Obanzai


Obanzai is a traditional style of Japanese cuisine native to Kyoto. For food to be considered obanzai, at least half of its ingredients must be produced or processed in Kyoto. Ingredients in obanzai cooking must also be in season. Obanzai cooking heavily relies on vegetables and seafood, prepared simply. Another characteristic of obanzai is the incorporation of ingredients which are usually discarded as waste.

Origin

The word "obanzai" originated in 1964, when Shige Ōmura and others used the term in a newspaper article to describe traditional home cooking of Kyoto.

Preparation

Traditionally, obanzai is made taking into consideration five core spiritual elements