Abstract

Kyoto has become a world-renowned tourist destination. However, few foreigners know that it is also a hidden mecca for local cuisine. Even most of the Japanese are unaware of this fact.
Easy meals for everybody’s tastes could be found throughout Japan. However, Kyoto's small neighborhood taverns, despite the small area of their areas, have originally developed focusing only in noodles and donburi, rice bowls with different toppings such as meat, fish, vegetables, and so on. This book explores the profound and, of course, delicious charms of Kyoto's taverns that also includes Chinese and Western food.

Author’s Information

Masahiro Kato: Born in Nagano Prefecture in 1972, is a Professor of the Faculty of Literature at Ritsumeikan University. Specializes in human geography, his works includes Osaka: Unearthing Urban Memories (Chikuma Shinsho), Kyoto Studies at the Bars (Minerva Shobo), and co-authored Delicious Kyoto Studies: The Historical Geography of Restaurant Culture (Minerva Shobo).
Mikakuchizu Research Group is a group dedicated to exploring modern Japanese food culture and industry. The group is formed by Nanami Inada, Masahiro Kato, Naomi Kawazumi, Ryota Tsunemoto and Kazuma Maeda, all of whom specialized in geography and declare to be in love with food more than anything else.