1,000 years ago, aristocrats would compose short waka poems seated by a babbling brook at the imperial palace, sipping sake and admiring the changes in the seasons. This outdoor party was revived at Jonangu Shrine in 1970. Experts tend the recreated period garden, and poets yearning for a bygone era strive to render the spirit of their Heian forebears. A court dancer provides a dance accompaniment. Discover the passion of those who breathe life into an elegant historical event.

Japanese pepper, or sansho, is characterized by a fresh aroma and a tongue-numbing tingle. A sprinkle of it can dramatically perk up the flavor of food. Used in Japanese cooking for over 1,000 years, it has given birth to many local delicacies, as well as a proverb that means, "size isn't everything". Every part of the plant, from the young leaves to the flowers, berries and even the bark, is used. Discover why Kyoto chefs cherish this almighty magical seasoning that is both an herb and a spice.