Incense is primarily made by mixing natural plant-derived scents. It lends rooms ambience to welcome guests and is used in grooming. Originally burned in prayer, it now enrichens everyday life in Kyoto. "Kodo," or the way of incense, which arrived in Japan with Buddhism 1,500 years ago, has deep ties to the spiritual world. Aloeswood and other aromatic woods are cut to rice-sized pieces and appreciated following set protocols. Discover how incense is intertwined with the hearts of Kyotoites.

Tofu arrived from China along with Buddhism over a millennium ago. It further evolved in Japan as an ingredient in shojin-ryori vegetarian Zen cuisine and in time appeared on the tables of the common folk. The pursuit and refinement of tofu-making and its cooking in the ancient capital produced distinct varieties. The artisans curdle the mix of soybeans and water with bittern to give a taste that is profound in its simplicity and sophistication. Discover the food culture surrounding Kyoto Tofu.

Kyoto's revitalization at the dawn of modernization in the 1860's was spurred by its 1,000-year history of tradition and innovation. The source of this vitality is the "generous and adaptable spirit" of Kyotoites. An exemplar of this is a painting of a kimono-clad woman playing the piano. Today the city – its temples and century-old buildings – continue to evolve. Discover modern Kyoto through the inheritors to the traditional crafts who are promoting their works to the world.