There is a teahouse on the north and south side of Nigatsudo Hall of Todaiji Temple.
The north side is a free resting place, and materials for the event of omizutori are displayed.
The south side is a charged teahouse with Japanese sweets and tea.
[Northern tea house of Nigatsudo hall]
There is a tea house on the north side of Nigatsudo hall of the Todaiji Temple.
The tea house is a free rest area, and free tea is also available.
In addition, materials related to the ritual called Shunie are displayed here.
The Shunie is held every February.
And the Shunie is held at night by priests.
Therefore the pass is lit up by torches for the priests.
This torch will be extinguished by shaking after the priest enters the hall.
These situations are very beautiful.
There are two types of torches that are used at the time.
This is a normal torch.
This is a torch called Kagotaimatsu, it is used only on March 12.
These are shortened by cutting off the part of the rod for making for exhibition.
Originally the length of the normal torch is about 6 to 8 meters and the weight is about 40 kilograms.
The Kagotaimatsu is about 8 meters long and weighs about 80 kilograms.
The torch is big and heavy, but an assistant called Doji carry it alone.
[South tea house named Ryubido]
There is also a tea house on the south side of Nigatsudo hall of the Todaiji Temple.
The tea house on the south is very small compared to the tea house on the north.
About 10 people can only enter in the tea house.
And here is the paid tea house.
Daikokuten is enshrined here.
I had a set of Warabimochi(jelly-like confection) and Matcha(powdered green tea).
I ordered cold Matcha, but of course there are hot Matcha.
Tea and ochauke were served before the food I ordered is served.
Ochauke is the food served with tea.
It is usually sweet, but there are salty ones.
This ochauke was the sweet miso called "gyobo-miso".
Gyobo-miso is made with Todaiji Secret Method.
The gyobo-miso is also sold here.
Miso is one of the traditional seasonings in Japan.
The origin of miso is not clear and there are two theories.
One is the theory that what was conveyed from China about 1400 years ago evolved in Japan.
Another is the theory that it gradually evolved originally from BC in Japan.
Miso has been made all over the country, so there are various kinds.
There are miso of various colors from dark brown to very pale yellow.
There are various tastes from sweet miso to salty miso.
The difference depends on the materials used and how to make it.
As the main material, we use soybeans, rice, barley and koji.
When steaming the soybeans and fermenting it, the color becomes darker.
Take off the soybean hide and ferment it after boiling and the color becomes thinner.
[ Approximate Latitude and Longitude of tourist spots etc. ]
In Google Maps, you can find the location of tourist spots with latitude and longitude.
The following latitudes and longitudes are not officially announced, they are what I found out.
So they may be wrong.
(1)Northern tea house of Nigatsudo hall : N34.68955 E135.84426
(2)South tea house named Ryubido : N34.68904 E135.84447
(July 20, 2018)