Ajiro such as a seasonal changing of clothing for clothes, food and dwelling

Yoshie Doi

The eating house Yaosada’s Ajiro for summer decoration

On the 1st floor, the wheels of the Gion Festival of Ofuna are stored and Chimaki (a rice cake wrapped in bamboo leaves) of all Hoko are decorated.

ROKU KYOTO ,LXR Hotels&Resorts Restaurant TENJIN          AwataSanso

Earlier, when my daughter’s French friend stayed at my house, I asked, “Which do you want to rest futon or bed ?” She replied immediately with the futon. She was overjoyed, saying, “I’m in Japan, so I want to sleep on a futon. It’s like a movie to take off my shoes and go home.” The practice of taking off her shoes and entering the house is not in the West. Taking off your shoes gives you the idea of a futon. If she lives in shoes life, she will only have the idea of a bed. When I was in charge of training for a Muslim who came to Kyoto for a week, She was praying with a small carpet at my office during prayer time, but she wore shoes. I remember it clearly.

The difference between the culture of taking off shoes and the culture of living with shoes seems to be related even to the depths of the invisible mind.

 In Japan, which has four seasons, we put a Dantsu on the tatami mats to soften the cold, and in the hot summer, we put Ajiro to live cool. So to speak, the whole house is changed every season. Shoji and bran are also devised for summer and winter. Kyomachiya is designed to allow the wind to pass through in the hot summer. The courtyard is said to be for ventilation.

 Kyoto people are good at changing clothes, food and dwelling. In the summer, they can put on  a yukata and put ice in  or glass bowl to scatter flowers, or put ice in a large painted bowl to bring in coolness. Kyoto restaurants often serve dishes that are served coolly in a glass bowl and also served with a small tag of ” God’s tag called Somin Shorai”. This is also a display in July. The display of Kyoto is small due to the aesthetics of subtraction. In other areas, It seems to be served in a large size to make it look bigger. As I learned by eating around Kyoto prefecture, the way of serving is different depending on the area of Kyoto prefecture.

 I have heard from the owner that even at the same restaurant in Kyoto city, the seasoning is slightly different between the north and the south. It is a peculiar skill of Kyoto people to devise everything.

Kyoto cuisine, Kyoto townhouse, Kyoto vegetables, Kyoto tofu, Kyoto fu, Kyoto Yuba, Kyoto udon, Kyoto sweets, Kyoto candles, everyone, it is also an accumulation of ideas to enjoy the life of Kyoto.

Thanks to our ancestors! Thanks!

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