Senbon-shakado・Ryotokuji Temple


Taste ’Daikodaki’ which is a common feature in the winter time.


Text : Yumi Oki


 


  Daikodaki is an annual event from November to December in Kyoto. People who works at temples serve boiled daikon radish to the visitors and also offer it before the Buddha.


  It used to be a memorial service in order to thank that Buddha achieved his enlightenment around December 8th and will be held from November till the beginning of December. It differs its meaning and origin in each temple, but boiling tons of daikon radish and serve to the visitors is the common thing all over the places. At this time, we would like to introduce you two famous temples which are well-known for Daikodaki.


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  First, Daihoon-ji Temple, usually called  ‘Senbon-shakado’ is the one. It used to be ‘Jodoe ( a memorial service to celebrate Buddha’s enlightenment)’ which was started by Jizen Shonin in Kamakura era. Buddha wasn’t defeated by any seduction by evil spirits and he achieved his enlightenment in December 8th with the morning star, so that whenever this memorial service happens, cutting four daikon radishes vertically and make it into eight and write down Buddha’s Sanskrit characters on it and offer to Buddha, then it became an amulet for the people who visit temples.


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  Even now, they still perform incantations and prayers to daikon radish with Sanskrit letters on and after that they cut them in round slices and cook them with deep-fried tofu, soak them into konbu soup and soy sauce. 1,000 yen for three round slices of daikon radish and one deep-fried tofu together. Once you eat this dish, you will never get cold and have any sickness throughout a year.


  There will be also a shop for selling fresh daikon radish (1,000yen) which monks are going to write your name and pray for not having any sickness in your life.


Photo : Takashi Oka


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  Second, Ryotoku-ji Temple, usually people called this temple as ‘Daikodaki Temple’. They started Daikodaki in 1252 and the original story begins with villagers offered salt taste daikon radish to appreciate Shinran Shonin’s preaching.


  Daikondaki is held in December 9th and 10th annually and its preparation will begin from the day before the event. Daikon radishes are delivered from Shino-cho, Kameoka City, a producing center of daikon radish in Japan, and the number they order is 3,000 pieces! They put all these daikon radishes on the ground and start cutting them and putting into a big a barrel. On the day of Daikodaki, they start cooking tons of prepared daikon radish in the morning.


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  Once you eat this daikon, you will never get cold and serves almost 10,000 visitors there.


  1,000 yen for daikon and deep-fried tofu. In addition, there is a set meal with soup boiled rice, boiled daikon leaves, and daikon pickles ; 1,600 yen. There are two kinds of taste which are salt and soy sauce. They recommend you a salt taste one since the story of Shinran Shonin, the origin of their Daikodaki.


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ADDRESS : Imadegawa-agaru, Shichihonmatsu Dori, Kamigyo-ku, Kyoto City (MAP)


PHONE : +81(0)75-461-5973


WEBSITE : http://www.daihoonji.com/


DATE : Daikodaki service December 7th ~ 8th (same day every year) from 10:00 am. ~ 4:00 p.m., Jodoe starts from 10:00 a.m. in Dec 8th.


CHARGE : 1,000 yen (Daikodaki) Visiting is free.


 


 


 


ADDRESS : 83 Narutaki-honmachi, Ukyo-ku, Kyoto City (MAP)


PHONE : +81(0)75-463-0714


DAIKODAKI : December 9th and 10th, from 9:00 a.m. ~ 4:00 p.m.


Ticket for Daikodaki : 1,000 yen / Otoki ticket : 1,600 yen


WEBSITE : http://www.ryoutokuji.or.jp


 


★This is the article, TRAVEL IDEA ‘Travel through Kyoto’s winter table’ by Makiko Nagatomo and next spot is ‘Yatadera’.

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