Issue 10: Kyoto
Issue 10: Kyoto
£14.00
200 pages of full-colour photographs, illustrations, original articles, interviews and essays
170mm x 240 mm, lithographically printed on Arctic matt and Cyclus Offset stock; perfect bound
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Food and faith intertwine with nature in Kyoto: Japan's ancient capital and one of its spiritual centres.
In this issue, we dive deep into the city’s cuisine, from the origins of kaiseki cooking in a centuries-old tea house to the Western-inspired dishes in a retro kissaten coffee shop; from the seasonal hand-crafted jōgashi sweets to the homestyle obanzai meals based on traditional Kyoto ingredients.
We meet with local chefs like Yoshihiro Imai, whose wood-fired cooking embraces the Japanese concept of shime through a mastery of pizza, and Masayo Funakoshi, whose background in contemporary art and fascination with Japanese history inspires the dining experience at her invite-only restaurant.
Outside of the kitchen, we get to know the producers cultivating kyo-yasai, the special heritage vegetables grown in rural towns just outside the city, and artisans like Takuya Tsutsumi, the fourth-generation lacquer maker applying ancient techniques to wooden skateboards and bikes.
