Foods with a sense of place.
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Local specialties
Kamo Nasu no Dengaku
- 26Kyoto
A Kyoto City summer dish of Kamo eggplant cut into rounds, slowly fried in oil and topped with dengaku miso.

Ramen
Kyoto Ramen
- 26Kyoto
Kyoto ramen centered on rich, heavy soup styles such as thick soy sauce, pork back fat and tori paitan (creamy chicken broth).

Local specialties
Kyoto Tsukemono
- 26Kyoto
A general term for pickles with ingredients or origins unique to Kyoto, such as senmaizuke, suguki-zuke and shibazuke.

B-class classics
Maizuru Nikujaga
- 26Kyoto
Maizuru's nikujaga, based on the "umani" (sweet simmered dish) in a former Imperial Navy cookery textbook, from a city that claims to be the birthplace of nikujaga.

Ramen
Shinpukusaikan-style Ramen
- 26Kyoto
The ramen of Shinpukusaikan in Kyoto, characterized by a black soup of chicken-bone and pork-bone stock seasoned with strong soy sauce