The Kyoto Mark: The Mark of Deliciousness and Trust-The Certificate of “Kyoto Brand Products”Kyoto Brand products have been carefully selected for quality, standards, andproduction area from among the products of Kyoto’s agriculture, forestry, and fisheryindustries through the “Kyoto Special Production Certification System,”* which takes
safety, security, and the environment into consideration.

[Certification Standards](1) The product has a Kyoto-like image(2) The product is necessary to expand sales of items to which (1) does not apply(3) The product meets the following requirements:• It has secured an adequate number of units for shipping• It has unified quality and standards• It has elements that make it superior and unique compared to products fromother production areas

Three Appealing Features of “Kyoto Brand Vegetables”
Starting in 1989, government and related agencies in Kyoto Prefecture
worked together to develop the “Kyoto Vegetables Brand Strategy,”
resulting in a total of 31 “Kyoto Brand products” with the Kyoto Mark.
Kyoto vegetables account for 23 of these products, andAppealing featureappealing features.

Kyoto Brand vegetables allow you toexperience the history,
traditions, and culture of Kyoto!

Kyoto Brand Vegetables Production Area Map• Used in royal court cuisine, tea-ceremonykaiseki-ryori cuisine, and Buddhist shojin-ryori
cuisine amongst other• Developed by discerning chefs and customers to
become the foundation of modern Kyoto cuisine• Cultivated through the ages and found in historicaltexts as well as other writings. For example:
Kujo negi green onions (Cultivation began in
Kujo Village near Toji Temple, circa 711)
Kyo-kokabu small turnip (Found in the
Nihon-shoki (Chronicles of Japan), circa 693)
Horikawa burdock (Grown in the ruins of Toyotomi
Hideyoshi’s Jurakudai palace)
Fushimi togarashi pepper (Listed in historical texts, circa 1638), etc.

[Features of the Kyoto Special Production Certification System]• Uses environmentally friendly agricultural methods that use fewer agriculturalchemicals and chemical fertilizers (Kyoto special cultivation guidelines)• Uses certified inspectors to carry out checks on the status of cultivation as well
as bookkeeping• Agricultural products that allow you to see the face of their producers throughthe disclosure of information(Seafood is also subject to the same inspections by certified inspectors.)

Horikawa gobo Murasaki-zukin
soybeans
burdock

Kyo-natsu-zukin

Kujo negi
green onions

Blacksoybeans

Fushimi togarashi
pepper
Kujo negi
green onions

MizunaMurasaki-zukin
soybeans

Murasaki-zukin
soybeansMiyazuAppealing feature

MizunaYamanoimo yam

Kujo negi
green onions

Mizuna(5) Inspection

Fukuchi
yama

Ayabe

Fushimi togarashi
pepper(2) Production area designation
notification

Kamo nasu
eggplant

Murasaki-zukin
soybeans
Kyo-natsu-zukin
soybeans

Manganji togarashi
pepperMizunaMizunaMibunaTamba kuri
chestnuts

Related groups

Wholesale Market

MizunaMurasaki-zukin
soybeans
Kyo-natsu-zukin
soybeans

Fushimi togarashi
pepperMizunaTamba kuri
chestnuts
Tamba kuri
chestnuts

Murasaki-zukin soybeans
Kyo-natsu-zukin soybeans

Azuki beansBlacksoybeans

Fushimi togarashi
pepperYamanoimo yam

RetailstoresMizunaMurasaki-zukin
soybeans
Kyo-natsu-zukin
Kujo negi
Murasaki-zukin soybeans Fushimi togarashi green onions soybeans
Kyo-natsu-zukin soybeans
pepperShishigatani
kabochasquashEbi imo taro

Kamo nasu
eggplant

Thank you!

