Fare #10 Kyoto
Fare aspires to follow connecting stories at the heart of a city's culture.
Each issue of Fare revolves around a single city wherein readers are guided through town by locals: down backstreets, and through forgotten histories, to local institutions and diverse neighborhoods—meeting amazing individuals, and learning more about the local food than just its taste. Our magazine is meant to excite and inspire, but also to introduce the reader to a richly complex city. Instead of a directory or guide to “it” or trendy places, our magazine concludes with a glossary of locally important terms, histories, and figures mentioned throughout the issue.
Each issue of Fare also includes a glossary of local terms, a helpful reference point for readers as they delve into the exoticism of a new culture and city.
In Fare Issue 10: Kyoto
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.
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. d.
