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A sacred stamp that tells the story of your journey – Discover the cultural and spiritual charm of Japan’s goshuin.

What Is a Goshuin?

A goshuin (御朱印) is a type of seal or stamp that visitors can receive at Shinto shrines and Buddhist temples across Japan. Traditionally written in brush and ink by the shrine or temple staff, the goshuin typically includes beautiful calligraphy showing the name of the site and the date of the visit, often accompanied by a red vermilion stamp symbolizing the deity or temple’s mark.

More than a mere souvenir, the goshuin is considered a sacred record of a person’s visit, a kind of spiritual footprint. While collecting them has become a popular hobby among both locals and tourists, they are deeply rooted in Japanese religious and cultural practices.

Origin and Cultural Background

The practice of receiving a goshuin dates back to the Edo period (1603–1868) or even earlier. Originally, it served as proof that a worshipper had copied Buddhist sutras—a form of devotion. Over time, it evolved into a formal seal of pilgrimage and prayer, eventually becoming more widely available to everyday visitors.

Even today, many pilgrims traveling ancient pilgrimage routes, such as the Shikoku 88 Temple Pilgrimage, carry special books to collect goshuin along their spiritual journey.

Goshuin-chō – The Special Book

Goshuin are typically collected in a goshuin-chō (御朱印帳), a special notebook made of accordion-folded washi paper. These books are often adorned with elegant, seasonal, or shrine-specific designs, and are available for purchase at most temples and shrines.

While some people collect goshuin as religious mementos, others enjoy them as artistic expressions. Each goshuin is handwritten and unique, reflecting the individuality of the shrine, the temple, and even the calligrapher’s brushwork.

Etiquette When Receiving a Goshuin

Although goshuin have grown in popularity, it’s important to approach the practice with respect and reverence, as they are not simple stamps like those found in tourist attractions.

• Here are a few points of etiquette to keep in mind.
• Pay your respects at the shrine or temple before requesting a goshuin.
• Have your goshuin-chō ready and open to the correct page.
• A small fee (usually 300 to 500 yen) is customary as a donation, not a transaction.
• Avoid requesting goshuin during religious ceremonies or when the staff is visibly busy.

If you do not have a goshuin-chō, some sites may offer pre-stamped paper versions.

A Journey Through Calligraphy

Each goshuin offers more than just a name and date—it captures the atmosphere and philosophy of the sacred site. The flowing brushstrokes, the red vermilion stamp, and even the occasional gold or silver ink turn each seal into a work of living art.

Some enthusiasts travel across Japan with the goal of collecting unique goshuin from famous locations like Fushimi Inari Shrine in Kyoto or Senso-ji Temple in Tokyo, while others cherish the seals from small, lesser-known shrines discovered along quiet country roads.

Why Foreign Visitors Enjoy Goshuin

Recently, more and more international travelers have discovered the beauty of goshuin. It’s a tangible and meaningful way to commemorate a spiritual or cultural experience. Unlike mass-produced souvenirs, goshuin reflect your personal presence at a specific time and place in Japan.

For many, they also serve as an introduction to Japan’s dual religious traditions—Shinto and Buddhism—offering a glimpse into how spirituality is seamlessly woven into daily life.

A Lasting Memory in Red Ink

Goshuin are not just keepsakes; they are markers of experience, symbols of intention, and reminders of moments of calm, gratitude, or reflection.

Whether you’re visiting a grand temple in the city or a quiet shrine in the countryside, receiving a goshuin can turn a short visit into a lasting memory—recorded gracefully in red ink and brushstrokes, just as it has been for centuries in Japan.

Nutritious, balanced, and deeply satisfying — a simple yet profound way to experience home-style Japanese dining

What is “Teishoku”?

“Teishoku” refers to a fixed set meal commonly served in Japanese restaurants or diners. It typically includes rice, miso soup, a main dish (like grilled fish or fried pork cutlet), and one or more side dishes such as small vegetable servings or pickles. Unlike à la carte dining where you choose each item individually, teishoku comes pre-arranged as a complete set.