Fushimi togarashi
pepperKyo-kokabu
small turnip

Tamba kuri
chestnuts

Kameoka
Shogoindaikon radish

Murasaki-zukin soybeans
Kyo-natsu-zukin soybeans

MizunaShogoinkabu
turnip3

MizunaMibunaKyo-takenoko
bamboo shoots Mibuna
Fushimi togarashi
pepper• Contains many nutritional and functional ingredients that are important for the humanbody (a comparison of ORAC values can be seen in the graph below)• The “Kyoto Vegetable Functional-Use Promotion Liaison Committee” has confirmed that
Kyoto vegetables have more functional ingredients than regular vegetables

Kyoto

Kujo negi
green onions

ORAC values (Oxygen Radical Absorbance Capacity index) of Kyoto vegetables and regular vegetables

Fushimi togarashi
Hana-na Ebi imo taro pepper
rapeseed
Kyo-yamashina nasu Mizuna
Kintoki ninjin
eggplant
carrotMizunaShogoin120

Consumers

Hana-narapeseedEbi imo taro
MizunaKujo negi
green onions

Kyo-natsu-zukin
soybeans

Kyo-takenoko

Kyo-yamashina nasu
eggplant

Ebi imo taro

Regular vegetable

Kyoto vegetable*The analysis values fluctuate due to cultivation conditions,etc., so these number values do not guarantee theantioxidant capabilities of each item.
(Research: Kyoto Prefecture Agriculture,
Forestry, and Fisheries Technology Center)80

MizunaKizu bamboo shoots

Ebi imo taro

Per 1 gram of raw vegetable (μmole of TE/g-FW)100

daikon radish
MizunaAppealing feature
Kyoto Brand vegetables include
many functional ingredients!

60
40
20
0

Published in December 2023

Kintoki ninjin carrot (root)
Western carrot (root)

Kyoto Brand Products
Association(Brand Certification
Review Board)

Shishigatani Ebi imo taro
kabochasquash• Cultivated in fertile Kyoto soil, with delicious
water, and in a climate with both cool and warm
weather (suited to the cultivation of vegetables)• Commercial farmers, testing research institutions,and other places have worked hard to conduct
selective breeding and pass on the seeds as well as
techniques• Uses the “Kyoto Special Production Certification
System,” which could be considered the forerunnerof GAP (Good Agricultural Practice), allowing forthorough production and inspections to take place!

Kujo negi green onions
Nebuka negi green onions

Kyoto Prefecture/city/town/village

MizunaManganji togarashi pepper
Bell pepper(1) Production area designation application

Markets,etc.

Kyo-mizuna mustard greens
Komatsuna mustard greens

JA (Japan Agricultural
Cooperatives)/JF (Japan
Fisheries Cooperatives), etc.

Kyo-seri (Kyo-mizu-seri)
CeleryShipping groups

Maizuru

Kintoki ninjin carrot (leaves)
Western carrot (leaves)(3) Producer designation/
guidance

Murasaki-zukin
soybeans
Kyo-natsu-zukin
Manganji togarashisoybeans
pepperHorikawa gobo
burdockEbi imo taro
Murasaki-zukin
soybeans
Horikawa gobo Kyo-natsu-zukin Manganji togarashisoybeans
burdock
pepper2

Kyoto Brand vegetables are cultivatedby committed commercial farmers!

MizunaMurasaki-zukin soybeans
EdamamePlease enjoy ourdelicious, safe, and secure
food products

Mine
yama

Murasaki-zukin
soybeans
Kyo-natsu-zukin
soybeans

Murasaki-zukin
soybeans
Kyo-natsu-zukin
soybeans

How Kyoto Brand Products
Get to Consumers(4) Shipping/production
history

Shogoin soybeans
daikon radish

Kamo nasu
eggplant

Kyo-yamashina nasu
eggplant

Producers

Fushimi togarashi
pepperMizunaHana-na rapeseed
Broccoli

The Kyoto Mark uses the “K” in Kyoto as a symbol, andincludes three lines on three circles. The three circles
represent the rich products of Kyoto’s “agriculture,”“forestry,” and “fishery” industries while the lines on thecircles stand for “earth,” “water,” and “sun,” the threesources of Kyoto’s rich products.

