"Obanzai" is a Kyoto word that refers to traditional home-cooked Kyoto dishes. Written in kanji as "obansai," "ban" means something commonly used or a small gift, like bancha tea or banshasa. As the name suggests, it is a dish that Kyoto residents have eaten daily. Made with readily available seasonal vegetables and preserved foods, such as dried goods, and prepared using simple cooking methods like simmering, boiling, and tossing, it is characterized by a rich flavor that brings out the natural flavor of the ingredients. It has also been gaining attention in recent years for its eco-friendly aspects, such as the "spirit of disposal" of using up ingredients without waste, such as reusing over-soaked pickles in simmered dishes. Enjoy these various side dishes, a symbol of Kyoto's food culture, at your everyday dinner table.