In Kyoto, which has been flourishing as a cultural center from ancient times, it was difficult to procure seafood because of its inland location, specifically, its remoteness from the sea, and therefore vegetarian cuisine was developed at many Buddhist temples and Shinto shrines, which led to the continuous cultivation of flavorful vegetables in Kyoto.
昔から文化の中心として栄えていた京都は、地理的に海から遠いことから魚介類の入手が難しく、その代わりとして多くの寺社による精進料理が発達したため、味わい深い野菜が地元で育成され続けた。