Core Kyoto Season 5 Episode 6
Overview:
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.
Genre : Documentary
Actors : Gary Tegler
Release Date : 2017-04-20
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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