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東山ゆう豆の「ゆば山椒」
湯葉の甘みに山椒がピリッと上品に馴染む
美山の清らかな水と京都府産の大豆だけでゆば作りをする、ゆば専門店。祇園や嵐山の料亭で使われる「美山ゆば」の生産を一手に担うこちらの人気の品がこれ。美山ゆばと、美山産の山椒をシンプルに炊いた豊かな香りが食欲を誘う。1000円（東山ゆう豆）
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菊水の「生麩しぐれ煮」
もっちり食感にほのかな甘さが後を引く
常温で日持ちのする手土産の定番といえばしぐれ煮だろう。小麦グルテンを湯がいたモチモチした生麩の食感が特徴で、アツアツご飯のお供や酒のつまみに最適。大正9年創業「祇園むら田」が営む老舗の優しい味が幅広い年齢層に喜ばれる。各500円（菊水）
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鍵善良房の「菊寿藤」
口に入れるとほろりと溶けるあっさり味
何かひとくち甘いものを、というときに喜ばれる和三盆の菓子。木箱の中にきなり色一色で整列している様子、経木のほのかな移り香、江戸時代より同じ意匠の木型を使っているという繊細で美しい菊の花の形と、目と口で楽しませてくれる。2000円（鍵善良房）
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松葉の「にしんそばセット 千鳥」
クリアで薄味の出汁に甘いにしんの旨味が程よく絡み合う
山々に囲まれて魚の保存食の技術も古くから発達してきた京都では、年越しににしんそばを食べてきた歴史がある。京都でにしんそばの名店といえば、1861年創業の松葉。シンプルなかけそばの上に、にしんの甘露煮を乗せた京都伝統の味だ。2240円（松葉）
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白の「真朱」
甘酸っぱさにほのかな甘さが上品に溶け合う
京都の料亭が手がけるおもたせ専門店「白」。秋が深まるこれからの時期は、やわらかく干した赤茄子（トマト）とチョコレートを掛け合わせた真朱が狙い目。一つずつが個包装になっているので手を汚さず食べられるのも嬉しい。8個入 1500円（白）
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