Ebi imo taro
MizunaHorikawa burdock
Burdock*Registered trademark

1“Kyoto Brand vegetables” have the following threeYear-round○ There is a saying "Matsutake
mushrooms for the aroma, but
Shimeji mushrooms for the taste"
and Kyo Tamba Daikoku Hon
Shimeji mushrooms are the very
epitome of the shimeji in the saying.
○ They are cultivated in the Tamba area
and can be purchased all year round.
○ Its name is derived from its uniqueshape which resembles Daikoku (theGod of Wealth).
○ It can be enjoyed cooked in various
ways, such as grilled, simmered orfried.
[Main components] Potassium, dietaryfiber, vitamins, folic acid
Late April to Mid-July○ Using Kyoto prefecture’s
unique technology the young
cockles are carefully
cultivated for a year on a raftfloating on the sea.
○ Compared to normal egg
cockles they are at least one
size bigger.
○ They are fleshy and soft witha particular sweetness.
○ Blanched cockles can be used
for otsukuri style sashimi or
sunomono vinegared dishes,
and are also delicious wheneaten lightly seared amongst
other methods.
Year-round○ This is a white-fleshed fish with alight, refined sweetness and is an
essential ingredient in Kyoto cuisine.
○ The fish are caught using thelongline fishing method, whichmeans the fish are not directly
touched with bare hands, and by
carefully managing thetemperature after the fish is caught
the fish remain fresh.
○ Since the flesh is soft, the fish canalso be eaten dried or pickled withmiso (Miso-zuke). Other than that,it can be eaten as dishes such as
Sashimi, Shioyaki, Teriyaki,
Sakemushi and Karaage.
Early July to Mid-October○ These are visually appealing
Kyoto Pickles utilizing anentire in-season
Kyo-Yamashina Eggplant.
○ Contain dietary fiber andvitamins.
○ This is a unique dish befitting
Kyoto, created by its mastersof cuisine using
manufacturing methods andinherited techniques that are
particular to each store.

○ “Iwai” is a rice variety cultivatedin Kyoto on a limited basis andperfectly suited for making sake.
○ This sake rice is grown in therich soil and water of Kyoto
and is highly praised by theprefecture’s brewers.
○ As the saying goes, “Cultivating
rice is a cornerstone of sakebrewing” and the brewers makethe sake paying careful attention
to the changing condition of therice.
○ Sake made with 100% “Iwai”
rice has a rich flavor and can beenjoyed with a variety of dishes.

Kyo Tamba Daikoku
Hon ShimejiMushrooms

Tango Egg Cockle(bivalve mollusc)

Tango Guji
(Horse-head fish)

Kyo-Yamashina
Eggplant Kyoto Pickles

Iwai (brewer’s rice)− Kyoto Sake

Mid-September to late October○ So famous that “tamba kuri”
are usually what comes tomind for most people in Japan
when you mention chestnuts.
○ Large nuts with an excellent
color.
○ Used to make confections suchas kanro-ni (chestnuts boiled insyrup) and marron glacé (candied
chestnuts). Their flavor can also
be enjoyed in kuri-gohan (riceboiled with chestnuts) and as
yude-guri (boiled chestnuts).
[Main components]
Potassium, vitamins, calcium
Year-round○ Large, richly colored beans
with a distinctive aroma.
○ The beans are uniform in size anddo not crumble even after being
cooked, making them perfect as
an ingredient for tsubuan (chunkysweet bean paste).
○ Indispensable for making
Kyo-gashi (Kyoto-style
Japanese sweets) and otherhigh-quality Japanese sweets
in which each and every bean
is treated with care.
[Main components]
Proteins, dietary fiber,
potassium, vitamins
Year-round○ Large, wrinkle-free beans that
do not crumble even after
being cooked.
○ The lustrous black sheen thatthe beans have when cooked
is essential for osechi-ryori(traditional New Year’s
dishes).
○ Used in dishes such asprocessed Japanese sweets
and in mame-gohan (riceboiled with beans).
[Main components]
Proteins, dietary fiber,
calcium, vitamins
Late June to Mid-August○ A high-grade melon cultivatedin Kyotango city, which
produces delicious fruits.
○ Each root yields only one
melon. Careful managementof the plant produces abeautiful net-like pattern.
○ It is characterized by its
refreshing scent of cantaloupe
and smooth texture.
○ Every melon has a sugar
content of 15 degrees ormore. This is a beautiful,
sweet melon.
[Main components]
Vitamins, potassium
Early September to late
September○ Grown on the scenic Tango
Peninsula facing the Sea ofJapan.
○ They are sorted according tosugar content using an opticalsensor, and only those with ahigh sugar content are
carefully selected.
○ Packed with sweetness andfreshness.
○ Perfect as an accompaniment
to autumn leisure activities.
[Main components]
Aspartic acid (Amino acid)

