Originally thought of as a way of driving away evil spirits, in Kyoto it is a custom to eat minazuki on the 30th of June. In the past, around this time of the year illness was rampant. The warm weather tended to take away peoples' appetites and leave them susceptible to disease. However, the pleasant taste of uiro would help people regain both their appetite and health. The secret was in the topping of azuki beans, which act as natural antidote against illness. Azuki beans contain both saponin and vitamin B1. The former assists in neutralizing and dispelling waste materials from the body, while the latter helps prevent "beriberi", a fatal disease common among rice eating peoples.

A sweet shrouded in mystery, it is unclear even when minazuki first appeared. However, one can say it's origin is closely linked to the two phrases, "nagoshi-no-harae" and "kori-no-sechie". I suggest solving at least one mystery surrounding minazuki - its fine taste, by trying one this June. Hope you enjoy it!

Kyoto (京都) is renowned as a city that exudes a sophisticated sense of Japanese style and grace, combined with mesmerizing natural beauty and a wealth of tradition. Kyoto is honmono (本物), “genuine” the essence of Japan. But, is this prevailing image of Kyoto her real face?

somewhere in between. But isn稚 that a part of our individual charm - the combination of both the ’pure’ uwazumi (うわずみ), what we like to show, and zokuppoi (俗っぽい), the ‘impure’ or not so ideal attributes we prefer to disguise. Such characteristics are also found here in Kyoto. I believe these characteristics are a part of her true essence.

Kyoto, like many other cities around the world, is made up of the genuine and the fake, the traditional and the modern - both sides appear to go hand in hand. If I were to pick out a distinctive feature of Kyoto, it would probably be its traditional culture and the spiritual feeling that naturally flows from these cultural roots. This can be seen in the architecture and the way people lead their lives. However, while the tangible aspects of the city, its many designated national treasures, have been well preserved and maintained, l feel the pride and spiritual elements that we Kyotoites, moreover, we Japanese, once felt for this city is gradually being lost. I’m referring to the increasing desire of convenience・over harmonious traditional surroundings. For example, convenience stores now neighbor shrines, and pop music or enka (traditional Japanese music)

Nashinoki Jinja Shrine （梨木神社）

On weekends and public holidays there is usually a long queue of people waiting to fill their containers with pure spring water flowing from Someino-i Well (染井), one of three famous wells in Kyoto, and the only one that now remains. The other two, Agata-i Well (県井) and Samega-I Well (醒井) no longer exist. It is said that you will be blessed with love if you touch the “Ainoki” (愛乃木), the ‘love tree’ in front of Someino-i Well. This shrine is also famous for “Hagi” (萩), bush clover, which is often used as an ikebana (flower arrangement) decoration during tea ceremony. The best time to view Hagi is during mid September when it is in peak bloom.

This temple was founded in 1382, but was burnt down in the civil wars “Onin and Bunmei-no-Ran” (応仁、文明の乱,1467-87). It was reconstructed, but again devastated by fire in 1788. Most of the present buildings’ reconstruction was completed by1818. “Hodo” (法堂), located in the temple precincts is the oldest Zen temple in Kyoto. It’s ceiling is known as “Nakitenjo” (泣き天井), crying ceiling, to symbolize the chanting voices of the Buddhist monks. Also, famous artist KANO Mitunobu painted a huge dragon on the ceiling. On the right side of this temple is “Jyotenkaku” (承天閣), known as the cultural center of Zen (musuem).

Inquiries: 075-231-0301

According to official records, “Toraya” (虎屋) first appeared during the Muromachi Period with the opening of its shop in Kyoto under the name “Shigou-Toraya”（市豪虎屋）around 1600. However, is thought to have existed since the Nara Period. Currently there are 72 Toraya branches, including shops in both Paris and New York. Ownership has been passed down since Toraya was established, with current owners the 17^th generation. Besides their original traditional sweets, Toraya is continuously searching for new types of sweets to suit the tastes of people today. At the tea house to the back of the shop you can try many kind of sweets and tea.

Ippo-do（一保堂）… Japanese tea shop

This shop was founded in 1717, and is one of the most famous traditional tea shops in Japan. The shop stocks a wide selection of traditional teas. Next door at the tea house you can relax and enjoy tea and a sweet.

Shop Open: 9:00 ~19:00, 9:00 ~18:00 (Sun.)

Tea House Open: 11:00 ~17:00

This shop first opened in Nara about 1580, and moved to this current site in Kyoto around 1810. If you are interested in calligraphy this is a good place to visit. There is a good range of brushes, inks, and Japanese paper.

Sawai-shoyu（澤井醤油）… Soy sauce shop

This shop was founded about 140 years ago, with current owners the 4^th generation. As the name indicates, they mainly sell “shoyu” (醤油), soy sauce. One of their specialties is unrefined soy sauce, or “moromi” (もろみ), as you see on the signboard in the photograph. Moromi is made from soybeans or wheat and looks like a thick black paste. Japanese people love it on hot boiled rice or vegetables. In the past, shop owners used to give moromi, which at that stage was not an item for sale, to regular customers as an end-of-year gift. Later, as a result of it’s popularity, moromi became a standard commodity in shoyu shops.

Founded around 1800, this shop stocks a variety of “miso” or fermented bean paste. Among them is the particularly famous “Saikyo Shiro Miso” (西京白味噌), a high quality white colored miso originating from western Kyoto. Each district in Japan has its own unique “ozoni” (お雑煮), a soup containing vegetables and rice cakes, eaten for breakfast on New Year’s Day. In Kyoto we use (saikyo) shiro miso in our ‘ozouni’ to give it a delicious original flavor. Besides miso, the shop also sells tarts and cookies made from miso.

A. Tara