Name: Takayama Jinya
Address: Takayama, JP

The Takayama Jinya is the only remaining original Governor / Magistrate's office from the [Edo Period](/term/era/edo). Built in 1692, it served as the local government office through the Edo Period until Modern Japan in  1969 when the government office was relocated. 

Today, the building has been preserved and restored to its original appearance, and offers an insight into what a governor or magistrate's office would have looked back in the day. 

Exterior of Takayama Jinya in Takayama, Gifu Prefecture

Takayama Jinya.webp

Walking down the old streets in Takayama, Gifu Prefecture

Takayama Old District.webp

Hida Beef Yakiniku at Maruaki in Ogimachi, Gifu Prefecture

Maruaki.webp

Takayama's Morning Markets and Machines

A morning back in time

Discover the Best Hidden Gem of the Japanese Alps with Hida Beef

Ultimate Half Day Takayama Itinerary

The Hidden Gems of the Japanese Alps

One Day in Takayama and Shirakawa-go

Japan's only remaining original Edo Period Magistrate's Office

Osaka

Osaka Prefecture

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Tateyama Kurobe Alpine Route

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Main temple building at Kiyomizudera at night in Kyoto, Kyoto Prefecture

Kiyomizudera.webp

The Meiji Restoration in 1868 brought an end to the [Edo Period](/term/era/edo) and ushered in the [Meiji Era](/term/era/meiji). It arose from the collapse of the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) at the end of the [bakumatsu](/term/era/bakumatsu), and the return of power back to the Imperial Family.

The Edo Period lasted from 1603 to 1867 when the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) ruled Japan from the city of [Edo](/term/general/edo), modern day Tokyo. The [shogun](/term/general/shogun) was the de-facto leader of Japan, and the [daimyō](/term/general/daimyo) under him would rule over the various regions. 

The Meiji Era marked the start of Japan's rapid modernization, moving away from a feudal society and adopting industrialization and other Western influences. The Emperor who reigned at the time was posthumously known as Emperor Meiji.

The period at the end of the [Edo Period](/term/era/edo) that led to the fall of the [Tokugawa Shogunate](/term/general/tokugawa-shogunate), and culminated in the [Meiji Restoration](/term/general/meiji-restoration).

During this period, a fleet of American ships led by Matthew Perry forced the bakufu to lift its [Sakoku](/term/general/sakoku) policy, resulting in unrest across Japan over the next few years. This culminated in a rebellion against the bakufu called the Boshin War and eventually the Meiji Restoration in 1868. 

Japan’s Feudal Era consisted of the [Kamakura Period](/term/era/kamakura), [Muromachi Period](/term/era/muromachi), the [Azuchi–Momoyama Period](/term/era/azuchi-momoyama), and the [Edo Period](/term/era/edo). The Feudal Era was marked mainly by Japan’s de-facto rule under a [shogun](/term/general/shogun), despite the presence of an [Emperor](/term/general/emperor) who mainly served as a figurehead. While the official capital always remained in [Heian-kyo](/term/place/heian-kyo_), modern day [Kyoto](/link/place/kansai/kyoto-prefecture/kyoto), the shoguns of the Kamakura Period ruled from [Kamakura](/link/place/kanto/kanagawa/kamakura), and the shoguns of the Edo Period ruled from [Edo](/term/place/edo).

This era is often the one depicted in pop culture representations of Japanese history, particularly the  [Sengoku Period](/term/era/sengoku)  (the period of civil war between the Muromachi Period and Edo Period), with [shoguns](/term/general/shogun), [daimyos](/term/general/daimyo), [samurai](/term/general/samurai), and [ninjas](/term/general/ninja) being the most active in this era of Japanese history. 

The Sengoku Period was a period of near-constant civil war that began after the collapse of the [Ashikaga Shogunate](/term/general/ashikaga-shogunate) in 1467 due to a civil war, the [Ōnin War](/term/general/onin-war), over succession. The collapse led to a power vacuum with various regional [daimyos](/term/general/daimyo) vying for control of Japan.

In 1573, [Oda Nobunaga](/term/person/oda-nobunaga) launched a unification war that he led till his death in 1582. His success, [Toyotomi Hideyoshi](/term/person/toyotomi-hideyoshi) continued the campaign, completing the unification in 1591 before his death in 1598. His son, [Toyotomi Hideyori](/term/person/toyotomi-hideyori) was then defeated by [Tokugawa Ieyasu](/term/person/tokugawa-ieyasu) during the [Battle of Sekigahara](/term/general/battle-of-sekigahara) in 1600. Tokugawa Ieyasu went on to establish the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) in 1603, bringing an end to the Sengoku Period and starting the [Edo Period](/term/era/edo).

The Muromachi Period is marked by the governance of Japan under the [Ashikaga Shogunate](/term/general/ashikaga-shogunate). 

The period overlaps with that of the [Sengoku Period](/term/era/sengoku) that begins with the [Ōnin War](/term/general/onin-war) from 1467 to 1477 over succession of the Ashikaga Shogunate. While the Sengoku Period was ongoing, the Ashikaga Shogunate continued until its dissolution in 1573 by [Oda Nobunaga](/term/person/oda-nobunaga).

The Kamakura Period was the start of Japan's [Feudal Era](/term/era/feudal) and was marked by the rule of the first [shogunate](/term/general/shogunate), the [Kamakura Shogunate](/term/general/kamakura-shogunate). 

The shogunate was founded by [Minamoto no Yoritomo](/term/person/minamoto-no-yoritomo), the first [shogun](/term/general/shogun), who governed Japan from the city of [Kamakura](/link/place/kanto/kanagawa/kamakura), while the [Imperial Court](/term/general/imperial-court) in the official capital of [Heian-kyō](/term/place/heian-kyo) were figureheads.

The shogunate was overthrown in the [Kenmu Restoration](/term/event/kenmu-restoration) by [Emperor Go-Daigo](/term/person/emperor-go-daigo) in 1333, that restored Imperial rule for 3 years before it was overthrown by the [Ashikaga Shogunate](/term/general/ashikaga-shogunate) in 1336. Ending the Kamakura Period, and starting the [Muromachi Period](/term/era/muromachi).