Tamba kuri
chestnuts

Product of Kyoto Prefecture,

Tamba dainagon azuki
beans

Product of Kyoto Prefecture,

Shin-tamba-kuro
black soybeans

Kyotango melon

Kyotango pear

Early November to late
February○ A round yam that is generally
called “tsukune-imo.”○ Characterized by its firm
flesh, low water content, andstickiness.
○ In addition to being grated fortororo-jiru (soup with gratedyam), it’s also used as aningredient in sweets.
[Main components]
Dietary fiber, potassium,
vitamins
Mid-November to late
February○ First produced about 300 years
ago by a farmer in the Shogoinarea using Omi kabu turnips.
○ A large, bulky, bulb-shaped
turnip.
○ Characterized by its fine, dense
flesh and its crispy texture.
○ Used for “senmai-zuke” Kyoto
style pickled vegetables.
○ Used in a wide variety ofdishes, such as in kabura-mushi(steamed fish with grated
turnip and raw in salads.
[Main components] Carotene,
vitamins, calcium, iron
Mid-November to late February○ First produced about 200 years
ago by a farmer in the Shogoinarea who used naga-daikon(long radishes) from the former
Owari Province.
○ Has a mildly sweet flavor
with no bitterness.
○ Does not crumble and maintains
its firmness even after being
cooked for a long time.
○ Can be enjoyed in
furofuki-daikon (boiled radish
topped with miso) and oden
(Japanese-style hot-pot) dishes.
[Main components] Vitamins,
dietary fiber, potassium
Early November to early March○ Both the skin and flesh are deep
red all the way to the center.
○ Has soft flesh and a sweet
flavor.
○ Essential for adding color to
winter dishes such as kasujiru(sake lees soup) and New
Year’s nishime (foodsimmered in soy broth).
○ Cooking it further brings out
its sweetness and the softnessof its flesh even more.
○ Antioxidant capacity increases
when cooking with heat.
[Main components]
Vitamins, carotene, lycopene
Early December to late December○ An essential item as asimmered dish in osechi-ryori(traditional New Year’s dishes)that is used as a good luck
charm to pray for “goodsprouts” and “the prosperity of
one’s descendants.”○ Characterized by its sweetness
and slight bitterness.
○ In addition to simmered dishes,it’s also good sliced anddeep-fried and in hot-pot
dishes.
[Main components]
Proteins, potassium,
phosphorus

Yamanoimoyam

Early August to late August○ Summer edamame grownfrom Tamba black soybeans.
○ The beans are large with a rich,sweet flavor, allowing you toenjoy their chewy texture.
○ Carefully selected to only
contain large beans filled witha satisfying amount ofsweetness.
○ Boiled Kyo-natsu-zukin
soybeans can even be enjoyedin mame-gohan (rice boiled
with beans), salads, and as
kakiage (a type of tempura).
[Main components]
Proteins, vitamins, calcium

Kyo-natsu-zukin
soybeans

Early September to late
October○ Autumn edamame grownfrom Tamba black soybeans.
○ The beans are large with arich, sweet flavor○ They are named after thelight-purple, hood-like thinskin around each bean.
[Main components]
Proteins, vitamins, calcium

Shogoin kabu
turnip

Shogoin daikon
radishMurasaki-zukin
soybeans
Early May to mid-July
Mid-September to mid-December○ A small turnip with pure whiteskin and a beautiful shape.
○ Has a fine-textured, dense
flesh and a delicate sweetness.
○ An essential ingredient in Kyoto
cuisine for dishes such as
Kyoto-style pickled vegetables
and kabura-mushi (steamed fishwith grated turnip).
○ Can be eaten raw in a salad
and used with ease in otherdishes. Its nutrient-rich leaves
are also edible and taste great.
[Main components] Vitamins,
iron, calcium, potassium

Kintoki ninjin
carrot

Early October to late
February○ A type of taro that has astriped pattern and a shapethat resembles a shrimp.
○ Due to its dense flesh, it doesn’t
crumble even after being cooked,
and it fully absorbs flavors.
○ Known for being part of atakiawase dish (a mixture ofsimmered foods) in which it isslowly simmered with dried cod.
[Main components]
Vitamins, potassium, folic
acid

Kuwai
(three-leaf arrowhead)

