American photographer Everett Kennedy Brown, a resident of Kyoto, traveled more than 50 countries during his career as a photojournalist before settling in Japan over 30 years ago. He expresses Kyoto as he sees it using wet plate collodion photography. Up-and-coming artist Yamada Shinya merges the worlds of Nihonga painting and anime characters in his works to international acclaim. They discuss the source of Kyoto culture through their respective arts.

Dried foods evolved as an efficient way of transporting produce to the ancient capital. The practice increased not only their shelf life but also their tastiness and nutritional value. The foodstuffs were used to cook creative dishes, giving birth to a distinct culinary culture in Kyoto. But as modern lifestyles became more hectic, they lost favor due to the time required for rehydration. Discover how dried foods are again gaining attention as a way of using misshapen produce to cut food loss.