Kyoto by the Sea produce by season
The region was volcanic once upon a time, giving the region rich, fertile soil for the cultivation of not only rice and Japanese tea, but a wide variety of vegetables and fruit. These, like the marine life, vary by season and include staples such as edamame, black beans, manganji peppers, Japanese sweet potatoes, Japanese purple sweet potatoes, tomatoes, carrots, daikon, burdick root, radishes, leeks, onions, garlic, spring onions, wasabi, taro, varieties of lettuce and spinach, sand melons, large grapes, peaches, mikans, Japanese pears, strawberries, blueberries, and much more.
spring
summer
fall
winter