Early October to late
December○ A large, biennial burdock rootwith a hollow center.
○ Has a strong aroma, and due
to its soft fibers, one of its
features is its ability to easily
absorb flavors deep inside.
○ Can be used in a simmereddish in which its hollow
center is stuffed with meat or
shrimp.
[Main components]
Vitamins, dietary fiber,
calcium

Kyo-kokabu
small turnip

Ebi imo (Koebi-chan)taro

Horikawa
burdock

Early May to late October○ A large, round eggplant thatweighs from 220 to over
400 g.
○ Due to its dense flesh, itdoesn’t crumble even after
being cooked.
○ Its round shape makes it apopular choice for dengaku(skewer-roasted andmiso-coated foods).
○ Also suitable for frying.
[Main components]
Calcium, vitamins
Early May to late October○ In the past, it was mainly
cultivated in Fushimi, butcurrently, it has expanded tobeing cultivated throughout
Kyoto prefecture.
○ A thin, long variety of sweet
pepper that is not spicy.
○ Best when lightly grilled, insimmered dishes, as tempura,etc.
[Main components]
Calcium, vitamins, dietaryfiber
Mid-May to late November○ A large sweet pepper
originating in Maizuru City.
○ Thick, fleshy and voluminous.
○ Characterized by its
sweetness and softness.
○ Not spicy.
○ Has few seeds, so it can beenjoyed grilled, simmered,fried, and in many other ways.
[Main components]
Vitamins, carotene anddietary fiber.

Mid-June to late October○ A round, plump eggplant thatlooks like a large egg.
○ Due to its dense flesh, itdoesn’t crumble even after
being cooked.
○ Has an incredible flavor thatis best in simmered dishes, as
grilled eggplant, or pickled infermented rice bran and brine.
[Main components]
Potassium, phosphorus

Mid-July to early August○ Due to its dense and sticky
flesh, it doesn’t crumble evenafter being cooked.
○ Its calabash-like appearance
can be used effectively forvarious dishes, such as
cooking it after stuffing itwith ground meat.
○ It can even be used as an
ornament due to its interesting
shape.
[Main components]
Linolenic acid, dietary fiber

Kamo nasu
eggplant

Fushimi togarashi
pepperManganji amato(manganji togarashi)
pepper

Kyo-yamashina nasu
eggplant

Shishigatani kabocha
squashYear-round○ Characterized by the deep
notches on the leaves.
○ Crispy with a mild flavor.
○ An essential part of everyday
cooking that’s used insimmered dishes withdeep-fried tofu, salads,
mustard-marinated dishes,and pickles.
[Main components]
Vitamins, calcium, ironYear-round○ A natural hybrid of mizuna
mustard greens with
spatula-shaped leaves.
○ Characterized by a unique
peppery spiciness and aroma.
○ Have a refreshing taste thatcan be used in marinateddishes, stir-fries, ichiyazuke(overnight pickles), and more.
[Main components]
Vitamins, carotene,
potassium, calcium, ironYear-round○ Have beautiful green leaves
that grow straight up.
○ Characterized by soft leaves
with a sweet flavor.
○ Extremely fragrant, and in
addition to being used as agarnish, best in simmereddishes, hot-pot dishes, in nuta
(finely chopped fish orvegetables in a sauce ofvinegar and miso) dishes, etc.
[Main components]
Carotene, vitamin B
Mid-December to mid-April○ An edible cold-bloom
rapeseed bud that was
originally cultivated in theFushimi-Momoyama area tobe used as cut flowers.
○ Has a pleasant crunchy
texture and unique flavor,
with excellent antioxidant
ability.
○ Best dressed with mustard, insoups, boiled and marinatedin dashi-base sauce, pickled,etc.
[Main components]
Vitamins, calcium, iron,potassium, folic acid
Early March to early May○ Not bitter with a soft, thickflesh and a sweet flavor.
○ Widely enjoyed in soups,
kinomeae dishes (dishes
dressed with miso and young
Japanese pepper-tree leaves),
as part of wakatakeni(bamboo shoots and wakame
seaweed), as tempura, served
as sashimi, etc.
○ Notably, bamboo shoots ofthe finest quality that are
ivory in color are called“shiroko.”[Main components]
Proteins, minerals, dietary fiber

Kyo-mizuna
mustard greens

Kyo-mibuna
mustard greens

Kujo negi
green onions

Hana-narapeseed

Kyo-takenoko
bamboo shoots