Kyoto tsukemono, or pickles, are made with various combinations of pickles and agents to preserve seasonal vegetables. Of these, three major varieties are still made using unique methods. Suguki turnip pickles, once made by Shinto priestly clans, have a rich, sour taste. Shibazuke pickled eggplants have the reddish hue of shiso leaves. One family makes senmaizuke white-turnip pickles with a special recipe. Discover the wisdom and skill accumulated over centuries that make vegetables tastier.

February 3 is New Year's Eve by the old, lunar calendar and is the boundary between winter and spring. On this day, called Setsubun, households scatter soybeans for good fortune in the coming year, expelling the demons that represent misfortune and calamity. The shrine Yoshida Jinja protects Kyoto at the 'demon's gate' in the northeast with a ritual in which the 'shaman' wears a four-eyed mask. Farmers in rural areas uphold the custom of driving out moles. Disguised geiko pray for protection against evil. Discover how Kyotoites pray for order in life through these safeguarding traditions.

In the ancient capital, sake was for religious and imperial rites. Made exclusively at the imperial brewery, the process evolved under the influence of palace cuisine. Kyoto with its bountiful water supply is ideal for production, and Fushimi later prospered as the sake brewing area. Gaining attention with the popularity of Japanese cuisine, sake is one of few alcoholic beverages in the world served hot or chilled. Discover the brewing process and the influence Kyoto sake had on Japan's culture.