The production of kokabu is active in Kyoto, but only kokabu made by four farmers in Keihoku Town, north of Kyoto City, can be called "Kyo Kokabu" and has been selected as a "Kyoto brand product". It is characterized by fine-grained and sensitive flesh, delicate sweet taste. The dressing using more than 50% of Kyokokabu is ready. It is a dressing that does not use unnecessary additives or seasonings as much as possible, and makes the most of the taste, aroma, and flavor of the ingredients. Combine it not only with vegetables, but also with meat and fish dishes. The sales period is only for 7 months from May ~ July and October to January, when Kyo kokabu can be harvested.