When I first came to Japan, I would ride my bicycle up a long river path, past calm waters with ducks, small fish, and blue herons. In all of that natural beauty, my eyes would often be distracted by the stones on the bank of the river. Not just any stones, but oddly-shaped stacked four, five, or sometimes six stones high. This custom of methodically stacking stones was the inspiration for one of Nara’s most original products, the “tumi-isi”.
Designed and manufactured in Nara’s Higashi Yoshino Village, Tumi-Isi are pieces of wood cut into random shapes that you can stack like those stones. Though every piece is different in shape and size, they have a variety of flat surfaces that make them a little easier to stack. Part of the beauty of Tumi-Isi is that there is no correct way to use them or play with them. Adults find themselves unable to stop trying to stack them in different combination, and children find even more creative ways of using them. For me, it’s a nice break from staring at a screen and checking my mail. It is a chance to re-connect with myself and unwind after a long day. Since they’re so fun and relaxing, I often see them in cafes, restaurants, and bookshops for customers to use as they like.Tumi-Isi are made by local woodworkers using local Yoshino wood, a tribute to the forestry industry that has continued in this region for over 500 years. In these stressful times, taking a few moments and stacking stones can be very relaxing. If you’re stuck at home and can’t come to Nara, Tumi-Isi are a small piece of Nara that you and your close ones can hold in your hands.

If you’re interested, be sure to check out their official store, and there are many imitation products with a similar name around the world.

https://tumiisi.official.ec/

The first of March marked the beginning of amago fishing season in many of the mountain streams of Japan. Amago, or “red-spotted masu trout” are a specialty of mountain streams. Though they stand out with their distinctive red spots and pretty blue and silver colors, they are a very defensive fish, and love to hide in deep areas crowded with rocks. Fisherman have to climb pretty far up the tributaries, to the hard to reach places just to be in the right area. Once they are there, they have to be careful not to be seen or heard by these clever fish, as they will swim away at first sight.In Japanese, amago are nicknamed the “queens of the freshwater streams”, but that doesn’t stop people from enjoying their delicious taste. Salting and barbecuing them on skewers is the most common way of eating them, but the locals have many other delicious ways of bringing the unique flavor of amago. Their name comes from the word “ame-go”, which some older people still call them. “Ame” means rain, and the “ame-go” name came from how there were always so many of these fish during the rainy months of May and June.
Fishing is a fantastic way to enjoy the nature of Japan. There are many mountains in eastern and southern Nara Prefecture where you can find these fish. However, instead of looking on your own, I recommend finding a local fisherman who is willing to take you, as they surely know both the good fishing spots and the best way to cook up what you catch.

This year’s warm winter has brought a little less predictability to our weather, as we swing back and forth between warm, comfortable days and freezing temperatures. Having to readjust with every change is hard on our bodies, especially as the season goes on. The locals in Yoshino have a lot of ways to stay warm, and one of them is “rooted” in a somewhat surprising place.

Once you know it, you notice that the kudzu vine is all of over the place. It isn’t the most beautiful plant, but locals in Yoshino find its value below the surface. There is a long history in Yoshino of grinding the roots of kudzu plants into a powder, and making desserts and drinks with it. While the cool desserts are refreshing in the summer, in the winter time, I have come to enjoy mixing this powder with hot water to make a drink called “kuzu-yu”.

First boil some hot water. Open a pouch of kuzu-yu powder and pour it into a small bowl. Add the hot water, quickly stir it up, and voila! You have found the local secret for making it through a tough winter. It has a thick consistency, but is still thin enough that you can drink it straight without a spoon. Though it is usually a pearly white color, it comes in a variety of flavors, and sometimes those flavors have a different color. The pack I bought today had the original flavor (kudzu root and sugar), ginger, matcha tea, and azuki bean.

There are many shops in Nara that sell products made from the kudzu root, especially in the Yoshino area. It is not as sweet as chocolate cake, I think you’ll find that kuzu-yu warms your heart just as well.  If you’re worried about staying strong through the end of this cold season, it might be worth borrowing a little local wisdom and get the hot water boiling.

Earlier this year, I had the opportunity to learn about the many eleven-faced Kannon statues of Nara. Scattered across the prefecture, these ancient, beautiful works showing the Goddess of Mercy have conveyed the thoughts and emotions of master sculptors for centuries, and captivated their countless visitors. I was excited to see that one of these statues is located and on display at Shorin-ji Temple, a small temple in Sakurai City and near where I live.
I turned off the main highway and followed the signs through a quiet residential area until I reached a small dirt parking lot. Drivers pay the parking fee on an honor system, informing the staff at the temple that we parked down below. I climbed the steep hill to the entrance of the temple grounds and it garden. Red berries of glabrous sarcandra herb and Christmas berry plants were a wonderful compliment to my wide view of the Yamato basin. As this temple is off the beaten path, I was one of only a few visitors this morning, and could take my time and enjoy its fresh air.

I entered the main hall of the temple and said a prayer. The inside was quiet and dark, and yet vibrant with colorful decorations and large statues. However, the main purpose of my visit was to see the eleven-faced Kannon, so I continued out of the main hall and up to the weathered flight of stairs. The stairs took me farther up the mountain, through past more berries and herbs, and flowers that hadn’t yet bloomed this year. I reached the room at the top, removed my slippers, and had to use more effort than I expected to open up the heavy sliding door.

