「和食」の魅力 京都から 気ままなリライト180
The global trend toward health consciousness, coupled with the rising demand for Washoku—Japan's traditional cuisine recognized by UNESCO as an intangible cultural heritage over a decade ago —has reinforced Kyoto’s reputation as a cultural and culinary pioneer. By showcasing the health and cultural values of Washoku through its distinctive culinary traditions, Kyoto has emerged as a launching pad for innovations not only in the food industry but also in the beverage market. Bridging tradition and modernity, Kyoto is uniquely equipped to expand the reach of Washoku, championing its core principles of balance and mindfulness to inspire healthier, more conscious eating habits across cultural boundaries.
Kyoto’s beverage companies are redefining the Washoku dining experience by introducing low-alcohol sakes and chuhai (shochu highballs) that complement the Japanese cuisine’s delicate flavors while aligning with wellness-focused goals. These beverages not only appeal to health-minded consumers but also enhance the overall dining journey without compromising on taste or tradition. Kyoto-based breweries Takara Holdings (HD) and Gekkeikan are expanding their low-alcohol product lines to meet the growing demand for healthier beverage options. In September 2024, Takara Holdings, through its subsidiary Takara Shuzo, launched a new low-alcohol chuhai with an alcohol content of just 3%, striking a balance between quality and flavor. This product was made possible by an innovative fermentation-distillation technique developed in collaboration with a startup, which utilizes fruit peels to create spirits—showcasing the company’s commitment to bridging traditional Washoku with contemporary preferences, making it more accessible to global audiences.
Similarly, Gekkeikan, a renowned Kyoto-based sake producer, has embraced the challenge of maintaining the rich flavor of sake while reducing its alcohol content to 5%. Lowering the alcohol level in traditional sake poses unique difficulties, as the process often diminishes the characteristic flavors and spiciness that come from alcohol. To address this, Gekkeikan enhanced the sake's acidity, achieving a well-balanced flavor profile with only one-third the alcohol content of conventional sake. "We aim to lower the barrier to enjoying sake," said Executive Vice President Taiji Okura, following the product's launch in September 2024.
With the Uji region as the birthplace of Japan’s high-quality tea culture, Kyoto has long highlighted the symbolic and practical significance of tea within Washoku culture. Far beyond its role as a beverage, tea is an integral part of Japan’s culinary, spiritual, and social traditions. In November, Kyoto Prefecture hosted a pre-event for the upcoming "Kyoto Tea Expo," which will coincide with the 2025 World Expo (Osaka-Kansai Expo). Held at the historic Kitano Tenmangu Shrine, the event showcased how tea embodies the essence of Washoku, rooted in the Japanese philosophy of ‘Wa’ (harmony), emphasizing a balanced relationship between food, nature, and well-being.
Adding to this cultural momentum, Fukujuen, a leading tea producer based in Kizugawa City, Kyoto Prefecture, will open a new tea-themed park, Fukujuen Yamashirokan, on March 21, 2025, near its headquarters. Designed as a gateway for international visitors, the park will offer immersive experiences that explore the deeper cultural dimensions of Washoku. Through interactive tea-based activities that go beyond the traditional tea ceremony, the theme park aims to foster a greater appreciation for Japan’s rich culinary and spiritual legacy.
Although ramen does not fall under the traditional definition of Washoku, it exemplifies Kyoto’s culinary adaptability and Japan’s ability to blend tradition with modernity. Celebrated for its regional diversity and creative reinterpretations, ramen has become a global symbol of Japanese cuisine. Kyoto-based ramen chain Kairikiya reflects this spirit of innovation, planning to open its first overseas branch in Taiwan in 2025. While rooted in modern culinary trends, Kairikiya’s expansion mirrors the city’s broader strategy of sharing its unique food culture with the world, reinforcing Kyoto’s reputation as a hub of both tradition and forward-thinking gastronomy.