[Kyoto Cuisine Lecture Report No. 3] Learning from history and making use of the present – Takuji Takahashi, the third-generation owner of Kinobu, talks about “tradition and innovation” in Kyoto cuisine

In terms of ingenuity, the restaurant also applies traditional shojin ryori (vegetarian) techniques to cater to the increasing number of vegetarians and vegans in recent years.

“For example, by cooking a pumpkin to look like a sea urchin, even vegetarians can share the same dish with the other guests at the table. They are delighted to be able to enjoy the meal as if they were eating the same thing. How did these imitation dishes, which use different ingredients to imitate the taste, texture, and appearance of the original vegetarian cuisine, come about in shojin ryori? I think it’s all about hospitality.”