This traditional taste is passed down completely by word of mouth. There is nothing written in the way of a recipe or notes; instead, it is about looking with the eyes, remembering with the body and experiencing with the tongue. The important thing in maintaining the same flavor is to assess the weather and quality of ingredients on any given day. That’s not something you can write down. To maintain exactly the same flavor in Kyoto, with its extreme seasonal weather changes, requires great mastery of the senses.
Ms. Akemi Kitamura, 14th generation proprietor of Imobō, 300-year-old restaurant in Maruyama Park.
Source: Japan Up Close