The Azuchi-Momoyama Period is the tail-end of the [Sengoku Period](/term/era/sengoku) after the dissolution of the [Muromachi Period's](/term /era/muromachi) [Ashikaga Shogunate](/term/general/ashikaga-shogunate) and before the establishment of the [Edo Period's](/term/era/edo) [Tokugawa Shogunate](/term/general/tokugawa-shogunate). It was the climax of the Sengoku Period, a period of civil war strife, with [Oda Nobunaga](/term/person/oda-nobunaga) starting the unification war to unite Japan in 1573, and [Toyotomi Hideyoshi](/term/person/toyotomi-hideyoshi) completing it in 1591 after Oda Nobunaga's death and 1582.

After Toyotomi Hideyoshi's death in 1598, his son [Toyotomi Hideyori](/term/person/toyotomi-hideyori), who was five years old at the time, was too young to take up leadership. The regents then split into two groups, the Western army of Toyotomi loyalists led by [Ishida Mitsunari](/term/person/ishida-mitsunari) and the Eastern army that opposed them, led by [Tokugawa Ieyasu](/term/person/tokugawa-ieyasu). The two sides battled in the [Battle of Sekigahara](/term/event/battle-of-sekigahara) in 1600, ending in a Tokugawa victory making him the de-facto ruler of Japan. The official establishment of the Tokugawa Shogunate in 1603 ended the Azuchi-Momoyama Period, and started the Edo Period.

The period was named after Oda Nobunaga's and Toyotomi Hideyoshi's castles, the Azuchi Castle in Shiga Prefecture and the Momoyama Castle in Kyoto respectively. Neither of the original castles stand today.

The Heian Period which began when the capital was moved from [Nara](/link/place/kansai/nara-prefecture/nara) to [Heian-kyo](/term/place/heian-kyo), modern-day [Kyoto](/link/place/kyoto-prefecture/kyoto). It is considered the peak of the Japanese imperial court (before the control of Japan by various [shogunates](/term/general/shogunate) in subsequent eras), as well as a time where art, poetry and literature flourished. 

The Heian Period was succeeded by the [Kamakura Period](/term/era/kamakura) that saw Japan ruled by its first [shogun](/term/general/shogun) from [Kamakura](/link/place/kanto/kanagawa/kamakura) in 1185.

Yakiniku, literally "grilled meat", is the name for Japanese barbecue. Typically, slices of meat and vegetables are carefully grilled atop either a gas, electric, or charcoal grill. 

Most yakiniku places are DIY (do it yourself), and the staff will serve up the meat raw and leave it up to you to cook to the doneness of your choosing. 

Yakiniku is typically eaten with an assortment of sauces, including Yakiniku Tare (焼肉タレ), a sweet-savory sauce usually made with sesame seeds and garlic, or even just salt, which helps to bring out the flavor of the meat.

Hida Beef is the local brand of [wagyu](/term/food/wagyu) that is popular for its fatty melt-in-your-mouth texture. Produced in the [Hida Region](/term/place/hida-region), you can find various Hida Beef products across Takayama, including skewers, stews, and [yakiniku](/term/food/yakiniku).

Shabu Shabu is a type of popular Japanese hotpot dish, where meat slices are typically dipped piece by piece into the hotpot only for a short period of time before eating. While other ingredients can be left to boil in the pot, the meat should only be inside just long enough to cook it properly.

Unlike [sukiyaki](/term/food/sukiyaki) that usually has a sweeter soup base, Shabu Shabu is usually more savoury. 

Sukiyaki is a popular Japanese hotpot dish where meat and vegetables are slowly simmered in a hot pot with a salty-sweet soup base. It's commonly eaten during winter.

Unlike [Shabu Shabu](/term/food/shabu-shabu), the soup base is sweeter from the [mirin](/term/food/mirin), and the meat is usually cooked for longer in the broth itself.

Mirin is sweetened cooking [sake](/term/food/ryori-sake) and is one of the three key Japanese condiments alongside [shoyu](/term/food/shoyu) and [sake](/term/food/ryori-sake). 

The most common type of mirin is *Hon-Mirin* (本みりん, lit. Real Mirin) and has around 14% alcohol content.

In Japan, the term Wagyu typically refers to domestically-produced beef. Wagyu beef tends to have a higher fat percentage, resulting in nicer marbling and a melt-in-your-mouth effect. 

Brand-name Wagyu are typically renowned for their quality including Kobe Beef, Matsuzaka Beef, and Ōmi Beef.

Shoyu is arguably one of the most fundamental seasonings in Japanese cuisine. Used in cooking almost any sort of dish, or as a dipping sauce for foods such as [sushi](/term/food/sushi). Japanese Shoyu tends to be sweeter than Chinese soy sauce.

Sushi usually comes with vinegar-marinated [sushi rice](/term/food/sushi-rice), and [neta](/term/general/neta) such as raw seafood or vegetables.

There are primarily four forms of sushi:
* [Nigiri-zushi](/term/food/nigiri-zushi) - The most common type of sushi, the ingredient usually sits on top of a small mound of rice. It's named nigiri because the chef usually squeezes (握る to squeeze) it before serving. 
* [Gunkan-zushi](/term/food/gunkan-zushi) - The rice is wrapped on its sides with seaweed, and the ingredients is placed on top. It's named gunkan because it looks like a battleship (軍艦 gunkan).
* [Maki-zushi](/term/food/maki-zushi) - Small circular rolls of rice wrapped in seaweed with the ingredient in the center, wrapped around by the rice. Usually served in multiples of four or six. It's called maki because it is made as a roll (巻) before being sliced and served on its side.
* [Temaki](/term/food/temaki) - Rice usually served in a cone-folded slice of seaweed, and the ingredients placed in the center. It's designed to be eaten with your hands, so te (手 hand) and maki (巻 roll), and is often translated as a hand roll. 
* [Inari-zushi](/term/food/inari-zushi) - Rice that is tucked into an [inari-age](/term/food/inari-age) with other neta also tucked in including raw seafood.



