Vegan and kosher popular vegetarian cuisine "Oteranchi"
Kakurinbo is one of the historic temple lodgings on Mt. Minobu. Shukubo were originally lodging facilities for monks visiting for training, but gradually they were opened to worshipers and tourists as well. Today, it has become a popular lodging facility among foreign tourists.
Kakurinbo has a long history, and was opened about 550 years ago by the 11th head priest of Mt. It is also known as a temple with many highlights, such as the Nicho-do Hall donated by the Tokugawa family and the Japanese garden designed by Muso Kokushi. Today, it is a popular temple lodging that is recommended by many foreign tourists as an accommodation facility that accepts a variety of guests. Located in the temple town of Mt. Minobu, Kakurinbo is surrounded by many shops and spots that inherit the traditions of Minobu, where you can experience Japanese culture.
One of the nice things about Kakurinbo is that you can use it not only for lodging, but also for lunch and meals. The original menu "Oteranchi" is popular among many visitors to Kakurinbo. "Oteranchi" is a combination of "temple" and "lunch", and as the name suggests, it is a lunch that can be enjoyed at a temple. You can enjoy not only delicious food but also the history and tradition of Minobu together with lunch while looking at the garden of Kakurinbo.
“Oteranchi” is based on Shojin cuisine, so no meat or fish is used. Therefore, vegans and kosher people can eat it with confidence. In addition, if there are ingredients that are not allowed due to religion, it is possible to consult in advance. Dining at a temple may seem intimidating, but Kakurinbo has become extremely popular as a place where you can casually experience Shojin cuisine.
Local products that are the thoughts and ingredients of the oteranchi
“Oteranchi” has a special feeling of “I want to make Minobu lively!” by Ms. Junko Higuchi, the proprietress of Kakurinbo. Because that feeling is condensed into one plate, ingredients from the Minobu region are sprinkled.
The main menu is yuba and soybeans made from Akebono soybeans, a specialty of the Minobu region of Yamanashi Prefecture. Akebono soybeans are soybeans that have been carefully cultivated under limited weather conditions. They can only be grown in the Minobu region, and because they are extremely rare, they are also called phantom soybeans. Kakurinbo's "Oteranchi" offers dishes that use plenty of Akebo soybeans.
The first thing I would like to try is Kakurinbo's homemade natto, which uses Akebono soybeans. Natto, which is made from plump, large soybeans, has no odor and is said to be safe even for people who don't like natto. Crispy fried yuba is placed under the natto, making it a dish with a fun texture.
Shinjo, which looks cute like sakuramochi, is one of the menus often used in Buddhist cuisine. With its soft texture and deep dashi flavor, you can experience the depth of Japanese cuisine. The dessert is a soy milk soft-serve ice cream served with 4 types of confiture. The confiture made from fruits harvested in Yamanashi Prefecture and the mildly sweet soy milk soft serve go very well together, and can be enjoyed by children and adults alike.
Also, when you come to Kakurinbo, you definitely want to try the original “Ji Beer”. This beer is made with the desire to revitalize the temple town of Mt. Minobu. Please try to enjoy it together with the food.
At Kakurinbo, in addition to the oteranchi, you can also enjoy "Yuba Gozen", which uses plenty of yuba, so please try various menus.
Introducing a gastronomy tour set in Kakurinbo
In Minobu, where you can feel the history and tradition of Buddhism, a local gastronomy tour was held in 2022. Gastronomy is a way of thinking about the relationship between food and culture, and it was crowded with many people because it allowed them to come into contact with the cultural elements of Mt.
In the tour, you can experience not only Yamanashi but also Japanese culture, such as a guided tour around Mt. In the early morning, you can watch the bell ringing at Mt. I experienced it. The highlight of the tour was the feast of Yamanashi's rich "food" that was prepared by inviting food masters.
The main attraction of the gastronomy tour is, of course, food. During the tour, participants were greeted with a special menu set at Kakurinbo and the State Guest House Ebisuya. Vegan tours such as "Vegetable Mandala" by Japanese vegan chef Yoshiko Hondo and "Japanese ancient food vegan" by creative vegan researcher Masayo Miyagawa, and chef Kohei Horiuchi from Yamanashi Prefecture. You can experience elaborate "food", such as a tour that smacks your lips at "Yamanashi cuisine" and a local gastronomy food education tour with food culture researcher Aya Osanai.
On the tour, you can taste the culture and history of Yamanashi and Minobu, such as Kakurinbo's home-made natto made from Akebono soybeans, yuba, soy milk, and dishes made with okara. It became the content that I felt with my tongue.
The Mt. Minobu Local Gastronomy Tour, where you can experience various things not only in Yamanashi but also in Japan, such as history, culture, tradition, and climate, will be held in the future. Why don't you think about tradition and history while enjoying the rich food culture of Yamanashi?
