Eikando temple


Soon it is time for autumn leaves.
In middle of November the trees change color.  

In Kyoto, many shrines and temples are beautiful in autumn.

Eikando temple in Sakyouku is one of them, and is called ” Momoji ( maple tree) no Eikando”.

And famous thing there is “Mikaeri Amida (Looking behind Amitabha)”, the principal image at Zenrinji Eikando.

It’s hight is just 77 cm, but it’s figure is commanding. 

The figure of Amida shows him waiting for people who come after, with love and pity. 

It may also represent the Amida looking back on his own past. 



Autumn is harvest season.

Rice, which is the main food for Japanese, is cut and dried then. 

After the rice reaping, rice plants are hanged on poles like in this picture.

It called ‘Hazakake’.

The rice is dried only by sun and wind.

Green rice fields after rice planting, and golden rice field before rice reaping, both of those are very beautiful.

Thanks to the farmers. 

Irish pub


There are Irish pubs in every big city in Japan.

They usually have parties on Saint Patrick’s day.

One of the Irish pubs in Hakata Fukuoka is called “The Celts”. 

Yesterday the Hanz Araki Trio were there and played many kinds of Irish music. 

Hans Araki is an excellent flute player, and uses many different flutes.

Colleen Randy plays the Irish drum.

Their voices are beautiful.

They came from Seattle.

And Genta Fukue plays Guitar.

I had a fun time.

Akafuku Mochi


This dish on the left is “Akafuku Mochi”.  

The main shop, who’s building is about 130 years old, is also in Okage Yokocho.

And Akafuku Mochi is sold at many other places.

The company started in 1707.

Akafuku Mochi is strained bean paste (Koshi an) over rice cake (Mochi).

Three lines of bean paste represent small streams of the Isuzu river in Ise shrine.

And the white rice cake is a small stone on the riverbed.

It is very famous and so good.

Writing about it made me want to eat it again.

By the way, the dish on the left is Zenzai.



The restaurant “Shshikyuu” is located on Oharai street in Okage Yokocho.

Their Tekonezushi is very good. 

Long ago, in Shima, fishermen soaked fresh bonito, which they just caught on the ship, and mixed it with vinegar rice by hand.  

That is the beginning of Tekonezushi.

 For busy fishermen, it was a meal to make easily.

It is very delicious.

Sushikyu is very popular, but it is big, so turnover is fast.

If you eat it one time, you will want to eat it again.