Special Products　特産品

Various foods grown in Kyotanabe’s rich, natural environment are popular around the country. These include aubergine (eggplant), gyokuro (a luxury green tea), bamboo shoots and ebiimo which is an official Kyoto specialty.

豊かな自然環境で育まれる特産品の数々。なすや玉露（茶）、たけのこ、京のブランド産品であるえびいもなど栽培に手間暇をかけたこだわりの特産品はどれも全国で高い人気を誇っています。

The natural clay soils in Kyotanabe are ideal growing conditions for aubergines which have been cultivated here for many years. The Kyototanabe nasu (aubergine), known for its soft and juicy texture and long-lasting freshness are very popular in Tokyo and the Keihanshin area.

粘土質の土壌に恵まれ、古くからなすの栽培が盛んです。京都田辺茄子はみずみずしく日持ちもよいとあって東京や京阪神で人気となっています。

Kyotanabe is one of the most famous areas in Japan for production of Uji gyokuro (the finest quality green tea in Japan). The leaves are hand-picked from local fields and processed using techniques perfected over the years by tea makers. Local gyokuro tea-makers have won the Minister of Agriculture, Forestry and Fisheries (MAFF) Award. The quality is highly regarded. If you move to Kyotanabe you will be presented with gyokuro along with a tea set like every newcomer to the city.

日本でも有数の玉露の産地です。生産者の卓越した技術と丁寧な茶園管理、手摘みによって、おいしい玉露(最高級宇治茶)が生産されます。数々の品評会で1位の農林水産大臣賞を受賞するなど、その品質が認められています。また、転入者に玉露・茶器セットをプレゼントするなど「玉露のまち京田辺」としての取り組みも行っています。

Bamboo shoots harvested from Kyotanabe’s many bamboo forests are of the highest quality. From April when they first come into season, people visit farm shops to buy “asahori-takenoko” (bamboo shoots dug up in the early morning) which are popular for their soft but crisp texture.

京田辺市の竹林では良質のたけのこがとれます。4月の旬の時期には、柔らかく食感の良い「朝堀りたけのこ」を求め、多くの人が直売所などに訪れます。

A type of tuber, the Ebiimo (“shrimp potato”) is named after its shrimp-like appearance. This winter vegetable is in season from October to February and is a certified “Kyoto Brand Good”. It is typically used in winter seasonal dishes such as oden, stews and osechi-ryori（New Year dishes. They are known for their sweet taste and unusual texture which is both glutinous and crisp.  

さといもの一種で、姿がえびに似ていることからその名がつけられました。10月から2月まで出荷される冬の野菜で、京のブランド産品認証を受けています。甘味やねっとりとした食感が特徴であるえびいもは、おでんや煮物、おせち料理に使われています。

The following products and services have been selected by the Kyotanabe Tourist Association to be approved as "Kyotanabe Brand Ikkyu-hin". Produced and/or supplied by association members, they have been chosen to best represent the spirit of Kyotanabe also known as "Kyotanabe-ness". The project was first introduced in March 2013. As of April 2016, 55 products have been officially approved as Ikkyu-hin. These products are sold at the information center located inside of Kyotanabe Station and the Kyotanabe Tourist Association Information Center.

京田辺ブランド一休品は京田辺市観光協会会員が製造、販売している”京田辺らしさ”を持ち合せた商品の逸品を一般社団法人京田辺市観光協会が「京田辺ブランド一休品」と認定した商品です。平成25年3月に認定開始し平成28年4月現在、51品を認定。一休品には一休品マークが貼られています。一部の商品を京田辺市駅ナカ案内所、京田辺市観光案内所にて販売しています。