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Kyoyasai
Kyōyasai is the term for a number of heirloom vegetables originating in the Kyoto Prefecture of Japan. According to the research of the Laboratory of Health and Environment of Kyoto, Kyoyasai have more minerals, fibers, and vitamins than many other vegetables (Ono, 2004).〔Ono, H. (2004). Kyōyasai no seisan to ryūtu (The production and marketing of Kyōyasai). CiNii, Retrieved: http://ci.nii.ac.jp/naid/10013454090 (22, 2014 ).〕 According to the research of the Kyoto Prefectural University on vegetables, Kyoyasai also have more nutrients that repair DNA than other vegetables (Ono, 2004). Since Kyoyasai are difficult to produce, they are expensive. To Japanese consumers, many Kyoyasai are considered strange because they haven’t been developed conforming with the look of today's vegetables. According to research of Aotani, this is because historical impact has effect (Aotani, 2010).〔Aotani, M. (2010). Kyoyasai no tiiki brand ka to marketing senryaku (Making Kyoyasai be local brand- name goods and strategy of marketing). Retrieved: http://ci.nii.ac.jp/els/110007512302.pdf?id=ART0009341072&type=pdf&lang=jp&host=cinii&order_no=&ppv_type=0&lang_sw=&no=1417409124&cp (1, 2014 ).〕
== Use of Kyo-yasai ==
The characteristics of these heirloom vegetables are odd shapes and the rich nutrient profiles, thus they take a lot of time to grow because they aren’t easy to cultivate. Because of this, Kyo-yasai are very costly and much more expensive than ordinary vegetables. Thus, they are often eaten in the home, or in upscale restaurants.
Kyo-yasai play an important role in Kyo-ryori, the traditional cuisine of Kyoto. People in Kyoto have made many efforts to grow the most nutritious vegetables they can, and they have thought that they should not waste the nutrients for whatever reasons. The climate in Kyoto that is very hot in summer and very cold in winter, and these climactic extremes make it hard for vegetables to grow. In addition, Kyoto in the past lacked seafood because of the geographic characteristic, making it harder for the people of Kyoto to obtain nutrients. Therefore, Kyo-ryori was cooked in the way which does not waste its nutrients. So Kyo-ryori does not need heavy seasoning. Traditionally, Kyo-yasai have been enjoyed without seasoning because of their rich flavor.
In order to practice the consumption of locally produced products, Kyo-yasai are used not only for Japanese–style food, but also for Italian, French, and other foreign cuisines in Kyoto.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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