The Kyoto basin is blessed with fertile soil and an abundant supply of good water. Kyoto winters are frigid; and summers, scorching. This environment yields eggplants, pumpkin, and other produce known as 'Kyoto vegetables', many of which have been grown for more than 150 years. One local farmer works to promote new varieties, while students try to revive an almost extinct variety of gourd. Discover the allure of nutritional, flavorsome Kyoto vegetables in the hands of various chefs.
