Bonsai came from China over 1000 years ago, evolving into a unique artform. In Kyoto, the emphasis is on beauty and harmony in space, the same aesthetic that flows through ikebana and the Way of Tea.
Taitan is Kyoto-style cuisine in which seasonal heritage vegetables are simmered until they are infused with dashi stock. The method evolved from vegetarian dishes made at Kyoto's Buddhist temples.
Traditional Tsukemono, or pickles, preserve centuries of wisdom, allowing the vegetables' inherent flavors to shine. Picklers uphold tradition while embracing new challenges for modern tastes.
Specialists rebuild a sturdy, mud-walled storehouse to safeguard cultural assets, scientifically examine plastering techniques, and strive to incorporate wattle and daub walls into modern structures.
Kyoto is implementing measures to ease congestion at peak hours and combat over-tourism. One way encourages visitors to discover the city's true charm in the early morning, before the crowds arrive.