Kashiwaya Mitsusada (柏屋光貞) typically specialise in dried sweets, but for 1 month a year their entire business is focused on 'gyōja mochi'.
Priests from Shōgo-in (聖護院), head temple of the Honzan branch of Shugendō, begin by blessing the preparation area in early June.
https://proxy.bostr.online/media.tea.codes/mastodon/cache/media_attachments/files/116/933/600/618/373/883/original/3695dbb0873e6105.jpeg
https://proxy.bostr.online/media.tea.codes/mastodon/cache/media_attachments/files/116/933/600/632/687/094/original/bd16dca9e11665b7.jpeg
https://proxy.bostr.online/media.tea.codes/mastodon/cache/media_attachments/files/116/933/600/649/828/545/original/e2f3d974ad4a88d1.jpeg
https://proxy.bostr.online/media.tea.codes/mastodon/cache/media_attachments/files/116/933/600/661/502/991/original/7a57363ca35c3f9f.jpeg
——
Camellia Tea Ceremony (
[email protected])
Nostr: nprofile1qyt8wumn8ghj7un9d3shjtnyd968gmewwp6kytcqyrvqejkqtjedjtcpgrcfz6zuuqzr0qcayr76wl98wkza4nx5rfeyxwftsy9
https://mastodon.social/@camelliakyoto/116933600497957619