• Tour various locations to learn about the production of seasonal vegetables in Kyoto.
• Explore Nishiki Market, a local market with over 400 years of history and the heart of Kyoto's kitchen. Learn about the history, varieties and importance of local vegetable cultivation methods.
• Next visit a supermarket that grows vegetables on its roof farm. Here you can discover more about Japanese seasons and vegetables, as well as seasonal food.
• Make a stop at a restaurant that incorporates local produce and SDG vegetables for local consumption.
• At last, tour the Depachika (basement in department stores where food is sold) in Daimaru and learn about the current popular food trends in Japan.
• After learning more about Kyoto's vegetables, experience making your own vegan temari sushi.
• Use the same techniques and create your own version of ball-shaped sushi at home with locally sourced ingredients!

With a history of 400 years, Nishiki Market has been called the kitchen of Kyoto. Its prosperity is attributed to the abundance of groundwater, known as the Kyoto Basin. Each store has well water in the basement, which played a role in preserving fresh vegetables in the Edo period when there were no refrigerators. The Kyoto vegetables sold at Nishiki Market are limited to 23 types of vegetables such as turnips and green onions that are specially grown in each region of Kyoto. Traditionally, the cultivation method of seedlings, which is difficult and time-consuming, has been passed down from generation to generation, and it is important to protect the seeds. In addition to greengrocers, pickles, and tsukudani, Nishiki Market also sells soybean products such as tofu and yuba, which are used as vegetable protein sources for shojin ryori, the foundation of the diet of Zen monks.