Name: Oyama Shrine
Address: Kanazawa, JP

Take bus 14, 20, 21,22, 25, 26, 92, 93, 95 from Kanazawa Station to Minamicho / Oyama Jinja Shrine (南町・尾山神社) bus stop.

Most [shrines](/term/general/shrine) in Japan have the same style of wooden buildings, with [torii](/term/general/torii) gates, and traditional Shinto symbols. Oyama Shrine stands out for its unique gate, the Oyama Shrine Shinmon Gate (神門, *Shin-mon*, lit. heavenly gate), that mixes Japanese, Chinese, and Western architecture. 

This gate features a Chinese-style triple curved brick arch on the first floor, wooden plaster on the second floor, and Dutch-style stained glass on the third floor. The third floor was said to also have been used as a lighthouse in the past, and the lightning rod located atop the gate is said to be the oldest in Japan, having been erected in 1875.

Gate of Oyama Shrine in Kanazawa, Ishikawa Prefecture

Oyama Shrine.webp

Traditional streets of Higashi Chaya District at night in Kanazawa, Ishikawa Prefecture

Higashi Chaya District.webp

Kanazawa Castle Park is directly connected to Oyama Shrine via the Nezumita-mon Bridge, where you can enter the park via the Nezumita-mon Gate. The bridge is located at the back of the shrine, rather than near the entrance [torii](/term/general/torii).

Moat at Kanazawa Castle Park in Kanazawa, Ishikawa Prefecture

Kanazawa Castle Park.webp

The East Shin-mon Gate (東神門) of Oyama Shrine is only a 10 minute walk away from the 21st Century Museum of Contemporary Art.

Swimming pool exhibit at 21st Century Museum in Kanazawa, Ishikawa Prefecture

21st Century Museum.webp

Nagamachi is a short 8 minute walk from the  Shin-mon Gate (神門) of Oyama Shrine.

Traditional streets of Nagamachi in Kanazawa, Ishikawa Prefecture

Nagamachi.webp

Walking is probably the easiest way between Omicho Market and Oyama Shrine. The walk is a simple straight walk down the same street. While there are buses available, the waiting time for the bus and having to walk to-fro the bus stop, probably makes walking direct easier.

Zuwaigani.webp

Discover Omicho Market, Ninjadera, Nagamachi, Oyama Shrine, and Kanazawa Castle Park

The Heart of Kanazawa

Experiencing the Best Culture and Gourmet Kanazawa has to Offer

Ultimate Two Day Kanazawa Itinerary

Unique Japanese/Western style gate

Osaka

Osaka Prefecture

Kobe

Himeji

Kinosaki Onsen

Hyogo Prefecture

Kyoto

Kyoto Prefecture

Shirahama

Wakayama Prefecture

Kansai

Shodoshima

Takamatsu

Kagawa Prefecture

Shikoku

Kurashiki

Okayama Prefecture

Chugoku

Enoshima

Kamakura

Yokohama

Miura

Kanagawa Prefecture

Tokyo

Tokyo Metropolis

Kawagoe

Chichibu

Saitama Prefecture

Kanto

Kanazawa

Ishikawa Prefecture

Takayama

Shirakawa-go

Gifu Prefecture

Tateyama Kurobe Alpine Route

Toyama Prefecture

Chubu

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 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 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. 

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).

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 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.

Buri is the younger version of [Hamachi](/term/food/hamachi) and is usually caught in the wild in the colder waters of the [Sea of Japan](/term/place/sea-of-japan) during winter seasons.

Also known as Snow Crab, Zuwaigani can only be fished from November to March, and can be found all over local seafood markets. It’s commonly eaten raw and is popular for its naturally sweet meat.

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).

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

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.

A popular whitefish used in [sushi](/term/food/sushi), and is often farmed domestically in Japan. The younger version is known as [buri](/term/food/buri) and is often a seasonal fish caught in the wild.

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.

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.



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.

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

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. 

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.

[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)

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).

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.

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.

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).

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

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. 

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).

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).

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. 

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). 

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).

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).

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. 

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.

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.

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. 

 - 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).

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).

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).

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.

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).

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. 

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.

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. 

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. 

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.

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.   

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).

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.

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).

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. 

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 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 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.

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. 

Torii are gates typically found at [shrines](/term/general/shrine) and are said to mark the gateway between the everyday world and the sacred world.

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.  

The katana is a [nihon-tō](/term/general/nihon-to) that curves upwards, with a single-edge on the upward side. Only samurai were allowed to carry two swords, known as [daisho](/term/general/daisho), with the katana slung on the right side and a shorter sword, the [wakizashi](/term/general/wakizashi) on the left.

