Fare Magazine – Issue 10 (Kyoto)

Fare Magazine Issue 10 (Kyoto) is available now on loremnotipsum.com. Kyoto is Japan’s ancient capital and one of its spiritual centres: a city where food and faith intertwine with nature, and locals find their voices amplified by millennia of tradition.

In Issue 10, we pull back the curtain to explore Kyoto’s roots, the unique cuisine and social culture at its heart, and how modern Kyotoites interact with the city’s legacy.

Food and faith intertwine with nature in Kyoto: Japan’s ancient capital and one of its spiritual centres.

In this issue, we dive deep into the city’s cuisine, from the origins of kaiseki cooking in a centuries-old tea house to the Western-inspired dishes in a retro kissaten coffee shop; from the seasonal hand-crafted jōgashi sweets to the homestyle obanzai meals based on traditional Kyoto ingredients.

We meet with local chefs like Yoshihiro Imai, whose wood-fired cooking embraces the Japanese concept of shime through a mastery of pizza, and Masayo Funakoshi, whose background in contemporary art and fascination with Japanese history inspires the dining experience at her invite-only restaurant.

Outside of the kitchen, we get to know the producers cultivating kyo-yasai, the special heritage vegetables grown in rural towns just outside the city, and artisans like Takuya Tsutsumi, the fourth-generation lacquer maker applying ancient techniques to wooden skateboards and bikes.

Fare magazine is a publication exploring the heart of a city through its food, history, and community. Fare magazine is published bi-annually. Fare introduces its readers to a single city and lets its locals do the talking: taking you down backstreets and through forgotten histories, exploring neighborhoods and local institutions, and doing more than just taste the food on offer. The result is a portrait of city life and culture more thoughtful and nuanced than the dreamy conjurings that typify touristic material. Fare magazine is not a conventional travel guide; it is designed to excite and inspire, but also to educate, and each issue begins with a crash course in the city’s phenomena of place, and ends with a full glossary of local terms and histories referenced within.

Content

Dive into the history of kaiseki cuisine in a centuries-old, three Michelin star tea house

Visit the workshop of a fourth-generation lacquer maker and activist who applies ancient techniques to wooden skateboards and bikes

Taste handcrafted jōgashi sweets inspired by changing seasons and the city’s imperial past

Meet Yoshihiro Imai, whose wood-fired kitchen centres around the Japanese concept of shime and comfort eating

Take a look inside daily life at the student-run Yoshida ryo, the oldest wooden dormitory in Japan

Details: Fare Magazine – Issue 10 (Kyoto)

196 pages, 240 x 170 mm, lithographically printed on Arctic matt and Cyclus Offset stock; perfect bound.