Nigiri-zushi is the arguably the most common form of sushi that you will find today. The sushi chef molds the [su-meshi](/term/food/su-meshi) into an oval shape using the palms of his hand, and then presses down the [neta](/term/general/neta) over the su-meshi. Sometimes, small amounts of [wasabi](/term/food/wasabi) are placed in between the su-meshi and the neta.

Sushi rice is rice seasoned with [rice vinegar](/term/food/rice-vinegar), sugar, salt, and [konbu](/term/food/konbu). It is mainly used in [sushi](/term/food-category/sushi), and sometimes used in [kaisendon](/term/food/kaisendon) as well.

[Abura-age](/term/food/inari-age) that have been cooked in a [dashi](/term/food/dashi) broth, sugar, [mirin](/term/food/mirin), and [shoyu](/term/food/shoyu) giving it a savory sweet taste. It is used in [Kitsune Udon](/term/food/kitsune-udon) and to make [Inari-zushi](/term/food/inari-zushi).

Inari-zushi is a type of [sushi](/term/food/sushi), where the [sushi rice](/term/food/sushi-rice) and other [neta](/term/general/neta) are tucked into an [inari-age](/term/food/inari-age).

Temaki is a type of [makizushi](/term/food/makizushi) that is rolled into a cone, rather than the usual cylinder. Due to its shape as a cone that can be held in your [hand](/term/general/hand), it is named *te-maki* (手巻き, hand roll)

Konbu is a type of edible kelp, often sold in a dried form. It is commonly used as the base for soup stocks or to make [dashi](/term/food/dashi), and it is not usually directly eaten.

Wasabi, also known as Japanese horseradish, is commonly served as a green-colored paste. The paste is created by grating the stem of the plant, with the taste being similar to that of the pungency from horseradish and mustard. 

Some restaurants in wasabi growing area might also serve wasabi as the stem with a grater for you to grate it fresh. As wasabi is only grown in Japanese, most restaurants overseas actually serve horseradish with green coloring as a subsitute.

Dashi is a soup stock that is one of the key ingredients in Japanese cooking. It is a simple stock usually made from one or two ingredients, with the most common combination being [konbu](/term/food/konbu) and [katsuobushi](/term/food/katsuobushi).

It can be used as the soup stock for soups like [miso soup](/term/food/miso-soup), or as the base for [ramen](/term/food/ramen) and hot pots. As it is high in [umami](/term/general/umami), it is often used as a seasoning liquid in many dishes as well. 

A type of [udon](/term/food/udon) with a slice of [inari-age](/term/food/inari-age) on it.

Kaisendons are typically rice bowls with [sashimi](/term/food/sashimi) on top. The rice is usually regular white rice, but some shops offer it with [sushi-rice](/term/food/sushi-rice).

Rice Vinegar is a type of vinegsar made from rice and is often used for making [sushi rice](/term/food/sushi-rice). 

Makizushi refers to sushi rolls that are typically [neta](/term/general/neta)  wrapped in [sushi rice](/term/food/sushi-rice) that is turn wrapped in [nori](/term/food/nori). They are typically sliced up before serving. 

There are multiple varieties of makizushi depending on the thickness of the roll. 

Nori is a type of dried edible seaweed and is commonly eaten as-is. It is usually found in [sushi](/term/food-category/sushi) or as a topping on ramen [ramen](/term/food/ramen).

Miso soup is arguably the most common type of soup in Japanese cuisine. It typically consists of [dashi](/term/food/dashi) stock is mixed together with [miso](/term/food/miso) paste. It is commonly served with [tofu](/term/food/tofu) and [wakame](/term/food/wakame).

One of Japan's three common noodle types alongside ramen and soba, udon noodles are thick white noodles. They can be eaten in a hot kake (かけ) broth, or cold in a zaru (ざる) sauce. A common alternative is the bukakke (ぶっかけ) broth, which usually consists of a shoyu (醤油 soy sauce) broth poured onto the noodles. 

Some of the regional varieties include:
* [Sanuki Udon](/term/food/sanuki-udon) - A chewy type of udon that originates from Kagawa Prefecture
* Mizusawa Udon (水沢うどん) - Typically served cold with a shoyu or sesame-based dipping sauce, this type of udon can be found in Gunma Prefecture
* [Inaniwa Udon](/temr/food/inaniwa-udon) - Unlike other types of udon, Inaniwa Udon is usually extremely thin and smooth, and takes about four days to be made by hand. 

Katsuobushi is a pink and extremely thin shaving of [katsuo](/term/food/katsuo) that has been simmered, smoked, and fermented. Along with [konbu](/term/food/konbu), it is one of the main ingredients in [dashi](/term/food/dashi). You can also commonly find katsuobushi as a topping on [okonomiyaki](/term/food/okonomiyaki) or [takoyaki](/term/food/takoyaki).

Sashimi usually consists of slices of seafood served raw, and usually dipped lightly in [shoyu](/term/food/shoyu).

Onigiri are usually rice balls with a [gu](/term/general/gu) inside that can include [salmon](/term/food/salmon), tuna mayo, or [mentaiko](/term/food/mentaiko). It is also wrapped with a piece of [nori](/term/food/nori).

Ramen is a classic bowl of Japanese noodles, and comes in a wide variety of forms and flavors. Ramen soup primarily consists of three components: the [dashi](/term/food/dashi), the [kaeshi](/term/food/kaeshi), and the [komiyu](/term/food/komiyu). 

Generally, ramen are divided into two main types: [kotteri](/term/general/kotteri) and [assari](/term/general/assari) ramen. 

Kotteri types of ramen are more commonly found around the world, including [tonkotsu ramen](/term/food/tonkotsu-ramen), [miso ramen](/term/food/miso-ramen), [iekei ramen](/term/food/iekei-ramen), and [jiro ramen](/term/food/jiro-ramen). 

