Core Kyoto

Many foreigners make Kyoto their home and bring innovation to traditional culture. Their creativity and global perspective spark revitalization and inspiration as they breathe new life into the city.

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.