The satoyama style of living in harmony with nature, and the customs that influenced life in the ancient capital, survive in the mountains north of central Kyoto. An old inn in the town of Hanase continues to serve the local specialty, tsumikusa (foraged wild foods) cuisine. Miyama is famous for its thatching tradition, and the local artisans use skills passed down for generations to re-thatch Kyoto's many temples and shrines. Discover the local customs that keep Kyoto's culture alive.