The tenshu is usually the tallest tower in a [Japanese Castle](/term/general/japanese-castle), and located within the [Hon-maru](/term/general/hon-maru). Often times, when people think of castles, the building that comes to mind is actually the tenshu of the castle. Only 12 original tenshu still exist today.

Japanese Castles are fortresses typically made of wood and stone, and were initially built at strategic locations for military use. By the [Sengoku Period](/term/era/sengoku), they became the home of [daimyos](/term/general/daimyo) who ruled their domain from the castle. They became obsolete in the [Meiji Period](/term/era/meiji) with Japan's modernization, ending the feudal era as well as the systems of [shoguns](/term/general/shogun) and [daimyos](/term/general/daimyo). 

The castle consists of a series of defensive rings with the outermost being the [San-no-maru](/term/general/san-no-maru), followed by the [Ni-no-maru](/term/general/ni-no-maru), with the [Hon-maru](/term/general/hon-maru) in the center.

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 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).

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).

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

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.

The general term for Japanese swords, these can include the [katana](/term/general/katana) and the [wakizashi](/term/general/wakizashi) that were carried by the [samurai](/term/general/samurai).

Daishō is the term for a pair of matched [nihon-tō](/term/general/nihon-to), with one long sword (大刀, dai-tō) and one short sword (小刀, shō-tō). During the [Edo Period](/term/era/edo), only the [samurai](/term/general/samurai) were permitted to carry daishō with a [katana](/term/general/katana) and a [wakizashi](/term/general/wakizashi).

The wakizashi is a short [nihon-tō](/term/general/nihon-to) that was typically worn inside the [obi](/term/general/obi). Samurai would wear their wakizashi on the left side, and their [katana](/term/general/katana) on their right side. Only samurai were permitted to wear two swords at once, and this was called the [daisho](/term/general/daisho).

The *Hon-maru* (本丸, lit. the main circle) is the main complex of a [Japanese Castle](/term/general/japanese-castle) and is the innermost complex in the castle. It typically houses the [tenshu](/term/general/tenshu) and the residence of the [daimyo](/term/general/daimyo). 

The Hon-maru is surrounded by the [Ni-no-maru](/term/general/ni-no-maru), which is in turn surrounded by the [San-no-maru](/term/general/san-no-maru).

The *Ni-no-maru* (二の丸, lit. the second circle) is the second innermost complex of a [Japanese Castle](/term/general/japanese-castle), and usually hosts auxiliary residences, guest rooms, and military installations. Since the conversion of castles into national park, most Ni-no-marus in existing castles have all been demolished. 

The innermost complex is called the [Hon-maru](/term/general/hon-maru), while the outermost complex is called the [San-no-maru](/term/general/san-no-maru). 

The *San-no-maru* (三の丸, lit. the third circle) is usually the outermost complex in a [Japanese Castle](/term/general/japanese-castle), where the lowest ranking residences in a castle are located, as well as where many of the defensive military installations are located. 

The San-no-maru encloses the [Ni-no-maru](/term/general/ni-no-maru), which in turn encloses the innermost complex, the [Hon-maru](/term/general/hon-maru).

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.

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

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

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.

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. 

An obi is a broad sash with a variety of designs on it that complement the design of the [kimono](/term/general/kimono) that it is worn with.

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).

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.

A traditional Japanese garment with a rectangular body and square sleeves, it is the national dress of Japan. It typically comes with an [obi](/term/general/obi), [zori](/term/general/zori), [tabi](/term/general/tabi), and can be complemented by a [kinchaku](/term/general/kinchaku)

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.

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

Tabi are traditionally pure white socks designed to be worn with a [zori](/term/general/zori), and usually used when wearing [kimonos](/term/general/kimono).

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. 

A traditional Japanese drawstring bag used like a handbag for carrying around personal items. It is commonly used together with a [kimono](/term/general/kimono).  

Zori are traditional Japanese slippers that can be made of straw or wood, and are similar in form to modern slippers. 

[Waraji](/term/general/waraji) are similar to zori, except that they had straps that needed to be tied together, similar in form to modern strap sandals.

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

Waraji were straw sandals that were tied onto the feet, similar to the modern strap sandals. They were the standard footwear for the commoners during Japan's [Feudal Era](/term/era/feudal). 

[Zori](/term/general/zori) were similar to waraji, but did not need to be tied onto the feet, just slid straight on like modern flip-flops.

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). 

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).

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.

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.

Oyama Shrine

Oyama Shrine's Story

Oyama Shrine Is Mentioned In

Getting to Oyama Shrine

Nearby Oyama Shrine