Assari types of ramen are commonly found across Japan, including [shoyu ramen](/term/food/shoyu-ramen) and [shio ramen](/term/food/shio-ramen).

Katsuo, also called Skipjack Tuna, is commonly eaten as [sashimi](/term/food/sashimi) or grilled. It is also  used to make [katsuobushi](/term/food/katsuobushi) one of the key ingredients in [dashi](/term/food/dashi).

Okonomiyaki is a dish in which vegetables are diced, cooked on a hotplate, mixed with a flour mixture, cooked till solid on both sides, and finally, topped with a tangy sweet sauce, mayonnaise, [nori](/term/food/nori) and [katsuobushi](/term/food/katsuobushi). 

Commonly found as a [neta](/term/general/neta) in [sushi](/term/food-category/sushi) or served grilled, salmon is one of the most popular fishes amongst tourists and younger Japanese. The actual Japanese name is *Sake* or *Shake* (鮭), although the [katakana](/term/general/katakana) version *Sāmon* (サーモン) is more common.

Wakame is type of edible kelp that is commonly eaten in [miso soup](/term/food/miso-soup). It is also often translated as "seaweed". Unlike [konbu](/term/food/konbu), it is usually directly eaten, and unlike [nori](/term/food/nori), it is usually served cooked. 

Tofu, also known as bean curd in English, is a solid white block made from the curds of coagulated soy milk. It can vary in terms of shape, texture, and firmness. 

Originating from Yokohama, and now popular across Japan, Iekei ramen uses a [tonkotsu](/term/food/tonkotsu) [shoyu](/term/food/shoyu) broth with thick noodles, topped with [chashu](/term/food/chashu) and [nori](/term/food/nori).

Miso is a thick fermented soy bean paste. It is a traditional Japanese seasoning and can be used for marinating, directly in cooking, or mixed in soup. It is usually salty, although the exact taste differs based on what other ingredients are mixed in. 

One of the most common uses is for [miso soup](/term/food/miso-soup).

 - Mentaiko is cod roe that has been salted and spiced with [togarashi](/term/food/togarashi), and is also called karashi-mentaiko (辛子明太子, Spicy mentaiko). It is commonly eaten with [onigiri](/term/food/onigiri) as well as, more recently, with pasta. The non-spicy version is called [Tarako](/term/food/tarako).

Shoyu Ramen is type of [ramen](/term/food/ramen) that typically comes in a clear brown [shoyu](/term/food/shoyu) based broth. It is the original style of ramen, and is sometimes also called [chuka-soba](/term/food/chuka-soba).

Tonkotsu Ramen is one of the most popular style of [ramen](/term/food/ramen), typically with a cloudy white [tonkotsu](/term/food/tonkotsu) broth and thin straight noodles.

It is sometimes also called Hakata Ramen (博多ラーメン), due to commonality of it in [Fukuoka](/link/place/kyushu/fukuoka-prefecture/fukuoka) city. Some of Japan's largest ramen chains, Ichiran (一蘭) and Ippudo (一風堂) are tonkotsu ramen chains that originated from Fukuoka.

Shio Ramen is usually an extremely light and clear-tasting type of [ramen](/term/food/ramen). The [shio](/term/food/shio)-based broth tends to be clear and the ingredients that come with it are often very simple. It is the least common of the mainstream ramen types: [Tonkotsu Ramen](/term/food/tonkotsu-ramen), [Shoyu Ramen](/term/food/shoyu-ramen), and [Miso Ramen](/term/food/miso-ramen).

Miso Ramen is a very rich-tasting type of [ramen](/term/food/ramen) that is commonly associated with the [Hokkaido](/link/place/hokkaido) region. The broth is usually a dark brown color made using [miso](/term/food/miso) with curly yellow noodles. 

Takoyaki are [tako](/term/food/tako) balls cooked on a grill fresh to order, with a solid outside layer of flour, and a gooey filling of tako. They typically come topped with [katsuobushi](/term/food/katsuobushi), [nori](/term/food/nori) flakes, mayonnaise, and takoyaki sauce, a savoury sweet sauce. 

The most popular type of udon in Japan, it is characterized by its thick and chewy [udon](/term/food/udon) noodles. It is named after [Sanuki](/term/place/sanuki-province), the former name for [Kagawa Prefecture](/link/place/shikoku/kagawa).

Jiro Ramen is a type of thick and heavy ramen that originated from the ramen stall, Ramen Jiro, and has since been offered at other shops as well. Jiro Ramen is defined by its huge portions, typically bowls overflowing with [moyashi](/term/food/moyashi), cabbage, [se-abura](/term/food/se-abura), garlic, [chashu](/term/food/chashu), atop a bowl of thick [tonkotsu](/term/food/tonkotsu) broth and thick noodles. Do note that if you are a light eater, this is not for you. The noodles are thicken, the soup is oily and salty, and the portions are huge, and they are definitely not for the faint of heart.

The Kaeshi is a type of [tare](/term/food/tare) commonly used as the base to form the soup for [ramen](/term/food/ramen) together with [dashi](/term/food/dashi). Kaeshi is typically made from a mix of [shoyu](/term/food/shoyu), sugar, and [mirin](/term/food/mirin).

Komiyu is one of the key components of a [ramen](/term/food/ramen) broth, and is often used to accent the base flavours.

Chūka soba was one of the original names for ramen, a dish which originated from China. Chūka (中華) means Chinese, and soba (そば) is a type of Japanese noodle dish. The term chūka soba became popular in the late 1940s, and the term ramen became popular in the late 1950s.

Today, chūka soba tends to refer to a more traditional type of ramen made with a soy sauce broth, served with chasiu (チャシウ), roasted pork, and with wheat noodles. It is sometimes used interchangeably with shoyu ramen (醤油ラーメン).

Tako are commonly eaten in Japanese cuisine, typically in stir-fry items or in [sushi](/term/food/sushi).

Chashu is one of the classic toppings on [ramen](/term/food/ramen) and can come in many shapes, with the classic one being the round one.

