Yoshinoso Yukawaya

Enjoy Japanese cuisine special to this place.

In 2004, Mt. Yoshino was registered as a World Heritage Site. "Yoshinoso Yukawaya" has been running for 300 years as an inn for pilgrims of Kinpusen-ji Zao-do, the symbol of Mt. Yoshino. The building built with wood of Yoshino and renovated in 1996 blends in with its surroundings. The wooden signboard "Yukawa-ya" and flowers in a big vase at the entrance show the spirit of this inn.

The best feature of this inn is the meal. It is made of foodstuffs from mountains and vegetables of Yoshino instead of seafood. For example, Yoshino Goma-dofu (crushed sesame seeds boiled in water and chilled like a bean curd), roasted gingko nuts, seared deer, tempura of freeze-dried bean curd, steamed food with liquid arrowroot starch and so on. Instead of sliced raw fish, devil's tongue, arrowroot and Yuba are served. The meal of this inn has beautiful presentation and delicate and elegant flavor and shows the essence of Japanese cuisine which can be rarely tasted overseas. We also re-create and offer "Saigyo-nabe", a pot dish of seasonal vegetables and chicken in a salt-based soup with a rich flavor provided by Yoshino arrowroot. This is said to have been eaten by monk Saigyo about 800 years ago who loved cherry blossoms of Yoshino. Please put and taste them in a serving dish with ground-up white sesame seeds. It has a unique taste made by blending plain flavor and savory of sesame.

At Kinpusen-ji Zao-do, a morning religious service (starts from 6:30 am) is held through the year. The sound that Yamabushi (traveling monk) blows a conch shell and chants Hannya Shingyo (one of the Buddhist sutra) while beating a taiko drum fills the hall built with 68 raw woods and it is worth while seeing.

A cheerful master and a kind female manager will welcome you so warmly that your stay in Mt. Yoshino must be memorable.

*1. Kuzu(arrowroot) is a plant which is distributed throughout Japan. In Yoshino region, "Kuzuko"(arrowroot flour) has been produced from a starch which is extracted from swelled roots of Kuzu since old time. Heated and melted arrowroot becomes transparent or translucent when it sets. This has been used for making Japanese sweets like Kuzukiri or Kuzumochi and thickening meals for a long time.

*2. Yuba is a processed food made from soy beans. It is a food made by pulling up a thin film produced on a liquid surface of heated soy milk. This has been eaten as a vegetarian dish since old times.

Click to see beautiful images of Yoshinoso Yukawaya (Photo Gallery)

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