It’s a style rooted in everyday Japanese home cooking, offering a comforting taste of familiarity for locals and visitors alike.

A Style Grounded in Traditional Meal Structure

Teishoku is based on the traditional Japanese concept of ichiju-sansai — one soup and three dishes. This format includes a soup (like miso or clear broth), one main dish, and two side dishes. It’s considered nutritionally well-balanced and visually appealing.

The teishoku culture took strong hold in the post-war era, especially during Japan’s rapid economic growth. Affordable and hearty, it became a staple in diners across the country for supporting workers and families alike.

Common Teishoku Menus

Teishoku offerings are highly diverse, often reflecting regional ingredients and seasonal flavors. Some popular examples include:

Grilled Fish Teishoku

Salted mackerel with rice, miso soup, and pickles.

Ginger Pork Teishoku

Sliced pork sautéed in ginger sauce, often served with shredded cabbage.

Tonkatsu Teishoku

Crispy breaded pork cutlet, with rice and soup — a classic combination.

Daily Special Teishoku

Changing main dish depending on the day, often a highlight in local diners.

Other favorites include karaage teishoku (fried chicken), or seafood fry teishoku with white fish, shrimp, or oysters — perfect for seafood lovers.

These meals aren’t limited to diners and casual chains — teishoku is also served in many Japanese restaurants and even at hotel breakfasts.

The Appeal of Teishoku

What makes teishoku so appealing is its sense of completeness. With warm rice, a flavorful soup, a satisfying main, and a few smaller sides, the meal offers harmony in taste, texture, and presentation.

People often say teishoku gives them a sense of eating “a proper meal.” It’s dependable — especially when you’re unsure what to choose from a menu.

Popular with International Visitors Too

In recent years, teishoku has grown in popularity among foreign travelers. Many appreciate it for being simple, healthy, and reasonably priced. For those whose image of Japanese food is limited to sushi or ramen, teishoku offers a deeper look into the flavors of everyday Japanese life.

Home-Style Meals on the Road

If you’re traveling and want to try local flavors in a casual setting, teishoku is a great option. In Hokkaido, you might find salmon-based sets; in the Kansai region, more simmered dishes reflecting dashi culture; and in Kyushu, teishoku featuring southern-style chicken like nanban.

Every region adds its own twist, making teishoku a delightful way to explore Japanese food culture.

A Taste of Home Away from Home

Teishoku may not be extravagant, but each dish is prepared with care. The warmth of a complete meal, balanced nutrition, and the chance to experience regional ingredients — all make teishoku more than just food. It’s a glimpse into the heart of Japanese dining.

Next time you’re looking at a restaurant menu in Japan, consider choosing teishoku. Within that one tray lies a quiet richness — the essence of a Japanese meal.

A One-of-a-Kind Hon-Mirin Born of Tradition and Innovation — “Aizakura” by Sugiura Mirin

Since 1924, Sugiura Mirin, based in Hekinan City, Aichi Prefecture, has been dedicated to crafting hon-mirin, or authentic mirin, using time-honored techniques passed down through generations.

Their flagship product, Aizakura, is a genuine mirin made from steamed Japanese rice and carefully cultivated rice koji. It undergoes a traditional fermentation process followed by slow aging for over six months. Aizakura comes in both one-year and three-year aged varieties, each offering a deep umami flavor and rich aroma.

While a perfect match for classic Japanese dishes, Aizakura’s versatility extends far beyond. It enhances sauces, noodle soups, and marinades, and even pairs beautifully with French or Italian cuisine, desserts, and more — elevating the flavor of any dish it touches.

SADAJIRO — A 23-Year-Aged Liquid Masterpiece

Crafted with the same care and technique as Aizakura, SADAJIRO is a luxurious sweet sake that has been aged for 23 years. The result is a lusciously dense and mellow flavor profile, balanced with subtle tannins and a touch of acidity.

On the palate, it envelops the tongue with a velvety texture and reveals a complex, lingering aroma. SADAJIRO is ideal as a refined aperitif, a dessert pairing, or a premium gift for those who appreciate exceptional Japanese craftsmanship.