Shio is often used as the sole seasoning for dishes like [yakitori](/term/food/yakitori), [tempura](/term/food/tempura) and higher-end [tonkatsu](/term/food/tonkatsu). 

Most commonly it is a [shoyu](/term/food/shoyu) and [mirin](/term/food/mirin) based dipping sauce. 

Tarako is salted cod roe, with the spicy version being [Mentaiko](/term/food/mentaiko).

Togarashi can refer to all sorts of peppers, including bell peppers and chili peppers. Most commonly, it's used to refer to the red chili peppers used to make [shichimi](/term/food/shichimi) and [ichimi](/term/food/ichimi). Bell peppers are usually referred to as [piiman](/term/food/piiman).

Tonkotsu refers to pork bones, and is commonly used to make [tonkotsu ramen](/term/food/tonkotsu-ramen). 

Due to its similar writing and pronunciation, foreigners tend to mix it up with [tonkatsu](/term/food/tonkatsu), an entirely different dish.

Moyashi refers to beansprouts which are commonly eaten as toppings on [miso ramen](/term/food/miso-ramen) or in [teppanyaki](/term/food/teppanyaki).

Se-abura is the upper fatty part of roast pork, and is often used to give richness in [ramen](/term/food/ramen), especially [shoyu ramen](/term/food/shoyu-ramen).

A pork cutlet that is breaded in [panko](/term/food/panko) and deep-fried. It can be served by itself with rice on the side in a [teishoku](/term/general/teishoku), on rice and topped with eggs in a [katsudon](/term/food/katsudon), or together with [Japanese Curry](/term/food/japanese-curry) in [katsu curry](/term/food/katsu-curry). They typically come in a choice of [Rosu Katsu](/term/food/rosu-katsu) or [Hire Katsu](/temr/food/hire-katsu).

Yakitori usually involves skewers of meat (typically chicken) as well as vegetables that are grilled, and seasoned with either [shio](/term/food/shio) or [tare](/term/food/tare).

Deep-fried [kaisen](/term/food-category/kaisen), most commonly [ebi](/term/food/ebi), and [yasai](/term/food-category/yasai), such as [kabocha](/term/food/kabocha) and [imo](/term/food/imo), in a light-batter.

Shichimi is a chili powder that can be found on the table of almost every Japanese restaurant. It typically consists of a blend of seven ingredients: [ichimi](/term/food/ichimi),  [sansho](/term/food/sansho), roasted orange peel, [kuro-goma](/term/food/kuro-goma) and [goma](/term/food/goma), [shiso](/term/food/shiso), [nori](/term/food/nori), and hemp seeds.

Ichimi is ground [togarashi](/term/food/togarashi), and is a chill powder that can be often found alongside [shichimi](/term/food/shichimi). 

Piiman are commonly used in Japanese cooking, including in dishes like [tempura](/term/food/tempura). It is, however, a very controversial dish, with people divided between loving it and hating it.

Teppanyaki generally refers to any sort of dishes that are cooked on a hot plate. It can also refer to a particular style of restaurant where customers sit around a giant hot plate, with the chef cooking dishes tableside atop the hot plate. 

Katsu Curry is one of the most popular forms of [curry rice](/term/food/curry-rice), served with a [tonkatsu](/term/food/tonkatsu) on top.

Katsudon is a [donburi](/term/food-category/donburi) topped with [tonkatsu](/term/food/tonkatsu) in a [tamago-toji](/term/food/tamago-toji) style.

Ebi is one of the most common shellfish used in Japanese cuisine.

Japanese curry is actually one of the most commonly consumed dishes in Japan, and was originally brought from India to Japan by the British. It was later popularized as a dish in the Japanese navy, and the common Japanese variant stands by itself as a unique dish which is usually a thick gravy with vegetables and meat.

A [tonkatsu](/term/food/tonkatsu) that uses the loin cut of pork, typically with a layer of fat on the side, leading to meat that is juicier and fattier.

Panko are Japanese style breadcrumbs that are light and fluffy, used to make deep-fried dishes like [tonkatsu](/term/food/tonkatsu) or mixed into a [hamburg](/term/food/hamburg).

A popular vegetable in Japan, it can be served stewed or as a [tempura](/term/food/tempura).

A popular vegetable that is commonly eaten roasted in [yaki-imo](/term/food/yaki-imo), fried in [tempura](/term/food/tempura), or in desserts. 

Kuro-goma is commonly used in desserts, as a type of flavoring, or sprinkled on top of certain dishes as a condiment.

Goma is a common ingredient in Japanese cooking, used in things like [shichimi](/term/food/shichimi) or [goma-abura](/term/food/goma-abura).

Sansho is a pepper spice with a strong citrus fragrance to it. Like most peppers, it is usually served ground. 

Shiso is a type of perilla leaf commonly used in Japanese cuisine. It can be ground, or served as a whole leaf. The leaf itself has a strong pungent taste.

A common ingredient made from [goma](/term/food/goma) that has a strong fragrance to it. It's especially common in [chuka-ryori](/term/general/chuka-ryori).

A cooking method where food is usually cooked in a [dashi](/term/food/dashi) broth, and then topped with an [egg](/term/food/egg) at the end so it doesn't fully solidify. The [katsudon](/term/food/katsudon) and [oyakodon](/term/food/oyakodon) are examples of this. It can also be used to make a clear soup, with an egg dropped into it. 

Hamburgs are meat patties made of a mixture of ground beef and pork, [tamanegi](/term/food/tamanegi), and [panko](/term/food/panko). They are typically grilled, topped with a [demi-glace sauce](/term/food/demi-glace/sauce) and eaten with rice. 

Yaki-imo is an [imo](/term/food/imo) that has been roasted, and is usually served in the skin. It is a popular snack from [yatais](/term/food/yatai) and can be also be found at [matsuris](/term/general/matsuri).

Curry rice is a classic Japanese staple, typically served on a plate with rice on one side and [Japanese curry](/term/food/japanese-curry) on the other. It can come with a variety of toppings including [tonkatsu](/term/food/tonkatsu), [hamburg](/term/food/hamburg), or an omelette.

