"Historic Kyoto"

Bamboo Forest in Kyoto

One of Japan's most visited cities, lovely Kyoto - one of the few cities in the country to be spared the devastation of WWII - attracts more than 10 million visitors annually. Most of them are here to explore Kyoto's fine old streets and architecture, much of it unchanged since the Imperial family took up residence here more than 1,000 years ago.Be sure to also visit Nijo Castle, a 17th-century fortress that has retained its original walls, towers, and moat. Also worth seeing are the castle's beautiful gates, along with its palace with fine interior décor. 

Another landmark to visit is the original Kyoto Imperial Palace (Kyoto-gosho). Built in AD 794, it's one of the city's most visited historic sites. Finally, no visit to Kyoto is complete without spending time exploring the Arashiyama Bamboo Grove. This beautiful area of tall bamboo is just a few minutes' walk from the town center. 

Food in Historic Kyoto 

1. Kyoto Kaiseki: Beautiful and seasonally tasty 

There's one cuisine everyone knows Kyoto for: Kaiseki. Sashimi, grilled, fried, and simmered foods, soup, rice, and dessert all come with these course meals, each brought out individually. They use seasonal ingredients and pay special care to how the food is presented, including vessels used. They say that kaiseki started out as light meals eaten before sipping matcha during tea ceremonies. In modern days the number of dishes has increased, and more care has been given to its appearance. 

2. Kyoto Nishin Soba: Noodles with a big, sweet herring 

Nishin soba consists of sweetly boiled herring atop warm soba noodles. This particular dish became popular in Kyoto because herring preserves very well, and in previous ages,Kyoto was too far inland for fresh fish to be delivered there safely. That said, Nishin soba has been eaten in Kyoto for over 150 years and is one of the city's signature dishes. When eating this dish, most are surprised at the sheer size of the herring. The meat is soft, and its sweet flavor blends in with the broth, creating one exquisite dish. 

3. Kyoto Mackerel sushi: Thick mackerel and vinegar-seasoned rice 

Much like Nishin soba, salted mackerel was a valuable preserved food in Kyoto. From it came the soon-to-be-popular mackerel sushi. With no cooling technology or transportation infrastructure, the mackerel of the past was rolled in from Fukui on carriages. The road it took it still called Saba Kaido, Mackerel Road. Chefs would pickle the mackerel in vinegar and put it together with vinegar-seasoned rice to make mackerel sushi.