Senmai-zuke | A pickled dish made of the turnips of the Shogoin Temple, one of the vegetables of Kyoto, known for its size. Harvested in autumn, the turnip is cut into slices and fermented. By winter, it becomes a smooth, fine pickled dish, and is often used as a byword for the winter flavors of Kyoto.
Rurikoin, Kyoto, Japan
Wisteria - Kitayama, Kyoto, Japan
Meigetsu-in, Kamakura-shi, Kanagawa-ken, Japan
Komyo-ji Temple, Kyoto, Japan 京都 光明寺
A wash-basin (tyouzu-bachi):vessel for securind the water, a mouth and hand rinsed in front of the Buddda