Kyoto Journal, a non-profit quarterly established in 1987, reaches far beyond Japan's ancient capital to be your gateway to understanding and appreciating the lifestyles, cultures and societies of Asia.
For our 94th issue, KJ asked a selection of foreign artists working in a range of media to tell us how Kyoto has influenced their practice. PLUS: A tribute to Jacqueline Hassink and William Corey, and exclusive interview with the 15th-generation head of the Raku School.
Discover quality writing from Asia in our award-winning magazine. Stimulating interviews and profiles; excerpts of works translated from Asian languages; fiction, poetry and book reviews, as well as a fresh look at the city KJ calls home.
Our space for reporting on exhibitions and happenings in Kyoto and beyond hosted by KJ or KJ friends; notes on some our favorites among the bookstores and venues where KJ is on sale in Japan and overseas; compilations of KJ's top-read articles, and much more.
KJ’s Anna Malpas and Minechika Endo spent the day exploring glorious Shiga, just a short train ride away from Kyoto! We were treated to some of the incredible tastes of Shiga, from the delicious Matsu no Hana sake, to a local delicacy called funazushi – a fish that has been packed in rice and fermented for up to four years.
We also enjoyed amazing views from the Biwako Terrace after an incredibly speedy trip on the Biwako Valley Ropeway. It’s hard to imagine just how huge Lake Biwa is until you stand above the clouds and look down at waters that stretch to the horizon. We’ll certainly be back!
Torii gate in the waters of Lake Biwa.
Funazushi is a traditional dish made with nigoro-buna, a fresh water fish that can be found in Lake Biwa. It is fermented for up to four years and is known, and loved, for its strong smell and vinegary taste.
Harie, also known as “The Village of living Water”, is famous for its special water supply system called, “kabata.” The fresh spring water is used for cooking and drinking.
Established in 1865, Kawashima Shuzo produces sake with clear spring water from the “kabata” and locally grown rice.
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