The satoyama style of living in harmony with nature, and the customs that influenced life in the ancient capital, survive in the mountains north of central Kyoto. An old inn in the town of Hanase continues to serve the local specialty, tsumikusa (foraged wild foods) cuisine. Miyama is famous for its thatching tradition, and the local artisans use skills passed down for generations to re-thatch Kyoto's many temples and shrines. Discover the local customs that keep Kyoto's culture alive.

Japanese pepper, or sansho, is characterized by a fresh aroma and a tongue-numbing tingle. A sprinkle of it can dramatically perk up the flavor of food. Used in Japanese cooking for over 1,000 years, it has given birth to many local delicacies, as well as a proverb that means, "size isn't everything". Every part of the plant, from the young leaves to the flowers, berries and even the bark, is used. Discover why Kyoto chefs cherish this almighty magical seasoning that is both an herb and a spice.

Tatami's history stretches back 800 years to the imperial court. Later it evolved with the tea ceremony and with the lifestyles of ordinary people. Tatami has influenced comportment, and even determines the arrangement of participants and utensils in a tea ceremony room. Demand for high quality tatami in Kyoto ensures hand-sewing and other skills are passed on among expert craftsmen. Discover the flooring culture of the ancient capital that gives Japanese rooms their traditional atmosphere.