Core Kyoto Season 3 Episode 2
Overview:
Kyoto tsukemono, or pickles, are made with various combinations of pickles and agents to preserve seasonal vegetables. Of these, three major varieties are still made using unique methods. Suguki turnip pickles, once made by Shinto priestly clans, have a rich, sour taste. Shibazuke pickled eggplants have the reddish hue of shiso leaves. One family makes senmaizuke white-turnip pickles with a special recipe. Discover the wisdom and skill accumulated over centuries that make vegetables tastier.
Release Date : 2015-01-22
Genre : Documentary
Duration : 28 menit
Rating : ⭐ 0/10 (0 votes)
Actors : Gary Tegler
Pilih Season
Episode Lainnya (Season 3)
1. The 10 Artisans of Senke: Tea Utensils Heighten Rustic Simplicity
2. Kyoto Tsukemono: Pickles Enhance a Meal's Taste
3. Setsubun: Out with the Demons and in with Fortune in the Spring
4. Kyoto Sake: A Mellow Taste That Enriches Kyoto Life
5. The World of Kimono: Kyoto's Timeless Sense of Beauty
6. Kyoto's Cafe Culture: A Cup Full of Local Hospitality
7. Belief in Kannon: The God of Mercy Redeems All
8. Modern Architecture: Breathing Life into the Ancient Capital in a New Age
9. Kyogen: Laughing at the Absurdities of Life
10. Kyoto Decorative Arts: The Artisans' Unceasing Pursuit of Beauty
11. Around the Temple and Shrine Gates: Activities Along the Approaches Connect People
12. Shidashi-ryori: The Refined Hospitality of Catered Meals
13. The Capital of Peace and Bliss: Kyoto Streets Still Bear Hideyoshi's Mark
14. Uji: The Aristocrats' Playground Where Fleeting Dreams Linger
15. The Essence Behind Kyo-ryori: The Chefs' Dedication in the Detail
16. Kyoto Woodcraft: Prominent Woodgrain and Refinement of Use
17. Iwashimizu-sai: The Ritual in the Gloom in Respect for All Life
18. Traditional Kyoto Dance: Gion's Consummate Art Exalts Life
19. Kyoto's Rebirth: The Ancient Capital Prospers Anew
20. Folding Screens: Refined Furnishings Enhance Their Surroundings
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