Kyoto-style Sushi
Kyoto-style sushi, also known as Kyo-zushi, is a type of sushi that originated in Kyoto, Japan.
Unlike the more popular Edo-style sushi that is commonly found in Tokyo, Kyoto-style sushi is known for its simplicity, elegance, and use of local ingredients.
One of the key differences between Kyoto-style and Edo-style sushi is the rice. In Kyoto-style sushi, the rice is typically seasoned with a blend of rice vinegar, salt, and sugar that is milder and less acidic than the seasoning used in Edo-style sushi. This allows the natural flavors of the fish to shine through, creating a more delicate and refined taste.
Another distinguishing feature of Kyoto-style sushi is the use of local ingredients. In addition to fresh seafood such as tuna, salmon, and squid, Kyoto-style sushi also incorporates local ingredients such as eel, pickled vegetables, and yuba (tofu skin). These ingredients are often prepared in unique ways, such as being marinated in vinegar or simmered in a sweet soy sauce.
Kyoto-style sushi is often served in small, intimate settings such as traditional Japanese restaurants or tea houses, where the focus is on the quality and presentation of the food. One popular restaurant that specializes in Kyoto-style sushi is Izuju, which has been in operation for over 100 years. Izuju's sushi is made with locally sourced ingredients and features unique toppings such as gourd, shiso leaf, and sesame.
Whether enjoyed in a traditional restaurant or at a sushi counter, Kyoto-style sushi is a unique and delicious culinary experience that showcases the flavors and traditions of Kyoto's rich food culture.
