What is "obanzai"

is a traditional style of Japanese cuisine native to Kyoto. In order for food to be considered obanzai, at least half of its ingredients must be produced or processed in Kyoto. Ingredients in obanzai cooking must also be in season. Obanzai cooking heavily relies on vegetables and seafood, prepared simply. Consistent with the concept of mottainai (a sense of regret concerning waste), another characteristic of obanzai is the incorporation of ingredients which are usually discarded as garbage.