Setsubun/Rosanji Temple
Oni demon dance is the highlight of Rozanji Temple. The history dates back to around 950. Demons were surrendered during the holy fire ceremony conducted by the then Emperor Murakami and monks. Your sickness will be cured by one of the demons who were surrendered to help people.
During the holy fire ceremony, the three demons try to disturb it, though they were expelled by special power of the ceremony and mochi rice cake thrown by the monks. The red demon with sword represents human's greed, green with ox anger, black with mallet complain. All these worldly desires will be containted.
I had again a good catch, and I bought a bag of beans coated with sugar, wishing for longevity. 2 beans are supposed to extend the lifespan for 6 years.
Setsubun/Yasaka Shrine
As we approach Yasaka Shrine along Shijo St., interesting looking senior costume players are hanging around. Feb. 3rd is Setsubun, the day before the beginning of spring according to the lunar calendar.
At Yasaka Shrine, the heart of Gion geisha quarter, the performances to dedicate the deity took place. It was followed by bean throwing ceremony to expel disasters and invite gool luck.
Imayo traditional dance was performed by the members for restoring this ancient dance.
Beans were thrown from the stage to the spectators who were waiting for particularly this moment in the cold. Although it was very difficult to take beans and pictures at the same time, I got one!
Imayo was like trendy pop songs and dances in around 1200. It was called male dance, as the dancer ware a male dress and hat. Dances were performed by professionals, like geisha.
At Yasaka Shrine, the heart of Gion geisha quarter, the performances to dedicate the deity took place. It was followed by bean throwing ceremony to expel disasters and invite gool luck.
Imayo traditional dance was performed by the members for restoring this ancient dance.
Beans were thrown from the stage to the spectators who were waiting for particularly this moment in the cold. Although it was very difficult to take beans and pictures at the same time, I got one! 
Imayo was like trendy pop songs and dances in around 1200. It was called male dance, as the dancer ware a male dress and hat. Dances were performed by professionals, like geisha.
sake 2/Fushimi
油長‐Aburacho is a sake shop in the midst of Fushimi, having more than 80 kinds of sake from 20 sake brewries in Fushimi.
We can enjoy sake tasting seriously together with small dishes. Standard tasting includes 3 kinds of sake with 1300 yen, though the price will be different depending on the ranks of sake.
At first you will check the color of sake in the white cup. The natural color of sake is a pale yellow with a slight greenish cast. The color deepens as sake ages. After initial sniff to assess the top smell, you take a sip and roll it around the tongue. Slurping allows air to be mixed with the sake and warmed it on the tongue, so that even more aromatics can be freed. The first impression is important to appreciate the taste of sake. According to the sake flavor chart by Philip Harper, the writer of "The Book of SAKE", the expression goes like "light, fresh, fruity, dry, soft, mellow, sweet, full bodied, rich, aged". It's nice to know these key word.
Fushimi Otesuji shopping mall is busy arcaded street, easy access either from Fushimi Momoyama Station by Keihan Line, or from Momoyama Goryomae Station by Kintetsu line.
We can enjoy sake tasting seriously together with small dishes. Standard tasting includes 3 kinds of sake with 1300 yen, though the price will be different depending on the ranks of sake.
At first you will check the color of sake in the white cup. The natural color of sake is a pale yellow with a slight greenish cast. The color deepens as sake ages. After initial sniff to assess the top smell, you take a sip and roll it around the tongue. Slurping allows air to be mixed with the sake and warmed it on the tongue, so that even more aromatics can be freed. The first impression is important to appreciate the taste of sake. According to the sake flavor chart by Philip Harper, the writer of "The Book of SAKE", the expression goes like "light, fresh, fruity, dry, soft, mellow, sweet, full bodied, rich, aged". It's nice to know these key word.
Fushimi Otesuji shopping mall is busy arcaded street, easy access either from Fushimi Momoyama Station by Keihan Line, or from Momoyama Goryomae Station by Kintetsu line.
Sake/Fushimi
Winter is the season for sake making. New sake is to be sold from Dec.,
after being brewed taking more than a month.
Toji, master brewer is a person in charge of controling the taste of sake at Kura, brewery. The expecting taste of sake for the year is programmed in his brain.
