Kyoyasai

Kyōyasai is the term for a number of heirloom vegetables originating in the Kyoto Prefecture of Japan. According to the research of the Laboratory of Health and Environment of Kyoto, Kyoyasai have more minerals, fibers, and vitamins than many other vegetables (Ono, 2004).^[1] According to the research of the Kyoto Prefectural University on vegetables, Kyoyasai also have more nutrients that repair DNA than other vegetables (Ono, 2004). Since Kyoyasai are difficult to produce, they are expensive. To Japanese consumers, many Kyoyasai are considered strange; because, they have not been developed conforming with the look of today's vegetables. According to research of Aotani, this is because historical impact has effect (Aotani, 2010).^[2]

Use of Kyo-yasai

These heirloom vegetables are characterized by their odd shapes and rich nutrient profiles; thus, they take a length of time to grow; because, they are not easy to cultivate. Because of this, Kyo-yasai are very costly and much more expensive than ordinary vegetables. Thus, they are often eaten in the home or in upscale restaurants.

Kyo-yasai play an important role in Kyo-ryori, the traditional cuisine of Kyoto. People in Kyoto have made many efforts to grow the most nutritious vegetables they can, and to not waste valuable nutrients. The climate in Kyoto is very hot in the summer and very cold in the winter. These climactic extremes make it hard for vegetables to grow. In addition, Kyoto lacked seafood in the past because of its geography, making it harder for the people of Kyoto to obtain nutrients. Therefore, Kyo-ryori was cooked in the way that does not waste its nutrients. Moreover, Kyo-ryori does not need heavy seasoning. Traditionally, Kyo-yasai have been enjoyed without seasoning because of their rich flavor.

In order to practice the consumption of locally produced products, Kyo-yasai are not only used for Japanese–style food, but also for Italian, French, and other foreign cuisines in Kyoto.

History

In Kyoto, people started to grow vegetables about twelve thousand years ago. As the ancient capital of Japan and as the home to ruling elites and aristocracy, it developed a market for high-grade food. However, Kyoto was surrounded by mountains, and it was difficult to transport seafood to the area. Instead, people made efforts to cultivate the most delicious vegetables possible. The climate and the quality of soil also contributed to making delicious vegetables.^[3]

Furthermore, in the Kamakura period, Zen Buddhism became popular. At that time, there were many temples in Kyoto. Therefore, many people around the prefecture had syōjin ryōri, a vegetarian diet. This diet resulted in improvements of the quality of vegetables and preparation methods.^[4]

Afterwards, in 1960, Kyoto regarded vegetables taken over in Kyoto as Kyōyasai.^[4]

However, in the 1970s, few kyōyasai could be found; because, the vegetables lost popularity. This is because people bought vegetables from foreign countries rather than locally grown vegetables. Such vegetables were easier to cook than Kyōyasai. Kyōyasai were on the verge of extinction.^[4]

Kyoto-area growers decided to take countermeasures against this crisis. They improved vegetables so that people could easily use them in cooking. Two of the examples of this improvement are the following: they made vegetables smaller without changing tastes, and they spread new methods of cooking the vegetable. Other organizations also took countermeasures. Administrative organizations in Kyoto cooperated with agricultural and distribution organizations, attempting to increase sales of Kyōyasai to sustain regional agriculture in Kyoto. To do so, in 1989, they started to certify some Kyōyasai as name-brand products. They also promoted Kyōyasai to populated cities, like Tokyo and Osaka.^[4]

Definition

Deciding the exact definition of Kyōyasai is difficult; but in general, a rough definition exists. The most general definition is the following: the vegetables which are grown in Kyoto prefecture are called Kyōyasai.^[5] However, there are more exact definitions such as this: Dentou no Kyōyasai (Traditional Kyoyasai) must have been cultivated before the Meiji period, and grown throughout Kyoto. Braken, springs, extinct species, and bamboo are also included according to the JA KYOTO, the agricultural cooperative of Kyoto. In this sense, they are a type of heirloom vegetable ^[5]

This provision was made in 1988.^[1]

Brand Kyōyasai is said to be delicious. Now 19 species are called Brand Kyōyasai. People tend to feel that Kyōyasai is prized, expensive, and difficult to buy.

Kyo-yasai market

A-COOP KYOTO and JA KYOTO have made efforts to build a commercial market around the cultural heritage of kyo-yasai, making it into a "brand" recognizable by consumers at large. Kyo-yasai brand market was small scale market compared with other food markets; because, kyo-yasai vegetables are limited to a certain number of varieties (Aotani, 2010),^[2] only 39 species (Ono, 2004).^[1] Furthermore, kyo-yasai is relatively expensive. In a survey, it is found that people living in Kyoto recognize kyo-yasai as “traditional and historical food,” and most consumer tend to not emphasize its taste or nutrition, but its traditional brand. In addition to it, it is also found that kyo-yasai has a strong image as delicate, high-quality and nostalgic foods. Kyoto City started promoting the foods using branding strategies in 1998, and subsequently Kyoto Prefecture started in 1999.

Kyoto City has mainly three purposes. First, the citizens of Kyoto can easily purchase kyo-yasai. Second, farmers growing Kyo-yasai take the needs of the environment into consideration and waste less energy by supplying produce for local markets. Third, promoting local consumption of locally produced products. Kyoto City appoints following 41 products as “Kyo-no-shunyasai (Kyoto vegetables in season):”

・Tomatoes

・Kyo temari

・Eggplants

・Kamo eggplant

・Cucumbers

・Green soybeans

・Sando beans

・Takagamine pepper

・Green pepper

・Bamboo

・Strawberries

・Garden peas

・Fruit garden peas

・Sweet corn

・Leaf peppers

・Sobana

・Long Japanese radishes

・Turnips

・Big turnips

・Spinach

・Garland chrysanthemums

・Brassica campestris

・"Kujo" Welsh onions

・"Horikawa" Great burdock

・Hatakena

・Sugukina

・Kintoki carrots

・Chaste^[?]

・Kyo java water dropworts

・Brassica nipposinica

・Mibuna

・Winter cabbage

・Spring cabbage ・Cauliflower

・Broccoli

・Chinese cabbage

・Arrowhead

・Taro-like tubers

・Saya Japanese radish

・Hanana.

These are cultivated in Kyoto City.

Kyoto's main purpose for doing this is to nationally popularize kyo-yasai and to boost the competitiveness of agricultural products. Kyoto Prefecture appoints following 21 products as “Brand products of Kyoto:”

• Brassica nipposinica
• Mibuna
• Kujo Welsh onion
• Japanese yam
• Fushimi pepper
• Manganji pepper
• Kyo yamashina eggplant
• Shikagatani pampkin
• Kamo eggplant
• Kyo tabgo pear
• Murasakizukin
• Shogoin Japanese radish
• Arrowhead
• Hanana
• Taro-like tuber
• Kintoki carrot
• Horikawa greatburdock
• Tanba Japanese chestnut
• Azuki beans
• Black soybean
• Kyo bamboo

The Kyo-yasai market is strongly supported by them. These days, the market is working on circulating Kyo-yasai to many of areas in Japan by setting up satellite shops in metropolitan areas.^[2]

Related Pages

Japanese Cuisine [京野菜]

Heirloom vegetables

References