Japanese cooking is a vast universe, way beyond the sushi, sashimi and ramen that we know of. (Read: Going beyond sushi: Eating my way through Japan). While every region has different styles of cooking, the food and cooking style varies within regions too, case in point the three cuisines of Kyoto – Kaiseki (the cuisine that invovles different cooking techniques and has evolved from the tea ceremony culture), Shojin ryori (the no meat, no onion-garlic cooking of the Buddhist monks) and Obanzai ryori (the simple home-style cooking of Kyoto). While the three styles differ from each other, they have a few things in common – using local and seasonal produce, minimal ingredients and simple flavours.
My introduction to Obanzai style of cooking happened at a local’s home in Kyoto, an experience I booked through Traveling Spoon. We drove through the Kamigamo river to reach our host Keiko Morita’s house in Koyama Kamigamo on the outskirts of Kyoto where she lives with her parents.