The Essence Behind Kyo-ryori: The Chefs' Dedication in the Detail
Year 2015Episode 1530 minSept. 17, 2015
Kyoto cuisine evolved in the old capital to please aristocratic eyes and palates. The local soft underground water inspired a cuisine that draws out flavors using dashi stock. Seafood was geographically hard to get, so locals refined techniques and contrivances, and the use of seasonings and utensils, for making tasty dishes with the available produce. Artisans provide quality products to maintain this food culture. Discover how the chefs' attention to detail brings out the ultimate in flavors.
The Essence Behind Kyo-ryori: The Chefs' Dedication in the Detail has aired on Sept. 17, 2015
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