8 Must-Try Kyoto Delicacies

If you ask me where to find local delicacies in Japan that are deeply rooted to tradition, Kyoto would be the answer.

In Kyoto, you will notice how the flavors are subtle, how good the water quality is, and how they focus on seasonal ingredients.

From tofu-based dishes to sweets, there are a bunch of delicacies in Kyoto that you can try.

Here are some of we recommend:

1. Namagashi

A type of Kyo-gashi (Kyoto-specific sweets), these fresh sweets are made from sweet bean paste.

There are several variants you can find in Kyoto, including mochigashi (rice cake sweets), manju (dumpling sweets), mushigashi (steamed sweets), yokan (semi-hard bean jelly, among others.

You will often find these in tea ceremonies, served alongside thick matcha green tea.

2. Higashi

Another type of Kyo-gashi, these dried sweets are abundant in Kyoto.

Look for aruheito (sugar candy), rakugan sweets, and okoshi (candy-coated cereal crisps).

These are typically served at tea ceremonies, alongside usucha (thin matcha green tea).

ALSO READ: Best Maid Cafés in Kyoto

3. Kyo-Yasai

Did you know that Kyoto is home to the best-grown veggies in Japan?

As a landlocked prefecture surrounded by mountains, the farmers here have perfected growing a variety of vegetables.

So whether you get your carrots and peppers at the groceries or getting a salad at a restaurant, you can guarantee that you get fresh produce.

4. Yudofu (hot water tofu)

Given Kyoto’s top-notch groundwater, it’s famous for its tofu.

One tofu-based dish you should take a look into is yudofu.

It’s tofu heated in light broth.

It sounds almost too simple, but in the world of high-end Japanese cuisine, it’s a total flex because there’s nowhere for poor-quality ingredients to hide.

For Yudofu, they usually use kinugoshi (silken tofu).

When it’s warmed up, it becomes almost like custard—it’s so delicate that it practically melts the second it hits your tongue.

ALSO READ: Kyoto Station Food Guide: Where and What to Eat around Kyoto Station

5. Yuba (tofu skin)

Another tofu-based dish is yuba or tofu skin.

Yuba is its sophisticated, slightly mysterious cousin.

In the Kyoto food scene, it’s a total celebrity.

Plain and simple: Yuba is soy milk skin.

I know, "skin" sounds a bit weird, but hear me out—it’s arguably the most delicious part of the soy-making process.

6. Uji Tea

Uji is a small city just south of Kyoto, and it’s essentially the holy land of Japanese green tea.

While you can find green tea everywhere, Uji tea is the "top-shelf" version that’s been the gold standard for over 800 years.

If you happen to be Kyoto, grab a cup of Uji tea (Ujicha) or bring some home.

ALSO READ: Kyoto Pizza Guide: 7 Best Pizza in Kyoto

7. Nisin soba

If you’re wandering around Kyoto on a chilly afternoon and want the ultimate "old-school" comfort bowl, Nishin Soba is your go-to.

At its simplest, it’s a bowl of hot buckwheat noodles (soba) topped with a large fillet of herring (nishin).

But wait—don't let the "fish in my soup" thing throw you off.

This isn't just any fish.

The herring isn't fresh or "fishy" in the way you might expect.

It’s been migaki nishin—dried, then simmered for days in a sweet and salty glaze of soy sauce, sugar, and sake.

It’s almost like a "fish jerky" that’s been rehydrated until it’s fall-apart tender.

It’s savory, smoky, and deeply sweet. It’s the "bacon" of the sea.

ALSO READ: Kyoto Tempura Guide: 10 Best Tempura in Kyoto

8. Saba-zushi

Saba-zushi or salt-cured mackerel sushi is a traditional way of preserving fish.

If you’re a fan of sushi but want to try the "vintage" version, Saba-zushi (mackerel sushi) is the one to look for.

In Kyoto, this isn't just a snack; it’s a legendary festival food.

Since Kyoto is inland, back in the day, people couldn't get fresh fish easily.

To get mackerel from the coast to the city, they had to salt it down and pack it tight for the journey along the "Mackerel Road."

By the time it arrived, it was perfectly cured, and a Kyoto classic was born.

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