Archives for posts with tag: Kyoto

One of the most famous and photographed and visited places in Kyoto i the buddhist temple Kiyumizu dera. We went there again today too. We just can’t get enough. And it’s not the last time I hope. 

It was labor day in Japan, so the crowds were big. 

Alot of the buildings were covered in shrowd because they are being repaired. It was the same three years ago it seems but different buildings, so we didn’t go out on the famous balcony for pictures, but got some good ones anyway.

Wisteria in winter covers.

We had a fika break with amazake and warabi mochi. 

And some water from a mountain spring. 

We were there till dark, but didn’t stay for the light show. We walked down to the kamo river and got a river stone for and old friend. Then ended the day with dinner at the vegan restaurant Veg Out – brown rice with a view of the river. 


Every Month on the 21st is the giant flea market at Toji Temple.

We should have gotten up earlier because we weren’t able to get around to see everything, but we started at the right end where there was seeds, plants, and garden stuff. 

We couldn’t find pumpkin seeds as they were out of season, but did get some seeds of vegetables they grow here late in the fall and winter. Hopefully we’ll be able to check out another couple of seed stores before we go. 

Anyway we found a lot of other stuff – clothes, utensils, food etc.

Used kimonos

Traditional garden pants

Roasted broad beans for a snack

Hot amesake with ginger for a pick me up.

And if that’s not enough there’s the ubiquitous coffee shop. 

The Kamo River runs right through the heart of Kyoto. 

We took a long walk along the Kamogawa from near our ryokan to our favorite brush store, zig zaging from one side to the other and sometimes into the nearby streets,

until we got to the brush store that sells the best vegetable brushes in the world…

and leaf brooms.

It is near the Sanjo Bridge,

where also one of the ubiquitous Starbucks could be found for a cup of coffee, a lunch sandwich and good wifi. Japan has alot of great coffee shops all over the place these days.

It was supposed to be rain, so instead of visiting Arashiyama we spent the day at Nishiki Market, a traditional in the main shopping district of Kyoto. 

Hundreds, maybe thousands of stalls selling traditional foods and stuff of old Japan. 

Here’s some pickled pumpkin

Or fresh wasabi

How about a snack of roasted mochi balls with miso or soysauce syrup

Matsutake mushrooms all the way from china

Pickled giant radish

Deep fried snacks

More pickles

Fresh pumpkins

Tofu and soy milk

And much much more.

We landed at Nagoya Airport and spent the good part of the rest of the day getting to Kyoto by slow bus which gave us another different view of Japan. 

After checking in at the ryokan, we spend the rest of the day killing time and jet lag at the Kyoto train station, one of the modern archetectural wonders of the world. 

And had dinner at our favorite restaurant there. Something I’ve been longing for since we discovered it 3 years sgo. 

Tempura on rice, miso soup, pickles and bancha tea. 

I’m back to blogging after a period of not. We are leaving my frozen garden…

for a 12 day trip to Japan to see the leaves change color in the temple gardens and hills around Kyoto. And maybe I’ll be able to buy a can of hybrid pumpkin seeds. 

Toji Temple in Kyoto has a flea market the 21st of every month.

We managed to get it in the last full day of our trip.

Lots of food

Here, piles of wakame seaweed and fish

Antiques, garden art and stuff



Even seeds and plants


It took us all day just to go around and look at everything. In the end we bought quite little – we had gotten almost everything we wanted already, and the prices were the same or higher than we had found in shops earlier.

Our bags are already full anyway.


The last batch of barley koji is in the incubator almost ready to be put out to dry.

The koji season is coming to a close. The supply looks good. Enough for this years miso making and some koji to sell to other miso makers. (Note; there is an odd shadow discoloration in the middle of the following pict – should be whiter)

And now the miso making season is started with a double cook of soy beans made into a two year rice miso and a two year barley miso.

But first a little break from gardening, carpentry and food processing – tomorrow we get on the plane and head to Kyoto Japan for an immersion into Japanese culture.