The processes start from the treatment of the raw material of rice, like polishing and steaming. The making of rice Koji, rice mold will be done in a special room, where only the master works.
Then steamed rice, water and Koji are mixed to make SEED MASH. During the process, starch is to be changed into sugar by koji, sugar into alcohol and carbon dioxide by adding yeast. Sake making is unique in saccharification and fermentation are taking place in parallel. SEED MASH is added to water and steamed rice, and stayed as MAIN MASH in a tank. The timing of the process and the amount of ingredients are all in the hands of Toji.
Ingredients are pressed, filtered, pasteurized and bottled.
Different from wine, sake needs to be consumed during it's fresh like within a year. Before it is pasteurized, you can even feel fizzy touch in the mouth.
Fushimi, Kyoto is one of the well known production site of sake in Japan. Local soft water underground contributes to the sweet taste of sake, often compared with the crisp, dry sake in Kobe.
Most of the breweries are concentrated in this tiny area of Fushimi.
Kitagawa-Honke Brewery is one of 2 surviving breweries for over 350 years in Fushimi.
after being brewed taking more than a month.
Toji, master brewer is a person in charge of controling the taste of sake at Kura, brewery. The expecting taste of sake for the year is programmed in his brain.
The processes start from the treatment of the raw material of rice, like polishing and steaming. The making of rice Koji, rice mold will be done in a special room, where only the master works.
Then steamed rice, water and Koji are mixed to make SEED MASH. During the process, starch is to be changed into sugar by koji, sugar into alcohol and carbon dioxide by adding yeast. Sake making is unique in saccharification and fermentation are taking place in parallel. SEED MASH is added to water and steamed rice, and stayed as MAIN MASH in a tank. The timing of the process and the amount of ingredients are all in the hands of Toji.
Ingredients are pressed, filtered, pasteurized and bottled.
Different from wine, sake needs to be consumed during it's fresh like within a year. Before it is pasteurized, you can even feel fizzy touch in the mouth.
Fushimi, Kyoto is one of the well known production site of sake in Japan. Local soft water underground contributes to the sweet taste of sake, often compared with the crisp, dry sake in Kobe. Most of the breweries are concentrated in this tiny area of Fushimi.
Kitagawa-Honke Brewery is one of 2 surviving breweries for over 350 years in Fushimi.
food sample/hands-on experience
What strikes you most at restaurants are food samples. It's easy to know what you're going to eat, because it's so real.
Making a sample of food started by using wax in a mold made of agar. The introduction of vinyl chloride instead of wax was a revolution in technology.
Here at Morino Sample Corporation you can experience the presentation of a cake or pafeit. Each part is already prepared. We only choose ingredients like strawberry, raspberry, kiwi, etc. and present them on a mound with cream made from silicon.
Real food is used to make a mold of silicon. Fluid vinyl is poured into the mold, solidified, painted and coated to complete. Most of the ingredients are made individually, then they are presented on the dish, just like the final part of the real cooking.
Hands-on Experience like a making a food sample is one of the popular activity not only among families, but among young couples. It's fun! There is no mistake. Everything is the work of your personality.
Morino Sample Corporation is 10 minutes walk from JR Hirano Station, which is 5 minutes ride by JR Kansai Line from Tennoji Station in Osaka. Hands-on experience is available only on weekends.
Making a sample of food started by using wax in a mold made of agar. The introduction of vinyl chloride instead of wax was a revolution in technology.
Here at Morino Sample Corporation you can experience the presentation of a cake or pafeit. Each part is already prepared. We only choose ingredients like strawberry, raspberry, kiwi, etc. and present them on a mound with cream made from silicon.
Real food is used to make a mold of silicon. Fluid vinyl is poured into the mold, solidified, painted and coated to complete. Most of the ingredients are made individually, then they are presented on the dish, just like the final part of the real cooking.
Hands-on Experience like a making a food sample is one of the popular activity not only among families, but among young couples. It's fun! There is no mistake. Everything is the work of your personality.
Morino Sample Corporation is 10 minutes walk from JR Hirano Station, which is 5 minutes ride by JR Kansai Line from Tennoji Station in Osaka. Hands-on experience is available only on weekends.
