Myoshinji Temple, Tohlinin Temple, from June 12th to 27th, 2023. Enjoying a delicate and ephemeral Saraso tree flower known as "ichinichibana" while listening to the priest's stories during a tea ceremony. Summer camellias bloom in the morning and fall in the evening. Enjoying summer camellia-themed wagashi and matcha tea. It really gives you the feeling of being in Kyoto. It has a nostalgic atmosphere. It was delicious and satisfying.

One of the sub-temples of Myoshinji Temple is Tohroin, which is generally not open to the public. However, during special events such as the "New Year's celebration with red bean porridge" in January, the "Admiring the Sal Tree Flowers" event in June, and the "Enjoying the Bonfire Lights" event in October, it is possible to visit. I visited during the season when the Sal trees were blooming and had a special viewing experience for 1600 yen, which included matcha tea and unique sweets from Kozuki. The sweets were all made from sweets too! The abbot's sermon was touching, and although there weren't as many flowers as expected, it was lucky to visit at the right time. The event is open until June 27th this year, and the hydrangeas and gardenias were also beautiful. I must admit, I was fooled by Google Maps again when trying to find Tohroin within Myoshinji Temple, as I didn't realize it could only be accessed from the south gate. Many lost visitors like me seem to be common, as some houses even provide hand-drawn maps for guidance. #Tohroin #SalTree #MyoshinjiTemple #Kyoto #KyotoSightseeing #Kozuki

I attended an event to admire the Sal Tree blossoms at Tōrin-in Temple in Myoshin-ji Temple. I ordered a plan that included matcha tea and Shojin cuisine. When the matcha tea and Shojin cuisine were ready, they called my name. The sweets were inspired by the Sal Tree blossoms for the event. The Shojin cuisine was prepared by the Ajiro restaurant near Myoshin-ji Temple. It was my first time trying Shojin cuisine, and I was expecting the flavors to be mild, but it turned out to be delicious. I enjoyed the Shojin cuisine in the dining hall of the temple lodging, which had a beautiful garden. It's rare to have the opportunity to visit Tōrin-in Temple, only a few times a year and during temple stays. While admiring the Sal Tree blossoms, I listened to the monk's teachings and the distant chanting, which brought a sense of peace. In Zen Buddhism, meals are also considered a form of practice, and it was a great experience to enjoy authentic Shojin cuisine in a temple setting.

While admiring the beautiful sal tree flowers, I enjoyed traditional Japanese sweets and matcha tea from Kotsuki-san. The experience included a talk with the head priest. After a while, I was called by name and enjoyed a shojin ryori meal by Ajiro-san in a separate room. It was a fulfilling time to see the beautiful sal tree flowers and eat delicious food. For more details, please visit the blog at https://bishokuclub.info/2020/06/20/tourinin/. Please use this as a reference for your visit.

At Tohroin at Myoshinji Temple, there is a Salla forest. Normally, it is not open to the public and can only be used for lodging and vegetarian meals. However, for 1-2 weeks in January, June, and October, special visits are allowed. In mid to late June, there is a "Salla flower viewing event." I visited to see the Salla tree flowers. The admission fee with Japanese sweets was 1,600 yen. There is also an option with a vegetarian meal. As soon as you pass through the gate, you can see roof tiles in the shape of Salla flowers. Follow the arrows to the entrance, take off your shoes, and go inside. You will be guided to a room in front of the garden with the Salla forest, where your name will be called, and Japanese sweets will be served. The sweets included "Saranotsuyu" by Kozuki, which had a lovely texture and was very delicious. I visited on a weekday around 1 pm, and I was the only one paying the admission fee, but there were about 20 people in the room. However, they quickly rotated so everyone had a chance to see the Salla tree flowers up close. There is limited information online, so I had lunch beforehand, but it turns out no reservation is required even for the option with a vegetarian meal. It seemed like only those with the vegetarian meal option could enter a specific area for dining, so I plan to visit again next time for both the visit and the meal.

Visit for two around 11:00 on Saturday. Thank you for the meal.

Myozenji, a sub-temple of the main temple Myoshinji, usually functions as a lodging facility. I visited during the Sāla tree flower viewing event held from June 15th to 30th. This was my third visit. Despite the large crowd, we were quickly guided to a matcha seating area with sweets and tea, followed by a smooth serving of shojin cuisine in a private room. It was much smoother than expected, considering the long wait times in the past visits. I was grateful for the efficient service. I hope to bring my elderly parents here someday, and the staff seemed to understand this as they served the meal without any issues. While listening to a sermon after the meal, watching the falling Sāla tree flowers, I reflected on my life and had some enlightening moments. It was a truly happy Father's Day spent in this place.

