Iwao’s select “DASHI” (Japanese fish stock)
We use top grade kombu kelp and carefully selected domestic dried fish flakes and soft water from Kyoto. They are perfect in bringing out the flavor from these ingredients which makes the gentle but rich tasting dashi character of Kyoto cuisine.
The kombu kelp are naturally grown in the sea of Rishiri and Rebun Islands. The dried fish flakes are a mixture of bonito, frigate mackerel, round herring, and mackerel flakes. For water, we use the fine quality underground water taken from our well.
Iwao’s select “TASTE”
The soba noodles are made by grinding domestically grown buckwheat on a millstone, and we separate making the noodles between eaten warm and cold so that customers can enjoy the good balance of the aroma and texture of soba noodles.
We also do not use chemical condiments, and only use natural ingredients so it is tasty and good for your body.
Iwao’s select “INGREDIENTS”
We use domestic and natural ingredients. For our customers to enjoy the flavor of natural shrimp, we only use top-quality flour, eggs, and water for the batter and white soy-bean oil for frying. Enjoy the wonderful collaboration of Kyoto’s best ingredients selected one-by-one.
We always have the best selection of
Kyoto’s locally produced ingredients.
Ita-kamaboko made by Kyoto’s famous kamaboko shop, Ibarakiya.
Kiri-itafu and Yuba from the famous Hanbei-fu.
Deep-fried tofu from the famous tofu shop, Sagadofu Morika.
Shichimi pepper from Shichimiya Honpo.
Kujo green onions （Kyoto’s local variety of green onion）
Kyo-Akajidori （Kyoto’s red homebred chicken）
（We use the rice Oku Ibukino-sato, which is a KOSHIHIKARI variety grown in Kohoku Ibuki region of Shiga Prefecture）