Oyakodon consists of stewed [tori-niku](/term/food/tori-niku), topped with [tamago](/term/food/tamago) in a [tamago-toji](/term/food/tamago-toji) style over rice.   

Tamanegi are the typical onions used in western cooking, and typically refer to brown or yellow onions.

Chicken, as with most other parts of the world, is one of the most popular meats in Japan, commonly used in [yakitori](/term/food/yakitori), [oyakodon](/term/food/oyakodon), and more.

Stir-fried rice typically with egg and pork, and lightly seasoned with [shoyu](/term/food/shoyu) and [sansho](/term/food/sansho).

A [tofu](/term/food/tofu)  dish from Sichuan, China with minced pork and a spicy sauce.

Tamago are an important part of Japanese cooking, and can even be eaten raw, like in [Tamago Kake Gohan](/term/food/tamago-kake-gohan) or cooked using [Tamago Toji](/term/food/tamago-toji) or [Tamagoyaki](/term/food/tamagoyaki).

The Japanese adaptation of Chinese dumplings, these are usually minced pork with [negi](/term/food/negi) in dumpling skin that is pan-fried as [yaki-gyoza](/term/food/yaki-gyoza) or boiled as [sui-gyoza](/term/food/sui-gyoza). Utsunomiya city in Tochigi Prefecture is famed for being Japan's Gyoza City.

A popular appetizer, tamagoyaki is a Japanese rolled  omelette that can come savory or sweetened. At izakayas, it tends to come savory, while at sushi shops it is likely to come sweetend.

[Tamago](/term/food/tamago) are beaten and mixed together with the dashi broth, before being cooked like an omelette and rolled up to produce its shape. 

Negi is one of the most common condiments used in Japanese cuisine. From [ramen](/term/food/ramen) to [donburi](/term/food-category/donburi), you can find chopped negi in almost every dish.

[Gyoza](/term/food/gyoza) that is cooked only by boiling.

[Gyoza](/term/food/gyoza) that is lightly pan-fried on only one side, giving it a crispy texture on one side and a soft texture on the other. 

Tamago Kake Gohan is a classic Japanese breakfast dish that consists of just a bowl of rice, a raw [tamago](/term/food/tamago) added to it, some [shoyu](/term/food/shoyu) poured over it, and then mixed.

The Tokugawa Shogunate (also called the Edo Shogunate) was the military government of Japan during the [Edo Period](/term/era/edo), and was led by the [shogun](/term/general/shogun) from the [Tokugawa Clan](/term/general/tokugawa-clan).

The daimyō were generally regional lords that controlled military, police, and economic power in the area that they ruled. Most commonly, the term daimyō is used to refer to the regional lords during the [Edo Period](/term/era/edo) that would report to the [Tokugawa Shogunate](/term/general/tokugawa-shogunate). They were abolished in 1868 during the [Meiji Restoration](/term/event/meiji-restoration) that saw the fall of the Tokugawa Shogunate and Japan’s feudal system.

Machiya refer to the traditional Japanese wooden townhouses that were commonly found during the [Edo Period](/term/era/edo). 

They are a type of [minka](/term/general/minka), and used to often house the house or shops of merchants and traders.

Today you can find many preserved machiyas in cities like [Kyoto](/link/place/kansai/kyoto-prefecture/kyoto), [Kanazawa](/link/place/chubu/ishikawa/kanazawa), and [Kurashiki](/link/place/chugoku/okayama-prefecture/kurashiki).

During the [Edo Period](/term/era/edo), the various [daimyo](/term/general/daimyo) would spend a year in [Edo](/term/place/edo) and then a year in their [domain](/term/general/domain), continuing this rotation as part of the [Sankin Kotai](/term/general/sankin-kotai) system. The residence that the daimyos would stay in their home domain were called the Shimo-yashiki, the lit. "lower residence", since the "upper residence" would be in Edo. 

[Wagyu](/term/food/wagyu) in Japan is graded on a scale from C to A, and 1 to 5. The grading is based on the yield, marbling, the color, firmness & texture.

To be considered Grade A5, the highest grade, the yield must be 72%, which means 72% of the cow's weight must be suitable for meat-use. It is then also judged on its Beef Marbling Score (higher is better), Beef Color Standard (redder is better), Firmness & Texture (finer is better). All of which ensure a high-standard for any wagyu qualified as Grade A5.

The Tokugawa Clan is a dynasty that ruled Japan as the [shoguns](/term/general/shogun) through the [Edo Period](/term/era/edo). 

Shoguns were the military leaders of Japan, nominally appointed by the Emperor. The position is typically hereditary, and the government of the Shogun is called the [Shogunate](/term/general/shogunate). 

There have been multiple Shogunates over the course of history, with the final Shogunate being the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) that ended in 1867 with the return of power to the Emperor in the [Meiji Restoration](/term/general/meiji-restoration).

Edo is the former name for Tokyo, used up to 1868 when it was renamed to *Tōkyō* (東京, lit. Eastern Capital) by the government. It became the de-facto capital from 1603 during the [Edo Period](/term/era/edo) as the seat of the [Tokugawa Shogunate](/term/general/tokugawa-shogunate).

Minka were residences that housed the farmer, merchant and artisan classes of the [Feudal Era](/term/era/feudal), especially during the [Edo Period](/term/era/edo). Kyoto's [Machiya](/term/general/machiya) and Shirakawa-go's [Gassho-zukuri](/term/general/gassho-zukuri) are considered to be types of minka.

The domains were the predecessor to the modern [prefecture](/term/general/prefecture) system used in Japan today. They were primarily used during the [Edo Period](/term/era/edo) and each domain would be ruled by a [daimyo](/term/general/daimyo). 

There were around 260 domains at one time, with around 540 domains existing in total during the course of the entire Edo Period. During the [Meiji Era](/term/era/meiji), the daimyo system was dissolved and the domains were reorganized into prefectures.

