Kyoto-style cuisine. noted for its refined taste and artistic presentation, is a synthesis of three distinctive styles of cooking: Yusoku-ryori, favored by the old court nobility; Kaiseki-ryori, developed to be served before the tea ceremony; and Shojin-ryori. vegetarian dishes traditionally preferred by Buddhist priests.
Collectively called Kyo-ryori, it consists of soup, rice, pickles and, according to the season, a variety of fish and/or vegetable dishes.
This WWW version of the guide is brought us by courtesy of Japan Window project.
