Japan’s renowned ancient capital, “Kyoto,” is not only a hub for historical landmarks and

traditional culture but also a bountiful region for agricultural produce.

Nestled in a basin with a climate featuring distinct four seasons, Kyoto is ideal for vegetable cultivation.

As a result, its locally grown vegetables are fresh and flavorful, earning the name “Kyoto vegetables” (Kyoyasai).

Unique varieties like Kujo negi, Kyoto mizuna, and Daikoku honshimeji mushrooms are exclusive to Kyoto.

When visiting APITA and UNY today, why not keep an eye out for them!