The Kyoto City KYOCERA Museum of Art, which reopened after renovations in May 2020, features a particularly noteworthy item: "Kyo no Moto," available at the museum shop, ART RECTANGLE KYOTO.

The Kyoto City KYOCERA Museum of Art, renovated by architect Jun Aoki, is a topic of conversation. While the exhibitions and architecture are impressive, the museum shop, ART RECTANGLE KYOTO, also boasts a rich selection.

Among the many original goods curated by Beams Director's Room (formerly Beams Creative Laboratory), the popular item is the versatile seasoning "Kyo no Moto," developed and produced by Yoshiko Takahashi, a chef who runs the food atelier S/S/A/W in Nishi-Koyama, Tokyo.

This powder-type seasoning is a blend of premium kelp, shiitake mushrooms, bonito flakes, scallops, sake lees, yuba, and sesame seeds, all condensed for maximum umami, and then expertly mixed with "Kotobiki Salt" produced in Kyotango City.

The subtle aroma of Miya sansho pepper and yuzu peel, along with the crisp pop of hemp seeds, create an addictive flavor. This seasoning, with its layers of umami that can be easily enjoyed, is poised to become a new Kyoto souvenir.