Kaneyo is a long-loved Kyoto eel joint thoroughly from another time and the grilled eel dishes are excellent.… 
Meet ayugashi! A river fish shaped confection with waffle for a skin, bubbly soft mochi for innards and facial and fin features branded on with hot iron.… 
Minazuki is an early summer wagashi that from centuries ago commoners ate on the day that royals ate — ice.… 
Hannari Brand Umeshu: The tastes of Kyoto are subtle and refined, this umeshu was designed to be hannari, or delicate. In addition to classic umeshu, there are four imaginatively ‘Kyoto’… 
Umeshu: Japanese plums, called ume (梅) are mainly used to flavor alcohol and vinegar and to make the incredible umeboshi, pickled plum. In early summer, it is popular to make ume flavored alcohol, called umeshu (梅酒) at home, but we were fortunate enough to get… Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