The Sankin-kotai system was used during the [Edo Period](/term/era/edo), where the regional [daimyo](/term/general/daimyo) would stay a year in the capital [Edo](/term/place/edo), and a year in their home [domain](/term/general/domain). When they returned to their home domain, their wives and heirs had to remain in Edo. 

The system was seen as a form of "hostage system", in order for the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) to prevent any rebellion by the regional lords. This process of movement between Edo and their home domain tended to be a massive event, with hundreds of people taking up to a few weeks in the procession each year.

The Shogunate, also called the Bakufu, is used to refer to a government led by the [shogun](/term/general/shogun).

Gassho-zukuri is an architectural style of [minka](/term/general/minka) where the thatched roof comes together in a 人 shape that resembles the hands of monks that come together during prayer. 

There are currently 47 prefectures in Japan: 1 metropolis (都, *tō*, lit. capital), 2 urban prefectures (府, *fu*), 1 territory (道, *dō*), and 43 prefectures (県, *ken*). The prefectures serve as the level of government below the national government.

The current set of 47 prefectures was established in 1888, whittled down from the over 300 prefectures when the prefectures were established in 1871 at the start of the [Meiji Era](/term/era/meiji). Before the prefecture system, Japan was divided into [domains](/term/general/domain), each ruled by a [daimyo](/term/general/daimyo), during the [Edo Period](/term/era/edo).

Sakoku refers to the policy of national isolation from 1633 to 1853 during the [Edo Period](/term/era/edo) (also called the Sakoku Period) by the Tokugawa Shogunate that cut off almost all diplomatic and trade relations with other countries. 

No foreigners were allowed to enter, and no Japanese were allowed to leave. Certain exceptions were allowed, such as the trade with the Dutch and Chinese in Nagasaki. 

The Emperor was formerly the ruler of Japan, but today serves more of a ceremonial symbolic role instead.

A ninja, also called *shinobi* (忍び), was a covert agent that conducted a variety of activities including espionage, and used the martial art of ninjutsu. Their covert methods of operation was deemed as below the honor of [samurai](/term/general/samurai). They were most active during the civil wars of the [Sengoku Period](/term/era/sengoku) and faded into obscurity during the unified Japan of the [Edo Period](/term/era/edo).

The samurai were warriors that were most prominent in the [Edo Period](/term/era/edo), serving the regional [daimyo](/term/general/daimyo) as protectors of their land. They were considered to be military nobility, and the title was hereditary.  

One of the words for ingredient in Japanese, other words include [zairyo](/term/general/zairyo) and [gu](/term/general/gu). Neta is typically the word used when talking about [sushi](/term/food-category/sushi) ingredients.

The Ashikaga Shogunate was the ruling  [shogunate](/term/general/shogunate) during the [Muromachi Period](/term/era/muromachi) based out of Kyoto. The [shoguns](/term/general/shogun) were of the [Ashikaga Clan](/term/group/ashikaga-clan).

They were the second shogunate in Japan’s history after overthrowing the [Kamakura Shogunate](/term/general/kamakura-shogunate), and was dissolved after the weakening of the shogunate during the [Sengoku Period](/term/era/sengoku) before being succeeded by the [Tokugawa Shogunate](/term/general/tokugawa-shogunate).

The Three Great Unifiers of Japan are the three people credited with bringing an end to the civil wars of the [Sengoku Period](/term/era/sengoku), unifying Japan and ushering in the [Edo Period](/term/era/edo). The three are [Oda Nobunaga](/term/person/oda-nobunaga), [Toyotomi Hideyoshi](/term/person/toyotomi-hideyoshi), and [Tokugawa Ieyasu](/term/person/tokugawa-ieyasu).

Seppuku was an act of ritual suicide by [samurai](/term/general/samurai) who would rather die voluntarily with honor, than be captured by the enemy. It could also be used as a form of capital punishment. Seppuku involves the act of harakiri, then beheaded by an assistant as an act of mercy.

The term used for fillings like in [sando](/term/food/sando and [onigiri](/term/food/onigiri), or even spreads on top of toast.

One of the five basic tastes, it typically comes off as savory and can be found in broths and cooked meats.

Kotteri is typically used to describe things that are thick or dense. For example, Kotteri [Ramen](/term/food/ramen) usually refers to the richer types of ramen like [tonkotsu ramen](/term/food/tonkotsu-ramen).

Assari is typically used to describe things that are lighter or less dense. For example Assari [Ramen](/term/food/ramen) usually refers to the lighter types of ramen like [shoyu ramen](/term/food/shoyu-ramen). 

A teishoku usually involves a main dish, together with side dishes like [miso soup](/term/food/miso-soup) and [tsukemono](/term/food/tsukemono).

Matsuri is a traditional Japanese festival with dance and music, many of which have continued on for centuries. Many regions and cities have their own local matsuris, and many matsuris are also tied to [shrines](/term/general/shrine) as Shinto celebrations. 

Today, [Natsu Matsuri](/term/general/natsu-matsuri) are festivals common in [summer](/term/general/summer) with food stalls and [hanabi](/term/general/hanami) celebrations.

Chuka-ryori is the Japanese adaptation of Chinese cuisine. Some classic dishes include [Mapo Tofu](/term/food/mapo-tofu), [Chahan](/term/food/chahan), and [Gyoza](/term/food/gyoza).

Hanami refers to the Japanese custom of enjoying the beauty of flowers. Colloquially, hanami now refers to having a picnic or party while enjoying the view of [sakura](/term/general/sakura).

Natsu Matsuris are [summer](/term/general/summer) festivals held annually across Japan. Today, they typically consist of song, dance, floats, [yatai](/term/general/yatai), and [hanabi](/term/general/hanabi) performances.

Traditionally, these festivals were held to pray for bountiful harvests, worship the [kami](/term/general/kami), and ward away diseases.

Japan's summer typically runs from June to August, with temperatures ranging between 25 to 40°C. It also tends to be the rainiest time of year, especially in June when it is known as [tsuyu](/term/general/tsuyu).