I had my first experience of shojin ryori (Buddhist vegetarian cuisine) at Tohlinin. I had never tried shojin ryori before. While admiring the Sal tree flowers, I first enjoyed matcha and wagashi (traditional Japanese sweets). The wagashi was beautiful, similar to those made by Kozuki-san. It was delicious. However, unlike others, we were not provided with a small platform to place the wagashi on, so we had to eat it on a piece of paper, which was a bit unstable. I hope they pay more attention to these details in the future. After enjoying the matcha and wagashi, there was some time before the shojin ryori was served, so I spent some time gazing at the Sal tree flowers. It was my first time seeing these flowers in person, although I had heard about them in the Tale of the Heike. When my name was called, I moved to the dining area. The first thing I noticed about the shojin ryori was that it was more filling than I had expected. The meal included yuba, eggplant with white miso, turnip cooked to resemble the Sal tree, sesame tofu, and more. Every dish was delicious. The portion of the eggplant with white miso was huge, and the sweetness of the miso made it a bit overwhelming after a while. This was my first experience of shojin ryori, and I was surprised at how satisfying it was without any meat or fish. After the meal, I explored the grounds of Myoshin-ji, where Tohlinin is located, and found that many of the other sub-temples were closed and quiet.

I participated in a celebration of early spring with red bean porridge at the sub-temple of Myoshin-ji Temple, Toh-rin-in. First, we enjoyed "Fuku-cha and celebratory sweets." Fuku-cha is plum tea, with a sweet taste. The celebratory sweets included seven lucky items such as pine snow made from red bean paste and sweet potato, a decorative bamboo leaf made from Japanese sugar, persimmon, arrowhead, beans, kelp, and orange. All of them had a sweet taste. I couldn't finish them all, so I wrapped them in a handkerchief and took them home to enjoy later that night. Then, we were called to move to a separate room one by one. Finally, we received our meal. The meal consisted of spicy miso with field vegetables, simmered hijiki seaweed, black beans, folded konbu kelp, and pickles. We also had red bean porridge, simmered daikon radish, and fried tofu. Before eating, we recited the Heart Sutra and the Five Contemplations on Food. Then, we performed a ritual called "saba" where we offered a small portion of our rice to the birds. The dishes were all lightly seasoned, allowing the natural flavors of the ingredients to shine through. They were simple and delicious. The hijiki seaweed was also lightly seasoned, so we were advised to sprinkle it on top of the porridge. The konbu kelp was tough, so it was recommended to add it to the porridge, which I did. It was a leisurely and enjoyable experience.

Usually, it seems that they do not offer general admission, so it is not a place where you can easily enjoy matcha. However, I was fortunate enough to attend the "Sara no Hana wo Mederu Kai" event. While admiring the Sara flowers, we listened to a sermon and enjoyed matcha with sweets shaped like Sara flowers (made by "Kozuki"). It might be an ideal holiday in Kyoto. There was a group of tourists, so it was a bit noisy. It seems that there are many special viewings in Kyoto in June, like Tendoku-in. I am happy to be able to enjoy matcha at the same time.

In May, during the consecutive holidays in Kyoto, I wanted to stay in a place that truly represents Kyoto. I remembered reading about Shojin cuisine in a book and came across the name of Tohrianin in Myoshinji Temple. Myoshinji Temple is incredibly vast, with an address that reads "Myoshinji-cho," forming a town within its grounds. In one corner of this vast area, I found the temple I was looking for. Staying at a temple means it's not a hotel or ryokan, so don't expect the same level of service. There are no luxurious amenities or constant smiles of hospitality. Approach your stay with humility, just grateful for the opportunity to stay overnight. There are many temple lodgings in Kyoto, but this one is known for its delicious Shojin cuisine. The head priest, Nishikawa, has published several books on Shojin cuisine. I was excited to see what it would be like. Simple is best (no TV or other distractions). The room was basic, with a slight draft, and before I knew it, dinner was ready. Meals are shared with other guests, served on red trays. The food was beautifully presented with a variety of colors, flavors, and textures. It was delicious and I appreciated that the vegetables were grown in the temple's own garden. The rice was served in a cedar box, and we drank tea from our empty rice bowls. Eating in silence at a Zen temple made me appreciate the food and the effort put into preparing it. It was a meaningful experience, and I felt grateful for the food and the people who provided it. Dining in a quiet setting like this was a nice change from the usual chatty meals. It was a peaceful and delicious meal. Thank you for the feast. (Information on Myoshinji Tohrianin lodging: Reservation by phone and confirmation by return postcard required. One night with two meals: 6,300 yen. One night with breakfast: 5,250 yen.)

