Stroll around Kyoto in July and you’ll find dumpling-shaped talismans hanging on doorways, marking homes as “Descendants of Somin Shōrai” (蘇民将来之子孫也). A nod to the legend of a poor man who offered food to a god disguised as a weary traveler and received generous blessings in return, the talisman is said to offer protection from disease and misfortune. Food can improve one’s quality of life, just as the character 食 suggests. What better reminder than a dish to celebrate the summer harvest, carefully nurtured and free of pesticides: sea urchin and tomatoes from Umemoto Farm in Kyotango blended together in a chilled soup.
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The young sweetfish (ayu) from Lake Biwa herald the beginning of summer. Their petite size—about the length of an index finger—belies a surprisingly full-bodied flavor. We add refreshing white miso paste and punchy sweet onions and wild garlic to bring out the savory and bitter palate of the small fish.Read more ＞

When the hot summer ends and the temperatures drop, the mountain’s bounties start rolling in. After spawning their eggs, pike conger eel (hamo) store up nutrients for the winter. The hamo this season are extra plump and full of deep flavor that pairs especially well with matsutake mushrooms. By slow-roasting the fatty hamo over charcoal, the fragrant matsutake mushrooms absorb the savoriness of the fish and the flavors synergize to create a complete dish. Served with sauce and a pickled plum cooked in dashi.
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