Shrines are places of worship for the [Shinto](/term/general/shinto) religion, and usually enshrine one or more deities. They are different from [temples](/term/general/temple) which are places of worship for the [Buddhist](/term/general/buddhism) religion.

The indigenous religion of Japan, the central belief is that [kami](/term/general/kami), supernatural beings, inhabit all things including nature. 

The kami are deities from the [Shinto](/term/general/shinto) religion and are said to inhabit all things, and are also said to have created all nature and human life.

Temples are places of worship for followers of [Buddhism](/term/general/buddhism).

Buddhism is a religion that focuses on the teachings of the [Buddha](/term/general/buddha). The central tenet revolves around people letting go of their worldly desires.

Sakura are cherry blossoms, and are considered the national flower of Japan. They tend to bloom only for a short few weeks at the start of Spring (around April).

Hanabi are common in Japan, especially during the summer period at [Natsu Matsuris](/term/general/natsu-matsuri). Large hanabi displays are called [Hanabi Taikai](/term/general/hanabi-taikai) and can involve tens of thousands of fireworks. Typically, when a firework bursts in the sky, the Japanese would shout out *Tamaya* (たまや), which is the name of a [Edo Period](/term/era/edo) hanabi vendor.

Yatai are typically streetside food vendors that serve food out of pushcarts or temporary stores. They are commonly found during [matsuris](/term/general/matsuri), or in cities like Fukuoka.

Tsuyu refers to Japan's rainy season from early-June to around mid-July. During this season, it can rain four to five times in a week. 

In recent years, the tsuyu season has been shifting later and later each year, lasting up till late-August.

The Buddha, Siddhartha Gautama, was an Indian prince from South Asia who later gave up his title and founded the religion of [Buddhism](/term/general/buddhism) in the 6th or 5th century BCE. 

Hanabi Taikai are typically large [hanabi](/term/general/hanabi) displays held in summer. They can last up till an hour long, with tens of thousands of hanabi, depending on the scale of the display.

Oda Nobunaga was a [daimyo](/term/general/daimyo) during the [Sengoku Period](/term/era/sengoku) and is regarded as the first of the [Three Great Unifiers of Japan](/term/general/three-great-unifiers). In 1573, he launched a unifying war against the other daimyo, conquering most of [Honshu](/term/place/honshu) by 1580. In 1582, he was betrayed by his retainer, Akechi Mitsuhide (明智 光秀), and was forced to commit [seppuku](/term/general/seppuku) to avoid capture after being surrounded. [Toyotomi Hideyoshi](/term/person/toyotomi-hideyoshi) succeeded him and completed his unification war in 1591.

Toyotomi Hideyoshi was a [daimyo](/term/general/daimyo) during the [Sengoku Period](/term/era/sengoku) and is regarded as the second of the [Three Great Unifiers of Japan](/term/general/three-great-unifiers). He succeeded [Oda Nobunaga](/term/person/oda-nobunaga) in 1582 after the latter's death, and completed the latter's war to unify Japan in 1591. This made him the de-facto leader of Japan. He then launched an unsuccessful war against Korea in 1592, which ended after his death in 1598. It is said that he was delirious at his death, and the unsuccessful wars had weakened his clan, leading to [Tokugawa Ieyasu](/term/person-tokugawa-ieyasu) displacing his son and becoming the first [shogun](/term/place/shogun) of the [Edo Period](/term/era/edo) in 1603.

The son and successor to [Toyotomi Hideyoshi](/term/person/toyotomi-hideyoshi), after his father's death in 1598, he became the designated ruler of Japan at age 5. The loss of the [Battle of Sekigahara](/term/event/battle-of-sekigahara) in 1600 by the Toyotomi loyalists faction meant that the position of de-facto ruler of Japan fell to the winner, [Tokugawa Ieyasu](/term/person/tokugawa-ieyasu), who went on to found the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) in 1603.

Most of Toyotomi Hideyori's land and holdings were confiscated after the loss, and he was demoted to becoming an ordinary [daimyo](/term/general/daimyo). 

By 1614, Toyotomi Hideyori grew up to be a young daimyo living in [Osaka Castle](/link/place/kansai/osaka-prefecture/osaka/osaka-castle) and was the rightful heir to Toyotomi Hideyoshi. Those who opposed Tokugawa Ieyasu began to rally around Toyotomi Hideyori. This led to a conflict between the two that resulted in a siege of Osaka Castle in November 1614 by Tokugawa's forces. The attack was unsuccessful, but resulted in a truce signed in January 1615 that required Toyotomi Hideyori to dismantle the castle's defenses. 

In May 1615, skirmishes started breaking out again between the two factions near Osaka leading to a second siege of the castle in June 1615.  A siege that was successful this time, and ended with Toyotomi Hideyori committing [seppuku](/term/general/seppuku) with his mother.

Tokugawa Ieyasu was the first [shogun](/term/general/shogun) of the [Edo Period](/term/era/edo),  and founded the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) in 1603. During the [Sengoku Period](/term/era/sengoku) , he was a [daimyo](/term/general/daimyo) and is regarded as the third of the [Three Great Unifiers of Japan](/term/general/three-great-unifiers). After [Toyotomi Hideyoshi's](/term/person/toyotomi-hideyoshi)  death in 1598, Tokugawa took power in 1600 after the [Battle of Sekigahara](/term/event/battle-of-sekigahara) that saw him defeat forces loyal to Toyotomi Hideyoshi's son, Toyotomi Hideyori (豊臣 秀頼).

The Hida Domain was a [domain](/term/general/domain) during the [Edo Period](/term/era/edo) that was directly controlled by the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) since 1692. It occupies today's [Hida Region](/term/place/hida-region) in the northern part of [Gifu Prefecture](/link/place/chubu/gifu), and the local government was based in [Takayama](/link/place/chubu/gifu/takayama).

Takayama Jinya

Takayama Jinya's Story

Takayama Jinya Is Mentioned In

Getting to Takayama Jinya

Nearby Takayama Jinya

Check out other spots in Sanmachi Suji Historical Area