2 days ago — Taitan is Kyoto-style cuisine in which seasonal heritage vegetables are simmered until they are infused with dashi stock.Read more
AI Overview
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Taitan (or daitann) is a Kyoto-style simmered dish, often featured on NHK's Core Kyoto, that infuses seasonal vegetables and proteins with delicate dashi stock. Evolving from temple cuisine, this cooking method highlights natural flavors through slow, careful simmering, common in dishes like beef with daikon greens or bamboo shoots with chicken.
Key Taitan Cooking Principles & Examples:
Method: Ingredients are simmered slowly until tender, allowing them to absorb a refined, umami-rich broth.
Core Ingredients: Seasonal vegetables, particularly Kyoto heritage produce, combined with tofu, fish, or meat.
Signature Dishes:
Daikon Greens and Beef: A classic combination frequently highlighted for its comfort and depth.
Bamboo Shoot and Chicken: A spring staple emphasizing tender, seasonal vegetables.
These dishes represent the traditional Obanzai (Kyoto home cooking) style of maximizing seasonal ingredients.
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Taitan Cooking: Steeped in the full flavor of dashi stock - Core ...
NHK·
Discover 7 Types of Local Kyoto Cuisines to Try - JAL
INDEX * Shojin ryori. * Yudofu and yuba. * Nishin soba. * Kyozushi. * Obanzai. * Kaiseki. * Uji Matcha.
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Have you heard of Obanzai? 🌿 If you’re visiting Kyoto, trying obanzai (おばんざい) is an absolute must! Obanzai is a traditional Kyoto-style home cooking that celebrates seasonal, locally sourced ingredients and minimal waste. Each dish is simple yet full of depth — small side plates that highlight the natural flavours of vegetables, tofu, and grains🍃 Here’s a wonderful recommendation from @faveganism — the obanzai set meal at @mumokutekicafe! Their dishes feature local Kyoto ingredients and rice grown on their own Mumokuteki Farm in Nantan City, Kyoto🌾 This is also my favourite place in Kyoto! My non-vegan mum loves the food there too! 🌱 Tofu steak – a creative dish that combines different textures of tofu, okara konnyaku, and assorted vegetables for a hearty and satisfying bite. 🍃 Miso katsu (cutlet) – crispy, flavorful slices of okara konnyaku coated in breadcrumbs and served with a rich miso sauce. 🌿 Karaage – golden-fried bites of okara (soy pulp), konnyaku dusted with flour and breadcrumbs for the perfect crunch. Obanzai is the heart of Kyoto’s home cooking — nourishing, sustainable, and deeply
Nov 17, 2025 — Have you heard of Obanzai? 🌿 If you're visiting Kyoto ( 京都市 ) , trying obanzai (おばんざい) is an absolute must! Obanzai is a traditio...
Taitan is Kyoto-style cuisine in which seasonal heritage vegetables are simmered until they are infused with dashi stock. The method evolved from vegetarian ...Read more
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