The Sugiura Legacy — Tradition Preserved, Taste Rediscovered

Sugiura Mirin is a historic mirin brewery founded in 1924. As artificial “mirin-style” condiments became popular, the company faced difficult times. However, under the leadership of current president Yoshinobu Sugiura — the fourth-generation successor — the original recipe of founder Sadajiro Sugiura was revived.

Thanks to this revival, the authentic taste of hon-mirin has found its way back into the kitchens of top chefs and discerning consumers. Today, Sugiura Mirin continues to expand internationally, sharing Japan’s traditional flavors with the world.

The brewery has also gained national recognition through appearances on major Japanese television programs, further highlighting the value of real mirin.

Visit the Brewery — Experience the Heart of Mirin Making

Sugiura Mirin welcomes visitors by reservation to tour the brewery and explore the traditional methods behind their products. Guests can also purchase mirin and aged sake directly on-site.

While the tours are conducted in Japanese, international visitors can still enjoy the atmosphere of an authentic Japanese brewing facility — from the aroma of the fermenting rice to the precision of hand-crafted processes. It’s a cultural experience that speaks beyond language.

Dishes You Can Create with Aizakura — A Touch of Fermented Elegance

Fermented BBQ Pork

A sugar-free BBQ delight, naturally sweetened with Aizakura mirin and sweet rice koji. This special fermented BBQ sauce—made with ketchup, soy sauce, and the depth of aged mirin—slowly infuses into tender pork.

Baked low and slow in the oven, the result is a golden, caramelized exterior with a moist and juicy interior. Thanks to the power of fermentation, the meat becomes exceptionally tender, with an umami-rich flavor that will have you reaching for another bite. Perfect with both rice and sake.

Japanese-Style Bolognese with Miso and Mirin

A nourishing, Japanese take on the classic Italian bolognese. This fusion dish combines savory miso and authentic mirin to deliver a surprisingly light yet deeply flavorful sauce.

Easy to prepare and rich in taste, it’s a healthy weeknight option that brings together the best of both worlds—comforting pasta with the soul of Japanese cuisine.

Restaurants Where You Can Enjoy Dishes Made with Aizakura

Nouka Restaurant Hana no Ya

A 10-minute drive from Sugiura Mirin.

This cozy countryside restaurant offers set meals featuring vegetables from its own farm and handmade sausages. A perfect spot to experience wholesome, seasonal Japanese flavors enhanced with Aizakura mirin.

Kobanten Hanare Ittou

Just a 5-minute drive from Sugiura Mirin.

A refined Japanese restaurant known for its creative cuisine centered around heirloom and locally grown vegetables. Traditional yet inventive dishes are beautifully complemented by the deep flavor of Aizakura.

A Rest Stop for Travelers – Packed with Local Charm and Hospitality

A Roadside Oasis for Drivers

A “Michi-no-Eki” (道の駅) is a roadside rest area found throughout Japan. Originally developed to ensure safe driving by providing free parking, clean restrooms, and a place to relax, these facilities have grown into vibrant community hubs that showcase local products, food, and culture.

Unlike highway service areas, Michi-no-Eki are usually located along regular roads (not expressways), making them easy to access for all travelers.

A Gateway to Regional Culture

Each Michi-no-Eki highlights the unique flavor of its region. You’ll often find:

• Farmers’ markets with locally grown produce
• Cafeterias and food stalls offering regional cuisine
• Tourist information desks with maps, pamphlets, and guidance
• Shops selling local crafts and souvenirs

Some Michi-no-Eki even feature hot springs (onsen), foot baths, museums, or small inns, offering a more immersive experience.

Popular Among International Travelers

Michi-no-Eki are increasingly popular with international tourists who want to explore Japan’s countryside and local culture.

Why travelers love them:

• Access to unique local specialties not found in supermarkets
• Conveniently located between sightseeing spots
• Free use of clean restrooms and helpful information
• Some offer tax-free shopping and multilingual support

They are especially useful when taking road trips through rural areas or exploring off-the-beaten-path destinations.

