Then the next day we stumbled across the multi-level Yaoichi Honten in a building just a couple of blocks behind Nishiki Market. I only learned about the place whilst having lunch at D&Department Kyoto earlier when they mentioned in the menu that all their vegetables were sourced from this store. To my surprise, I actually found Yaoichi store an even more pleasant place to shop (than Nishiki Market) - half of the ground floor was dedicated to fresh produce, most of them coming from their own farm. There's also a decent meat section and a bakery. Then the upper floor there's a good collection of cookware and western ingredients, reminding me of the Dean & Deluca store in New York City. From there I was able to pick up even more ingredients for our dinner later on. (on upper level they even have an urban farm + restaurant which literally serves food farm-to-table - we will definitely come back to check it out some time in the future)
So with everything I got I made three meals. The first morning it’s more the traditional style Japanese breakfast with grilled fish, a quick stew of kintoki ninjin and shogoin-daikon, grilled manganji togarashi, along with pickled nanohana (rapeseed flowers - another seasonal item) from the famous Nishiri shop, and local rice.
For our last breakfast I basically used up all the remaining ingredients (scrambled eggs with kujo-negi, more pickled vegetables), bacon, toast, milk and hand-drip coffee, and more goodies bought from the Nishiki Market the previous day (plus some from the nearby Lawson convenience store)
I wouldn’t say those were the best meals of the trip, but this certainly is an unique experience which added to our many fond Kyoto memories and I have a new level of appreciation of all local food here in the region. We often hear about Kyo-yasai or even tasted quite a few before, but nothing beats a practical lesson of getting to know them better!
(Feb-ulous Kyoto Part 7 - check out the whole series here!)