As the ancient capital, Kyoto is known to be graceful and splendid. But the merchant and lower classes were thrifty, cleverly using the resources at hand. They treasured their belongings, using them regardless of wear and tear, until they were unusable. Today, Kyoto cuisine embodies this ethos--seasonal ingredients are never left to waste--and artisans diligently repair damaged craftwork. Core Kyoto discovers how the spirit of frugality permeates every aspect of modern life, from art to energy.

When Washoku, or Japanese cuisine, became UNESCO Intangible Cultural Heritage in 2013, the flavor called umami became more widely known abroad. And, dashi is the ingredient that produces this umami. Kombu, bonito flakes, and other foodstuffs that were transported to the landlocked capital were combined to concoct this stock. Japanese today less frequently consume traditional foods, so businesses are holding dashi tastings and creating foods for all generations to rediscover the allure of dashi.

Belief in imaginary, spiritual dragons arrived from mainland Asia and differs in Shinto and Buddhism. The blue dragon, as water deity, is one of the directional guardians believed to defend the ancient capital to the east. In Shinto, the water deity appears in various guises at shrines. In Buddhism, dragons ward off fires, bring the virtuous rain of Dharma, and often adorn the ceilings of lecture halls at Zen temples. Trace the dragon's footprints in worships and culture throughout the city.