How to Find a Michi-no-Eki

There are more than 1,200 Michi-no-Eki across Japan, officially certified by the government. Each one has a name like “Michi-no-Eki ○○” and reflects the identity of its local area.

You can find them through official websites, travel apps, or signage along the road. Some are just quick stops; others are attractions in themselves.

More Than a Rest Stop – A Cultural Experience

From delicious regional snacks and handmade crafts to warm hospitality and unexpected discoveries, Michi-no-Eki offer a unique window into local life.

Next time you travel through the Japanese countryside, consider stopping by a Michi-no-Eki. You might find more than just a place to rest—you’ll find a memorable part of your journey.

Light, rhythm, and connection—A tradition that brings Japanese summer to life

A Familiar Sound That Signals the Start of Summer

Every summer evening in Japan, you may hear the beat of taiko drums and the nostalgic melodies of folk songs drifting through the night air. This is Bon Odori, a traditional Japanese summer dance.

While some events are large festivals, many are organized on a smaller scale by local neighborhood associations. During Obon season, it’s not unusual to stumble upon one just by taking a walk through a residential area after dark.

Personally, whenever I hear the distant rhythm of Bon Odori coming from somewhere nearby, I find myself thinking, “Ah, summer has truly arrived.” It’s not just the sound of a festival—it feels like the sound of summer itself.

In this article, I’d love to introduce you to Bon Odori—its origins, how it’s enjoyed today, and the unique regional variations that make it such a special part of Japanese culture.

A Dance Born from Remembrance and Gratitude

Bon Odori originates from Obon, a Buddhist tradition during which the spirits of ancestors are believed to return temporarily to the world of the living. Families welcome them with offerings, prayers, and heartfelt remembrance.

The dance was originally a form of ritual offering—a way to express gratitude and to honor the spirits of the deceased. Over time, it evolved into a festive event that brings communities together and celebrates the season.

An Open Circle Anyone Can Join

One of the most beautiful things about Bon Odori is how open and welcoming it is. The dance steps are repetitive and easy to follow, so even if it’s your first time, you can jump right in by copying those around you.

Some people wear yukata (summer kimono), while others join in wearing casual clothes—there’s no need to worry about being formal. Each region has its own unique songs and styles, such as the popular “Tokyo Ondo,” “Tankō Bushi,” and “Kawachi Ondo.” These dances reflect local stories, history, and identity.

A Magical Night of Music and Lantern Light

As evening sets in, the dance area comes alive with glowing paper lanterns, rhythmic taiko drums, and cheerful singing. Dancers usually form a circle around a tall wooden platform called a yagura (a central tower), where drummers and musicians lead the performance.

The blend of light, sound, and movement creates an atmosphere that feels both festive and nostalgic. Whether you’re dancing or just watching, you’re immersed in a scene that captures the unique beauty of Japanese summer nights.

A Memorable Summer Experience Across Japan

From July to August, Bon Odori festivals can be found everywhere—from parks and shrines to small-town streets. While large-scale events like Kyoto’s “Gozan no Okuribi” or Tokushima’s “Awa Odori” attract many visitors, the smaller, community-based dances offer their own warm and intimate charm.

No matter where you go, you’ll be welcomed with open arms. It’s a wonderful way to connect with local people and feel the everyday joy of Japanese life. If you’re traveling in Japan during summer, be sure to check out a Bon Odori near you—it might just become one of your favorite memories.

A Tradition That Connects Hearts Through Dance

Bon Odori is more than just a dance—it’s a reflection of kindness, community, and celebration. It brings people together, honors the past, and lets everyone share in the joy of the present, all through the simple act of moving in a circle.

Personally, I love how Bon Odori connects people through rhythm and shared experience.

Just being there makes me smile, and I’m always touched by how complete strangers can join hands—literally or figuratively—and enjoy something together. For me, Bon Odori is one of the most heartwarming symbols of summer in Japan.

One of Japan’s Most Celebrated Wagyu Brands

Hida Beef is a premium wagyu brand raised in Gifu Prefecture, known for its beautiful marbling and exceptionally tender texture.

