Kyoto

Kyoto has a long topography from north to south, from the Tango Peninsula to Minamiyamashiro, and agriculture is developed in three zones with different climate bands: the northern Sea of Japan side, the central inland basin, and the southern Yamashiro region. The Kyoto basin (around Kyoto City, Kameoka City, and Nantan City) has a large temperature difference unique to basins, and the severe winter cold and high summer temperatures contribute to the formation of the unique texture and flavor of Kyo yasai (Kyoto vegetables). The annual average temperature is about 15-16°C in Kyoto City, and the annual precipitation is about 1,500 mm. The northern areas around Kyotango City and Miyazu City have a Sea of Japan type climate with snowfall in winter, and are abundant in marine resources such as Ebisu Daikoku, Matsuba gani (snow crab), and Amaebi (sweet shrimp). The Uji River basin around Uji City and Joyo City is the main production area of Uji cha (tea), and the unique growing environment with sloping tea fields and river fog has given rise to the culture of "Oishita chaen" (covered tea gardens). The agricultural lands of Kameoka City and Nantan City have expansive production areas for Kyo yasai, where Kamo nasu (Eggplant), Kujo negi (green onion), Manganji togarashi (pepper), Shogoin daikon (radish), and Kyo takenoko (bamboo shoot) are cultivated. Not only agricultural products, but careful traditional farming methods remain in Ohara and Keihoku, and the connection with temples and shrines is deeply involved in the food culture.

Source: MAFF Crop Statistics (Reiwa 5 / 2023), JMA historical weather data

The biggest factor characterizing the agricultural products of Kyoto is the "inseparable relationship with culture". Many Kyo yasai (Kyoto vegetables) are native varieties that developed from the food culture of temples, shrines, and court nobles, and have a history of being protected in connection with specific regions, farmers, and cooking styles. "Kyo yasai" and "Uji cha" (tea) are registered as regional collective trademarks, and "Manganji amatou" (sweet pepper) and "Kyotango nashi" (pear) are registered under the Ministry of Agriculture, Forestry and Fisheries' Geographical Indication (GI) protection system, and the legal protection of production area brands is progressing through multiple systems. The state of agriculture, which emphasizes quality and cultural context over quantity, shows that agriculture in Kyoto functions as a "reproduction of food culture" beyond mere food production. In addition, the export volume of Uji cha is increasing due to the global expansion of demand for Matcha, and it is also noteworthy that it is opening up new international markets as a domestic agricultural product.