Kōbō Daishi (774-835 – also known as Kūkai), the priest who brought Shingon Buddhism to Japan, sought the goddess’ protection for Kōyasan shortly after establishing his center for Shingon worship and study on the sacred mountaintop plateau in the early ninth century. In fact, Kōbō Daishi himself established the shrine on top of Bentendake. Although the site is small, the relationship between Benten/Benzaiten and Kōyasan continues to this day.
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CHAPTER 17: All Roads Lead to Kyoto
Hieizan (Mt. Hiei) – July 2-3, 2018 This photo supplement tracks the events in Chapter 12 of CLIMB: Leaving Safe and Finding Strength on 100 Summits in Japan. The captions offer “extra features” that didn’t make it into the book. To break up the nearly 8-hour journey from Mt. Daisen in Tottori Prefecture to sacred Kōyasan in Wakayama, I made an overnight stop in the Kyoto area–but this time, I bypassed the ancient capital itself and headed into the mountains that ring Kyoto for an overnight stay (and climb) on Mt. Hiei. It only takes about 90 minutes to travel from Kyoto
Read moreKoyasan! A Return To The Scene Of The Crime
Tomorrow morning (July 3 in Japan, though it’s only dawning July 2 in the U.S. now) I’m traveling to Koyasan (Mount Koya), in Wakayama Prefecture — one of Japan’s most sacred peaks and the setting for my newest Hiro Hattori mystery, Trial on Mount Koya, which releases July 3. As part of my ongoing project to climb 100 of Japan’s most famous peaks in a single year, I’ll be climbing and hiking on and around Mount Koya on July 3 and 4, to celebrate the release of this new novel.
Read moreShojin Ryori – Japanese Temple Cuisine
Although I love most styles of Japanese cooking, my favorite is shojin ryori, or temple cuisine. This style of cooking, practiced primarily in Buddhist temples, came to China from Japan along with the Zen Buddhism. Since Buddhist practice forbids killing animals for consumption, shojin ryori contains no meat or fish and also eschews the use of “exciting” or “pungent” ingredients like garlic and onions.
Read moreBreakfast on Koyasan: A Meal at Kumagaiji
Today, I’d like to take you to breakfast with me at Kumagaiji, a Shingon temple on Koyasan that opens its doors to visitors of all nationalities (and faiths).
Read moreShojin Ryori: Buddhist Temple Cuisine
In Japanese, shojin ryori (devotional cuisine) refers to a style of vegetarian cooking practiced at Buddhist temples. Like most forms of Japanese cooking. the dishes served in temples change with the seasons, and generally utilize local vegetables and regional specialties. Some temples offer abundant meals with dishes worthy of five-star chefs, while others serve more simple fare, but the shojin ryori visitors can taste in Japanese Buddhist temples generally adheres to a few universal rules: — The meal will not include any animal products. (This includes dairy products like milk and cheese as well as meat, fish, and eggs.) — Dishes do not include garlic, onions, hot peppers
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