If you travel around Japan, you’ll quickly notice something curious.In big cities and quiet countryside alike, small shrines guarded by pairs of fox statues appear almost everywhere.Their bright red torii gates stand out against green trees, and the foxes seem to stare right at you. Why are there so many foxes in Japanese shrines?Are these foxes gods? The short answer: not exactly.The fox is not the god itself — it’s the messenger of a god called Inari. 🏮 What Is “Inari”? “Inari” (稲荷) is one of Japan’s most beloved deities.Originally, Inari was the Shinto god of rice and agriculture, worshiped to ensure good harvests and prosperity.Over time, as Japan modernized, this belief expanded — Inari also came to represent business success, household safety, and good fortune. That’s why today, you can find more than 30,000 Inari shrines across Japan — from Kyoto’s famous Fushimi Inari Taisha to tiny shrines tucked between city buildings. 🦊 Why the Fox? In ancient Japan, farmers noticed that foxes often lived near rice fields.They hunted mice — the biggest threat to stored rice — and so people began to see foxes as protectors of the harvest. When Inari became the deity of rice, the fox naturally took the role of Inari’s sacred messenger.In Japanese shrines, these divine messengers are called shinshi (神使) — beings who serve the gods and carry their will to humans. That’s why at every Inari shrine, you’ll find fox statues guarding the entrance, often holding a key (to the rice granary) or a jewel (symbolizing divine ...

Green tea may all look the same, but there are actually several kinds — each with its own aroma, flavor, and story. In Japan, the basic method is to steam the leaves to stop oxidation, then roll and dry them for storage; small differences in steaming time, shading, roasting, and which parts of the plant are used lead to surprisingly different cups. Sencha — The Bright Everyday Standard Japan’s daily staple since the Edo era, sencha is made by steaming fresh young leaves, then rolling and drying to seal in verdant aroma for casual, everyday drinking. Flavor & brew in one line: Clear, refreshing, lightly bitter with a clean finish — brew at 70–80°C for about 1 minute (cooler water draws out sweetness, hotter emphasizes briskness). Pairs with: Everyday meals, rice balls, light sweets. Price & how often people drink it: Common grades hover around ¥1,000–¥2,000 / 100g, making it the most frequently purchased household tea throughout the year. Fukamushi-cha — Deep-Steamed & Velvety Developed in sun-soaked Shizuoka, fukamushi leaves are steamed two to three times longer than standard sencha, breaking cell walls for a saturated green liquor and plush, modern mouthfeel. Flavor & brew in one line: Softer astringency, more sweetness, rich texture — brew at 70–75°C for 45–60 seconds (short because fine leaf particles extract fast). Pairs with: Savory snacks, onigiri, simple fried items — its roundness balances salt and oil. Price & how often people drink it: Typically ¥1,200–¥2,500 / 100g; popular in regions that favor a fuller body, often chosen as ...

At the center of many traditional Japanese sweets lies Anko (あんこ) — a sweet red bean paste made from azuki beans. Its gentle sweetness, earthy aroma, and smooth texture have made it an essential part of Japan’s dessert culture for centuries. From Ohagi and Dorayaki to Taiyaki and Daifuku, you’ll find anko in nearly every wagashi (traditional sweet) across Japan.   What Is Anko? Anko is made by slowly simmering azuki beans with sugar until the beans become tender and sweet. The result is a thick, sweet paste that perfectly balances natural earthiness with delicate sweetness — never too sugary. It’s a flavor that pairs beautifully with green tea, whose slight bitterness complements the anko’s warmth.   Two Main Types of Anko Tsubuan (Chunky Red Bean Paste) Tsubuan (つぶあん) keeps some of the bean skins intact, giving it a rustic texture and rich flavor. It’s commonly used in sweets like Taiyaki and Manju, where the slight graininess enhances the traditional taste.   Koshian (Smooth Red Bean Paste) Koshian (こしあん) is made by straining the beans through a fine sieve to remove the skins, creating a smooth, silky paste. Its refined texture makes it ideal for elegant sweets like Ohagi or Nerikiri, often seen in tea ceremonies.   Other Delicious Variations While azuki-based anko is the most common, Japan’s regional and seasonal creativity has given rise to several colorful variations:   Shiroan (white bean paste) Made from white kidney beans, mild and less earthy.   Kuri-an (chestnut paste) A golden autumn favorite made with chestnuts and ...

When you enter a Japanese home, the first space you see is the genkan (玄関) — the traditional entryway where shoes are removed. It may look small and simple, but it reflects deep values in Japanese daily life. This humble step-down area tells a story of cleanliness, respect, and mindfulness — all before you even step inside.   What Is a Genkan? The genkan is a recessed entry space found in almost every Japanese home. It serves as a boundary between the outside world and the clean indoor living area. The custom dates back to the Heian period, when nobles and temples used raised-floor architecture. Over time, the practice evolved into a cultural standard in everyday homes.   Why Do Japanese Remove Shoes? Removing shoes in Japan is about more than hygiene — it reflects cultural values: Cleanliness — keeping dirt, dust, and mud out Respect — honoring the home and its inhabitants Comfort — maintaining clean floors, especially with tatami mats Practicality — Japan’s climate brings rain, snow, and dust In Japan, shoes symbolize the outside world — and leaving them at the genkan shows courtesy and care.   How to Use the Genkan Properly When entering a Japanese home, here’s the polite way: Step into the genkan area Remove your shoes while facing inward Turn your shoes around to face the door Step up into the home wearing socks or slippers This small gesture demonstrates neatness and awareness — qualities highly appreciated in Japan.   Slippers, Socks, and Tatami Rules Inside a Japanese ...

Japan is often seen as a country full of traditions and rituals—but strangely, most Japanese people don’t identify as “religious.” They rarely go to church or temples on a regular basis,yet they’ll visit shrines during New Year, buy charms for good luck,and pray before exams or big events. So why do Japanese people still buy omamori,even if they don’t think of themselves as religious? Let’s explore this fascinating question. What Are Omamori? Omamori (お守り) are small amulets sold at shrines and temples across Japan.They’re believed to provide blessings and protection in specific areas—for example, safe travels, good health, exam success, or love. Each omamori is wrapped in a small silk pouchand usually contains a prayer or sacred paper from the shrine. People often buy them at the beginning of the year,before a trip, or when starting something new—like a job or school life. Religion in Japan Is Different To understand this, we first need to understand how religion works in Japan.In Western cultures, religion often means “belonging”—you’re Christian, Muslim, or Hindu, and your faith defines your identity. In Japan, it’s not about belonging. It’s about coexisting. Most Japanese people grow up surrounded by both Shinto and Buddhism,and they move between them naturally.It’s common to attend a Shinto-style weddingand later have a Buddhist funeral. To foreigners, that might seem contradictory—but to Japanese people, it’s simply natural.Each tradition has its own purpose and timing in life. Omamori as Emotional Security Buying an omamori doesn’t necessarily mean “I believe in God.”It’s more like saying, “I hope everything goes ...