Since it survived World War II relatively unscathed from the wide-spread American bombing, it has many more old buildings and temples than Tokyo.
Our first outing was to the Kiyomizu Temple, a Buddhist temple founded in 798. It’s a large complex, with many little temples and a waterfall with holy water, which comes down in three streams and which you can drink for wisdom, health, and longevity. That’s the idea, anyway, and I was happy enough to give it a try.
I also visited the Kyoto National Museum, where they had a few beautiful paintings, exhibitions on court culture, and an exhibition on the Japanese film industry (many of the early films were made in Kyoto).
Sakizuke: an appetizer similar to the French amuse-bouche.
Hassun: the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
Mukozuke: a sliced dish of seasonal sashimi.
Takiawase: vegetables served with meat, fish or tofu; the ingredients are simmered separately.
Futamono: a “lidded dish”; typically a soup.
Yakimono: Broiled seasonal fish.
Su-zakana: a small dish used to clean the palate, such as vegetables in vinegar.
Hiyashi-bachi: served only in summer; chilled, lightly-cooked vegetables.
Naka-choko: another palate-cleanser; may be a light, acidic soup.
Shiizakana: a substantial dish, such as a hot pot.
Gohan: a rice dish made with seasonal ingredients.
Ko no mono: seasonal pickled vegetables.
Tome-wan: a miso-based or vegetable soup served with rice.
Mizumono: a seasonal dessert; may be fruit, confection, ice cream, or cake.
I can’t believe how much I’ve eaten on this trip, and how much I have liked it!