikawa Burdock - 200 grams
• Mizuna - 150 grams
• Kyoto Carrot - 150 grams
• Shiitake Mushrooms - 100 grams
• Soy Sauce - 2 tablespoons
• Mirin - 2 tablespoons
• Sake - 1 tablespoon
• Sesame Oil - 1 tablespoon
• Garlic - 2 cloves
• Fresh Ginger - 1 teaspoon, grated
• Salt - to taste
• Black Pepper - to taste

Preparation

1. Wash all vegetables thoroughly. Peel and slice the Kyoto Carrot into thin matchsticks.
2. Slice the Kujo Green Onion and Horikawa Burdock into thin rings.
3. Trim the stems of the Shiitake Mushrooms and slice them thinly.
4. Mince the Garlic finely.
5. In a bowl, mix Soy Sauce, Mirin, and Sake. Set aside.

Cooking Process

1. Heat the Sesame Oil in a large pan or wok over medium heat.
2. Add the Garlic and Fresh Ginger; sauté until aromatic.
3. Add the Horikawa Burdock and Kyoto Carrot first as they require a slightly longer cooking time.
4. After 3-4 minutes, introduce the Shiitake Mushrooms.
5. Once the mushrooms begin to soften, add the Kujo Green Onion and Mizuna.
6. Stir fry all the vegetables together for an additional 2-3 minutes.
7. Pour the soy sauce mixture over the vegetables, stirring to coat them evenly.
8. Season with Salt and Black Pepper to taste.
9. Transfer to a serving plate.

Enjoying Your Meal

Serve the Kyoto Kyo-yasai Stirfry while hot. Pair it with steamed white rice or opt for a more health-conscious choice like brown rice or quinoa. This versatile dish can also complement grilled fish or tofu for a more robust meal. The simplicity yet depth of flavors in this dish allow the unique characteristics of the heirloom vegetables to shine. For an authentic Kyoto experience, enjoy your meal with a cup of warm green tea, and relish in the perfectly balanced notes of umami and freshness that these traditional vegetables offer.