Produced from high-quality Japanese Black (Kuroge Washu) cattle, Hida Beef stands out for its melt-in-your-mouth richness and deep, savory flavor.

Among Japan’s many wagyu brands, Hida Beef enjoys a stellar reputation both domestically and internationally. It’s cherished by food lovers who appreciate top-grade meat and traditional craftsmanship.

What Defines Hida Beef?

To be certified as “Hida Beef,” the meat must meet the following strict criteria:

• The cow must be a Japanese Black raised in Gifu Prefecture for at least 14 months.
• It must be certified by the Hida Beef Brand Promotion Association.
• The meat must receive a quality grade of 3 or higher (with A4 and A5 being the highest and most prized).

In other words, Hida Beef represents the pinnacle of quality in terms of breeding, environment, and care, backed by a rigorous certification system that ensures every cut lives up to its name.

Fine Marbling and a Delicate, Refined Flavor

What makes Hida Beef so special is its exceptional marbling, or “sashi” in Japanese.
The intricate layers of fat running through the meat give it a smooth texture and rich aroma when cooked. As the fat gently melts, it enhances the umami and leaves a clean, mellow aftertaste.

This balance of richness and delicacy makes Hida Beef ideal for various dishes, including grilled steaks, sukiyaki, shabu-shabu, or even eaten raw in sushi-style preparations.

Where to Enjoy Hida Beef: Takayama and the Hida Region

The best way to experience Hida Beef is to visit the Hida region in northern Gifu Prefecture, especially cities like Takayama, Hida, and Gero. These areas offer a wide range of dishes that highlight the quality and versatility of the meat.

Popular ways to enjoy Hida Beef include:

Aburi sushi

light seared slices of Hida Beef served atop vinegared rice

Skewers (kushiyaki)

a delicious and easy street food favorite

Hamburg steaks and curry rice

casual dishes with a gourmet twist

Traditional meals at ryokan or restaurants

featuring hot pots, steaks, or sukiyaki courses

Each restaurant puts its own spin on how Hida Beef is prepared and presented, making every meal a unique experience worth savoring.

Craftsmanship Behind the Brand

Behind every slice of Hida Beef is the dedication of local farmers and producers who take pride in their work.

The cattle are raised with care in a pristine natural environment, given clean water, fresh air, and quality feed.

The region also employs a rigorous traceability system, allowing consumers to know exactly where their beef comes from. This ensures transparency, safety, and trust in every bite.

A Dish That Embodies Japanese Hospitality

Hida Beef is more than just a premium ingredient—it’s a reflection of Japan’s hospitality and culinary craftsmanship.

Whether you’re visiting Gifu on a trip or sharing a special meal with someone important, enjoying Hida Beef offers a taste of both the region’s bounty and the people’s devotion to quality.

It’s a meal that tells a story—one of nature, care, and the quiet pride of those who craft something truly exceptional.

The neighborhood deity that quietly watches over everyday life in Japan

Have You Heard of “Ujigami”?

In Japan, you might hear the word “Ujigami” during traditional events like New Year’s visits to shrines, seasonal festivals, or children’s celebrations such as Shichi-Go-San.

It’s a term connected to Shinto shrines, but many people—even in Japan—may not fully understand its meaning.

An Ujigami is a guardian deity of a specific area or community.

It is a deeply local presence, closely tied to the place where people live their daily lives.

A Protective Spirit of the Neighborhood

Ujigami are regarded as protective deities of a particular region or neighborhood.
Unlike ancestors or family-based deities, Ujigami are connected to where a person lives, not their family name or lineage.

For example, when someone moves to a new place, the local shrine in that area becomes their new Ujigami shrine.

Traditionally, these deities have been honored as guardians of the community, prayed to for health, safety, prosperity, and abundant harvests.
In many towns and villages, the Ujigami shrine serves as a social and spiritual center.

How Is an Ujigami Different from Other Deities?

