Obanzai (おばんざい) 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. [1]
Ingredients in obanzai cooking must also be in season. [1] 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. [2]
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. [2]
Traditionally, obanzai is made taking into consideration five core spiritual elements [1]
Obanzai (おばんざい) 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. [1]
Ingredients in obanzai cooking must also be in season. [1] 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. [2]
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. [2]
Traditionally, obanzai is made taking into consideration five core spiritual elements [1]