In June, I remember the beautiful flowers of the Sal tree, which symbolize the impermanence of prosperity. The Tohroin Temple is one of the sub-temples of Myoshinji Temple, usually closed to the public, but open for half a month from June 15 to 30 for the "Sal Flower Appreciation Society" event. The Sal tree blooms in the morning and falls in the evening, symbolizing the transient nature of life. When I first visited the temple in 2003, the ancient Sal tree over 350 years old was still green and blooming, a sight that brought a smile to my face. On my second visit in 2008, the tree was starting to wither, but its offspring were thriving and blooming beautifully. Watching the fallen flowers on the green moss was both fleeting and beautiful. The temple visit includes matcha tea and traditional sweets shaped like Sal flowers, enjoyed while listening to the monk's teachings. The atmosphere and environment of the temple, along with the tea and sweets, create a sense of unity and enjoyment.

At a temple in Kyoto, I had a special vegetarian meal to celebrate the early spring. The menu included red bean porridge, which is believed to bring good health for the year when eaten at the beginning of the new year. The temple, located within the Myoshinji Temple grounds, is usually not open to the public, but during special occasions like this, visitors are allowed. The highlight of the temple is the 300-year-old Sal tree. I was served a ceremonial sweet and plum tea before the vegetarian meal, prepared by the famous chef and temple abbot, Genbo Nishikawa. The main course was a porridge meal, served with various side dishes all made from ingredients grown in the temple's garden. The meal was delicious and served with a sense of gratitude and mindfulness. I left feeling full and appreciative of the experience.

I visited for lunch and gratefully enjoyed the blessings of nature. Surrounded by additives, chemical seasonings, and instant foods in daily life, I was reminded of the true essence of natural flavors. It felt like my taste buds were being enlightened. No matter the type of food or cuisine, I believe the essence of cooking lies in dishes made with dedication and ingredients from nature, like wild game. It was a very enlightening experience.

During the rainy season, I visited one of the sub-temples of the Rinzai Zen sect Myoshin-ji Temple called "Toh-rin-in." In late June, this Toh-rin-in was hosting a special event called the "Sal Tree Flower Viewing Party." At this event, not only could you enjoy the Sal Tree flowers, but you could also have matcha tea, sweets, and Shojin cuisine. Excited by the prospect of experiencing both sightseeing and culinary delights, I made my way there. Despite the drizzling rain, I arrived at the Toh-rin-in, also known as the "Temple of the Twin Sal Trees." At the entrance of the temple, there was a reception where I paid 5,950 yen for the tea ceremony, Shojin cuisine, and viewing of the Sal Tree flowers (or 1,600 yen for just the tea ceremony). Upon entering the main hall, I noticed that there were quite a few people already admiring the blooming Sal Tree flowers in the garden, despite it being around 10 in the morning. Soon, my name was called, and I was served matcha tea and sweets. The sweets were made by the Kyoto confectionery shop called "Kozuki" and were shaped like Sal Tree flowers, specially designed for this event. Gratefully, I enjoyed the sweets and then proceeded to the garden to admire the Sal Tree flowers, which were actually Summer Camellias, different from the Sal Tree flowers that bloomed when Buddha passed away. The Summer Camellias, which bloom in the morning and wither by evening, symbolize the impermanence of life. The white Sal Tree flowers shining brightly on the trees and scattered on the mossy garden were both a sight to behold. After spending some time admiring the flowers, it was time for the Shojin cuisine experience. I was led to a beautiful dry landscape garden in the back, where I was one of twenty people invited for the meal. I was the only man among the group, which made me feel a bit out of place, but I decided to focus on enjoying the Shojin cuisine, my other main reason for visiting. The meal consisted of various dishes, such as rolled yuba with eggplant, Camellia flowers, and mustard-flavored komatsuna, fried yuba with soybeans and powdered sansho pepper, miso soup with carrots, shiitake mushrooms, fried tofu, and mitsuba, sesame tofu with wasabi, Kamo eggplant dengaku with eggplant skin, peanut and perilla leaf rolls, rice with hijiki seaweed, and pickles. The meal, prepared by the Myoshin-ji Temple's culinary team, "Ajiro," was delicious and satisfying. One particular dish that caught my attention was the eggplant skin served alongside the eggplant dengaku. I learned that the skin was fried in oil and mixed with miso after being peeled off to make the dengaku, showcasing the spirit of not wasting any ingredients in Shojin cuisine. After finishing the meal, I took the opportunity to explore the garden, marveling at its beauty and listening to the soothing sounds of the water harp. My visit to Toh-rin-in was a fulfilling experience for my eyes, taste buds, and heart.

★Zen Temple's Shojin Lunch★