There are many types of Shinto shrines in Japan, but Ujigami shrines have certain characteristics:

• They serve the people living in a particular area
• They are based on location, not family or personal choice
• They often play a central role in local festivals and rituals

On the other hand, some shrines—known as “sūkei jinja” (shrines of devotion)—are visited regardless of one’s address, often because of personal beliefs or the shrine’s reputation.

Famous power spots and large shrines fall into this category.

In short, Ujigami are deities that are directly connected to a person’s current, everyday life and surroundings.

A Place to Mark Life’s Milestones

Ujigami shrines host a variety of events throughout the year, many of which are tied to traditional Japanese customs:

• Hatsumōde (New Year’s shrine visit)
• Shichi-Go-San (celebration for children aged 3, 5, and 7)
• Yakuyoke (rituals to ward off misfortune)
• Local seasonal festivals

These events are all ways for people to express gratitude or seek protection from their Ujigami.

In addition, many families visit their Ujigami shrine for ceremonies like Miyamairi (a newborn’s first shrine visit), or when moving into a new home as a gesture of respect to the local deity.

Over time, the Ujigami shrine becomes a quiet presence woven into the rhythm of everyday life.

How to Find Your Ujigami Shrine

If you’re living in Japan and curious about your local Ujigami, there are a few easy ways to find out:

• Ask at a nearby shrine
• Contact your local neighborhood association or community center
• Inquire at the regional office of the Jinjachō (Shrine Association)

Even if you don’t have a specific reason, stopping by a shrine during a walk or offering a brief prayer can offer a quiet sense of connection to the community around you.

An Enduring Part of Japanese Life

Even in today’s fast-changing world, the role of the Ujigami remains steady—serving as a spiritual anchor for communities across Japan.

Whether it’s a festive day or just a peaceful morning, the Ujigami shrine is always there—a small, quiet place where tradition and daily life meet.

Ujigami are a uniquely Japanese way of honoring the land and the people who live upon it.

They are not only part of spiritual practice, but also part of the living culture of everyday life.

A slow and satisfying start to the day, with toast, coffee, and a little something extra

The Warmth of Nagoya in a Morning Set

In Nagoya, there’s a unique café culture known as “morning service.”
Order just a drink—typically coffee or tea—and you’ll receive a small breakfast set at no extra cost.

It’s a casual tradition that transforms a simple cup into something a little more generous.

This culture reflects a kind of everyday hospitality.
A quiet morning becomes a moment of comfort and connection—that’s what makes Nagoya’s “morning” experience special.

What Is a “Morning Service”?

In Nagoya, morning service usually refers to the time between opening and around 11:00 a.m.

During this period, cafés offer a free breakfast set with any drink order.

The classic combination is buttered toast and a boiled egg, but some places add a small salad, fruit, or even a sweet red bean spread for toast known as ogura-an.

All of this typically costs just 400 to 600 yen, the price of the drink itself.

A Local Custom with Deep Roots

Morning service began in Nagoya in the 1950s, when cafés started adding extras like boiled eggs or peanuts to coffee orders as a way to attract regular customers.
Over time, this evolved into a beloved local tradition.

Today, the morning café is more than just a place to eat—it’s a spot where locals greet each other, enjoy quiet conversation, or simply take a peaceful break to start the day.

Surprising Variety and Regional Flavor

Each café has its own take on morning service.

Some offer miso soup, mini pasta, or even rice balls alongside your drink. Others might include desserts like small cakes or jelly, creating a meal that feels closer to lunch.

One signature item is ogura toast—thick slices of bread with butter and sweet red bean paste.

The blend of sweet and savory makes it a uniquely Nagoya experience, and one worth trying at least once.

A Good Way to Begin Any Day

If you’re visiting Nagoya, trying a morning service is highly recommended.

Most cafés offer it from early morning—around 6 or 7 a.m.—until late morning.

Chains like Komeda’s Coffee are famous for their morning sets, but many smaller, family-run cafés have their own local charm.

Sometimes, the best experiences come from stepping into a café you happen to find while exploring.

With just one drink, you can enjoy the gentle surprise of a Nagoya morning.
It might become one of the most memorable parts of your trip.