Cooperation with the Kyoto Urban Development Vegetable Seed Distribution Center on the development of “new Kyoto vegetables”

Local vegetables eaten in season have excellent nutritional value and are environmentally friendly, because their production consumes relatively little energy. The City of Kyoto is advancing the Kyoto Seasonal Vegetable Promotion Project, which aims to preserve and develop the tradition of growing seasonal vegetables in Kyoto. One of the sub-projects of this project is an effort to strengthen the production and sale of “new Kyoto vegetables,” new varieties of vegetables suited to the climate and soil of Kyoto.
Kyoto University is working with the the Kyoto Urban Development Vegetable Seed Distribution Center, located in the Oharano district of Nishikyo Ward, Kyoto, to develop these new Kyoto vegetables. Production of seedlings of promising varieties is incentivized by paying farmers in Kyoto to distribute them. As of 2023, 12 new Kyoto vegetables have been recognized, including Kyotemari (tomatoes), Kyotosai (leafy chili pepper), Kyo Lafran (a hybrid of daikon, cabbage and kohlrabi). New Kyoto vegetables are developed to provide numerous beneficial properties, including not only delicious flavor but also ease of cultivation and high nutritional value. These new varieties are expected to provide vital support for Kyoto’s culinary culture.