The Japanese archipelago covers climate zones ranging from subarctic to subtropical, while its mountains and seas yield a vast and varied bounty. Foreign influences have also been absorbed in different ways, which along with seasonal variety contributes to the unique food cultures found in its different regions. Modern agricultural techniques and imports have made it possible to get the same ingredients year-round, however, which has led to a diminished awareness of the seasonality of ingredients. This introduction to the cuisine of Kyoto serves as a remedy. Each dish corresponds to one of the 72 ‘kō’, Japanese micro-seasons that divide one solar period into three.