Core Kyoto

Kyoto cuisine evolved in the old capital to please aristocratic eyes and palates. The local soft underground water inspired a cuisine that draws out flavors using dashi stock. Seafood was geographically hard to get, so locals refined techniques and contrivances, and the use of seasonings and utensils, for making tasty dishes with the available produce. Artisans provide quality products to maintain this food culture. Discover how the chefs' attention to detail brings out the ultimate in flavors.

All Episodes - Season 3

Episode 1

The 10 Artisans of Senke: Tea Utensils Heighten Rustic Simplicity

Episode 2

Kyoto Tsukemono: Pickles Enhance a Meal's Taste

Episode 3

Setsubun: Out with the Demons and in with Fortune in the Spring

Episode 4

Kyoto Sake: A Mellow Taste That Enriches Kyoto Life

Episode 5

The World of Kimono: Kyoto's Timeless Sense of Beauty

Episode 6

Kyoto's Cafe Culture: A Cup Full of Local Hospitality

Episode 7

Belief in Kannon: The God of Mercy Redeems All

Episode 8

Modern Architecture: Breathing Life into the Ancient Capital in a New Age

Episode 9

Kyogen: Laughing at the Absurdities of Life

Episode 10

Kyoto Decorative Arts: The Artisans' Unceasing Pursuit of Beauty

Episode 11

Around the Temple and Shrine Gates: Activities Along the Approaches Connect People

Episode 12

Shidashi-ryori: The Refined Hospitality of Catered Meals

Episode 13

The Capital of Peace and Bliss: Kyoto Streets Still Bear Hideyoshi's Mark

Episode 14

Uji: The Aristocrats' Playground Where Fleeting Dreams Linger

Episode 15

The Essence Behind Kyo-ryori: The Chefs' Dedication in the Detail

Episode 16

Kyoto Woodcraft: Prominent Woodgrain and Refinement of Use

Episode 17

Iwashimizu-sai: The Ritual in the Gloom in Respect for All Life

Episode 18

Traditional Kyoto Dance: Gion's Consummate Art Exalts Life

Episode 19

Kyoto's Rebirth: The Ancient Capital Prospers Anew

Episode 20

Folding Screens: Refined Furnishings Enhance Their Surroundings