There are two different ways of understanding and actually practicing Zen. These two different ways are termed in Chinese pen chueh and shih-chueh respectively. The term pen chueh refers to the belief that one’s mind is from the beginning of time fully enlightened, while shih-chueh refers to the belief that at some point in time we pass from imprisonment in ignorance and delusion to a true vision of Zen realization: “Our enlightenment is timeless, yet our realization of it occurs in time.” According to this belief experiencing a moment of awakening in this life is of central importance.
A more ancient form of hanami also exists in Japan, which is enjoying the plum blossoms instead, which is narrowly referred to as umemi. This kind of hanami is popular among older people, because they are calmer than the sakura parties, which usually involve younger people and can sometimes be very crowded and noisy.
Traditionally, onsens were located outdoors, although a large number of inns have now built indoor bathing facilities as well. Onsens by definition use naturally hot water from geothermally heated springs. Onsens are different from sentō, indoor public bath houses where the baths are filled with heated tap water.
Kyoto is renowned for its abundance of delicious Japanese foods and cuisine. The special circumstances of Kyoto as a city away from the sea and home to many Buddhist temples resulted in the development of a variety of vegetables peculiar to the Kyoto area.
Torii gates were traditionally made from wood or stone, but today they can be also made of reinforced concrete, copper, stainless steel or other materials. They are usually either unpainted or painted vermilion with a black upper lintel. Inari shrines typically have many torii because those who have been successful in business often donate in gratitude a torii to Inari, kami of fertility and industry.
The very top should have developing leaves that are soft and supple. This gives a finer texture to higher grades of matcha. More-developed leaves are harder, giving lower grades a sandy texture. The better flavor is a result of the plant sending the majority of its nutrients to the growing leaves.