Core Kyoto Season 5 Episode 14
Overview:
In early summer, confectioners display traditional sweets shaped like ayu, or sweetfish. For Kyotoites, ayu is as important a summer fish as conger pike. For centuries, fresh seafood was limited in landlocked Kyoto, so ayu caught in the Kamo and Katsura Rivers was considered precious. So much so that according to 1,000-year-old records it was often gifted to the imperial court. Discover the rich culture inspired by this fresh summer delicacy that Kyotoites still cherish today.
Genre : Documentary
Actors : Gary Tegler
Release Date : 2017-09-07
Duration : 28 menit
Rating : ⭐ 0/10 (0 votes)
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Other Episodes (Season 5)
1. Ohara: A Mountain Village Echoing with Buddhist Chants
2. Kyoto State Guest House: Hospitality Imbued with Beauty and Craftsmanship
3. Public Baths: People Gather to Wash Their Troubles Away
4. Kitayama Cedar: Lending a Quality of Polished Dignity and Beauty
5. The Culture of Incense: The Wafting Scents of an Ageless Pleasure
6. Kyoto Tofu: Subtle Taste Nourished by Skill and Pride
7. Modern Kyoto: The Ancient Capital's Aesthetics Shape the Future
8. Potter Kanjiro Kawai: Freely Creating a Homely Warmth
9. The Art of Cleaning: Maintaining the Ancient Capital's Beauty
10. Nenbutsu Kyogen: Buddhist Teachings Behind Masked Theater
11. The Custom of Wrapping: Conveying Hidden Sentiments
12. Nishiki Market: Kyoto's Thriving Kitchen
13. Gion Matsuri Floats: The Pride of Generations Revived
14. Ayu Sweetfish: A Summer Delicacy with Culture
15. Hidari-daimonji: Flames of Prayer to the Other Side
16. Kyoto Braided Cords: Bit Players That Shine
17. Footwear Culture: Dressing the Feet for Form and Function
18. Zuiki Matsuri: A Celebration of the Local Harvests
19. Ink Paintings: Insights into the Heart of Zen
20. Kyoto Snacks: Sweets and Treats for Everyday People
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