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The ancient capital, Kyoto, continues to be innovative after 1,200 years. We dive deep into its core in this definitive program.
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.
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