Life in Kyoto has long been underscored by a culture of frugality and cherishing belongings; the city has many stores dealing in curios and antiques. One shop handles old calligraphic works and paintings. Another offers handicrafts difficult to make with modern technology. An increasing number of stores offer practical antiques, and more people are feeling comfortable about using them in daily life. Discover how Kyotoites have always appreciated the imperfections in objects resulting from aging.

Fermenting soybeans, Koji mold and salt produces miso. The taste of this rich, aromatic seasoning varies depending on regional climates. In Kyoto, rice miso is the standard, while white miso, which evolved within dynastic culture 1,000 years ago, is still used in day-to-day cooking, New Year's dishes, and by local restaurants. Some breweries produce miso the old-fashioned, natural way. A local Italian restaurant even uses miso to season dishes. Discover the miso food culture cultivated in Kyoto.