Behind the glass, the eleven-faced Kannon towered over me with a calm elegance that only comes with time. It is an incredibly beautiful piece of art and history that I was lucky to encounter. Though I couldn’t take any photos, I was able to purchase some charming postcards before I left, showing warm drawings of the statue and the beautiful temple.

There are many famous temples and statues in Nara City and all across Nara prefecture, but I think I found a good one here in Sakurai City. If you make your way down south in Nara, please consider visiting this quiet, special temple.

The sacred deer of Nara Park are one of the symbols and main attractions of Nara. Everyday, hundreds of tourists interact with these special animals, feeding them deer senbei crackers, taking photos with them, and watching out for their antlers and droppings. It was one of the highlights when my family visited from America.
As I live in a small, mountain village, and many other visitors live far away from Nara City, sadly, we can’t visit Nara Park all that often. However, I recently discovered two fantastic books of photos in my local library. The photos were taken by a great photographer named Kazuto Sato, and his books are called Deer Park and Deer Land. I highly recommend you check them out! In his photos, he captures the daily, seasonal, and unique life of deer in Nara. Here are some examples.

They eat.

They play.

They love.

They live. They eat, they play, they love, they live. His photos remind me of the similarities between living creatures, and why we are all special. The deer of Nara Park are more than a tourist attraction. They are a sacred, beautiful reminder that even if we don’t speak the same language or eat the same things, we can still co-exist, be kind to one another, and create memories together. Even if I can’t see these deer in person everyday, these wonderful photos still warm my heart from afar.
We offer some great programs in and around Nara Park. Here is one where you can see them eat breakfast, and then have breakfast of your own! I think this is a great program for first time visitors or veterans to Nara.

No. 374 Morning Walk in Nara Park and Breakfast

Most people spend no more than a few minutes total brushing their teeth every day. Maybe a minute after each meal, right? It’s a simple practice that leaves our teeth and mouths cleaner and refreshed, and the experience usually ends there. But where do our toothbrushes come from? How are they designed and made? What kind of thought and effort goes into making these small pieces of plastic that we only use for a few minutes every day?
Producing a modern toothbrush actually requires some of Japan’s most cutting-edge technology and equipment, along with the decades of knowledge that have brought us to this point. The fine bristles are cut and situated with exact precision, to effectively clean our teeth and gums.
Though Nara is famous for its 1,300 years of history, it also has one of the most modern toothbrush factories in Tawaramoto Town. The Tanabe toothbrush factory offers participants a chance to tour its cutting-edge facility. In this hour-long tour, you will learn about the history of toothbrushes, enter a cleanroom, and see its leading technology at work firsthand. Finally, you’ll get the chance to make your own “One Tuft” toothbrush, which has recently become very popular. While you will certainly learn a lot and have fun in this hour, you will also be able to take home a toothbrush for yourself and one as a gift for someone special. You will also take home a little more knowledge and experience to make those few minutes of daily tooth brushing just a little more interesting.

Make Your Own Toothbrush at a Cutting-Edge Factory

Unlike fruits, vegetables, and many foods in Japan, udon noodles don’t have a season. They are a popular item year round across the country, especially at lunch time, when many shops will be full of people slurping up the soft, white, delicious noodles. It was that slurping that caused my dad to raise his eyebrows when he first came to Japan and ate udon. However, it is actually a way that helps you taste both the noodles and the soup, and enjoy the aroma. Even if it is a little uncomfortable for you, I suggest you try it!

Atop the white noodles, you might find a variety of toppings, like beef, green onions, battered or fried shrimp, pumpkin, sweet potato, pumpkin, or a nest-like combination of sliced carrots and onions. I often order the udon topped with fried tofu, known as “kitsune udon” (fox udon), stemming from the belief that foxes like fried tofu. Regardless of which kind of udon I order, it is always consistently delicious, especially on a cold winter’s day.

Many people eat udon in shops or buy it at the grocery store, but we have an experience that allows you to try making it from scratch! Feel the dough in your hands, and learn how to make udon like a pro! Totsukawa Udon Komichi uses water from Totsukawa Village, Nara, bringing some of the fresh flavors of the mountains to you in the city. Please feel free to check it out!

Located among the hills of Sakurai City, Nara, the historic Hasedera Temple is beautiful year round, but it is especially popular as a place to see the vibrant reds, oranges, and yellows of autumn leaves. As I climbed the long, wooden staircase, I was gradually surrounded by more and more colorful leaves, with some still on their branches and others scattered across the mossy ground.

The 399 total steps seemed to lead me through thin clouds of red and orange. With every few steps, I made another beautiful discovery. As I climbed higher and higher, I could see even more of the natural beauty that I had passed through, with a few temple roofs mixed in.  

The long staircases and steps lead us all to the Main Hall, perched high up on a precipice. The Main Hall includes a famous deck, from which we could see Hasedera’s famous 5-story pagoda, as well as all of the colorful scenery we had passed through. This was my first time to this wonderful temple. Though this post focuses on the seasonal beauty of the temple, it has played a very important historical role in the region, and is a destination of both tourists and pilgrimage visitors year round.

If you are interested in coupling this temple with an experience, we offer a program nearby in which you can design your own hand-crafted lantern! The shop is on the road that leads up to Hasedera Temple, along with many snack shops and cafes. I look forward to writing more about those in another post, but for now, here is a link to the program!

Program No. 452 Craft Lantern